Chicken Pot Pie Soup 

Why You’ll Love This Recipe

If you love the classic flavors of chicken pot pie but want a quicker, easier version, this Chicken Pot Pie Soup is a must-try! It’s creamy, hearty, and filled with vegetables, making it a satisfying meal that will warm you from the inside out. The richness of the broth combined with the shredded chicken and peas delivers that same comforting taste of pot pie, without the need for pie crust baking. Plus, it comes together in under an hour, making it a fantastic weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream
• 1 pie crust, cut into strips (optional, for garnish)

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, diced carrots, and celery to the pot. Sauté the vegetables until tender, about 5-7 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the chicken broth, shredded chicken, frozen peas, dried thyme, salt, and pepper. Bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld.
6. Stir in the heavy cream and continue to heat the soup until warm.
7. Serve the soup hot, garnished with optional pie crust strips for that signature pot pie flavor.

Servings and Timing

• Servings: 4-6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Add more vegetables: You can include peas, potatoes, corn, or green beans for extra flavor and texture.
• Use different proteins: Swap the chicken for turkey or even rotisserie chicken for a shortcut.
• Make it gluten-free: Replace the pie crust with gluten-free crackers or omit it altogether.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to give it a little kick.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months.
• Reheating: Reheat the soup on the stove over medium heat until warmed through. If the soup has thickened too much after refrigeration, add a bit more chicken broth or cream to thin it out to your desired consistency.

FAQs

1. Can I use store-bought chicken for this recipe?

Yes, rotisserie chicken works perfectly for a quicker version of this soup.

2. Can I make this soup in advance?

Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld.

3. Is there a vegetarian version of this recipe?

You can easily make this soup vegetarian by substituting the chicken with mushrooms or tofu and using vegetable broth instead of chicken broth.

4. Can I use half-and-half instead of heavy cream?

Yes, half-and-half can be substituted for heavy cream, but the soup will be slightly less rich and creamy.

5. How can I make the soup thicker?

If you prefer a thicker soup, you can add a slurry of cornstarch and water or cook the soup uncovered to let some of the liquid evaporate.

6. Can I add more spices to this soup?

Yes, you can add extra spices like rosemary, garlic powder, or onion powder to enhance the flavor.

7. How can I make this recipe dairy-free?

Use coconut milk or almond milk instead of cream, and omit the butter in favor of a dairy-free option.

8. Can I use frozen chicken in this recipe?

It’s best to use cooked chicken for the soup, but if you have frozen chicken, you can cook it separately and shred it before adding it to the soup.

9. Is this soup suitable for freezing?

Yes, this soup freezes well. Just be sure to let it cool completely before transferring it to an airtight container for freezing.

10. Can I skip the pie crust garnish?

Yes, the pie crust garnish is optional, but it adds a fun, crunchy element to the soup that mimics the traditional pot pie crust.

Conclusion

This Chicken Pot Pie Soup is a cozy, satisfying meal perfect for any time of the year. With its creamy broth, tender vegetables, and shredded chicken, it brings all the flavors of a classic pot pie without the hassle of making a crust. Whether you’re looking for a weeknight dinner or a comforting bowl of soup on a cold day, this recipe delivers on flavor and ease. Enjoy this heartwarming dish with your family and friends!