There’s something magical about chicken pot pie. Growing up, my grandmother used to make the classic version in a big, golden crust, and the smell would fill our house with warmth. One chilly evening, I wanted that same comfort but in a quicker, cozier way so I created chicken pot pie soup. It’s creamy, hearty, and has all the flavors of the traditional pie without the fuss of a crust. I remember stirring it slowly while my niece peeked into the pot, her eyes wide with anticipation.
This soup has become my go-to on busy evenings. It’s perfect for family dinners, especially when you want something comforting but not heavy. The secret is using fresh vegetables, tender chicken, and a rich, creamy broth. It’s also super versatile you can make it lighter or richer depending on your mood. And best of all, it’s kid-friendly and freezes beautifully, making leftovers a delight.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or milk
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Step-by-Step Instructions
- Prep the Vegetables: Dice the carrots, celery, potatoes, and onion. Mince the garlic. Set aside.
- Cook the Veggies: In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Make the Roux: Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Broth: Slowly pour in the chicken broth, whisking to combine. Add potatoes, thyme, parsley, salt, and pepper. Bring to a simmer.
- Add Chicken: Stir in shredded chicken. Simmer for 15 minutes or until the potatoes are tender.
- Add Cream: Lower heat and stir in heavy cream. Heat through but don’t boil. Adjust seasoning to taste.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
Serving Suggestions
This soup pairs wonderfully with a side salad or garlic bread. You can also sprinkle some shredded cheese on top for an extra indulgent twist. It’s perfect for cozy nights or lunch with friends, and the leftovers taste just as good the next day.
Tip of Card Recipe for Easy Reference 📋
⏰ Time Cook: 45 minutes (15 min prep, 30 min cook)
🍗 Ingredients: Chicken, carrots, celery, potatoes, onion, garlic, chicken broth, cream, butter, flour, thyme, parsley, salt & pepper
👩🍳 Instructions: Sauté veggies, make roux, add broth and chicken, simmer, stir in cream, serve warm
💡 Note: Use leftover roasted chicken to save time. Can be thickened with extra flour or cornstarch if desired.
🥗 Nutrition: Approx. 320 kcal per serving, 25g protein, 15g fat, 20g carbs
100-Word Short Version
Chicken pot pie soup is a creamy, comforting twist on the classic pie. This recipe uses tender chicken, carrots, celery, potatoes, and aromatic herbs in a rich, creamy broth. Start by sautéing vegetables in butter, sprinkle with flour, then add chicken broth to make a silky base. Stir in shredded chicken and simmer until the potatoes are tender. Finish with cream for that luxurious texture. Serve warm with crusty bread or a side salad. This soup is quick, kid-friendly, and perfect for cozy evenings, giving all the flavors of chicken pot pie in a bowl without the crust.