Chicken Pot Pie Soup

Warm and Comforting Chicken Pot Pie Soup You Can’t Resist!

Ever had a bowl of soup so cozy that it feels like a warm hug? This Chicken Pot Pie Soup is about to become your new favorite for chilly nights and lazy weekends. Deliciously creamy, packed with tender chicken, and loaded with veggies, it blends all the comforts of classic chicken pot pie into a hearty soup. Plus, it’s made in one pot, so cleanup is a breeze. What’s not to love?

Why Make This Recipe

You’re going to want to whip this up for several reasons:

• Easy Cleanup: One pot means less scrubbing and more time enjoying your soup.
• Family-Friendly: Kids (and adults!) love slurping up this creamy goodness.
• Affordable Ingredients: You don’t have to break the bank for a delicious meal.

Seriously, who wants to make a big mess after cooking? Not me! 😄

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb boneless, skinless chicken breast
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup potatoes, diced
• 1 cup frozen peas
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Directions

Here’s how to bring that soup magic to life in just a few simple steps:

1. In a large pot, heat olive oil over medium heat.
2. Add onions, carrots, and celery; cook until soft (about 5 minutes).
3. Stir in garlic and cook for another minute.
4. Add chicken broth, chicken, potatoes, thyme, salt, and pepper; bring to a boil.
5. Reduce heat and let simmer for 15-20 minutes until chicken is cooked through.
6. Remove the chicken, shred it, and return it to the pot.
7. Stir in the flour mixed with a little water to thicken.
8. Then add cream and peas.
9. Simmer for another 5-10 minutes until creamy and thickened.
10. Serve warm and enjoy!

How to Make Chicken Pot Pie Soup (Overview)

Let’s break it down, shall we? First, you sauté your veggies in olive oil until they soften, making your kitchen smell divine. Then, toss in the chicken and broth, letting everything meld together. Once the chicken is cooked, shred it, add a little flour-water mix for thickness, and swirl in that luscious cream and peas. Pro tip: Don’t skip toasting the garlic — it makes all the difference! 🍲

How to Serve Chicken Pot Pie Soup

Serve this soup in a bowl that hugs the generous amounts of creamy goodness. Pair it with flaky crackers or a slice of crusty bread to dip. The vibrant hues of the veggies and the rich, creamy texture will have you swooning. The aroma? Let’s just say it’s heavenly. Who needs a restaurant when you can make this at home? 😍

How to Store Chicken Pot Pie Soup

Keep any leftovers in an airtight container in the fridge, where it’ll stay tasty for about 3-4 days. If you want to stash it for later, pop it in the freezer, and it’ll hold up for a few months. Just remember to reheat slowly on the stove or in the microwave, adding a touch of extra cream if it gets too thick.

Tips to Make Chicken Pot Pie Soup

• Timing is key: Don’t rush the first cooking phase; it builds flavor!
• Ingredient swaps: Use rotisserie chicken for quicker prep.
• For added texture, throw in some diced corn or green beans.
• Make it spicier by adding a dash of cayenne pepper.

Variation

Feeling adventurous? Swap out chicken for butternut squash and use vegetable broth for a delicious, vegan twist. You can also add some herbs de Provence for a gourmet touch.

FAQs

1. Can I use frozen chicken?
Absolutely! Just cook it a bit longer until it’s fully done.

2. Is this soup good for meal prep?
Yes! It holds up well in the fridge and freezes beautifully.

3. Can I make this dairy-free?
For a dairy-free version, use coconut cream instead of heavy cream and plant-based milk.

Get ready to cozy up with a comforting bowl of Chicken Pot Pie Soup! 🥣
📌 Pin this recipe for your next cozy dinner night!

Chicken Pot Pie Soup

Deliciously creamy and packed with tender chicken and veggies, this Chicken Pot Pie Soup blends all the comforts of classic chicken pot pie into a hearty soup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breast
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup potatoes, diced
• 1 cup frozen peas
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1 tsp thyme
• to taste Salt and pepper
• 2 tbsp olive oil

Method

 

Cooking Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onions, carrots, and celery; cook until soft (about 5 minutes).
3. Stir in garlic and cook for another minute.
4. Add chicken broth, chicken, potatoes, thyme, salt, and pepper; bring to a boil.
5. Reduce heat and let simmer for 15-20 minutes until chicken is cooked through.
6. Remove the chicken, shred it, and return it to the pot.
7. Stir in the flour mixed with a little water to thicken.
8. Then add cream and peas.
9. Simmer for another 5-10 minutes until creamy and thickened.
10. Serve warm and enjoy!

Notes

For a dairy-free version, use coconut cream instead of heavy cream and plant-based milk. Don’t skip toasting the garlic for added flavor.