Hate reading? ME TOO! That’s why I’ve included some videos below.
Craving comfort food? Say hello to Chicken Pot Pie Soup! This creamy soup is a hug in a bowl. It’s got all the yummy flavors of a classic pot pie, minus the fuss of making a crust.
This homemade chicken soup is a one-pot meal that’ll warm you up on chilly days. It’s packed with tender chicken, potatoes, and veggies in a rich, creamy broth. Better than any canned stuff, trust us!
Got leftover rotisserie chicken? Perfect! Toss it in for a quick weeknight dinner. This soup is your new go-to comfort food, and it’s easier than you think. Let’s get cooking!
5 Reasons You’ll Love This Recipe
This Chicken Pot Pie Soup recipe will be your new favorite. It’s full of flavor and gives a cozy twist to a classic dish. Here’s why you’ll adore this simple soup.
First, it’s super easy to make. You just need one pot and simple things from your kitchen. It’s perfect for busy nights when you want a homemade meal fast.
Second, it’s the ultimate comfort food. The creamy texture and familiar tastes will warm you up on chilly days. It’s like getting a big hug in a bowl, making you feel better.
Third, this recipe is flexible. You can change the ingredients based on what you have or your diet needs. If you don’t have chicken, use turkey. If you’re a vegetarian, add more veggies instead.
Fourth, it’s easy on the wallet. This soup uses cheap ingredients and is a smart way to use leftovers. You’ll get a filling meal without spending a lot.
Finally, everyone loves it. Kids and grown-ups will both enjoy this soup. Its familiar tastes make it a favorite at family meals or gatherings.
- Easy to make in one pot
- Comforting and satisfying
- Versatile for dietary needs
- Budget-friendly ingredients
- Crowd-pleaser for all ages
With these five reasons, it’s clear why this Chicken Pot Pie Soup will be a key dish in your kitchen. Let’s look at the ingredients and steps to make this tasty meal.
Exact Ingredients List (+ Possible Substitutes)
Get ready to make a tasty chicken pot pie soup. You’ll need chicken breast, veggies, potatoes, chicken broth, and heavy cream.
Start with 6 tablespoons of unsalted butter, 1 diced yellow onion, 2 chopped carrots, and 2 sliced celery sticks. Add 8 ounces of sliced mushrooms and 3 minced garlic cloves for extra taste.
For thickening, use 1/3 cup of all-purpose flour. The soup gets its liquid from 6 cups of chicken broth. Season with 3-4 teaspoons of salt and 1/2 teaspoon of black pepper.
- 1 pound of cubed Yukon gold potatoes
- 5 cups of cooked, shredded chicken breast
- 1 cup each of frozen peas and corn
- 1/2 cup of heavy cream
- 1/4 cup of chopped fresh parsley
If you need substitutes, try turkey instead of chicken. Use cornstarch for a gluten-free option, or almond milk for a dairy-free version. Swap in your favorite veggies like green beans or spinach to make it your own.
Instructions
Let’s make a tasty Chicken Pot Pie Soup! First, melt butter in a big pot over medium heat. Then, sauté onions, celery, and carrots until they’re soft and smell good. This makes a yummy base for your soup.
Next, make roux by adding flour to the veggies. Stir it for about a minute to get rid of the raw taste. Slowly add chicken stock, stirring well to avoid lumps.
Put in diced potatoes and simmer for 15 minutes, until they’re tender. This is a good time to cook your chicken if you haven’t done so. Shred or cube the chicken for easy eating.
After the potatoes are soft, add chicken and cream. Stir in frozen peas and corn for more color and nutrition. Simmer for 5 more minutes to warm everything up.
- For a quicker version, use rotisserie chicken
- Try leftover turkey instead of chicken
- Make it in an Instant Pot or slow cooker for hands-off cooking
Season your soup with salt and pepper to taste. Add fresh parsley on top for color and freshness. Your homemade Chicken Pot Pie Soup is now ready to warm hearts and fill bellies!
Tips, Tricks & Storing
Mastering meal prep with this chicken pot pie soup is easy. You can store leftovers in the fridge for 3-4 days. Before refrigerating, divide the soup into single-serving containers for easy portioning.
If it thickens when chilled, it’ll loosen up when reheating. This soup is also great for freezing. Just put it in airtight containers and freeze for up to 6 months.
When you’re ready to eat, thaw overnight in the fridge or reheat straight from frozen. Stir well after reheating to mix any separated ingredients.
Reheating is easy. If the soup seems too thick, add a little water or milk. Heat it up in the microwave or on the stovetop, stirring now and then.
- Store in fridge: 3-4 days
- Freeze for: 4-6 months
- Reheat: Microwave or stovetop
Pro tip: For the best meal prep experience, label your containers with the date. This way, you’ll always know how long your leftovers have been stored.
Recipe Variations & Serving Suggestions
Make your chicken pot pie soup your own! Try using more veggies or adding chickpeas for a vegetarian meal. For a gluten-free soup, use corn starch instead of flour.
For a dairy-free version, pick almond or coconut milk over cream. These changes make the soup tasty and fun to make.
Enjoy your soup with crusty bread, biscuits, or crackers. Or, add a fresh side salad or roasted veggies for a full meal. Adding fresh thyme or rosemary right before serving adds extra flavor.
This soup is great for any family dinner. Try different side dishes to find what you like best. Whether you want a classic comfort food or a healthier option, this recipe is perfect!