A Warm Welcome to Chicken Pot Pie Soup
This Chicken Pot Pie Soup is cozy, simple, and full of comfort. It tastes like the classic pot pie but in a spoonable, quicker form. If you want a homely meal that warms everyone, this recipe works well. For another complete version of this soup, see this full recipe. (https://pauloans.com/chicken-pot-pie-soup-recipe/)
Why You’ll Want to Make This Today
You’ll love this soup because it comes together fast, uses basic pantry ingredients, and feeds a crowd. It balances creamy broth, tender chicken, and soft vegetables. It also stores and reheats well, so it makes great leftovers.
Simple Steps to Cook Chicken Pot Pie Soup
Start by sautéing vegetables and cooking the chicken in a single pot. If you prefer a slow-cooked option, you can try a crock-pot variation here: https://pauloans.com/crock-pot-chicken-pot-pie/. Follow the directions below for a straightforward stovetop method.
What You’ll Need (Ingredients)
- 1 lb chicken breast, cubed
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup frozen peas
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons flour (optional for thickening)
Step-by-Step Cooking Directions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the chicken and cook until no longer pink.
- Sprinkle flour over the mixture and stir to combine (optional).
- Add potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and frozen peas.
- Cook for an additional 5 minutes.
- Serve hot.
Easy Ways to Serve This Soup
Serve the soup hot in bowls. Top with fresh parsley or a little extra black pepper. A flaky biscuit or warm crusty bread is a great match. You can also ladle it over rice for a heartier plate.
How to Keep and Reheat Leftovers
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3–4 days. To freeze, place in freezer-safe containers for up to 3 months. Reheat gently on the stove over low heat, stirring often. If it thickens too much, add a splash of broth or water.
Handy Tips for Better Chicken Pot Pie Soup
- Cut vegetables to similar sizes so they cook evenly.
- Brown the chicken a bit for more flavor before simmering.
- If you want a thicker soup, use the optional flour or mash a few potatoes into the broth.
- Add peas at the end so they stay bright and tender.
- For a fun twist, make mini pot pies using this soup as a filling: https://pauloans.com/mini-chicken-pot-pies-muffins/.
Simple Variations You Can Try
- Swap heavy cream for half-and-half for a lighter soup.
- Use leftover rotisserie chicken instead of raw breast to speed things up.
- Add corn or green beans for extra veg.
- Stir in a little cheddar at the end for a cheesy version.
Nutrition Snapshot (Approximate per serving)
- Calories: ~350 kcal
- Protein: ~28 g
- Fat: ~15 g
- Carbohydrates: ~20 g
(Note: values vary by exact ingredients and serving size.)
Family-Friendly Serving Ideas
- Serve with buttery dinner rolls that kids can dip.
- Offer a side salad for a fresh contrast.
- Place small bowls of crackers and shredded cheese on the table so kids can customize toppings.
What Goes Well with This Soup
Pair the soup with crusty bread, biscuits, or a simple green salad. For drinks, a light white wine or iced tea works well. A side of roasted vegetables also matches the homey flavor.
Common Questions (FAQs)
Q: Can I use frozen chicken or vegetables?
A: Yes. Thaw frozen chicken before cooking if possible. Frozen vegetables work fine; add them later so they don’t overcook.
Q: Can I make this dairy-free?
A: Substitute the heavy cream with coconut milk or a dairy-free creamer for a dairy-free version. The flavor will change slightly.
Q: How long does it take to make from start to finish?
A: About 35–45 minutes total, depending on chopping speed and simmer time.
Q: Can I skip the flour?
A: Yes. The flour only thickens the soup. You can skip it or use a cornstarch slurry if you prefer.
Conclusion
If you want more recipe ideas or variations, check out this detailed Chicken Pot Pie Soup guide from The Country Cook: Chicken Pot Pie Soup – The Country Cook. For a step-by-step video to follow along while you cook, watch this helpful tutorial: Chicken Pot Pie Soup (VIDEO) – NatashasKitchen.com. You can also see another popular take on this dish from a well-known chef here: the pioneer woman’s chicken pot pie soup recipe.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Use raw chicken for best flavor.
- 2 cups potatoes, diced Cut into small pieces for even cooking.
- 1 cup carrots, diced Fresh or frozen both work.
- 1 cup celery, diced Adds crunch and flavor.
- 1 small onion, chopped For base flavor.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream Can be substituted with half-and-half.
- 1/2 cup frozen peas Add at the end for a bright color.
- 1 teaspoon dried thyme Enhances the flavor.
- to taste Salt and pepper Season to your preference.
- 2 tablespoons olive oil For sautéing vegetables.
- 3 tablespoons flour Optional for thickening.
Instructions
Cooking
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the chicken and cook until no longer pink.
- Sprinkle flour over the mixture and stir to combine (optional).
- Add potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Stir in heavy cream and frozen peas.
- Cook for an additional 5 minutes.
- Serve hot.
