Chicken Pot Pie Soup
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Chicken Pot Pie Soup! Craving a comforting, hearty meal that brings all the flavors of a classic chicken pot pie without the fuss of making a crust? Look no further than our delicious chicken pot pie soup! This creamy, savory soup is packed with tender chicken, colorful vegetables, and a rich, velvety broth that will warm you up from the inside out.
Try serving this recipe with homemade pie crust pieces, crusty bread, or biscuits for a full meal!
Why You’ll Love This Chicken Pot Pie Soup
- Comfort Food: Chicken pot pie soup is a warm and hearty dish that provides comfort, especially during colder months.
- Family-Friendly: It’s a crowd-pleaser that appeals to both kids and adults, making it perfect for family meals.
- Nutritious: Packed with protein from the chicken and vitamins from the vegetables, it’s a balanced and wholesome meal.
- Easy to Prepare: With simple ingredients and straightforward steps, it’s an accessible recipe for cooks of all skill levels.
I am falling in love with soups. There is something so comforting about a belly full of warm broth and hearty filling ingredients.
Especially when those ingredients resemble classic chicken pot pie. This soup takes all of the wonderful things about that comforting dish and turns it into soup form! Chicken, vegetables, broth… All combine to give you one incredibly easy and delicious dinner! Did I mention it also comes together quickly which makes it a great go-to weeknight dinner!
Ingredients You’ll Need
When it comes to soup, I always feel like the easier the better and that is exactly how this one is. I used leftover chicken (like a rotisserie) and veggies to add flavor, but the real star of the show are the pie crust chips!
- Butter: Sautéing in butter helps to caramelize the onions and celery, bringing out their natural sweetness and adding depth to the flavor.
- Veggies: Onion, celery and frozen vegetables. Onions and celery are aromatic vegetables that form the foundation of many recipes. Sautéing them first releases their essential oils, creating a fragrant base that enhances the overall aroma and flavor of the dish.
- Seasonings: Salt, pepper, and poultry seasoning
- Chicken broth
- Cornstarch
- Half and half
- Shredded or diced chicken
- Pie crust
Chicken Pot Pie Soup Recipe
I took a homemade pie crust and rolled it out on to a baking tray. A few pricks of a fork, sprinkle of salt, and 10 minutes of baking later I had the most amazing layers of crisp pie goodness. You can also opt for a less time consuming version by purchasing a pre-made dough. Either way you will be glad you added this little special touch. Break them apart and get dipping!
- Preheat your oven to 425 degrees.
- Lay your pie crust on a parchment lined baking tray.
- Prick with a fork, sprinkle with salt and bake 10 minutes.
- Break into pieces and serve with the soup.
Helpful Tools
Here are some helpful tools for making chicken pot pie soup:
- Large Soup Pot or Dutch Oven: Ideal for sautéing vegetables and simmering the soup.
- Wooden Spoon or Spatula: Great for stirring the soup and ensuring nothing sticks to the bottom of the pot.
- Chef’s Knife: Essential for chopping vegetables and cutting chicken.
- Cutting Board: A sturdy surface for prepping all your ingredients.
Expert Recipe Tips:
- Add Potatoes: Diced potatoes can add a hearty texture to the soup. Make sure to cut them into small, even pieces so they cook evenly.
- Frozen Veggies: Use frozen peas and corn for convenience. Add them towards the end of cooking to maintain their bright color and texture.
- Simmer Gently: Allow the soup to simmer gently to meld the flavors without overcooking the chicken and vegetables.
- Puff Pastry Croutons: For an authentic pot pie experience, bake puff pastry squares or rounds separately and serve them on top of the soup as croutons.
- Leftover Chicken: This soup is a great way to use up leftover roasted or rotisserie chicken. Shred the chicken and add it towards the end of cooking to heat through.
Recipe FAQs:
Yes, using store-bought rotisserie chicken is a convenient and flavorful option. Simply shred the chicken and add it to the soup towards the end of cooking to heat through.
To thicken the soup, you can make a roux by mixing equal parts flour and butter, then stirring it into the soup. Alternatively, you can use a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of cold water) and add it to the soup, cooking for a few more minutes until it thickens.
While you can freeze chicken pot pie soup, be aware that the texture of the cream might change slightly upon thawing. If you plan to freeze it, consider leaving out the potatoes and adding them fresh when you reheat the soup.
Yes, frozen vegetables like peas and corn work well in this soup. Add them towards the end of the cooking time to maintain their texture and color.
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and make the roux on the stove, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
More Delicious Soup Recipes
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Chicken Pot Pie Soup
Ingredients
- 2 tablespoons butter
- 1/2 medium onion (diced)
- 2 stalks celery (diced)
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons poultry seasoning
- 4 cups chicken broth (divided)
- 3 tablespoons cornstarch
- 1 cup Half & Half
- 3 cups diced chicken (cooked)
- 1 cup frozen peas or veggie of your choice
- 1 pie crust
Instructions
- Heat the butter in a large pot until melted. Add the onions and celery and cook until soft, 2-3 minutes. Stir in the salt, pepper, and poultry seasoning.
- Pour 3 cups of the broth into the veggies.
- Whisk together the remaining 1 cup of broth with the cornstarch. Stir into the veggie mixture along with the half & half, chicken, and veggies. Bring to a simmer and cook 20 minutes.
- Meanwhile, preheat your oven to 425 degrees. Lay your pie crust on a parchment lined baking tray. Sprinkle with salt and bake 10 minutes. Break into pieces and serve with the soup.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I have been wanting to make this for a while. Today, I finally got to make it. I love it, it is just the favor I was looking for. Thank you!