Chicken Pot Pie Soup

If you’re looking for a cozy, heartwarming dish that feels like a hug in a bowl, then this Chicken Pot Pie Soup is just the ticket! This recipe combines all the classic flavors of chicken pot pie into a creamy, comforting soup that’s perfect for busy weeknights or family gatherings. Imagine gathering around the dinner table, everyone smiling and savoring each delicious spoonful. It’s truly one of my favorite go-to recipes when I want something that warms both the heart and the belly.

Not only is this soup simple to prepare, but it also comes together in under an hour. Plus, it’s a fantastic way to use up leftover chicken or veggies you might have lying around. You’ll find yourself making this Chicken Pot Pie Soup again and again!

Why You’ll Love This Recipe

• Quick to prepare: With just 40 minutes from start to finish, you can whip up this comforting dish even on the busiest days.
• Family favorite: Everyone loves the creamy goodness and familiar flavors of chicken pot pie! It’s sure to please both kids and adults alike.
• Versatile ingredients: Use what you have on hand! You can easily swap in different veggies or proteins based on your family’s preferences.
• Make-ahead option: This soup keeps well in the fridge and tastes even better the next day, making it perfect for meal prep.
• Garnish with love: A sprinkle of fresh parsley gives it that extra touch and makes serving feel special.

Ingredients You’ll Need

This Chicken Pot Pie Soup uses simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need for this delightful dish!

For the Soup Base

• 6 Tbsp. Unsalted Butter
• 1 Cup Onion, chopped
• 2 Carrots, chopped
• 2 Celery sticks, chopped
• 3 Garlic cloves, minced
• 1/3 Cup Flour
• 5 Cups Chicken Stock
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon Black Pepper

For the Filling

• 1 lb. Yukon Gold potatoes, peeled and sliced into 1/4” thick pieces
• 4 Cups Cooked Chicken (shredded)
• 1 Cup Frozen Peas
• 1 Cup Corn

For Creaminess

• 1/2 Cup Half and half cream
• 1 Bay Leaf
• 1/4 cup parsley, finely chopped plus more for garnish

Variations

One of the best things about Chicken Pot Pie Soup is how flexible it is! Feel free to mix things up according to what you have on hand or your taste preferences.

• Swap the protein: Use turkey instead of chicken for a different twist or make it vegetarian by omitting meat altogether!
• Add more veggies: Toss in some diced bell peppers or green beans for extra color and nutrition.
• Creamy alternatives: If you prefer a lighter version, replace half and half with coconut milk or almond milk for a dairy-free option.
• Herb it up: Add fresh herbs like thyme or rosemary for an aromatic boost that elevates the flavor profile.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Veggies

Melt the butter in a large stock pot or Dutch oven over low/medium heat. Add in your chopped onion, celery sticks, and carrots. Sauté them gently for about 4-5 minutes until they start to soften. Don’t rush this step—sautéing brings out their natural sweetness! Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Thicken the Base

Sprinkle in the flour and stir it into your veggie mixture. Cooking it for 1-2 minutes helps eliminate any raw flour taste while creating a thick base for our soup.

Step 3: Add Broth & Seasonings

Gradually pour in the chicken stock while whisking to break up any lumps. This step is crucial because we want a smooth soup texture! Season with sea salt, black pepper, and add in your bay leaf.

Step 4: Simmer with Potatoes

Now it’s time to add those beautiful Yukon Gold potatoes! Let them simmer away for about 10-12 minutes until they’re just tender. The potatoes will absorb all those lovely flavors from our broth!

Step 5: Mix in Veggies & Chicken

Stir in your frozen peas and corn next. Bring everything back to a simmer before adding half and half along with your shredded chicken. This step creates that creamy texture we all adore!

Step 6: Heat & Serve

Allow everything to cook together for another 10 minutes until piping hot. Remove from heat, discard the bay leaf, and don’t forget to garnish your soup with fresh parsley—it adds such brightness!

With these easy steps completed, you’re ready to enjoy a warm bowl of Chicken Pot Pie Soup that will surely bring smiles all around!

Pro Tips for Making Chicken Pot Pie Soup

Making a comforting bowl of Chicken Pot Pie Soup is simple, but these tips will help you take it to the next level!

• Prep your vegetables ahead of time: Chopping onions, carrots, and celery in advance saves you valuable time when you’re ready to cook. Plus, it keeps your cooking space organized.

• Use homemade chicken stock: If you have the time, making your own chicken stock can enhance the flavor of your soup significantly. It’ll add depth and richness that store-bought versions often lack.

• Adjust the thickness to your liking: If you prefer a thicker soup, let it simmer longer or add a bit more flour. For a lighter version, simply add more chicken stock until you reach your desired consistency.

• Experiment with herbs: Adding fresh or dried herbs like oregano, thyme, or basil can elevate your soup’s flavor profile. These ingredients complement the chicken and vegetables beautifully.

• Make it ahead of time: This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy!

How to Serve Chicken Pot Pie Soup

Serving Chicken Pot Pie Soup is all about presentation and pairing! Here are some delightful ideas to make mealtime even more special.

Garnishes

• Chopped fresh parsley: A sprinkle of fresh parsley adds a pop of color and freshness that brightens up the dish.
• Cracked black pepper: A dash of freshly cracked black pepper not only enhances flavor but also adds a touch of elegance.
• A drizzle of olive oil: A light drizzle of high-quality olive oil just before serving can give your soup a rich finish.

Side Dishes

• Ciabatta Bread: Warm, crusty ciabatta bread is perfect for dipping into this creamy soup. The texture complements the richness beautifully.

• Green Salad: A simple green salad with mixed greens and a light vinaigrette offers a refreshing contrast to the warmth of the soup. It’s an easy way to incorporate some veggies!

• Roasted Brussels Sprouts: Roasting Brussels sprouts with olive oil and sea salt brings out their natural sweetness, making them a tasty side that pairs perfectly with the heartiness of chicken pot pie soup.

• Garlic Breadsticks: Soft garlic breadsticks are another fantastic option! Their buttery flavor and texture make every bite delightful alongside your comforting soup.

Enjoy this warm embrace of flavors that Chicken Pot Pie Soup offers—perfect for those chilly evenings when you just need something cozy!

Make Ahead and Storage

This Chicken Pot Pie Soup is a fantastic option for meal prep! You can whip up a big batch and enjoy it throughout the week. Here are some tips to keep your soup fresh and delicious.

Storing Leftovers

• Store leftover soup in an airtight container in the refrigerator.
• It will keep well for up to 3-4 days.
• For best results, let the soup cool to room temperature before sealing it up.

Freezing

• Allow the soup to cool completely before transferring it to freezer-safe containers or bags.
• Label your containers with the date, and it will last for about 2-3 months in the freezer.
• To maintain texture, consider leaving out the half and half if you plan to freeze it; you can add it when reheating.

Reheating

• Thaw frozen soup overnight in the fridge before reheating.
• Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
• You can also microwave individual servings; just cover and heat until hot, stirring halfway through.

FAQs

Here are some common questions about this comforting Chicken Pot Pie Soup recipe!

Can I make Chicken Pot Pie Soup ahead of time?

Absolutely! This soup is perfect for meal prep. You can prepare it a day in advance and keep it refrigerated until you’re ready to serve.

What can I use instead of chicken in Chicken Pot Pie Soup?

If you’re looking for a vegetarian option, consider substituting chicken with chickpeas or cooked lentils for added protein and texture.

How long does Chicken Pot Pie Soup last in the fridge?

Your Chicken Pot Pie Soup will last about 3-4 days when stored properly in an airtight container in the refrigerator.

Can I add more vegetables to my Chicken Pot Pie Soup?

Definitely! Feel free to add any of your favorite veggies like bell peppers or green beans for extra flavor and nutrition.

What should I serve with Chicken Pot Pie Soup?

This soup pairs beautifully with crusty bread like ciabatta or a light salad. Enjoy a slice of bread dipped into your warm soup!

Final Thoughts

I hope you find this Chicken Pot Pie Soup as comforting as I do! It’s not just a meal; it’s a hug in a bowl that brings warmth and joy to any chilly day. I encourage you to try making this recipe at home—it’s simple, delicious, and perfect for sharing with loved ones. Happy cooking!