Chicken Pot Pie Soup
All the comfort of a classic pot pie, transformed into a creamy, hearty soup.
Introduction
Chicken pot pie is the ultimate comfort food — buttery crust, creamy filling, and tender vegetables. But sometimes, you want all that flavor without the fuss of pastry. Enter Chicken Pot Pie Soup: a rich, creamy soup loaded with chicken, potatoes, peas, corn, and herbs. It’s cozy, satisfying, and perfect for chilly evenings or family dinners.
This recipe captures the essence of pot pie in a one‑pot dish that’s easy to make and endlessly adaptable.
Ingredients
4 tablespoons butter (or bacon grease)
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 cloves garlic, chopped
1 teaspoon sage, chopped (or ½ teaspoon dried sage)
1 teaspoon rosemary, chopped (or ½ teaspoon dried rosemary)
¼ teaspoon thyme, chopped (or ¼ teaspoon dried thyme)
4 tablespoons flour (rice flour for gluten‑free)
6 cups chicken broth
2 cups chicken, cooked and shredded/diced
2 cups potatoes, diced
1 cup corn
1 cup peas
½ cup heavy/whipping cream
Salt and pepper to taste
1 tablespoon parsley, chopped
Directions
Sauté the vegetables: Melt butter in a large saucepan over medium heat. Add onion, carrots, and celery. Cook until tender, about 10–15 minutes.
Add aromatics: Stir in garlic, sage, rosemary, and thyme. Cook until fragrant, about 1 minute.
Thicken the base: Sprinkle in flour, mix well, and cook for 1 minute to remove raw flour taste.
Build the soup: Pour in chicken broth. Add chicken and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Add vegetables: Stir in corn and peas. Cook for 5 minutes until heated through.
Finish with cream: Stir in heavy cream. Season with salt and pepper to taste.
Garnish: Sprinkle with fresh parsley before serving.
Tips for Success
Use rotisserie chicken for convenience.
Make it gluten‑free by swapping rice flour for wheat flour.
Adjust thickness by adding more broth or cream.
Add pastry croutons (baked puff pastry squares) for a true pot pie feel.
Variations
Turkey Pot Pie Soup: Perfect for Thanksgiving leftovers.
Vegetarian Version: Swap chicken for mushrooms and extra veggies.
Cheddar Twist: Stir in shredded cheddar for a richer flavor.
Herb Lovers: Add extra thyme or tarragon for depth.
Serving Ideas
Pair with crusty bread or biscuits.
Serve in bread bowls for a fun presentation.
Add a side salad for balance.
Storage
Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm gently on stovetop; add extra broth if needed.
Nutrition (per serving, approx.)
Calories: ~320
Protein: ~20g
Fat: ~15g
Carbs: ~28g
Conclusion
This Chicken Pot Pie Soup delivers all the cozy flavors of the classic dish in a simple, hearty soup. Creamy, flavorful, and packed with vegetables, it’s a recipe you’ll want to make again and again.