Chicken Pot Pie Soup

The aroma of chicken simmering with herbs and vegetables, that’s the scent of comfort in my Texas kitchen. It’s a scent that instantly brings back memories of my own mama’s cooking and the cozy feeling of home. But let’s be honest, sometimes I just don’t have the time to make a full-blown chicken pot pie with a flaky crust. That’s where this Chicken Pot Pie Soup comes in! I’ve made this recipe countless times, tweaking it until it’s the perfect balance of creamy, savory, and packed with all the familiar flavors of classic pot pie, but in a fraction of the time. I promise you, this recipe will deliver a bowl full of homemade goodness that even the pickiest eaters in your family will gobble right up.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and that my family actually enjoys. This Chicken Pot Pie Soup ticks all the boxes! It’s become a staple in our house because:

• It’s fast: Seriously, you can have a comforting, home-cooked meal on the table in under an hour.
• Kid-approved: My kids absolutely love this soup. The creamy texture and familiar flavors make it a winner every time.
• Budget-friendly: This recipe uses simple, affordable ingredients that you probably already have in your pantry.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup milk
• Optional: Fresh parsley, chopped, for garnish

Ingredient Notes

Chicken Broth: I prefer using low-sodium chicken broth so I can control the salt level in the soup. You can also use chicken stock for a richer flavor.

Vegetables: Feel free to add other vegetables like potatoes, green beans, or mushrooms. Just make sure to adjust the cooking time accordingly.

Herbs: Fresh thyme and rosemary are great, but dried herbs work just fine in this recipe. If using fresh herbs, use about 1 tablespoon of each.

Heavy Cream: The heavy cream adds richness and creaminess to the soup. You can substitute it with half-and-half or milk, but the soup won’t be as thick.

Step-by-Step Instructions

Step 1: Sauté the Vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. The kitchen will start smelling fantastic already – that’s the holy trinity of flavor right there!

Step 2: Add Herbs and Seasoning. Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, allowing the herbs to release their fragrant oils. This step really intensifies the flavor of the soup.

Step 3: Simmer the Soup. Pour in the chicken broth and bring to a simmer. Add the cooked and shredded chicken. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld together. The longer it simmers, the better it tastes!

Step 4: Add Vegetables. Stir in the frozen peas and corn. Cook for another 5 minutes, or until the vegetables are heated through. I always use frozen veggies because they’re convenient and just as nutritious as fresh.

Step 5: Make the Creamy Base. In a small bowl, whisk together the heavy cream, flour, and milk until smooth. This creates a slurry that will thicken the soup.

Step 6: Thicken the Soup. Slowly pour the cream mixture into the soup, stirring constantly to prevent lumps from forming. Cook for another 2-3 minutes, or until the soup has thickened to your desired consistency. This is where the magic happens – the soup transforms into a creamy, comforting delight!

Step 7: Serve. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers for dipping. Get ready for smiles all around!

Expert Tips from My Kitchen

• Don’t skip the sautéing: Sautéing the vegetables before adding the broth is crucial for developing flavor.
• Use leftover chicken: This recipe is a great way to use up leftover rotisserie chicken or baked chicken.
• Adjust the thickness: If you prefer a thinner soup, add more chicken broth. For a thicker soup, add more flour.
• Add a splash of lemon juice: A little bit of acid can brighten up the flavors of the soup.
• Make it kid-friendly: Cut the vegetables into small pieces so they’re easier for kids to eat.
• Spice it up: Add a pinch of red pepper flakes for a little bit of heat.
• Season to taste: Don’t be afraid to adjust the salt and pepper to your liking.

Storage & Meal Prep

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Make-Ahead: You can chop the vegetables a day ahead and store them in the refrigerator. You can also cook the chicken ahead of time and shred it before adding it to the soup.

Freezing: This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Substitutions & Variations

Gluten-Free: Use a gluten-free flour blend to thicken the soup. You can also use cornstarch, but you’ll need to use less (about 1 tablespoon).

Dairy-Free: Substitute the heavy cream with coconut milk or cashew cream. Be aware that this will change the flavor slightly.

Vegetarian: Use vegetable broth instead of chicken broth and add more vegetables like potatoes, mushrooms, or spinach. You can also add white beans for protein.

Seasonal Twist: In the fall, add butternut squash or pumpkin puree to the soup. In the spring, add asparagus or peas.

Frequently Asked Questions

Can I make this ahead?

Yes, you can prepare some of the components in advance. Chop vegetables a day ahead and store them in the fridge. The flavors deepen overnight, making it even better for busy weeknights.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C). If you’re using leftover chicken, make sure it’s fully cooked before adding it to the soup.

Can I use different vegetables?

Absolutely! Feel free to add your favorite vegetables. Potatoes, green beans, and mushrooms are all great additions.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Is this soup kid-friendly?

Yes! My kids love this soup. The creamy texture and familiar flavors make it a winner. You can cut the vegetables into small pieces to make it even easier for kids to eat.

Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this soup?

Crusty bread, crackers, or a side salad are all great options. You can also serve it with a grilled cheese sandwich for a comforting and satisfying meal.

This Chicken Pot Pie Soup is more than just a recipe to me, it’s a hug in a bowl. It’s the perfect way to bring a little bit of comfort and warmth to your family’s table, even on the busiest of weeknights. Knowing I can whip up something this delicious and satisfying in under an hour makes me feel like a supermom (even if I’m still wearing my yoga pants and haven’t brushed my hair!). So, ditch the canned soup and give this recipe a try. I’m sure your family will love it as much as mine does. And don’t forget to share your creations with me in the comments! For more easy and delicious family recipes, be sure to check out my website, FamiliesRecipes.com, and sign up for my newsletter!

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