This Chicken Pot Pie Soup is a warm, cozy bowl filled with tender chicken, veggies, and a creamy broth. It’s like your favorite comfort food in soup form!
If you love a hearty meal, this soup is perfect for chilly days! I love serving it with some crusty bread. Just think—no more fighting over the last piece of pie! 🥧
Key Ingredients & Substitutions
Butter: I love using butter for that rich flavor, but if you’re looking for a lighter option, you can substitute olive oil or a dairy-free butter for cooking.
Vegetables: Onions, carrots, and celery make a great base, but you can add or swap in vegetables like bell peppers or green beans based on what you have on hand.
Chicken: Rotisserie chicken is my go-to for ease, but you can use leftover cooked chicken or even turkey for a different twist. For a vegetarian version, use chickpeas instead.
Potatoes: I like using russets for their creaminess, but you can also use Yukon golds. If you want to skip potatoes, consider using noodles or rice instead.
Milk: Whole or 2% milk adds creaminess, but you can opt for evaporated milk or a plant-based milk like almond or oat milk for a lighter version.
How Do I Create a Creamy Soup without Lumps?
Making a creamy soup can sometimes be tricky, but with these tips, you’ll master it! When adding flour for thickening, be sure to make a roux first.
- Cook the flour with the veggies: Mix it in for about 2 minutes. This helps eliminate the raw taste and thickens the soup perfectly.
- Gradually whisk in the broth and milk: Pour it in slowly while stirring to avoid lumps.
- For a super smooth texture, consider using an immersion blender at the end to blend any bits if you prefer.
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Chicken Pot Pie Soup takes about 15 minutes for preparation and approximately 30 minutes for cooking. In total, you should set aside around 45 minutes to get this creamy, comforting dish on the table!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots to the pot. Sauté these veggies until they are softened, which should take about 5-7 minutes.
2. Add the Garlic:
Next, toss in the minced garlic and cook for an additional minute until the garlic becomes fragrant. This will add a wonderful aroma to your soup!
3. Make the Roux:
Now, sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes. This will cook out the raw flour taste and create a roux, which will help thicken your soup.
4. Combine Broth and Milk:
Gradually whisk in the chicken broth and milk. Keep whisking to ensure there are no lumps—this will give you that smooth, creamy consistency.
5. Add Potatoes and Herbs:
Add the diced potatoes, dried thyme, and sage if you’re using it. Bring this mixture to a simmer and let it cook until the potatoes are tender (about 10-15 minutes).
6. Stir in Chicken and Vegetables:
Now it’s time to add the cooked chicken, frozen peas, and corn into the pot. Let everything simmer for another 5 minutes until the peas and corn are nice and heated through.
7. Season to Taste:
Finally, season the soup with salt and black pepper to your liking. Give it a quick taste test to adjust the flavor!
8. Serve and Enjoy:
Remove the pot from heat and ladle the delicious soup into bowls. Garnish with some fresh parsley and a sprinkle of black pepper. Serve hot alongside warm biscuits or crusty bread for a truly comforting meal.
This Chicken Pot Pie Soup serves up all the warm flavors of the classic dish in a hearty and fulfilling soup. Enjoy every spoonful!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Rotisserie chicken is a great time-saver and adds amazing flavor. Just shred the chicken and toss it right into the soup during step 6.
What Can I Substitute for Milk If I Want a Dairy-Free Version?
For a dairy-free version, you can use unsweetened almond milk, oat milk, or coconut milk. These alternatives will still give you a creamy consistency!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you may want to add a splash of broth or milk to restore creaminess.
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.
