This Chicken Pot Pie Soup has all the comforting flavors of the classic dish but in a bowl! It’s creamy, full of tender chicken, and packed with veggies, making it a delightful meal.
I love how it feels like a warm hug on a chilly day. Plus, you can whip it up quickly—who doesn’t love a cozy dish without the fuss? Just grab a spoon, and enjoy! 🥣
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra flavor and juiciness. If you prefer lighter meat, chicken breasts will work fine too. For a quicker option, shredded rotisserie chicken can be used instead.
Vegetables: The mix of carrots, celery, and onions (the classic mirepoix) give great flavor. You can swap in any veggies you like; green beans or corn could be fun additions. Just be sure to keep the base flavors in check!
Dairy: The milk keeps the soup creamy, while heavy cream adds richness. If you’re going dairy-free, use almond or oat milk and skip the cream. Coconut milk can also work for a unique flavor twist!
Herbs: Dried thyme and parsley enhance flavor beautifully. If you have fresh on hand, definitely use fresh herbs for a bolder taste. Other herbs like rosemary or dill could also be interesting choices!
How Do I Thicken the Soup Without Lumps?
To ensure a smooth, thickened soup, you’ll make a slurry. Start by whisking together flour and milk in a separate bowl until there are no lumps. This is key!
- Pour the slurry into the soup gradually while stirring constantly. This helps to incorporate it evenly.
- Once added, simmer for a few more minutes to let the soup thicken up nicely. If it gets too thick, just add a little more broth or milk to loosen it up!
This technique gives you control over the thickness, ensuring a creamy consistency without any lumps. Happy cooking!
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1/3 cup all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh thyme sprigs or chopped parsley, for garnish
How Much Time Will You Need?
This Chicken Pot Pie Soup takes about 15-20 minutes of prep time and another 30 minutes to cook. In just under an hour, you’ll have a hearty, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Once hot, add the diced onions, carrots, and celery. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften and the onions turn translucent.
2. Add Garlic and Spices:
Next, add the minced garlic to the pot. Stir and cook for another minute until the garlic becomes fragrant. Then, toss in the diced potatoes, dried thyme, dried parsley, salt, and pepper, and mix everything well.
3. Simmer with Chicken:
Pour in the chicken broth and carefully add the whole chicken breasts or thighs. Increase the heat to bring it all to a gentle simmer. Cook for about 20-25 minutes, until the chicken is cooked through and the potatoes are tender.
4. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the soup.
5. Add Peas and Corn:
Stir in the frozen peas and corn. These will add a pop of color and flavor!
6. Make it Creamy:
In a small bowl, whisk together the flour and milk until it’s smooth to create a slurry. Slowly pour this into the soup while stirring continuously to prevent lumps from forming. Bring the soup back to a simmer for 5-7 minutes, letting it thicken nicely. If you decide to use heavy cream, stir it in now and heat through.
7. Taste and Adjust:
Give the soup a final taste and adjust the seasonings with more salt and pepper if needed. It’s all about those flavors!
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh thyme or parsley on top. For an extra treat, pair it with flaky puff pastry or warm biscuits on the side, just like you’d enjoy with a traditional pot pie!
Enjoy your comforting bowl of Chicken Pot Pie Soup!
Can I Use Leftover Cooked Chicken?
Absolutely! If you have leftover cooked chicken, you can shred about 2-3 cups and simply add it during the last few minutes of cooking. This will save you time and still give you a delicious soup!
How Can I Make This Soup Gluten-Free?
To make this Chicken Pot Pie Soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. For cornstarch, mix 1 tablespoon with an equal amount of cold water to create a slurry and add it to the soup to thicken.
What Can I Substitute for the Potatoes?
If you want to skip the potatoes or need a low-carb option, you can substitute cauliflower florets. They will soften and blend nicely into the soup, maintaining a hearty texture without the carbs.
How Do I Store Leftovers?
To store leftovers, let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3 days. For longer storage, you can freeze it in portions for up to 3 months; just make sure to leave some space in the container for expansion when freezing.