Creamy Chicken Pot Pie Soup

Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time. This comforting dish is perfect for cozy family dinners or as a hearty meal for gatherings with friends. Its rich flavors and creamy texture make it a standout choice for any occasion, ensuring that everyone will return for seconds.

Why You’ll Love This Recipe

• Quick Preparation: Enjoy a delightful meal without spending hours in the kitchen.
• Rich Flavor: Each spoonful is packed with the comforting taste of classic chicken pot pie.
• Versatile Ingredients: Easily customize with your favorite vegetables or add more spices to suit your taste.
• Creamy Texture: The combination of milk and cream creates a luxurious consistency that’s hard to resist.
• Great for Meal Prep: Make a big batch to enjoy throughout the week—perfect for lunch or dinner!

Tools and Preparation

To create this delicious creamy chicken pot pie soup, you’ll need some essential tools to make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Large pot
• Medium pot
• Wooden spoon
• Tongs
• Whisk

Importance of Each Tool

• Large pot: Ideal for simmering the soup ingredients evenly, allowing flavors to meld perfectly.
• Medium pot: Essential for creating the creamy roux that thickens the soup and gives it its signature richness.
• Wooden spoon: Helps in stirring without scratching your pot while providing a sturdy grip during cooking.
• Whisk: Perfect for blending ingredients smoothly, especially when combining milk and flour.

Ingredients

Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.

Ingredients:
– 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)
– 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
– ⅔ cup frozen or canned corn (optional)
– ⅔ cup frozen or canned peas (optional)
– ¼ teaspoon black pepper
– Salt

How to Make Creamy Chicken Pot Pie Soup

Step 1: Prepare the Chicken

1. Pat chicken dry and generously salt and pepper both sides.

Step 2: Brown the Chicken

1. In a large pot, heat 1 tablespoon of olive oil over medium-high heat.
2. Cook the chicken until well-browned, about 3 to 4 minutes on each side.
3. Transfer chicken to a plate and set aside.

Step 3: Cook the Vegetables

1. Turn heat down to medium in the same pot.
2. Add remaining olive oil along with garlic, onion, celery, and carrots.
3. Cook while stirring occasionally until vegetables start to soften, roughly 5 to 8 minutes.

Step 4: Deglaze the Pot

1. Stir in white apple vinegar, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.

Step 5: Add Potatoes and Broth

1. Add potatoes along with 3 cups of chicken broth.
2. Bring mixture to a simmer.
3. Cut chicken breasts in half*, return them to the pot, and simmer until cooked through, about 15 to 20 minutes.
4. Remove chicken pieces from liquid once cooled slightly.

Step 6: Create the Roux

1. In a medium pot, melt butter over medium heat.
2. Add flour while whisking continuously until lightly golden and sticky.

Step 7: Combine Milk Mixture

1. Slowly drizzle in milk followed by heavy cream while whisking out lumps.
2. Cook until thickened like gravy, about 5 minutes.

Step 8: Finish the Soup

1. Stir milk mixture into soup.
2. Shred or chop cooked chicken; add it back into the soup.

Step 9: Add Corn and Peas

1. Stir in corn and peas; heat over medium until heated through, approximately 2 to 3 minutes.

Step 10: Adjust Consistency

1. If soup is too thick, add up to an additional cup of broth until desired consistency is reached.

Step 11: Season and Serve

1. Adjust salt and pepper according to taste.
2. Serve hot, enjoy your comforting bowl of creamy chicken pot pie soup!

How to Serve Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup is a comforting dish that warms the soul. Here are some delicious serving ideas to enhance your meal.

With Fresh Herbs

• Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and flavor.
• Thyme Sprigs: Add a few thyme sprigs for an earthy aroma that complements the soup.

Accompanied by Bread

• Crusty Baguette: Serve with slices of crusty baguette for dipping into the creamy goodness.
• Garlic Bread: Pair with garlic bread to add a savory touch that pairs well with the soup.

Topped with Cheese

• Shredded Cheddar: A sprinkle of shredded cheddar cheese adds richness and enhances the flavor.
• Parmesan Crumbles: For a sharp taste, top with grated Parmesan cheese just before serving.

As Part of a Meal

• With Salad: Serve alongside a fresh garden salad for a balanced meal.
• With Sandwiches: Pair it with your favorite sandwich for a hearty lunch or dinner.

How to Perfect Creamy Chicken Pot Pie Soup

To ensure your Creamy Chicken Pot Pie Soup turns out perfectly, consider these helpful tips.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance flavor significantly, making your soup more vibrant.
• Adjust Consistency: If the soup is too thick, gradually add chicken broth until you achieve the desired consistency.
• Season Generously: Don’t skimp on salt and pepper; tasting as you go will help you find the right balance.
• Cook Chicken Thoroughly: Ensure the chicken is cooked through before shredding it back into the soup for optimal texture.
• Let It Simmer: Allowing the soup to simmer ensures all flavors meld together beautifully.
• Experiment with Veggies: Feel free to add other vegetables like green beans or mushrooms for added nutrition and flavor.

Best Side Dishes for Creamy Chicken Pot Pie Soup

Pairing sides with your Creamy Chicken Pot Pie Soup can elevate your dining experience. Here are some great options.

1. Garden Salad: A light salad with mixed greens, cherry tomatoes, and vinaigrette provides freshness.
2. Stuffed Breadsticks: Warm, cheesy breadsticks filled with mozzarella make for a delightful pairing.
3. Cornbread Muffins: Sweet cornbread muffins complement the savory flavors of the soup perfectly.
4. Roasted Vegetables: Seasoned roasted veggies add depth and nutrition to your meal; try carrots and Brussels sprouts.
5. Potato Wedges: Crispy potato wedges seasoned with herbs offer a satisfying crunch alongside the creamy soup.
6. Cheesy Garlic Biscuits: Soft biscuits loaded with cheese and garlic make an irresistible side that’s hard to resist.

Common Mistakes to Avoid

When making Creamy Chicken Pot Pie Soup, there are a few common mistakes to watch out for.

• Neglecting to Season: Failing to season your soup adequately can lead to bland flavors. Always taste and adjust seasoning as needed during cooking.
• Overcooking the Chicken: Overcooked chicken can become tough and dry. Remove it from heat once it’s just cooked through and tender.
• Not Prepping Ingredients: It’s easy to get overwhelmed by cooking without prepping ingredients first. Take time to chop and measure everything before cooking.
• Skipping the Thickening Step: If you skip the roux step, your soup may not reach that desired creamy consistency. Make sure to whisk the flour and butter mixture thoroughly before adding liquids.
• Using Cold Broth or Milk: Adding cold liquids can shock the soup and affect its texture. Always use room temperature or warmed broth and milk for best results.
• Ignoring Leftovers: Storing leftover soup improperly can lead to spoilage. Make sure to store it in airtight containers for freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the soup to cool completely before refrigerating.

Freezing Creamy Chicken Pot Pie Soup

• Freeze in portions using freezer-safe containers for up to 3 months.
• Leave some space in the containers for expansion as it freezes.

Reheating Creamy Chicken Pot Pie Soup

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until warmed through.
• Microwave: Heat in a microwave-safe bowl on medium power in 1-minute intervals, stirring between each until hot.
• Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about Creamy Chicken Pot Pie Soup.

Can I use turkey instead of chicken?

Yes, turkey works well as a substitute for chicken in this recipe, providing a similar flavor profile.

How can I make this soup vegetarian?

To make a vegetarian version, substitute chicken with chickpeas or mushrooms, and use vegetable broth instead of chicken broth.

What if I don’t have heavy cream?

You can replace heavy cream with half-and-half or additional milk if you prefer a lighter version of the soup.

How do I thicken my soup without flour?

You can use cornstarch mixed with water as a thickening agent. Just mix equal parts cornstarch and cold water and stir it into the simmering soup until thickened.

Can I add other vegetables?

Absolutely! Feel free to include your favorite vegetables like green beans or bell peppers for added nutrition and flavor.

Final Thoughts

Creamy Chicken Pot Pie Soup is a comforting dish that captures all the flavors of traditional pot pie without the fuss. This recipe is versatile; you can customize it by adding your favorite vegetables or adjusting spices. Give it a try—you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Creamy Chicken Pot Pie Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately six people 1x

Print Recipe

Pin Recipe

Description

Creamy Chicken Pot Pie Soup is a delightful twist on the classic dish that combines all the comforting flavors of chicken pot pie into a rich and creamy soup. Perfect for busy weeknights, this recipe takes less time to prepare than traditional pot pie, making it an ideal choice for cozy family dinners or gatherings with friends. The combination of tender chicken, hearty vegetables, and a satisfying creamy base ensures that every bowl is packed with flavor, inviting everyone to come back for seconds. This versatile soup is easy to customize with your favorite veggies and spices, making it a go-to recipe all year round.

---

Ingredients

Scale 1x2x3x

• 1½ pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• ½ medium onion (diced)
• 2 celery ribs (diced)
• 2 medium carrots (peeled and diced)
• ¼ cup dry white apple vinegar
• 1 large russet potato (peeled and diced)
• 3 to 4 cups chicken broth
• 5 tablespoons butter
• ¼ cup and 1 tablespoon all-purpose flour
• 1½ cups milk
• ½ cup heavy cream
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat chicken dry, season with salt and pepper.
2. In a large pot, heat olive oil over medium-high heat; brown the chicken for about 3–4 minutes per side. Remove and set aside.
3. Lower the heat; add garlic, onion, celery, and carrots to the same pot. Cook until softened.
4. Deglaze with white apple vinegar.
5. Add diced potatoes and chicken broth; bring to a simmer. Return the chicken to the pot and cook until fully cooked.
6. Remove chicken, shred it once cooled.
7. In a separate medium pot, melt butter; whisk in flour until golden.
8. Gradually add milk and cream while whisking until thickened.
9. Stir this mixture into the soup along with shredded chicken, corn, and peas if using. Heat through.
10. Adjust consistency with additional broth if necessary; season to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1¾ cups or 400g)
• Calories: 399
• Sugar: 6g
• Sodium: 763mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 79mg