If you love the comforting warmth of classic comfort food but want it in a cozy, spoonable form, this Chicken Pot Pie Soup Recipe is going to be your new favorite! Imagine all the rich flavors of a traditional chicken pot pie packed into a creamy, hearty soup that’s perfect for chilly days or whenever you need a hug in a bowl. It’s loaded with tender chicken, golden potatoes, vibrant veggies, and a luscious, creamy broth that keeps you coming back for more. This recipe takes all the best parts of chicken pot pie, and transforms them into a satisfying soup that’s both easy to make and utterly delicious.
Ingredients You’ll Need
These straightforward ingredients each play a vital role in creating the rich flavors, satisfying textures, and inviting colors that make this Chicken Pot Pie Soup Recipe so irresistible. From the buttery base to the hearty chicken and bright vegetables, everything comes together beautifully.
- 6 tablespoons salted butter: Adds richness and perfectly sautés the vegetables.
- 1 yellow onion, diced: Provides a sweet, savory foundation for the soup’s flavor.
- 3 garlic cloves, minced: Brings a gentle punch of aromatic depth.
- â…“ cup all-purpose flour: Thickens the soup for that classic creamy texture.
- 1 teaspoon Italian seasoning: Infuses a subtle herbaceous note reminiscent of traditional pot pie spices.
- 1 teaspoon salt: Enhances every flavor in the soup.
- ½ teaspoon freshly cracked black pepper: Adds a mild heat and complexity.
- 1 pound Yukon gold potatoes, peeled and chopped: Offers creamy chunks that soak up all the delicious broth.
- 5 cups chicken broth: The savory, flavorful base that ties everything together.
- 2 cooked chicken breasts, shredded or diced: Tender protein that makes the soup hearty and satisfying.
- 12 ounces frozen mixed vegetables: Brings color, nutrition, and freshness to the bowl.
- ½ cup heavy cream: Enriches the soup with silky creaminess.
- Fresh parsley for garnish (optional): Adds a fresh, vibrant finish to the dish.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Prepare Your Veggies
Start by dicing the onion and mincing the garlic so they can quickly release their flavors when cooked. Peel and chop the Yukon gold potatoes into 1-inch chunks, then toss them into a bowl of cool water to keep them from browning and maintain their fresh appearance.
Step 2: Build Your Flavor Base
Melt the butter over medium heat in a Dutch oven or large pot, creating a luscious base. Sauté the onion until it turns translucent and soft, about 4 minutes, coaxing out its natural sweetness. Adding minced garlic for just 30 seconds wakes up the aroma without overpowering the soup. Sprinkle in the flour and cook it for 1 to 2 minutes to remove its raw edge and start thickening the broth.
Step 3: Add Seasonings, Potatoes, and Broth
Mix in Italian seasoning, salt, black pepper, and the chopped potatoes. Pour in the chicken broth, stirring constantly to dissolve the flour and scrape up any tasty browned bits stuck to the pot’s bottom. This step ensures the soup has a rich, silky body and a depth of flavor reminiscent of classic pot pie filling.
Step 4: Simmer Until Potatoes Are Tender
Pop a lid on your pot and bring everything to a boil. Once boiling, lower the heat to medium and let it simmer for 10 to 12 minutes, stirring occasionally to prevent sticking. This allows the potatoes to soften until fork tender, blending their creamy texture perfectly with the broth.
Step 5: Incorporate Chicken, Veggies, and Cream
Remove the lid and add the shredded or diced cooked chicken, frozen mixed vegetables, and heavy cream. Stir to combine all the hearty ingredients, then cover and simmer for another 5 minutes. This step melds all the flavors together and warms the veggies without losing their fresh bite or color.
Step 6: Final Seasoning and Serve
Give the soup a taste and adjust seasonings as needed to suit your palate. Garnish with fresh parsley if you want a pop of color and a hint of fresh herb. Then, scoop yourself a bowl full of this creamy, comforting Chicken Pot Pie Soup Recipe goodness and dive in!
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Sprinkling fresh parsley on top adds a lively green contrast that brightens the look and flavor. You could also try topping with crispy fried onions or a little shredded cheese for extra richness and texture.
Side Dishes
This soup pairs beautifully with warm, crusty bread or buttery dinner rolls for dipping. A crisp side salad with a tangy vinaigrette can balance the richness and boost the meal’s freshness.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for a rustic touch that doubles as an edible vessel. Another fun idea is to ladle it into individual ramekins and top with biscuit dough or puff pastry that you bake until golden, turning it into a mini pot pie experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Chicken Pot Pie Soup Recipe leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even better the next day!
Freezing
You can freeze this soup easily by placing it in a freezer-safe container. Keep in mind the cream may separate slightly after thawing, so consider adding fresh cream when reheating for the best texture. Frozen soup can last up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much. Avoid boiling to keep the cream smooth and the chicken tender.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds extra flavor and convenience to your Chicken Pot Pie Soup Recipe. Just shred or dice it and add it in step 5.
What if I don’t have Italian seasoning?
You can substitute with a mix of dried thyme, rosemary, and oregano to capture similar earthy, herbal flavors essential to this dish.
Can I make this soup dairy-free?
Yes, swap the butter for olive oil and use coconut cream or a non-dairy milk thickened with a bit more flour or cornstarch instead of heavy cream for a creamy dairy-free version.
How thick should the soup be?
This Chicken Pot Pie Soup Recipe should have a creamy, slightly thickened broth that coats the spoon but is still soup-like—not as thick as a traditional pot pie filling but richer than a broth alone.
Can I add other vegetables?
Definitely! Feel free to sneak in extra veggies like corn, peas, carrots, or celery to customize your soup and boost the nutrition.
Final Thoughts
This Chicken Pot Pie Soup Recipe is pure comfort in a bowl and such a joy to make and share. Whether you’re looking to cozy up on a cold day or serve up a family-friendly dinner that pleases everyone, this recipe fits the bill perfectly. Give it a try and enjoy the hearty, creamy, and savory flavors that truly celebrate the spirit of chicken pot pie in a whole new way!
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Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines tender shredded chicken, diced potatoes, and mixed vegetables in a rich, creamy broth flavored with Italian seasoning and garlic. It’s an easier, hearty twist on traditional chicken pot pie, perfect for a quick weeknight meal or cozy family dinner.
Ingredients
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 5 cups chicken broth
- 2 cooked chicken breasts, shredded or diced
- 12 ounces frozen mixed vegetables
- ½ cup heavy cream
Garnish
- Fresh parsley (optional)
Instructions
- Prepare Ingredients: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the potatoes in a bowl of cool water to prevent browning.
- Sauté Aromatics: In a Dutch oven or large pot, melt the butter over medium heat. Sauté the diced onion until translucent, about 4 minutes, then add the minced garlic and cook for 30 seconds until fragrant.
- Add Flour and Seasoning: Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for 1-2 minutes to remove the raw flour taste. Then add Italian seasoning, salt, and freshly cracked black pepper.
- Add Potatoes and Broth: Drain the potatoes and add them to the pot along with the chicken broth. Stir well to dissolve the flour and scrape any flavorful browned bits from the bottom of the pot.
- Cook Potatoes: Cover the pot with a lid and bring the mixture to a boil. Reduce heat to medium and simmer for 10-12 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add Chicken, Vegetables, and Cream: Remove the lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Replace the lid and simmer for an additional 5 minutes to heat through and blend flavors.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Garnish with fresh parsley if desired and serve warm.
Notes
- Using Yukon gold potatoes ensures a creamy texture that holds shape well.
- Feel free to substitute frozen mixed vegetables with fresh seasonal veggies for added freshness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To make the soup thicker, mash some of the potatoes against the side of the pot during cooking.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less rich.
