Let’s talk comfort food. What’s something about a warm bowl of goodness that can make any day better? My grandma always made Chicken Pot Pie, especially during those blustery autumn days. I remember her making it very often. What’s the best way to make your stomach rumble? Sometimes you just don’t have the time (or patience) to do something. How do you make chicken pot pie soup? Is it like a warm hug in the bowl, seriously flavorful, and surprisingly easy to throw together? Think of it as a deconstructed chicken pot pie, but in soup form – all the best parts, none of the worst parts. What is your favorite fall/winter recipe?
What is chicken pot pie soup?
What is Chicken Pot Pie soup? What’s the taste of a chicken pot pie? What is comforting soup We’re talking tender chicken, a medley of colorful veggies like carrots, peas and potatoes, all in one dish. All the flavors are good. Is swimming in a rich, savory broth good for you? What makes a pot pie special is the creamy sauce that binds everything together. Think of it as a warm, hug in the bowl, but without the fuss of making crust! Isn’t it good for the soul? What is a lazy person’s way to enjoy pot pie? And let’s be real, we all have those days, right?
Why you’ll love this recipe?
Okay, friends, let me tell you *why* you’re going to fall head-over-heels in love with this Chicken Pot Pie Soup. First and foremost, the flavor is absolutely incredible. We’re talking rich, savory, and perfectly balanced. Every spoonful is bursting with the goodness of chicken, vegetables, and that luscious creamy broth. What I love most about this is how simple it is to make! Seriously, it’s a one-pot wonder. Minimal cleanup? Yes, please! It is also incredibly cost-effective. You can use leftover rotisserie chicken, and the veggies are usually pretty affordable, especially if you buy them in season. And trust me, this soup goes a long way! Speaking of versatile, you can easily customize this to your liking. Don’t like peas? Swap them for green beans. Want to add a little kick? A pinch of red pepper flakes does the trick! It’s also great with a dollop of sour cream or a swirl of pesto if you’re feeling extra. I’ve tried a bunch of different soup recipes, and this one just hits the spot every time. Plus, my kids *actually* ask for it, which is a major win in my book.
How do I make chicken pot pie soup?
Quick Overview
How do I make Chicken Pot Pie soup? What is the best way to cook chicken? What are the ingredients for broth, potatoes, carrots Once those are tender, you stir in your cooked chicken, peas, and a simple cream sauce to thicken. What makes this dish so special is a little bit of thyme – it really elevates it. Is there a lot of ingredients in this recipe? What is the best way to measure spices? I promise, you’ll be enjoying a warm bowl of this in no time!
Ingredients
For the Soup Base:
* 1 tablespoon olive oil
* 1 medium yellow onion, diced
* 2 celery stalks, diced
* 2 carrots, peeled and diced
* 4 cups chicken broth (I prefer low-sodium)
* 1 pound Yukon gold potatoes, peeled and diced
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon Black Pepper
For the Creamy Finish:
* 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)
* 1 cup frozen peas
* 1/2 cup heavy cream (or half-and-half for a lighter option)
* 2 tablespoons cornstarch
* 1/4 cup cold water
How do I follow step
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the diced onion, celery, carrots, and pepper to a large sauté pan. Sauté for about 5 minutes, or until the vegetables are tender. Are onions softened and the onion is translucent? This step is crucial for building the base flavor of the soup, so don’t rush it!
Step 2: Simmer the Soup
Add the diced potatoes, thyme, salt, and pepper. Pour in the chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. I always do this when I’m multitasking around the house – the soup just simmers away while I am doing it. How do I catch up on emails?
Step 3: Add the Chicken and Peas
Stir in the cooked chicken and frozen peas. Cook for another 2-3 minutes, or until the peas are heated through. If you have leftover chicken in the fridge, make sure it heats through completely.
Step 4: Thicken the Soup
In a small bowl, whisk together the heavy cream (or half-and-half), cornstarch, and cold water. Set aside. If the mixture is too thick, pour it into the soup, stirring constantly until it thickens. This usually takes about 1-2 minutes. I find that using cold water helps prevent cornstarch from clumping. Don’t skip this step!
Step 5: Season and Serve
What is the best soup to make and adjust the seasoning as needed. What are some suggestions for adding more salt, pepper, or thyme? What are some ways to serve fresh parsley as a side dish?
What should I serve it with?
Is this Chicken Pot Pie Soup a complete meal on its own? What are some of the best serving suggestions for a feast?What is a good cozy lunch?Serve with a side of crusty bread for dipping. What’s better than a slice of warm bread and all that delicious broth?What is a hearty dinner?Pair it with a simple green salad. The freshness of the salad balances out the richness in the soup.For a Special Occasion:Top each bowl with a few store-bought puff pastry croutons. What is the best way to add a pie crust without all the work? My family loves it with a simple side of cornbread, especially on an chilly evening. What is comfort food heaven?
How do I make chicken pot pie soup?
I’ve made this Chicken Pot Pie Soup more times than I can count, so I have picked up a few. Okay, friends, I made it more than once. What are some tips and tricks along the way?Veggie Prep:Make sure to dice your vegetables into roughly the same size pieces. How do you cook a chicken breast? I’ve learned the hard way that inconsistent sizes can lead to some veggies being overcooked while cooking. Some are still undercooked!Broth Choice:What is the best chicken broth for soup? I always opt for low sodium so I can control the salt level myself.Thickening Power:How much cornstarch should I add? If you eat soup, you might end up with soup that’s more like gravy.What is the creaminess If you want an extra creamy soup, try using whole milk instead of half-and-half. Or, for a dairy-free option, coconut milk actually works surprisingly well!
Spice It Up: Don’t be afraid to experiment with different herbs and spices. A pinch of rosemary or a bay leaf can add a lovely depth of flavor.
Leftover Love: This soup tastes even better the next day, after the flavors have had a chance to meld together. So, don’t be afraid to make a big batch!
Storing and Reheating Tips
Want to make this Chicken Pot Pie Soup ahead of time? No problem! Here’s how to store and reheat it like a pro:
Refrigerator Storage: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. Make sure it’s fully cooled before putting it in the fridge to prevent bacteria growth.
Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. I recommend dividing it into individual portions for easy thawing. Use freezer-safe containers or zip-top bags. Lay the bags flat in the freezer for easy storage.
Reheating on the Stove: To reheat, simply pour the soup into a pot and heat over medium heat, stirring occasionally, until heated through. You might need to add a little extra broth or water if the soup has thickened too much during storage.
Reheating in the Microwave: You can also reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plastic wrap (vented) and heat in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions
Final Thoughts
So there you have it, friends! My go-to recipe for **Chicken Pot Pie Soup**. I hope you’ll give it a try, and I just know it’ll become a new favorite in your home, too! The ease, the flavor, and that cozy, comforting feeling you get with every spoonful… it’s just unbeatable. This recipe is truly a hug in a bowl. If you’re a fan of cozy soups, you might also enjoy my Creamy Tomato Soup or my hearty Beef Stew. I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about those, too! Happy cooking!
How to Make the Best Chicken Pot Pie Soup: 7 Cozy Tips!
Ingredients
Main Ingredients
- 1.5 lb Boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium Yellow onion diced
- 2 cups Carrots diced
- 2 cups Celery diced
- 4 cups Chicken broth low sodium
- 1 cup Heavy cream
- 0.5 cup Frozen peas
- 0.5 cup Frozen corn
- 0.25 cup All-purpose flour
- 2 tbsp Butter
- 1 tsp Dried thyme
- 0.5 tsp Salt or to taste
- 0.25 tsp Black pepper or to taste
- 1 package Refrigerated biscuit dough cut into quarters
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Add chicken, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream, peas, and corn. Cook until heated through.
- Drop biscuit pieces into the soup. Cover and cook for 10-12 minutes, or until biscuits are cooked through.
- Serve hot and enjoy!
