Hey there, fellow food lovers! Nyla here, ready to welcome you into my delicious corner of the internet. Get ready to turn ordinary meals into something truly special with a twist on a classic. You know I’m all about those bold flavors, and today we are diving fork-first into a bowl of pure comfort food magic.
I’m so excited to share one of my absolute favorite recipes with you: Chicken Pot Pie Soup! It’s cozy, it’s creamy, and it’s packed with all the comforting flavors you love from a traditional chicken pot pie. But this is a version that’s ready in a fraction of the time and served in a bowl.
This Chicken Pot Pie Soup recipe has become a weeknight staple in my kitchen, and I know it will be in yours too! It all started with a craving for something hearty and satisfying, but without spending hours in the kitchen. This recipe brings all the deliciousness of a classic chicken pot pie in an easy, comforting soup. Get ready for a flavor adventure!
INGREDIENTS You Need
This Chicken Pot Pie Soup ingredient list is all about bold flavors that actually work together! I’ve tested this recipe so many times, and these are the combinations that always make my taste buds sing.
- 2 tablespoons olive oil: Adds richness and helps sauté the veggies. If you’re out, avocado oil works great!
- 1 cup chopped yellow onion: The base of our flavorful soup.
- 1 cup chopped carrots: Adds sweetness and color to the Chicken Pot Pie Soup.
- 1 cup chopped celery: Provides a savory depth of flavor.
- 2 cloves garlic, minced: Because everything is better with garlic!
- 1 teaspoon dried thyme: Adds a warm, earthy note.
- 1/2 teaspoon dried rosemary: Complements the thyme beautifully.
- 1/4 teaspoon black pepper: A must for that subtle kick.
- 4 cups cooked chicken, shredded: I often use rotisserie chicken for a shortcut.
- 4 cups chicken broth: Adds the perfect savory base. You can even use bone broth for extra flavor.
- 1 cup frozen peas: Adds a pop of sweetness and freshness.
- 1 cup frozen corn: More sweetness and a delightful texture.
- 1/2 cup heavy cream: For that creamy, dreamy texture. No worries if you’re dairy-free, full-fat coconut milk is the bomb here!
- 1/4 cup all-purpose flour: To thicken the Chicken Pot Pie Soup.
- 1 package (14.1 oz) refrigerated pie crusts: For those delicious, buttery topping.
- 1 egg, beaten: For brushing on the pie crusts for a golden finish.
- Salt to taste: Adjust to your preference!
You can grab all of these ingredients during your normal shopping trip. For the chicken, I love to use leftover rotisserie chicken for an easy weeknight meal. To take this delicious and easy Chicken Pot Pie Soup to the next level, try adding a pinch of red pepper flakes!
Here’s my Chicken Pot Pie Soup secret that takes it from good to incredible: browning the chicken slightly before adding it to the soup. It adds a depth of flavor that you won’t believe! For storing this deliciousness, keep it in an airtight container in the fridge for up to 3 days.
Let’s Make Some!
This is my favorite part of making Chicken Pot Pie Soup – watch the delicious magic happen! These easy-to-follow instructions will have you enjoying a bowl of creamy goodness in no time. Many of the best recipes online, like this Chicken Pot Pie Soup – Budget Bytes recipe, will give you similar results.
- Sauté the Veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened. Stir in the minced garlic, dried thyme, dried rosemary, and black pepper. Cook for another minute, until fragrant. This is where the magic starts happening!
- Add the Chicken and Broth: Stir in the shredded cooked chicken and chicken broth. Bring to a simmer and cook for 10 minutes. This Chicken Pot Pie Soup is already starting to smell amazing.
- Thicken the Soup: In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Pour the mixture into the soup and stir until the soup thickens slightly. This usually takes about 2-3 minutes.
- Add the Veggies: Stir in the frozen peas and frozen corn. Cook for another 5 minutes, until the vegetables are heated through.
- Prepare the Pie Crust Topping: Preheat your oven to 400°F (200°C). Unroll the refrigerated pie crusts and cut them into 1-inch strips.
- Assemble and Bake: Ladle the Chicken Pot Pie Soup into oven-safe bowls or a baking dish. Arrange the pie crust strips over the soup in a lattice pattern. Brush the pie crust with the beaten egg.
- Bake: Place the bowls or baking dish in the preheated oven and bake for 15-20 minutes, or until the pie crust is golden brown and the soup is bubbly. While your Chicken Pot Pie Soup is doing its thing, get ready for some amazing aromas!
- Cool and Serve: Let the Chicken Pot Pie Soup cool for a few minutes before serving. Your Chicken Pot Pie Soup should smell absolutely incredible right now.
In my kitchen, this Chicken Pot Pie Soup usually takes about 45 minutes from start to finish. Don’t worry if your Chicken Pot Pie Soup looks a little rustic with the pie crust strips, that’s part of its charm! If you want to make this on a busy weeknight, you can prep the vegetables ahead of time. If you are wanting a truly decadent experience, this Chicken Pot Pie Recipe with Cream of Chicken Soup – Lauren Lane will be right up your alley.
How to Serve Up This!
People literally do happy dances when this Chicken Pot Pie Soup hits the table with a sprinkle of fresh parsley. Here are some of my favorite ways to serve it and make it extra special!
I love to enjoy this Chicken Pot Pie Soup piping hot, straight from the oven. The flaky pie crust paired with the creamy, savory soup is just perfection. To make this a complete meal, try serving it with a side of crusty bread for dipping.
This Chicken Pot Pie Soup is perfect for those weeknight dinners that need to be special! It’s also a fantastic dish to bring to potlucks or game nights with friends. For a bold flavor pairing, try serving it with a side of spicy cornbread.
When it comes to presentation, I like to get a little fancy. Ladle the soup into individual bowls and top with the pie crust lattice. A sprinkle of fresh herbs, like parsley or thyme, adds a pop of color. If you have any leftover Chicken Pot Pie Soup, you can turn it into a delicious pot pie casserole by baking it with a full pie crust on top.
I’ve experimented with a few fusion variations of this recipe. One of my favorites is adding a touch of curry powder to the soup base for an Indian-inspired twist. When I serve this Chicken Pot Pie Soup, I often get requests for the recipe. Everyone is always amazed at how easy and delicious it is!
This creamy Chicken Pot Pie Soup reminds me of another bold flavor favorite, my Chicken Noodle Soup, but with a twist!
FAQs:
Got questions about this Chicken Pot Pie Soup recipe? Don’t worry, I’ve got answers! Here are some common cooking concerns and my tried-and-true tips.
Q: Will kitchen newbies succeed with this Chicken Pot Pie Soup?
A: Absolutely! This recipe is super straightforward. If you can chop veggies and stir a pot, you’ve got this! I made sure of that when I was crafting this great Chicken Pot Pie Soup recipe!
Q: What if I don’t have heavy cream?
A: No problem! You can use half-and-half or even full-fat coconut milk for a dairy-free option. The taste will be a little different, but still delicious.
Q: Can I use different vegetables?
A: Of course! Feel free to add mushrooms, potatoes, or green beans. Just make sure to adjust the cooking time accordingly.
Q: What if I mess up my Chicken Pot Pie Soup? (Spoiler: it’ll still taste incredible!)
A: Don’t sweat it! Soup is very forgiving. If it’s too thick, add more broth. If it’s too thin, simmer it longer. It’s all about adjusting to your taste.
Q: How can I prep this Chicken Pot Pie Soup for busy weeknights?
A: You can chop the vegetables and cook the chicken ahead of time. Store them in the fridge until you’re ready to assemble the soup.
Q: Can I make this Chicken Pot Pie Soup in a slow cooker?
A: Yes, you can! Add all the ingredients (except the cream and pie crust) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes. Serve with the pie crust topping on the side or bake separately.
Q: Is there an alternative to the crust?
A: Yes! You can top the soup with biscuits.
Q: How long does this Chicken Pot Pie Soup last?
A: This pot pie soup recipe will last three days in the fridge. If you are looking for a Healthy Chicken Pot Pie Soup (dairy free!) | Ambitious Kitchen, this is also a great place to start!
I’ve made this Chicken Pot Pie Soup so many times, and I’m always learning new things. For example, I discovered that adding a splash of lemon juice at the end brightens up the flavors. My family absolutely loves this soup, and they always ask for seconds! And remember, there are no mistakes, just happy accidents in the kitchen! For more weeknight winners that don’t sacrifice on taste, check out my White Chicken Chili.
CONCLUSION:
This Chicken Pot Pie Soup brings me so much joy because it’s a comforting classic with a fun twist. It’s perfect for cozy nights in, and it always puts a smile on everyone’s face.
My Chicken Pot Pie Soup Flavor Secrets:
- Brown the Chicken: Take the time to brown the chicken before adding it to the soup. It adds a depth of flavor that you won’t believe!
- Fresh Herbs: Don’t be afraid to use fresh herbs, like thyme and rosemary. They elevate the flavors of the soup.
- Lemon Juice: Add a splash of lemon juice at the end to brighten up the flavors.
Here are a few delicious variations of the best Chicken Pot Pie Soup recipes that I’ve tested:
- Spicy: Add a pinch of red pepper flakes to the soup base for a little kick.
- Cheesy: Stir in a cup of shredded cheddar cheese at the end for a cheesy twist.
- Vegetarian: Use vegetable broth and add extra vegetables, like mushrooms and potatoes.
For those cozy nights, I love making the classic version of creamy Chicken Pot Pie Soup. When I’m feeling adventurous, I add a pinch of red pepper flakes. And for my vegetarian friends, I make the veggie-packed version.
Now it’s your turn to get creative in the kitchen! Trust your taste buds, experiment with different flavors, and don’t be afraid to make a mess. This Chicken Pot Pie Soup is all about comfort, flavor, and having fun!
I’m so excited for you to try this Chicken Pot Pie Soup. Get ready to impress your family and friends with this delicious and easy meal. Happy cooking, and remember to always add a little bit of love to your food! If you’re loving this comfort food twist, you’ll go crazy for my Jalapeno Popper Chicken Wraps! I can’t wait to see what you create!
Chicken Pot Pie Soup
Enjoy the comforting flavors of classic chicken pot pie in a warm and hearty soup! This recipe brings together tender chicken, vegetables, and a creamy broth, topped with flaky biscuit crumbles for the perfect cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional: Biscuit topping (store-bought or homemade)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add mushrooms, thyme, rosemary, and nutmeg. Cook for another 3-5 minutes, until mushrooms are tender.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and frozen peas. Simmer for 5 minutes, or until peas are heated through.
- Stir in heavy cream and season with salt and pepper to taste.
- If desired, top with biscuit crumbles before serving.
Notes
For a richer flavor, use homemade chicken broth. You can also add other vegetables like potatoes or green beans.