Cozy Comfort in a Bowl: The Ultimate Chicken Pot Pie Soup Recipe

There’s something undeniably comforting about chicken pot pie. The flaky crust, the creamy filling, the tender chicken and vegetables… it’s a classic for a reason. But sometimes, you crave that comforting flavor without the fuss of making a pie. That’s where chicken pot pie soup comes in! This recipe captures all the deliciousness of the traditional dish in a warm, satisfying soup that’s perfect for a chilly evening. This version is designed to be both flavorful and relatively quick to make, making it a great weeknight meal.

## Why You’ll Love This Chicken Pot Pie Soup

* **All the flavor, less the work:** Forget dealing with pie crust! This soup delivers the classic chicken pot pie taste without the effort.
* **Customizable:** Easily adapt the vegetables and seasonings to your preferences.
* **Comforting and hearty:** This soup is packed with chicken, vegetables, and a creamy broth that will warm you from the inside out.
* **Perfect for meal prep:** Make a big batch and enjoy it throughout the week.
* **Freezable:** This soup freezes beautifully, making it a great option for future meals.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delightful chicken pot pie soup:

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs. You can use either, but thighs will provide a richer flavor. We will cook and shred it. Canned chicken can be substituted in a pinch, but it will impact the flavor profile significantly.
* **Aromatics:** 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3-4 cloves garlic, minced. These form the aromatic base of the soup and add depth of flavor.
* **Butter:** 2 tablespoons unsalted butter. Used for sautéing the vegetables and creating a rich base.
* **Flour:** 1/4 cup all-purpose flour. This is used to thicken the soup.
* **Chicken Broth:** 6-8 cups chicken broth. Use low-sodium broth to control the saltiness of the soup. Adjust the quantity based on your desired soup consistency.
* **Milk/Cream:** 1 cup milk or half-and-half. Adds creaminess to the soup. Heavy cream can be used for an even richer flavor.
* **Frozen Peas and Corn:** 1 cup frozen peas and 1 cup frozen corn. These add sweetness and texture to the soup. Fresh peas and corn can be used, but may require slightly longer cooking time.
* **Seasonings:** 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon dried sage, salt and pepper to taste. These herbs provide the classic chicken pot pie flavor.
* **Bay Leaf:** 1 bay leaf. Adds a subtle depth of flavor. Remember to remove it before serving.
* **Optional:** 1/2 cup chopped fresh parsley, for garnish; 1 sheet puff pastry, for optional “dumplings” or topping.

## Step-by-Step Instructions

Follow these detailed instructions to make the perfect chicken pot pie soup:

**1. Cook the Chicken:**

* **Method 1 (Poaching):** Place the chicken breasts or thighs in a large pot and cover with water or chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks. Reserve about 1 cup of the poaching liquid; this can be added to the soup for extra flavor.
* **Method 2 (Sautéing):** Cut the chicken into bite-sized pieces. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and cook until browned and cooked through. Remove the chicken from the pot and set aside.

**2. Sauté the Vegetables:**

* In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**3. Create the Roux:**

* Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup. Make sure to cook out the raw flour taste.

**4. Add the Broth and Seasonings:**

* Gradually whisk in the chicken broth, making sure to break up any lumps that may form from the roux. Add the dried thyme, dried rosemary, dried sage, bay leaf, salt, and pepper. Bring the soup to a simmer.

**5. Simmer the Soup:**

* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together. This step is crucial for developing a rich and flavorful soup.

**6. Add the Chicken and Vegetables:**

* Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 5-10 minutes, or until the peas and corn are heated through.

**7. Add the Creaminess:**

* Stir in the milk or half-and-half. Heat through, but do not boil. Boiling can cause the milk to curdle.

**8. Adjust Seasonings and Serve:**

* Remove the bay leaf. Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.

**9. Optional: Puff Pastry Topping:**

* Preheat oven to 400°F (200°C). Cut the puff pastry sheet into desired shapes (squares, circles, or strips). Place the puff pastry pieces on a baking sheet lined with parchment paper.
* Bake for 10-15 minutes, or until golden brown and puffed up.
* Serve the soup in bowls and top with the baked puff pastry pieces or sprinkle some crushed crackers for a nice touch.
* You can also bake individual servings of soup in oven-safe bowls topped with puff pastry for a more authentic pot pie experience.

**10. Garnish and Serve:**

* Garnish the soup with chopped fresh parsley, if desired. Serve hot and enjoy!

## Tips for the Best Chicken Pot Pie Soup

* **Use high-quality chicken broth:** The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor.
* **Don’t skip the aromatics:** The onion, carrots, celery, and garlic are essential for building flavor. Sauté them until they are softened before adding the other ingredients.
* **Cook the roux properly:** Make sure to cook the flour for 1-2 minutes to get rid of the raw flour taste. Stir constantly to prevent burning.
* **Simmer the soup for long enough:** Simmering the soup allows the flavors to meld together and create a richer, more complex flavor.
* **Don’t overcook the milk or cream:** Adding the milk or cream at the end and heating it gently will prevent it from curdling.
* **Adjust the consistency to your liking:** If you prefer a thicker soup, you can add more flour or cornstarch. If you prefer a thinner soup, add more broth.
* **Add other vegetables:** Feel free to add other vegetables to the soup, such as mushrooms, potatoes, or green beans. Just adjust the cooking time accordingly.
* **Make it vegetarian:** Substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth for a vegetarian version.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Use leftover rotisserie chicken:** This is a great way to save time and add flavor to the soup. Simply shred the rotisserie chicken and add it to the soup.

## Variations and Substitutions

* **Different Vegetables:** Feel free to swap out the peas and corn for other vegetables you enjoy, such as diced potatoes, green beans, mushrooms, or spinach.
* **Creamy Variations:** For an extra rich soup, use heavy cream instead of milk or half-and-half.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
* **Biscuit Topping:** Instead of puff pastry, top the soup with homemade or store-bought biscuits for a heartier meal.
* **Gluten-Free Option:** Use a gluten-free all-purpose flour blend to thicken the soup.
* **Dairy-Free Option:** Substitute the milk or cream with coconut milk or unsweetened almond milk. Use olive oil instead of butter.

## Serving Suggestions

* Serve the soup hot with a side of crusty bread or crackers.
* Top with fresh parsley or chives for a pop of color and flavor.
* Add a dollop of sour cream or Greek yogurt for extra creaminess.
* Serve with a side salad for a complete and balanced meal.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and improve over time.
* **Storage:** Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** The soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stovetop or in the microwave. Be aware that the texture of the soup may change slightly after freezing and thawing.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams

## Conclusion

This chicken pot pie soup recipe is a comforting and satisfying meal that’s perfect for any time of year. It’s easy to make, customizable, and can be enjoyed by the whole family. So, ditch the pie crust and give this soup a try! You won’t be disappointed. The combination of tender chicken, flavorful vegetables, and creamy broth will transport you to pot pie heaven in every spoonful. Enjoy!