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 chilly evenings, family gatherings, or a cozy dinner at home. With its rich flavors and hearty ingredients, this Creamy Chicken Pot Pie Soup will quickly become a favorite in your household.
Why You’ll Love This Recipe
- Quick to Prepare – Skip the lengthy cooking times of traditional pot pie while still enjoying its delicious taste.
- Comforting Flavor – Rich and creamy, this soup delivers the same flavors you love in a classic chicken pot pie.
- Customizable Ingredients – Feel free to add your favorite vegetables or adjust seasoning to make it your own.
- Perfect for Meal Prep – This soup stores well, making it an excellent choice for lunches or quick dinners throughout the week.
- Kid-Friendly – Its creamy texture and familiar flavors appeal to both kids and adults alike.
Tools and Preparation
To make this creamy delight, having the right tools on hand can make a world of difference. Here’s what you’ll need:
Essential Tools and Equipment
- Large pot
- Medium pot
- Wooden spoon
- Tongs
- Whisk
Importance of Each Tool
- Large pot – Essential for cooking the chicken and simmering all the ingredients together for maximum flavor.
- Medium pot – Perfect for making the creamy roux that gives the soup its delightful thickness.
- Wooden spoon – Great for stirring without scratching your pots while scraping up those tasty bits on the bottom.
- Whisk – Helps ensure a smooth consistency when mixing in milk and cream.
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
- Pat chicken dry and generously salt and pepper both sides.
- In a large pot, heat 1 tablespoon of olive 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 2: Sauté Vegetables
- Reduce heat to medium. In the same pot, add remaining tablespoon of olive oil.
- Add garlic, onion, celery, and carrots. Cook while stirring occasionally until vegetables begin to soften, about 5 to 8 minutes.
Step 3: Add Liquids
- Stir in white apple vinegar, scraping any cooked-on bits from the bottom of the pot with a wooden spoon.
- Add potatoes and 3 cups of chicken broth; bring to a simmer.
- Cut cooked chicken breasts in half; return them to the pot. Simmer until potatoes are fork-tender, about 15 to 20 minutes.
Step 4: Make It Creamy
- While chicken cools slightly on a plate, melt butter in a medium pot over medium heat.
- Add flour; whisk continuously until lightly golden, forming a sticky paste with butter.
- Slowly drizzle in milk followed by cream while whisking out any lumps until mixture thickens—about 5 minutes.
Step 5: Combine Everything
- Stir milk mixture into soup; shred or chop cooked chicken before adding it back into the soup.
- Stir in corn and peas; heat over medium until warmed through—about 2 to 3 minutes.
Step 6: Final Adjustments
- If soup is too thick, add up to an additional cup of broth until desired consistency is achieved.
- Season with pepper and salt to taste before serving.
Enjoy your homemade Creamy Chicken Pot Pie Soup, perfect as a cozy meal on its own!
How to Serve Creamy Chicken Pot Pie Soup
Serving Creamy Chicken Pot Pie Soup can elevate your dinner experience. This rich and hearty soup pairs well with various accompaniments, making it a versatile dish for any occasion.
Cozy Bread Bowls
- Serve the soup in hollowed-out bread bowls for a fun twist. The bread adds texture and absorbs the flavors of the soup.
Flaky Biscuits
- Offer warm, buttery biscuits on the side. They are perfect for dipping into the creamy goodness of the soup.
Fresh Salad
- A light mixed greens salad complements the richness of the soup. Consider a vinaigrette dressing to balance flavors.
Grilled Cheese Sandwiches
- Pair with classic grilled cheese sandwiches for a comforting meal. The gooey cheese contrasts nicely with the creamy soup.
Crusty Artisan Bread
- Serve with slices of crusty artisan bread. It’s great for soaking up every last drop of the soup.
How to Perfect Creamy Chicken Pot Pie Soup
To achieve the best Creamy Chicken Pot Pie Soup, follow these simple tips that enhance flavor and texture.
- Use Quality Ingredients: Opt for fresh vegetables and high-quality chicken broth to boost overall taste.
- Adjust Seasoning: Taste and adjust salt and pepper as needed to ensure your soup is perfectly seasoned.
- Thicken Wisely: If you prefer a thicker consistency, gradually add more flour or broth until you reach your desired thickness.
- Incorporate Herbs: Adding fresh or dried herbs like thyme or parsley can elevate the flavor profile significantly.
- Experiment with Veggies: Feel free to include other vegetables like green beans or mushrooms for added nutrition and texture.
Best Side Dishes for Creamy Chicken Pot Pie Soup
Choosing the right sides can enhance your meal featuring Creamy Chicken Pot Pie Soup. Here are some great options to consider:
- Garlic Bread
This classic side is easy to prepare and provides a crunchy contrast to the smooth soup.
Caesar Salad
Crisp romaine lettuce, croutons, and Caesar dressing create a refreshing addition to your meal.
Stuffed Peppers
These colorful veggies can be filled with rice, beans, or quinoa, making them a nutritious choice alongside your soup.
Roasted Vegetables
Seasonal roasted vegetables bring out natural sweetness and provide a healthy complement to the creamy soup.
Potato Wedges
Crispy potato wedges are perfect for dipping in your delicious soup while adding some heartiness to your meal.
Cornbread
- Sweet cornbread pairs beautifully with savory flavors, making it an excellent match for chicken pot pie soup.
Common Mistakes to Avoid
Making creamy chicken pot pie soup can be simple, but there are a few common pitfalls to watch out for.
- Bold seasoning: Forgetting to season your chicken and vegetables can lead to bland soup. Always salt and pepper generously to enhance flavors.
- Overcooking the chicken: Cooking the chicken too long can make it tough. Monitor the cooking time closely and remove it as soon as it’s cooked through.
- Ignoring thickness: If your soup is too thick, you may not enjoy its creamy texture. Adjust with additional broth until you reach your desired consistency.
- Skipping the roux: Neglecting to cook the flour thoroughly in the butter can result in a raw taste. Ensure it’s golden before adding liquids for a rich flavor.
- Inadequate stirring: Failing to stir during thickening may create lumps. Whisk continuously for a smooth, creamy soup.
- Not letting it rest: Serving immediately after cooking can affect the flavors. Let your soup sit for a few minutes before serving to enhance taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep refrigerated for up to 3 days.
Freezing Creamy Chicken Pot Pie Soup
- Allow soup to cool completely before freezing.
- Use freezer-safe containers or bags and store for up to 2 months.
Reheating Creamy Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C) and bake in an oven-safe dish until heated through, about 20-25 minutes.
- Microwave: Heat in a microwave-safe bowl, stirring every minute until hot.
- Stovetop: Warm over medium heat in a saucepan, stirring frequently until heated through.
Frequently Asked Questions
Here are some frequently asked questions about Creamy Chicken Pot Pie Soup that might help you out.
What makes Creamy Chicken Pot Pie Soup so special?
Creamy Chicken Pot Pie Soup combines all the comforting flavors of traditional pot pie into a quick and easy soup form. It’s rich, hearty, and full of vegetables.
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken works perfectly for this creamy chicken pot pie soup. Just add it toward the end of cooking to warm through.
How can I customize my Creamy Chicken Pot Pie Soup?
You can add different vegetables like green beans or mushrooms or switch out the protein with turkey or beef for variety!
Is this recipe suitable for meal prep?
Yes! This creamy chicken pot pie soup is great for meal prep. Just store it in portions, and reheat when ready to eat.
Can I make this soup vegetarian?
Yes! Substitute chicken with plant-based proteins like tofu or chickpeas and use vegetable broth instead of chicken broth for a vegetarian version of this creamy soup.
Final Thoughts
Creamy Chicken Pot Pie Soup is not only delicious but also versatile enough for any occasion. You can easily customize it by adding your favorite vegetables or using different proteins. Try this recipe today and experience a warm bowl of comfort that’s perfect for family dinners or meal prep!
Creamy Chicken Pot Pie Soup
Creamy Chicken Pot Pie Soup is a cozy, hearty dish that brings the delightful flavors of traditional chicken pot pie into a quick and easy soup form. Perfect for chilly evenings or family gatherings, its rich and creamy texture will comfort you on even the coldest nights. This dish is not only satisfying but also customizable, allowing you to add your favorite vegetables or adjust seasonings as desired. In just about 30 minutes, you can create a warm bowl of goodness that will quickly become a staple in your meal rotation.
- Total Time: 45 minutes
- Yield: Serves approximately six people 1x
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 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 butter
- ¼ cup and 1 tablespoon 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
Instructions
- Season chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the chicken for about 3 to 4 minutes on each side. Transfer to a plate.
- In the same pot, reduce heat to medium. Add remaining olive oil, garlic, onion, celery, and carrots; cook until soft (about 5 to 8 minutes).
- Stir in apple vinegar, then add diced potato and chicken broth; bring to a simmer with the browned chicken.
- Cook until potatoes are fork-tender (15 to 20 minutes).
- While chicken cools, make a roux by melting butter in a medium pot over medium heat and whisking in flour until golden. Gradually add milk and cream; whisk until thickened (about 5 minutes).
- Combine the roux with soup, shred or chop the chicken into pieces, return it to the pot along with optional corn and peas; heat through.
- Adjust thickness with additional broth if necessary and season before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 87mg