This Chicken Pot Pie Soup is a cozy, creamy delight packed with tender chicken, veggies, and herbs. It gives you all the yummy flavors of a classic pot pie in a warm bowl!
Perfect for chilly days, it’s like a hug in soup form. I love throwing in some flaky bread on the side, because who can resist dipping? It’s comfort food at its finest! 😊
Key Ingredients & Substitutions
Butter: Unsalted butter is great for control over saltiness. You can also use olive oil for a healthier option or dairy-free margarine for a dairy-free version.
Onion: A small onion adds sweetness. If you’re out, shallots or leeks can work well too. For a milder taste, use green onions.
Potatoes: I use Yukon Gold potatoes for their creaminess. You can substitute with russets or even sweet potatoes for a different flavor.
Cream: Heavy cream gives richness, but you can use half-and-half or even coconut milk for a lighter or dairy-free option. Just note the flavor will change slightly.
Chicken: Rotisserie chicken saves time. Leftover cooked chicken or turkey also fits perfectly. For a vegetarian version, use mushrooms or chickpeas.
Vegetables: Carrots, peas, and corn are standard. Feel free to swap for green beans, bell peppers, or whatever you have on hand!
How Can I Prevent Lumps When Making the Soup?
The key to a smooth, creamy soup is preventing lumps, especially when adding flour. Here’s how to ensure your soup turns out perfect:
- After sautéing your vegetables, sprinkle the flour evenly over them and stir for a couple of minutes. This helps cook the flour.
- When adding chicken broth, do it slowly while constantly stirring. This will help incorporate the flour without lumps.
- Make sure to really stir it well until the mixture is smooth before bringing it to a boil.
This technique makes sure your Chicken Pot Pie Soup is creamy without those pesky bits!
Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and diced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh thyme sprigs, crushed red pepper flakes
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 30 minutes to cook, making a total of about 45 minutes from start to finish. It’s quick enough for a weeknight dinner but comforting enough for special occasions!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, minced garlic, chopped carrots, and celery. Sauté until the vegetables begin to soften, which should take about 5 to 7 minutes. You’ll want them fragrant and slightly tender!
2. Add Potatoes and Flour:
Next, stir in the diced potatoes and give them a couple of minutes to cook. Now, sprinkle the flour over the vegetables and stir constantly for around 2 minutes. This step creates a roux, which will help thicken the soup and remove the raw flour taste.
3. Create the Soup Base:
Gradually pour in the chicken broth while stirring constantly to prevent any lumps from forming. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender. This should take about 10 to 15 minutes, and your kitchen will start to smell amazing!
4. Mix in the Chicken and Vegetables:
Once the potatoes are cooked, stir in the shredded chicken, frozen peas, frozen corn, thyme, salt, and pepper. Let it simmer for just a few more minutes for the flavors to meld together.
5. Add the Cream:
Pour in the heavy cream and stir to combine. Heat on low for another 5 minutes, but make sure not to bring it to a boil after adding the cream, as this can cause curdling.
6. Taste and Serve:
Take a moment to taste the soup and adjust the seasoning with more salt and pepper if desired. Serve hot, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for some extra kick if you like it spicy! This soup pairs wonderfully with warm biscuits or crusty bread for dipping.
Enjoy this creamy, hearty Chicken Pot Pie Soup with family and friends—it’s sure to become a favorite!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables work perfectly in this soup and can save you some prep time. Just toss them in during the cooking process without prior thawing; they’ll heat through quickly!
How Can I Thicken the Soup More?
If you’d like a thicker consistency, you can either add a bit more flour to the roux or blend some of the soup with an immersion blender and mix it back in. You can also add a potato and let it cook down a bit longer for added thickness!
Can I Make This Soup Dairy-Free?
Yes! Simply substitute the heavy cream with coconut milk or a dairy-free cream alternative. You may need to adjust the seasoning slightly to balance flavors, but it will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or water if it’s too thick.
