This warm and comforting Chicken Pot Pie Soup is like a hug in a bowl! It has tender chicken, hearty veggies, and creamy goodness that makes it super cozy.
I love how easy it is to whip up. Just throw everything in one pot and let it simmer. It’s perfect for chilly days—plus, you can top it with flaky biscuits for a fun twist!
Key Ingredients & Substitutions
Chicken: You can use shredded rotisserie chicken for convenience, or boil and shred chicken breasts yourself. If you’re vegetarian, chickpeas or tofu can be great protein substitutes!
Vegetables: I love the mix of carrots and celery for flavor and crunch. You can swap in other veggies like green beans or corn if you prefer or simply use what you have on hand.
Potatoes: Diced potatoes add heartiness to this soup. Russet potatoes work well, but you can also use Yukon Gold for a creamier texture. If you’re low on carbs, try cauliflower instead!
Milk: Whole milk gives a rich creaminess, but you can use 2% or even almond milk for a lighter option. Just keep in mind that non-dairy milks might alter the flavor slightly.
Herbs: Dried thyme and parsley really bring the soup to life. If you have fresh herbs, they can enhance the flavor even more. Feel free to adjust the amounts to match your taste.
How Do I Achieve the Perfect Creamy Texture?
The key to a perfect creamy soup is in how you incorporate the flour. You want to make a roux, which is a mixture of fat and flour that thickens the soup.
- Start by melting butter and sautéing your vegetables until they’re soft.
- Add the flour, stirring well to avoid lumps, and cook it for a minute to get rid of the raw taste.
- Gradually whisk in the chicken broth and milk together, ensuring it’s smooth before adding in the next ingredients.
- This method guarantees a silky texture without any clumps!
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups cooked chicken, shredded (rotisserie or boiled)
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 ribs celery, diced
- 1 cup frozen peas
- 2 large potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary (optional)
- Salt and black pepper, to taste
- Fresh thyme or parsley for garnish
- Optional: Flaky biscuits or crust for serving
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 30 minutes to cook. In total, you’re looking at about 40 minutes before you can enjoy a warm, hearty bowl of Chicken Pot Pie Soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté everything together for about 5-7 minutes, until the vegetables are tender and fragrant.
2. Make the Roux:
Sprinkle the flour over the sautéed vegetables and stir well to coat all the veggies with flour. Cook this mixture for 1-2 minutes. This helps remove the raw flour taste and creates the base for your soup.
3. Add the Liquids:
Gradually whisk in the chicken broth, ensuring to break up any lumps as you go. Once it’s smooth, add in the milk while continuing to stir. Keep stirring until the mixture thickens slightly.
4. Mix in the Remaining Ingredients:
Add the diced potatoes, shredded chicken, frozen peas, dried thyme, parsley, rosemary (if using), salt, and pepper into the pot. Bring the soup to a gentle simmer.
5. Let It Cook:
Cover the pot and let the soup cook for about 15-20 minutes, or until the potatoes and carrots are tender. Keep an eye on it to prevent sticking!
6. Adjust and Taste:
Once the vegetables are cooked, taste the soup and adjust seasoning as needed. If you find the soup is too thick for your liking, simply add a bit more milk or broth to reach your desired consistency.
7. Serve and Enjoy:
Serve the soup hot in bowls, garnished with fresh thyme or parsley for a pop of color. For an extra special touch, pair with flaky biscuits or a piece of savory crust to complete your meal!
Can I Use Different Types of Chicken?
Absolutely! You can use shredded rotisserie chicken for ease, or poach and shred chicken breasts if you prefer. Just ensure it’s cooked through before adding it to the soup.
What If I Don’t Have Fresh Herbs?
No worries! Dried herbs work just fine and are often more convenient. Just remember that dried herbs are more concentrated, so you may want to use a bit less than the recipe calls for—about one-third of the amount should do!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the chicken with chickpeas or tofu for protein. Use vegetable broth instead of chicken broth for the base of the soup, and skip the chicken altogether!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. If it thickens too much, add a splash of milk or broth to loosen it up!
