As the chilly winds howl outside, my kitchen transforms into a haven of warmth and comfort with the aroma of my Creamy Chicken Pot Pie Soup wafting through the air. This inviting dish captures the essence of traditional chicken pot pie without the fuss of pastry, delivering a hearty meal in under an hour. With tender chicken, vibrant vegetables, and a luscious, creamy broth, it's both quick to prepare and soothing for the soul. Plus, you can easily whip it up using leftover chicken, making it a fantastic option for busy weeknights. Curled up with a bowl of this delightful soup, is there anything more comforting? Let’s dive into this delicious recipe together!
Why is This Chicken Soup So Comforting?
Quick and Easy: In just under an hour, you can prepare this delightful soup, perfect for busy weeknights. Creamy Goodness: The luscious blend of milk and heavy cream makes this soup irresistibly smooth and rich. Hearty & Filling: With tender chicken and a variety of vegetables, it’s a complete meal in a bowl. Versatile Cooking: Use leftover or rotisserie chicken to save time. And for side pairings, consider serving with cream biscuits for an extra treat! Family Favorite: It’s comforting enough to please everyone at the table, leaving them asking for seconds.
Chicken Pot Pie Soup Ingredients
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For the Soup
• Chicken Breasts (1½ pounds) – Main protein source; use boneless and skinless for easy cooking.
• Olive Oil (2 tablespoons) – Great for searing chicken and sautéing vegetables; substitute with butter if desired.
• Garlic (3 cloves) – Adds aromatic flavor; fresh is best, but pre-minced works in a pinch.
• Onion (½ medium) – Provides sweetness and depth; yellow or white onion works beautifully.
• Celery (2 ribs) – Contributes crunch and flavor; no substitutions needed here.
• Carrots (2 medium) – Adds sweetness and vibrant color; dice into small pieces for quick cooking.
• Dry White Wine (¼ cup) – Enhances flavors and helps deglaze the pot; chicken broth can be used as a non-alcoholic option.
• Russet Potato (1 large) – Adds heartiness to the soup; feel free to substitute with sweet potato for a twist.
• Chicken Broth (3 to 4 cups) – The base of the soup; adjust thickness to your preference with low sodium options. -
For the Creamy Base
• Butter (5 tablespoons) – Used for making the roux; both salted or unsalted work just fine.
• All-Purpose Flour (¼ cup + 1 tablespoon) – Thickens the soup; gluten-free flour can also be a good substitute.
• Milk (1½ cups) – Gives that creamy consistency to the soup; any percentage works, half-and-half for a richer touch.
• Heavy Cream (½ cup) – Enriches the soup; can be replaced with more milk for a lighter version. -
For Optional Ingredients
• Frozen/Canned Corn (⅔ cup) – Adds optional sweetness and texture; feel free to skip if you prefer.
• Frozen/Canned Peas (⅔ cup) – Provides a pop of color and sweetness; also optional, but highly recommended!
• Black Pepper (¼ teaspoon) – Essential for seasoning; adjust according to your taste.
• Salt – A key flavor enhancer; always add to taste at the end for best results.
This Chicken Pot Pie Soup is sure to warm your heart and satisfy your taste buds!
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Sear Chicken
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear the chicken for about 3-4 minutes on each side until golden brown. Once cooked through, remove the chicken from the pot and set aside on a plate to rest before chopping.
Step 2: Sauté Vegetables
In the same pot, reduce heat to medium and add the remaining tablespoon of olive oil. Sauté minced garlic, diced onions, chopped celery, and carrots for about 5-8 minutes until they become softened and fragrant. Stir occasionally, scraping up any browned bits from the bottom to deepen the flavor of your comforting chicken pot pie soup.
Step 3: Deglaze and Simmer
Add the ¼ cup of dry white wine to the sautéed vegetables, and stir well, scraping the fond off the bottom of the pot. Next, add the diced russet potato and 3 cups of chicken broth. Return the seared chicken to the pot, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
Step 4: Make the Roux
While the soup simmers, take a separate saucepan and melt 5 tablespoons of butter over medium heat. Once melted, whisk in ¼ cup plus 1 tablespoon of all-purpose flour to create a roux, cooking for about 5 minutes until it turns a light golden color, which will help thicken the creamy chicken pot pie soup.
Step 5: Create Cream Base
Gradually whisk in 1½ cups of milk and ½ cup of heavy cream into the roux until it thickens to a gravy-like consistency. Keep whisking constantly to avoid lumps, allowing the mixture to heat through for about 3-4 minutes. This creamy base will elevate the richness of your soup, mimicking the delightful flavors of a traditional chicken pot pie.
Step 6: Combine Ingredients
Once the chicken is cooked, remove it from the soup pot and chop it into bite-sized pieces. Stir the roux mixture into the soup, followed by the chopped chicken, and add frozen corn and peas if you're using them. Heat everything together for an additional 2-3 minutes, allowing the flavors to meld beautifully into your chicken pot pie soup.
Step 7: Adjust and Serve
If the soup is too thick, feel free to thin it out by adding more chicken broth. Taste and season with salt and black pepper as needed. Serve the comforting chicken pot pie soup hot, and enjoy the heartwarming flavors with your favorite sides, such as cream biscuits or crusty bread, making for a cozy meal.
Chicken Pot Pie Soup Variations
Feel free to customize your soup to suit your taste buds and dietary needs!
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Rotisserie Chicken: Use store-bought rotisserie chicken for a quick option, saving you valuable time without sacrificing flavor. This is a convenient swap for those busy weeknights!
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Sweet Potatoes: Replace traditional russet potatoes with sweet potatoes for a delightful twist that adds both sweetness and color to your soup. The creamy goodness will shine even brighter with this variation!
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Herb Infusion: Add fresh thyme or rosemary for an aromatic boost that elevates the comfort level of your soup. These fragrant herbs will transport you straight to Grandma's kitchen!
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Dairy-Free: Swap the milk and cream for coconut milk or a nut milk to create a dairy-free version of this cozy soup. You'll still enjoy a creamy texture while accommodating dietary preferences.
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Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for those who crave some heat. This little twist will wake up your taste buds and add an exciting layer of flavor.
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Vegetable Boost: Toss in more veggies like diced bell peppers or green beans for extra nutrition and texture. Not only do they enhance the soup, but they also deliver a colorful dish!
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Gluten-Free: Opt for gluten-free flour in your roux without sacrificing thickness or flavor! It's a simple swap that ensures everyone can enjoy your heartwarming soup.
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Homemade Broth: For an even more robust flavor, use homemade chicken broth instead of store-bought. You’ll savor every spoonful, bringing that homemade touch into your kitchen.
Feeling inspired? Whether you stick with the classic or try something new, this Chicken Pot Pie Soup is sure to be a hit at your table. Looking for more comforting dishes? Try pairing it with Creamy Mushroom Chicken or enjoy it alongside some Cheesy Garlic Chicken Wraps!
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for those busy weeknights when you need a comforting meal ready in no time! You can chop the vegetables and shred the cooked chicken up to 24 hours in advance, refrigerating them in airtight containers to keep them fresh. Additionally, the soup itself can be cooked and then stored in the fridge for up to 3 days; just make sure to let it cool before transferring it to airtight containers. When ready to serve, reheat the soup gently on the stove, adding a bit of broth if needed to restore creaminess. This way, you’ll enjoy all the cozy, rich flavors of Chicken Pot Pie Soup with minimal effort!
What to Serve with Creamy Chicken Pot Pie Soup
As this luscious soup simmers on the stove, consider these delightful accompaniments to create a warm and inviting meal.
- Creamy Biscuits: Perfect for dipping, these light and fluffy biscuits soak up the comforting broth beautifully, making every bite a little slice of heaven.
- Roasted Broccoli: Its slight bitterness and textural crunch provide a refreshing balance to the creamy goodness of the soup. Toss with olive oil and garlic for added flavor.
- Cheese Scones: Buttery and cheesy, these scones add a delightful savory note that pairs perfectly with the richness of the chicken pot pie soup.
- Simple Side Salad: A light arugula salad with fresh lemon vinaigrette will elevate the meal, adding a refreshing contrast to the creamy soup.
- Garlic Bread: Warm and crispy, garlic bread makes for a satisfying side that complements the dishes’ robust flavors and provides texture.
- Sweet Corn Muffins: The slight sweetness of corn muffins wonderfully contrasts the savory flavors, adding a delightful texture to your meal experience.
- Chardonnay: A chilled glass of white wine enhances the warmth of your chicken pot pie soup, complementing its rich flavors with a crisp finish.
- Apple Crisp: For dessert, a warm apple crisp with a scoop of vanilla ice cream rounds out the meal perfectly, offering a warm finish to the comforting soup experience.
Expert Tips for Chicken Pot Pie Soup
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Proper Chicken Cutting: Cutting chicken breasts in half before searing ensures quicker cooking and even doneness, resulting in perfectly tender meat.
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Fresh vs. Frozen: Use fresh vegetables for the best flavor and texture. While frozen can be convenient, fresh veggies enhance the overall experience of your chicken pot pie soup.
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Roux Care: When making the roux, whisk constantly to avoid burning. A light golden color is ideal for thickening your soup without bitter flavors.
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Adjust Thickness: If your soup turns out too thick, progressively add more chicken broth until you reach your desired consistency—comforting but not overly heavy!
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Seasoning Balance: Taste before final serving. Adjust salt and pepper to enhance the rich flavors of your chicken pot pie soup; season to your preference!
How to Store and Freeze Chicken Pot Pie Soup
- Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to restore creaminess.
- Freezer: For longer storage, freeze in airtight containers for up to 3 months. Allow the soup to cool completely before sealing to prevent ice crystals.
- Thawing: To thaw, transfer the soup to the fridge overnight or use the microwave. Reheat thoroughly before serving to ensure it's piping hot.
- Reheating: When reheating, add a bit of chicken broth or milk to adjust the consistency, as the soup may thicken when frozen. Enjoy the comforting flavors of your Chicken Pot Pie Soup any time!
Chicken Pot Pie Soup Recipe FAQs
What type of chicken is best for this soup?
Using boneless, skinless chicken breasts is ideal for this chicken pot pie soup, as they cook quickly and shred easily. If you're short on time, feel free to use rotisserie or precooked chicken; about 2 to 3 cups will work perfectly!
How should I store leftover Chicken Pot Pie Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stove, adding a splash of broth or milk if needed to restore the creaminess of the soup.
Can I freeze Chicken Pot Pie Soup?
Absolutely! To freeze, allow the soup to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat thoroughly.
What if my soup turns out too thick?
No worries! If your chicken pot pie soup is too thick, simply add more chicken broth or milk a little at a time, stirring until you reach your desired consistency. This will help maintain that comforting, creamy texture while preventing it from becoming overly heavy.
Are there any dietary considerations with the ingredients?
Yes, this soup can be easily adjusted for dietary restrictions. For gluten-free needs, use gluten-free flour for the roux. Additionally, you can substitute the heavy cream and milk with plant-based alternatives like almond or oat milk, ensuring you check for allergies.
How do I choose fresh vegetables for the soup?
When selecting fresh vegetables, look for vibrant colors and firm textures. For instance, choose carrots that are bright orange and firm, and opt for onions without any dark spots or sprouting. Fresh vegetables not only enhance flavor but also bring a delightful crunch to your comforting chicken pot pie soup.
Cozy Up with Homemade Chicken Pot Pie Soup Tonight!
Ingredients
Equipment
Method
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear the chicken for about 3-4 minutes on each side until golden brown. Once cooked through, remove the chicken from the pot and set aside on a plate to rest before chopping.
- In the same pot, reduce heat to medium and add the remaining tablespoon of olive oil. Sauté minced garlic, diced onions, chopped celery, and carrots for about 5-8 minutes until softened and fragrant.
- Add the ¼ cup of dry white wine to the sautéed vegetables and stir well, scraping the fond off the bottom of the pot. Next, add the diced russet potato and 3 cups of chicken broth. Return the seared chicken to the pot, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- While the soup simmers, take a separate saucepan and melt 5 tablespoons of butter over medium heat. Once melted, whisk in ¼ cup plus 1 tablespoon of all-purpose flour to create a roux, cooking for about 5 minutes until it turns a light golden color.
- Gradually whisk in 1½ cups of milk and ½ cup of heavy cream into the roux until it thickens to a gravy-like consistency. Keep whisking constantly to avoid lumps for about 3-4 minutes.
- Once the chicken is cooked, remove it from the soup pot and chop it into bite-sized pieces. Stir the roux mixture into the soup, followed by the chopped chicken, and add frozen corn and peas if using them. Heat everything together for an additional 2-3 minutes.
- If the soup is too thick, feel free to thin it out by adding more chicken broth. Taste and season with salt and black pepper as needed. Serve hot.
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