Chicken Pot Pie Soup is a cozy and comforting dish perfect for chilly nights. This soup features tender chunks of chicken, mixed vegetables, and a creamy broth, capturing all the flavors of a classic chicken pot pie in a delicious soup form. It is warm and filling, making it a favorite among families. Plus, you can enjoy it without the fuss of pastry crust! In less than an hour, you can prepare a pot of this hearty soup that everyone will love. Pair it with crusty bread or biscuit topping to enhance the experience. It’s a simple choice for dinner that will surely satisfy.
Why You’ll Love This Chicken Pot Pie Soup
You will love this Chicken Pot Pie Soup because it is easy to make and packed with flavor. The blend of tender chicken, fresh veggies, and creamy broth makes it a delightful dish. You can have it on the table in under an hour, making it great for busy weeknights. Plus, it’s versatile! You can adjust the ingredients to suit your taste. Whether you add a biscuit topping or enjoy it plain, this soup brings comfort to the table.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup biscuit dough (optional for topping)
Step-by-Step Directions
- In a large pot, sauté onions, carrots, and celery over medium heat until softened.
- Add minced garlic and cook for an additional minute.
- Stir in diced chicken and cook until browned.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Add frozen peas and cook for 5 more minutes.
- If using, drop biscuit dough by spoonfuls on top and cook until the dough is cooked through.
- Serve warm and enjoy!
How to Serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. You can add fresh herbs as a garnish or serve it with warm bread or biscuits on the side for dipping. This makes a great meal on its own or you can serve it with a simple salad.
How to Store Chicken Pot Pie Soup
Store leftover Chicken Pot Pie Soup in an airtight container in the fridge for up to three days. If you want to keep it longer, you can freeze it for up to two months. When reheating, stir well and make sure it is heated thoroughly before serving.
Tips for the Best Chicken Pot Pie Soup
To get the best flavor, use fresh herbs whenever possible. You can also add other vegetables like corn or green beans for more color and taste. If you prefer a thicker soup, you can add a bit of flour or cornstarch mixed with water to the boiling broth.
Recipe Variations
You can customize this Chicken Pot Pie Soup by switching up the protein. Try using turkey or rotisserie chicken. You can also make it a vegetarian option by using vegetable broth and tofu.
Frequently Asked Questions (FAQs)
Can I use leftover chicken for this soup?
Yes, leftover cooked chicken works great in this recipe. Just skip the browning step and add it when you add the broth.
Can I make this soup in advance?
Yes, you can make this soup a day ahead and store it in the fridge. Just reheat before serving.
What can I serve with the soup?
Chicken Pot Pie Soup pairs well with crusty bread, crackers, or a light salad. Enjoy it however you like!
Chicken Pot Pie Soup
A cozy and comforting soup featuring tender chicken, mixed vegetables, and a creamy broth, reminiscent of a classic chicken pot pie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup biscuit dough (optional for topping)
Instructions
- In a large pot, sauté onions, carrots, and celery over medium heat until softened.
- Add minced garlic and cook for an additional minute.
- Stir in diced chicken and cook until browned.
- Pour in chicken broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Add frozen peas and cook for 5 more minutes.
- If using, drop biscuit dough by spoonfuls on top and cook until the dough is cooked through.
- Serve warm and enjoy!
Notes
For best flavor, use fresh herbs. Customize with additional vegetables like corn or green beans.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
