This Creamy Chicken Pot Pie Soup is the perfect cozy meal for cooler weather. It has all the flavors of a classic chicken pot pie, but without the hassle of making a crust. Rich, creamy, and packed with tender chicken, hearty potatoes, and vibrant vegetables, this soup is a one-pot comfort food favorite that comes together quickly, making it great for busy weeknights. Serve it with crusty bread or biscuits for the ultimate comforting experience.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Soup Base:
- 2 tablespoons (30ml) olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ¼ cup (30g) all-purpose flour
- 4 cups (960ml) chicken broth
- 2 potatoes, peeled and diced
- 3 cups (450g) cooked, shredded chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
For the Creamy Finish:
- ½ cup (120ml) heavy cream (optional but recommended)
- 1 cup (150g) frozen peas
- 1 cup (150g) frozen corn
- 2 tablespoons (10g) fresh parsley, chopped
Directions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrots, and celery, cooking for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Thicken the Soup:
- Sprinkle flour over the vegetables and stir constantly for 1 minute to cook off the raw taste.
- Simmer the Soup:
- Slowly add chicken broth, stirring well to avoid lumps.
- Add potatoes, chicken, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
- Add the Final Ingredients:
- Stir in heavy cream, frozen peas, frozen corn, and fresh parsley.
- Let cook for another 3 minutes until heated through.
- Serve:
- Ladle into bowls and enjoy warm with crusty bread or biscuits.
Serving Suggestions
- Serve with buttermilk biscuits or garlic bread for dipping.
- Add a sprinkle of grated Parmesan or cheddar cheese on top.
- Pair with a light side salad for a balanced meal.
- Garnish with extra fresh parsley or crispy bacon bits for more flavor.
Cooking Tips
- Use rotisserie chicken to save time on cooking.
- If you prefer a thicker soup, mash some of the potatoes before serving.
- For a dairy-free version, use coconut milk or omit the cream.
- Add extra herbs like rosemary or bay leaves for deeper flavor.
Nutritional Benefits
- High in protein from chicken, supporting muscle growth.
- Rich in fiber and vitamins from potatoes, carrots, and celery.
- Loaded with antioxidants from fresh parsley and garlic.
- Contains healthy fats from olive oil and cream for better satiety.
Dietary Information
- Vegetarian: No
- Gluten-Free: No (use cornstarch instead of flour)
- Dairy-Free: No (omit cream or use dairy-free alternatives)
- Nut-Free: Yes
Nutritional Facts (Per Serving, Approx. 6 Servings)
- Calories: 340 kcal
- Carbohydrates: 30g
- Protein: 28g
- Fat: 12g
- Fiber: 5g
- Sugar: 5g
Storage
Advertisement
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating Tip: Warm over low heat, stirring occasionally to prevent separation.
Why You’ll Love This Recipe
- Quick and easy – ready in 30 minutes!
- One-pot meal – minimal cleanup required.
- Super creamy and hearty – perfect for colder days.
- Versatile – easily adaptable with different vegetables or proteins.
Conclusion
This Creamy Chicken Pot Pie Soup is everything you love about chicken pot pie, minus the crust! It’s creamy, hearty, and packed with comforting flavors. Whether you’re cooking for family, meal prepping, or just craving a cozy bowl of soup, this recipe is simple, satisfying, and guaranteed to become a favorite. Give it a try, and let the rich, comforting flavors warm you up!
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes! It stores well in the fridge for 4 days and in the freezer for 3 months. - How can I make this soup gluten-free?
Use cornstarch instead of flour to thicken the soup. - Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add more flavor and tenderness. - What can I use instead of heavy cream?
Use half-and-half, whole milk, coconut milk, or omit it entirely. - How do I make this soup thicker?
Mash some of the potatoes or add an extra tablespoon of flour or cornstarch. - Can I add other vegetables?
Yes! Try adding mushrooms, bell peppers, or spinach. - How do I reheat this soup without it separating?
Heat slowly over low heat, stirring gently. - Can I make this soup in a slow cooker?
Yes! Cook everything (except peas, corn, and cream) on low for 6 hours or high for 3 hours, then stir in final ingredients before serving. - Can I add dumplings to this soup?
Definitely! Drop spoonfuls of biscuit dough on top, cover, and let them steam in the soup. - How do I make this soup spicy?
Add a pinch of cayenne pepper, red pepper flakes, or chopped jalapeños.