Super thick and creamy chicken pot pie soup brings the comforting flavors of a classic chicken pot pie into a warm, hearty bowl. Perfect for family dinners or cozy nights in, this soup is quick to prepare and sure to impress. With its rich texture and delicious ingredients, it’s suitable for any occasion, making it a must-try recipe for anyone who loves comfort food.
Why You’ll Love This Recipe
- Quick Preparation – This creamy chicken pot pie soup comes together in just an hour, making it perfect for busy weeknights.
- Rich Flavor – Enjoy all the savory tastes of traditional chicken pot pie in a creamy soup that satisfies your cravings.
- Versatile Ingredients – Use whatever vegetables you have on hand. Corn and peas are optional but add extra flavor and nutrition.
- Comfort in a Bowl – Every spoonful delivers warmth and comfort, ideal for chilly evenings or when you’re feeling under the weather.
- Family-Friendly – Even picky eaters will love this creamy chicken pot pie soup, making it a hit with kids and adults alike.
Tools and Preparation
Before you start cooking, gather your essential tools. Having everything ready will streamline the process and make your cooking experience enjoyable.
Essential Tools and Equipment
- Large pot
- Medium pot
- Wooden spoon
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large Pot – This is essential for cooking the soup base and allows ample space for all the ingredients.
- Medium Pot – Used for creating the creamy mixture; ensures even heating while whisking out lumps.
Ingredients
For the Soup Base
- 1½ pounds (about 2 medium) boneless skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 3 garlic cloves (minced or pressed)
- ½ medium onion (diced)
- 2 celery ribs (diced ¼-inch)
- 2 medium carrots (peeled and diced ¼-inch)
- ¼ cup dry white apple vinegar
- 1 large russet potato (peeled and diced ½-inch)
- 3 to 4 cups chicken broth (divided)
For the Creamy Mixture
- 5 tablespoons (71g) butter (salted or unsalted is fine)
- ¼ cup and 1 tablespoon (44g) all-purpose flour
- 1½ cups milk (any percentage)
- ½ cup heavy cream
Optional Add-ins
- ⅔ cup frozen or canned corn
- ⅔ cup frozen or canned peas
Seasoning
- ¼ teaspoon black pepper
- Salt
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Creamy Chicken Pot Pie Soup
Step 1: Prepare the Chicken
Pat chicken dry and generously salt and pepper both sides.
Step 2: Brown the Chicken
In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.
Step 3: Cook Vegetables
Lower heat to medium. In the same pot, add remaining olive oil. Add garlic, onion, celery, and carrots. Cook while stirring occasionally until vegetables soften, about 5 to 8 minutes.
Step 4: Deglaze with Vinegar
Stir in white apple vinegar. Use a wooden spoon to scrape any cooked bits from the bottom of the pot.
Step 5: Add Potatoes and Broth
Add diced potatoes along with 3 cups of chicken broth. Bring mixture to a simmer. Cut browned chicken breasts in half*, return them to the pot, and simmer until cooked through and potatoes are fork-tender, about 15 to 20 minutes. Remove from heat; transfer chicken pieces to a clean plate or cutting board.
Step 6: Create Creamy Mixture
While chicken cools, melt butter in a medium pot over medium heat. Add flour; cook while whisking continuously until lightly golden forms a sticky paste with butter.
Step 7: Combine Milk & Cream
Slowly drizzle in milk followed by cream while whisking out lumps. Continue cooking until thickened—aim for consistency like thick gravy—bubbling around edges for about 5 minutes.
Step 8: Mix Together
Stir milk mixture into soup base. Shred or chop cooled chicken; add back into soup.
Step 9: Stir In Veggies
If using corn and peas, stir them into the soup now. Heat over medium until warmed through, around 2 to 3 minutes.
Step 10: Adjust Consistency
If desired consistency isn’t reached yet, add up to an additional cup of broth until you achieve your preferred thickness.
Step 11: Season & Serve
Add salt and pepper to taste before serving hot! Enjoy this delightful creamy chicken pot pie soup with crusty bread or crackers!
How to Serve Creamy Chicken Pot Pie Soup
Creamy Chicken Pot Pie Soup is a comforting meal that can be enjoyed in various ways. Whether you prefer it as a standalone dish or paired with sides, here are some serving suggestions to elevate your dining experience.
Pair with Crusty Bread
- Sourdough Bread: Its tangy flavor complements the soup beautifully.
- Garlic Bread: Adds a savory touch and is great for dipping.
Top with Fresh Herbs
- Parsley: Chopped parsley adds a fresh burst of color and flavor.
- Thyme: A sprinkle of fresh thyme enhances the dish’s aroma.
Serve with a Salad
- Caesar Salad: Crisp romaine and creamy dressing balance the richness of the soup.
- Garden Salad: A light salad with mixed greens and vinaigrette offers a refreshing contrast.
Add Cheese
- Cheddar Cheese: Grated sharp cheddar gives an extra layer of creaminess.
- Parmesan Cheese: A sprinkle of Parmesan adds a salty depth to every bite.
How to Perfect Creamy Chicken Pot Pie Soup
To make your Creamy Chicken Pot Pie Soup even better, consider these helpful tips. Each one can enhance the flavor and texture of your dish.
- Use Homemade Broth: For richer flavor, use homemade chicken broth instead of store-bought.
- Adjust Thickness: If the soup is too thick, gradually add more broth until you reach your desired consistency.
- Season Gradually: Taste as you go when adding salt and pepper to avoid over-seasoning.
- Incorporate Seasonal Vegetables: Feel free to add seasonal vegetables like peas or mushrooms for added nutrition and flavor.
Best Side Dishes for Creamy Chicken Pot Pie Soup
Pairing side dishes with Creamy Chicken Pot Pie Soup can enhance your meal. Here are some great options to consider:
- Garlic Mashed Potatoes: Creamy and buttery potatoes that are perfect for soaking up the soup.
- Biscuit Bites: Flaky biscuits served warm make for delightful accompaniments.
- Roasted Vegetables: Seasoned roasted veggies provide a healthy contrast to the creamy soup.
- Cornbread Muffins: Sweet cornbread muffins add a nice touch of sweetness.
- Coleslaw: A crunchy coleslaw gives a refreshing crunch that complements the richness of the soup.
- Stuffed Peppers: Filling stuffed peppers can serve as a hearty side option.
Common Mistakes to Avoid
Making Creamy Chicken Pot Pie Soup can be simple, but there are common pitfalls to watch out for. Here are some mistakes to avoid for the best results:
- Skipping the seasoning: Neglecting to season the chicken before cooking can lead to bland soup. Be generous with salt and pepper on both sides of the chicken to enhance flavor.
- Overcooking the vegetables: Cooking the vegetables too long can make them mushy. Aim for a tender texture while keeping some crunch by stirring occasionally and monitoring cooking time.
- Not letting the broth simmer: Failing to let the broth simmer long enough after adding potatoes can result in undercooked veggies. Ensure they are fork-tender before proceeding with the next steps.
- Rushing the roux: Making a roux too quickly can lead to a lumpy texture. Slowly whisk in milk and cream, allowing it to thicken gradually for a smooth consistency.
- Ignoring consistency adjustments: If your soup turns out too thick, don’t hesitate to add more broth. Adjusting it to your desired thickness will ensure a pleasant eating experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Creamy Chicken Pot Pie Soup in an airtight container.
- It will last for 3-4 days in the fridge.
- Make sure to cool the soup completely before sealing it in a container.
Freezing Creamy Chicken Pot Pie Soup
- You can freeze this soup for up to 3 months.
- Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
- Label containers with date and contents for easy identification later.
Reheating Creamy Chicken Pot Pie Soup
- Oven: Preheat your oven to 350°F (175°C) and place the soup in an oven-safe dish covered with foil. Heat for about 20 minutes or until warm.
- Microwave: Pour into a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through for even heating.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through, about 5-7 minutes.
Frequently Asked Questions
Can I use leftover chicken for Creamy Chicken Pot Pie Soup?
Yes! Leftover cooked chicken works great in this recipe. Just shred or chop it and add it when directed.
What if I don’t have all the vegetables on hand?
Feel free to customize the vegetables based on what you have available. Other options like green beans or bell peppers can also work well!
How can I make Creamy Chicken Pot Pie Soup gluten-free?
To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with water as a thickener.
Can I use different types of meat?
Absolutely! This soup is versatile; you can substitute chicken with turkey or even ham if desired.
How do I make this soup spicier?
Add red pepper flakes or diced jalapeños during cooking for an extra kick that complements the creamy flavors nicely!
Final Thoughts
This Creamy Chicken Pot Pie Soup is not only comforting but also versatile enough for any occasion. With its rich flavors and hearty ingredients, it’s perfect as a quick weeknight dinner or cozy weekend meal. Feel free to customize it with your favorite veggies or proteins, making it uniquely yours! Try it today and enjoy a bowl of warmth!
Creamy Chicken Pot Pie Soup
Indulge in the ultimate comfort food with this Creamy Chicken Pot Pie Soup. This delightful dish captures all the beloved flavors of a classic chicken pot pie, transformed into a warm, hearty soup that’s perfect for family dinners or cozy nights in. With its creamy texture and rich taste, this recipe is quick to prepare, making it an ideal option for busy weeknights. Packed with tender chicken, fresh vegetables, and a luscious creamy base, every spoonful offers warmth and satisfaction. Whether served on its own or paired with crusty bread, this soup is sure to impress everyone at the table.
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves
- ½ medium onion
- 2 celery ribs
- 2 medium carrots
- ¼ cup white apple vinegar
- 1 large russet potato
- 3 to 4 cups chicken broth
- 5 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
Instructions
- Pat the chicken dry; season generously with salt and pepper.
- In a large pot, heat oil over medium-high heat; brown the chicken for about 3 to 4 minutes per side. Remove and set aside.
- In the same pot, add remaining oil; cook garlic, onion, celery, and carrots until softened (5 to 8 minutes).
- Deglaze with white vinegar; scrape up browned bits from the pot.
- Add diced potatoes and 3 cups of broth; return chicken to the pot and simmer until cooked through (15 to 20 minutes). Set chicken aside to cool.
- In a separate pot, melt butter; whisk in flour until golden. Gradually add milk and cream; cook until thickened.
- Stir the creamy mixture into the soup base; shred or chop cooled chicken and return it to the soup.
- If desired, stir in optional corn and peas; adjust consistency with additional broth if necessary.
- Season with salt and pepper before serving hot.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Customize your soup by adding seasonal vegetables like green beans or mushrooms. For gluten-free options, substitute flour with a gluten-free blend or cornstarch mixed with water.
