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Creamy Chicken Pot Pie Soup Recipe

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★★★★★

4.9 from 111 reviews

This Chicken Pot Pie Soup is a hearty and comforting twist on the classic pot pie. Loaded with tender chicken, fresh vegetables, and a rich creamy broth, it combines all the delightful flavors of a traditional chicken pot pie into a warm, easy-to-make soup perfect for chilly days or any time you crave cozy comfort food.

Ingredients

Scale

Protein and Dairy

  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil or butter
  • 1 1/2 cups milk (whole or 2%)
  • 1/2 cup heavy cream (optional, for extra creaminess)

Vegetables

  • 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

Liquids and Broth

  • 4 cups chicken broth

Herbs and Seasonings

  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste

Thickener

  • 1/3 cup all-purpose flour

Garnish

  • Fresh thyme sprigs or chopped parsley, for garnish

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!

Notes

  • Use boneless, skinless chicken thighs for a juicier, more flavorful soup or breasts for a leaner option.
  • Feel free to swap frozen peas and corn with fresh if available, adding them near the end of cooking.
  • To make this soup dairy-free, substitute milk and cream with your preferred plant-based milk, though texture will vary.
  • If you prefer a thicker soup, increase the flour amount slightly or simmer a bit longer after adding slurry.
  • Add extra herbs like rosemary or sage for a more pronounced pot pie flavor.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or microwave.

Keywords: Chicken Pot Pie Soup, Comfort Food, Creamy Chicken Soup, Hearty Soup, Chicken and Vegetable Soup, Easy Soup Recipe

Find it online: https://www.sanacooks.com/creamy-chicken-pot-pie-soup-recipe/