This Chicken Pot Pie Soup is a cozy blend of tender chicken, veggies, and creamy goodness. It’s like a warm hug in a bowl, perfect for chilly days!
One of my favorite parts is the flaky biscuits on top that add a fun crunch! It feels like a mini celebration every time I serve this soup. Yum!
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for controlling the saltiness of your soup. If you need a dairy-free version, coconut oil or olive oil work well, too.
Onion: A medium onion adds depth of flavor. If you’re short on onions, shallots are a great substitute, or even leeks can provide a different yet enjoyable taste.
Chicken: Rotisserie chicken is my go-to for convenience, but you can also use leftover chicken or even turkey. For a vegetarian option, try chickpeas or tofu for protein!
Vegetables: Carrots and celery are classic, but feel free to swap in frozen mixed veggies or add corn for sweetness. Just remember to adjust the cooking time accordingly!
Potatoes: I love using russet potatoes for their creaminess, but Yukon Gold or even sweet potatoes can add a unique twist. Simply dice them into small pieces for even cooking.
How Do I Thicken This Soup Without Clumps?
Thickening the soup is important for that creamy pot pie feel. Here’s how to avoid clumps:
- After sautéing your veggies, sprinkle the flour evenly over them. Stir well to coat each piece. This step helps to distribute the flour.
- When adding the chicken broth, pour it in slowly while whisking continuously. This prevents flour from clumping.
- As the soup simmers, keep stirring occasionally. This keeps everything mixed and promotes a smooth texture.
- If the soup isn’t as thick as you like after simmering, mix a tablespoon of cornstarch with cold water, then stir it in and cook for a few more minutes.
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk (whole or 2%)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Optional: 1/2 teaspoon dried sage or poultry seasoning
- Fresh parsley or thyme for garnish
- Biscuits or puff pastry for serving (optional)
How Much Time Will You Need?
This Chicken Pot Pie Soup will take about 20 minutes for prep and 30 minutes for cooking, totaling around 50 minutes. It’s a straightforward recipe, perfect for weeknight dinners or lazy weekends when you want something cozy and comforting!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot or Dutch oven over medium heat. Once the butter is melted, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook while stirring occasionally for about 5-7 minutes, until everything starts to soften and smell wonderful.
2. Add the Potatoes:
Next, stir in the diced potatoes. Let them cook with the other veggies for an additional 2 minutes to get a bit of flavor before we thicken the soup.
3. Create a Roux:
Now, sprinkle the flour over the softened vegetables and mix well to coat them evenly. Cook this mixture for about 1-2 minutes to remove the raw flour taste, stirring constantly so it doesn’t burn.
4. Add the Liquid:
Gradually whisk in the chicken broth, making sure to keep whisking to prevent lumps. Once all the broth is incorporated, stir in the milk and bring the mixture to a gentle simmer.
5. Let It Simmer:
Allow the soup to cook for about 10-15 minutes, stirring occasionally. This will help the potatoes and carrots become tender, and the soup will start to thicken beautifully.
6. Add the Chicken and Peas:
Once the veggies are nice and tender, add the shredded chicken, frozen peas, thyme, parsley, and if you’d like, some sage or poultry seasoning. Let it cook for an additional 5 minutes so everything can heat through and the flavors meld together nicely.
7. Season and Serve:
Before serving, taste your soup and adjust the seasoning with salt and pepper as needed. Serve it hot, garnished with fresh parsley or thyme. If you want an extra treat, enjoy it with warm biscuits or flaky puff pastry on the side or even floating on top!
This Chicken Pot Pie Soup is a warm, comforting dish, bringing all the flavors of a traditional pot pie right into a bowl. Enjoy it with love and a smile!
Can I Use Frozen Vegetables in This Recipe?
Absolutely! Frozen vegetables are a great time-saver. Simply add them in the last few minutes of cooking since they’ll heat quickly. Just adjust the cooking time so the veggies don’t get overcooked.
How Can I Make This Soup Gluten-Free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch. If using cornstarch, mix it with cold water before adding it to the soup to avoid clumping.
What Are the Best Ways to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just be sure to allow it to cool completely before placing it in the freezer. Reheat gently on the stove before serving.
Can I Add Other Proteins to This Soup?
Definitely! You can use leftover turkey, or even cook some diced tofu or chickpeas for a vegetarian option. Just make sure the proteins are cooked through while adding them to the soup.
