So, how did this whole thing start? Picture a truly miserable, rainy evening here – the kind where you just want to curl up and hibernate. I was desperate for chicken pot pie, like, a deep-in-my-bones craving. But wrestling with pie crust felt like climbing a mountain. Then it hit me: “Wait… can I just make it… soupy?” The first try? Edible, sure. But not wow. That kicked off what my family now jokingly calls “The Great Soup Experiment.” I swear, I tweaked and tasted batch after batch, fiddling with the creaminess (too thin? too thick? argh!), the veggie ratio, figuring out how to get that real pot pie flavor without it tasting like, well, just chicken soup. The biggest game-changer, seriously, was learning to be patient and really let those onions, carrots, and celery soften and get happy in the pot first. It builds this flavor base that you just can’t fake. Now, this chicken pot pie soup isn’t just a recipe, it’s the recipe in my house for chasing away chills, soothing cranky kids (and adults!), or just making a random Tuesday feel a little bit special. It’s pure, unadulterated comfort, and thankfully, way less drama than a full pie.
What You’ll Need for This Pot of Happiness (aka Chicken Pot Pie Soup)
Alright, let’s talk ingredients. No weird, hard-to-find stuff, I promise. This is mostly pantry and fridge staples. And hey, if you need to swap something, chances are it’ll still be delicious.
- The Star: Chicken! Around 1.5 lbs of boneless, skinless chicken – breasts, thighs, whatever you like. Cut ’em into chunks you’d want to find on your spoon. Thighs definitely give it a bit more oomph, flavor-wise.
- Super Shortcut: Got leftover cooked chicken? Like from a roast or rotisserie? YES. Use it! Just shred or chop about 3-4 cups and chuck it in towards the end. You just saved yourself like 10 minutes. High five!
- Flavor Builders:
- 2 Tablespoons unsalted butter. It just tastes right here.
- Swap: Sure, olive oil works if you must, but the butter adds that familiar richness.
- 1 big yellow onion, chopped up. Non-negotiable, builds so much flavor. My chopping skills aren’t winning awards, but it gets the job done!
- 2 or 3 (or 4…) cloves of garlic, minced. You know the drill – measure garlic with your heart.
- The Veggie Crew:
- 2 medium carrots, peeled, diced. For sweetness and color.
- 2 celery stalks, diced. That fresh, aromatic backbone.
- 1 cup frozen peas. Straight outta the bag is fine.
- 1 cup frozen corn. Same deal, easy peasy. (Canned? Drain it well first.)
- Go Wild: Feel free to add other stuff! Diced potatoes are great (toss ’em in with the carrots), maybe some green beans or mushrooms if you have them hanging around. Use what you like!
- Making it Creamy & Soupy:
- 1/4 cup all-purpose flour. Our trusty thickener.
- Swap: Need it gluten-free? A decent GF all-purpose flour mix should work similarly.
- 4 cups low-sodium chicken broth. Gives it body.
- Swap: Veggie broth is fine too!
- 1 cup heavy cream. Okay, this is where the magic happens. It makes it luxurious.
- Swap: Want it a bit lighter? Half-and-half is a good sub. Check the “Lighter Options” section further down for more ideas!
- Herbs & Spices (Don’t Forget These!):
- 1 teaspoon dried thyme. Smells like pot pie!
- 1/2 teaspoon dried rosemary, maybe give it a little crush first (optional, but I like it).
- Salt and black pepper. Crucial! Taste and add until it sings. Seriously, keep tasting.
- Fresh parsley, chopped. A little sprinkle at the end makes it look nice and adds a fresh pop. Optional, but recommended!
How Much Time Are We Talking For This Cozy Bowl?
Nobody wants a recipe that secretly takes three hours on a Tuesday night, right? Let’s get real:
- Chopping & Prepping: Give yourself maybe 20-25 minutes. It’s the most “active” part. Put on a podcast, zone out a bit. It’s kinda therapeutic, actually.
- Cooking on the Stove: Around 45-50 minutes. This is mostly simmering time while you can do other things (like pour yourself another drink or scroll Instagram…).
- Total Time: Realistically, about 70-75 minutes start to finish. Which, when you think about how amazing and comforting this chicken pot pie soup is, feels totally worth it. Plus, your kitchen will smell incredible – way better than waiting for pizza delivery!
Let’s Get Cooking! Making Chicken Pot Pie Soup Step-by-Step
Alright, apron on? Let’s make some soup! Don’t worry, it’s mostly just stirring and simmering.
Step 1: Soften the Flavor Base
Get your big soup pot or Dutch oven on the stove over medium heat. Melt the butter. Once it’s melted and looks kinda shimmery, toss in the chopped onion, carrots, and celery. Stir ’em around and let them cook for 5-7 minutes. You’re not trying to brown them, just soften them up until the onions look glassy. You’ll smell it starting to get good! Now, add the minced garlic and stir for just one more minute until you really smell that garlic. Mmm.
Step 2: Add the Chicken (if raw)
Push the veggies over to one side. Plop the chicken pieces into the empty space. Sprinkle the chicken with salt and pepper. Let it cook, giving it a stir now and then, until it’s mostly cooked through – maybe 5-7 minutes. Don’t stress if it’s not 100% done, it’ll finish cooking in the broth. (Using cooked chicken? Skip this, you lucky duck, we’ll add it later.)
Step 3: Thicken Up Time!
Sprinkle the flour right over everything in the pot – chicken and veggies. Stir it all together really well for about a minute or two. This cooks the flour taste out and gets it ready to thicken your chicken pot pie soup. Yeah, it might look a bit clumpy or pasty, that’s totally fine. Now, grab your whisk (or keep stirring really well) and slowly pour in the chicken broth. Keep whisking/stirring while you pour to avoid lumps! Bring it all up to a nice gentle simmer.
Step 4: Simmer Down Now
Toss in the dried thyme, rosemary (if using), and another pinch of salt and pepper. Give it a good stir. Pop the lid on, but leave it slightly askew so steam can get out. Let it simmer away gently for 15-20 minutes. You want those carrots and celery pieces to be perfectly tender. Give it a stir once in a while so nothing sticks. The soup should be looking a bit thicker now.
Step 5: The Grand Finale – Creaminess!
Turn the heat down low. Low is key here! Pour in the heavy cream. Stir it in gently. Add the frozen peas and corn now too (and your cooked chicken if you used that shortcut!). Let everything heat through slowly for another 5-10 minutes. Important: Try really hard not to let it boil rapidly after adding the cream – it can make the texture funky. Just keep it at a gentle heat. Now for the best part: taste it! Grab a clean spoon. Does it need more salt? A bit more pepper? Make it taste amazing to you. This is your chicken pot pie soup masterpiece!
Lighter Chicken Pot Pie Soup? Totally Doable!
Want that comfort vibe but maybe slightly less decadent? No problem:
- Cream Swaps: Use half-and-half or even whole milk instead of heavy cream. Evaporated milk works too! For dairy-free, unsweetened cashew cream is pretty great, or use almond/soy milk thickened first with a cornstarch slurry (whisk ~1-2 tbsp cornstarch into ~1-2 tbsp cold water, stir into simmering soup before adding the milk).
- Lean In: Stick with chicken breast.
- Veggie Boost: Add more veggies! More carrots, celery, toss in some mushrooms, green beans – bulk it up with the good stuff.
- Salt Smarts: Use low-sodium broth so you control the saltiness.
Serving Ideas: Make That Bowl Sing!
You made awesome chicken pot pie soup! Let’s serve it up right:
- Dippers Are Mandatory (Okay, Highly Recommended):
- Biscuits: Warm, fluffy ones are perfect.
- Crackers: Simple oyster crackers or saltines do the trick.
- Crusty Bread: You need something to swipe the bowl clean!
- Puff Pastry Croutons: My go-to! Cut puff pastry, egg wash, bake golden, float on top. Feels fancy, tastes amazing. It really brings the “pie” part home.
- Green Stuff: A little chopped fresh parsley or chives makes it look less… beige, haha. Plus adds freshness.
- Balance it Out: A simple salad on the side makes it feel like a proper grown-up meal.
Storing Leftovers (The Best Part?)
If you somehow have leftover chicken pot pie soup, here’s the plan:
- Fridge: Cool it down completely first (important!). Then store in an airtight container for 3-4 days. Reheat gently on the stove over low heat, stirring often. It might get thicker when cold, so add a splash of broth or milk to loosen it back up if needed. Just avoid boiling it hard.
- Freezer: Cream soups can be a little finicky after freezing – the texture might change slightly (sometimes separates a bit). But it’s definitely doable! Cool completely, freeze in airtight containers (leave space at the top!), lasts 2-3 months. Thaw in the fridge overnight. Reheat gently on the stove, whisking well as it heats to help smooth it out. A splash of milk/broth helps here too.
- Prep Ninja: Chop the veggies ahead of time! Cook the chicken ahead! Store ’em in the fridge. Makes throwing this soup together on a weeknight SO much faster.
Seriously, Why Am I So Nuts About This Chicken Pot Pie Soup?
I don’t know, man, it just works.
- It’s like mainlining comfort directly into your veins.
- It tastes like you slaved away for hours, but you totally didn’t. Sneaky delicious.
- It’s flexible – use what you have! Leftover turkey? Different veggies? Go for it.
- It’s just plain yummy. Everyone seems to like it. No weird ingredients, just good, honest flavor.
Making this chicken pot pie soup genuinely makes my kitchen feel cozier. The smell, the bubbling pot… it’s good vibes all around.
Okay, your turn! I really hope you try making this. It’s become such a favorite here, and I bet you’ll love it too. If you do give it a whirl, pretty please come back and tell me about it in the comments! Did you like it? Did you change anything? What did you dip in it?! I seriously love hearing from you guys. Happy soup making!
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Chicken Pot Pie Soup
Creamy, easy chicken pot pie soup! The ultimate comfort food recipe with simple steps for a perfect cozy bowl. Get the recipe!
Ingredients
- ~1.5 lbs boneless, skinless chicken (breasts or thighs work great), chopped up
- 2 Tablespoons unsalted butter
- 1 big yellow onion, chopped
- 2-3 garlic cloves, minced (go ahead, add more if you love it!)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas (no need to thaw)
- 1 cup frozen corn (no need to thaw either)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional, but nice)
- Salt and black pepper (to your liking!)
- Fresh parsley, chopped (just for garnish if you wanna be fancy)
Instructions
Step 1: Soften the Flavor Base
Get your big soup pot or Dutch oven on the stove over medium heat. Melt the butter. Once it’s melted and looks kinda shimmery, toss in the chopped onion, carrots, and celery. Stir ’em around and let them cook for 5-7 minutes. You’re not trying to brown them, just soften them up until the onions look glassy. You’ll smell it starting to get good! Now, add the minced garlic and stir for just one more minute until you really smell that garlic. Mmm.
Step 2: Add the Chicken (if raw)
Push the veggies over to one side. Plop the chicken pieces into the empty space. Sprinkle the chicken with salt and pepper. Let it cook, giving it a stir now and then, until it’s mostly cooked through – maybe 5-7 minutes. Don’t stress if it’s not 100% done, it’ll finish cooking in the broth. (Using cooked chicken? Skip this, you lucky duck, we’ll add it later.)
Step 3: Thicken Up Time!
Sprinkle the flour right over everything in the pot – chicken and veggies. Stir it all together really well for about a minute or two. This cooks the flour taste out and gets it ready to thicken your chicken pot pie soup. Yeah, it might look a bit clumpy or pasty, that’s totally fine. Now, grab your whisk (or keep stirring really well) and slowly pour in the chicken broth. Keep whisking/stirring while you pour to avoid lumps! Bring it all up to a nice gentle simmer.
Step 4: Simmer Down Now
Toss in the dried thyme, rosemary (if using), and another pinch of salt and pepper. Give it a good stir. Pop the lid on, but leave it slightly askew so steam can get out. Let it simmer away gently for 15-20 minutes. You want those carrots and celery pieces to be perfectly tender. Give it a stir once in a while so nothing sticks. The soup should be looking a bit thicker now.
Step 5: The Grand Finale – Creaminess!
Turn the heat down low. Low is key here! Pour in the heavy cream. Stir it in gently. Add the frozen peas and corn now too (and your cooked chicken if you used that shortcut!). Let everything heat through slowly for another 5-10 minutes. Important: Try really hard not to let it boil rapidly after adding the cream – it can make the texture funky. Just keep it at a gentle heat. Now for the best part: taste it! Grab a clean spoon. Does it need more salt? A bit more pepper? Make it taste amazing to you. This is your chicken pot pie soup masterpiece!
Notes
Nutrition Information:
Yield: 6 generous servings.Amount Per Serving:Calories: Approximately 450 calories per serving
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