Chicken Pot Pie Soup offers a hearty and comforting way to enjoy the classic flavors of traditional chicken pot pie in a warm soup form. Whether you’re craving something filling after a long day or want to create a delicious meal for family, this soup ticks all the boxes. With tender chicken, a medley of vegetables, and a creamy broth, it is satisfying and easy to prepare. You’ll find this recipe is not only familiar but also quick to whip up, making it ideal for weeknight dinners.

Why cook this at home

This Chicken Pot Pie Soup is budget-friendly and allows you to use pantry staples. It’s a nutritious option, packed with vegetables and lean protein, making it wholesome as well. Plus, it can be easily adjusted according to your taste preferences. Perfect for those chilly nights, this soup provides warmth and comfort in every bowl. It also freezes well, so you can make a double batch for easy future meals.

Steps at a glance

• Sauté diced carrots, celery, and potatoes until tender.
• Sprinkle flour over the sautéed vegetables and stir.
• Gradually pour in chicken broth, bringing the mixture to a boil.
• Add shredded chicken, peas, garlic powder, and onion powder.
• Stir in heavy cream and let it all simmer.

Key ingredients

• 1 lb chicken breast, cooked and shredded
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup flour
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Feel free to swap in other vegetables or even use rotisserie chicken for a quicker option.

How to prepare it

1. In a large pot, heat olive oil over medium heat.
2. Add diced carrots, celery, and potatoes. Sauté until the vegetables are tender, about 5-7 minutes.
3. Sprinkle flour over the vegetables, stirring to coat.
4. Gradually add chicken broth while stirring. Bring to a boil, then reduce to a simmer.
5. Add shredded chicken, peas, garlic powder, onion powder, salt, and pepper.
6. Stir in heavy cream and let simmer for an additional 10 minutes.

What to serve it with

Serve your Chicken Pot Pie Soup with a side of crusty bread or a fresh green salad to balance its richness. A sprinkle of fresh parsley on top adds a pop of color and flavor. For a comforting twist, consider pairing it with homemade biscuits or crackers. If you’re looking for more soup options, check out this crockpot chicken tortilla soup for an alternative.

How to store and freeze

To keep leftover soup fresh, store it in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in individual servings; it can last about three months in the freezer. Make sure to leave space in the container for expansion. When reheating, warm it slowly in a pot over medium heat until it reaches a safe temperature of 165°F.

Tips for best results

• Use fresh vegetables for enhanced flavor and texture.
• Experiment with seasoning to suit your taste; adding herbs can elevate the dish.
• If the soup appears too thick after cooling, add a bit more chicken broth or water when reheating.
• For added richness, consider using half-and-half instead of heavy cream.
• A splash of lemon juice before serving can add brightness to the flavors.

Ways to change it up

Feel free to customize this soup to your liking. Adding different vegetables such as corn, green beans, or even mushrooms can change the flavor profile. For a kick, sprinkle in some red pepper flakes or swap out the chicken for beef. If you’re looking for a lighter version, substitute the heavy cream with a plant-based alternative.

Your questions answered

Can I use frozen vegetables in this recipe?

Yes, frozen vegetables are a convenient option. Just remember that they may cook slightly faster than fresh veggies, so keep an eye on them.

How can I make this soup dairy-free?

To create a dairy-free version, substitute heavy cream with coconut milk or a blend of vegetable broth and non-dairy cream.

How long does it take to prepare this soup?

The soup takes about 30-40 minutes to prepare from start to finish, depending on your chopping speed.

Can I use leftover rotisserie chicken?

Absolutely! Using shredded rotisserie chicken is a fantastic time-saver and adds extra flavor to the soup.

What is the best way to reheat leftovers?

Reheat gently over low to medium heat on the stovetop, stirring occasionally, until it’s hot throughout.

Try making this Chicken Pot Pie Soup at home; it’s an excellent meal that’ll warm you up and please your palate. You’ll find it easy to add your flair, so don’t hesitate to play with the ingredients or methods. Enjoy sharing your creation with family or friends, and let them experience this cozy dish.

Chicken Pot Pie Soup

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A hearty and comforting soup that brings the classic flavors of chicken pot pie into a warm bowl. Quick to prepare, it’s perfect for weeknight dinners.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 1 lb chicken breast, cooked and shredded
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup flour
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add diced carrots, celery, and potatoes. Sauté until the vegetables are tender, about 5-7 minutes.
3. Sprinkle flour over the vegetables, stirring to coat.
4. Gradually add chicken broth while stirring. Bring to a boil, then reduce to a simmer.
5. Add shredded chicken, peas, garlic powder, onion powder, salt, and pepper.
6. Stir in heavy cream and let simmer for an additional 10 minutes.

Notes

Use fresh vegetables for enhanced flavor and texture. Experiment with seasoning to suit your taste; adding herbs can elevate the dish.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 75mg