Chicken Pot Pie Soup

74 Days(s) Ago 👁 585

Chicken Pot Pie Soupis called the ultimate comfort food , and for good reason. It offers all the cozy deliciousness of chicken pot pie without the stress of making the crust. Pair this creamy soup boasting bites of tender chicken with buttery biscuits for an easy dinner the whole family will love.

This soup is way quicker than making homemade chicken pot pie, and its just as delicious. If youre into comfort food that wont keep you in the kitchen all day, this recipe is for you.

These simple ingredients create a mind-blowingly delicious product the whole family will love. Ill bet you wont be able to resist seconds. Plus, the ease of preparing this meal means its a true crowd-pleaser. x1f609

What Is Chicken Pot Pie Soup?

Basically, this is chicken pot pie sans the pie crust. Its everything you love about pot pie filling, with just a little extra broth and cream to make it more soup-like. Pair it with flaky layer biscuits, and it isnt far from the OG pot pie experience, other than its wayyy easier to make.

Ingredient List

Chicken- Cooked chicken, cut up in chunks, makes this recipe extra quick. Feel free to use rotisserie chicken even!

Veggies- Onions, carrots, celery, and green peas bring that classic pot pie flavor to this soup.

Soup Broth Ingredients- For the creamy soup broth, youll need chicken broth, half and half, and butter. Flour thickens the mix up into a more pot pie-like consistency.

Seasonings- Creole seasoning, thyme, minced garlic, and salt and pepper keep things simple yet delicious.

How to Make Chicken Pot Pie Soup

Meltthe butter or oil over medium heat in a large pot. Then add onions, celery, thyme, garlic, and carrots. Cook, stirring frequently, for 6-7 minutes until tender. Photo 1
Roux- Stir in the flour until fully incorporated, stirring for about a minute. Gradually stir in the half and half and broth. Photos 2-3
Simmer- Bring everything to a boil, stirring constantly, and cook for about 2 minutes. Continue stirring until it bubbles and thickens. Photo 4
Assemble- Gradually add the cooked chicken, peas, Creole seasoning, and parsley - remove from heat. Adjust consistency with more broth or water. Photos 5-6
Serve- Adjust salt, pepper, and seasonings to taste. Serve and enjoy!

Recipe Twists

Add extra veggies. Mushrooms, corn, frozen peas, green beans, and potatoes are lovely options.

Chicken pot pie soup with canned cream of chicken soup gives you a shortcut on a hectic weeknight. Replace the flour, half-and-half, and chicken broth with two cans of cream of chicken soup. Fill both cans with milk and add that to the soup.

Use a different protein. This recipe also works well with leftover turkey, shredded chicken, or cubed ham.

Top with cheese! Freshly grated parmesan cheese tastes amazing sprinkled over a hot bowl of this soup. x1f9c0

For a gluten-free version, thicken the soup with cornstarch instead of flour.

Tips and Notes

Stir the flour into the butter and sauteed veggies. If you add it later, after pouring in the broth and half and half, it tends to clump.

If the soup is too thick, you can just add more broth, but if its too thin for your taste, then add a little cornstarch slurry and stir until it thickens up more.

This recipe is excellent in a Dutch oven. These large pots conduct heat well on the stovetop and oven. And a good one will last forever.

Make-Ahead and Storage Instructions

You can easily make this soup one or two days ahead of time. After it cools, store the soup or leftovers in an airtight container in the fridge for 3-4 days. Reheat it in the microwave or on the stovetop over medium heat until warmed through.

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