Chicken Pot Pie Soup (Creamy)

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🥣 Chicken Pot Pie Soup (Creamy)

Description

Chicken Pot Pie Soup is a cozy, creamy, and hearty soup that captures all the comforting flavors of a traditional chicken pot pie—without the crust. Loaded with tender chicken, vegetables, herbs, and a rich creamy broth, it’s the ultimate bowl of comfort food for chilly evenings. Pair it with biscuits or crusty bread for the full pot pie experience!

📝 Ingredients for Chicken Pot Pie Soup (Creamy)

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 1 medium potato, peeled and cubed

  • ½ cup frozen peas

  • ½ cup frozen corn

  • 1 lb cooked chicken breast or thighs, shredded (rotisserie works too)

  • 4 cups chicken broth

  • 1 cup milk (whole or 2%)

  • 1 cup heavy cream (or half-and-half)

  • ¼ cup all-purpose flour

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp dried thyme (or 1 tsp fresh)

  • ½ tsp dried parsley

  • Optional: pinch of nutmeg for extra depth

👩‍🍳 Instructions

  1. Sauté base: In a large pot, melt butter and olive oil. Add onion, carrots, celery, and garlic. Cook until softened (5 minutes).

  2. Add potatoes & flour: Stir in potatoes. Sprinkle flour over veggies, cook 1–2 minutes to form a roux.

  3. Broth & seasonings: Slowly whisk in chicken broth. Add thyme, parsley, salt, and pepper. Simmer until potatoes are tender (10–12 minutes).

  4. Creamy mixture: Stir in milk and cream. Simmer gently (do not boil) until soup thickens.

  5. Add chicken & veggies: Stir in shredded chicken, peas, and corn. Cook 5 more minutes until heated through.

  6. Finish & serve: Taste and adjust seasoning. Serve hot with biscuits, puff pastry, or bread.

🍽 Servings

  • Serves 6 people (about 1 ½ cups per serving).

📊 Nutritional Info (per serving)

  • Calories: ~360

  • Protein: 22g

  • Carbohydrates: 28g

  • Fat: 18g

  • Fiber: 4g

  • Sodium: 780mg

  • Sugar: 5g

(Values are approximate and depend on ingredients used.)

💡 Notes

  • Rotisserie chicken saves time and adds flavor.

  • Use pre-cut frozen mixed veggies to simplify prep.

  • Add mushrooms or green beans for variety.

  • If soup is too thick, thin with extra broth or milk.

🔑 Tips

  • For extra richness, stir in a little cream cheese at the end.

  • To make it healthier, use half-and-half instead of cream and reduce butter.

  • For a crust-like touch, serve with puff pastry squares or cheesy biscuits.

  • Soup thickens as it cools—reheat with a splash of broth.

🌟 Benefits

  • Protein-rich from chicken.

  • Vegetable-packed with carrots, peas, corn, and celery.

  • Comfort food that’s hearty and satisfying.

  • Versatile—works for meal prep, freezing, or entertaining.

❓ Q&A

Q: Can I make this ahead of time?
A: Yes! Store in the fridge up to 4 days. Reheat gently with added broth or milk.

Q: Can I freeze Chicken Pot Pie Soup?
A: Yes, but freeze before adding dairy. Add milk/cream after thawing and reheating for best texture.

Q: How can I make it gluten-free?
A: Use cornstarch slurry instead of flour for thickening, and pair with gluten-free biscuits.

Q: What can I serve with it?
A: Flaky biscuits, puff pastry, or a simple side salad balance the richness.

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