(The BEST) Chicken Pot Pie Soup Recipe

I love making this Chicken Pot Pie Soup for its vibrant flavors and cozy vibes. The tender shredded chicken, hearty potatoes, and fresh veggies blend into one delightful, creamy bowl of comfort. It’s a playful twist on classic pot pie, making dinner feel adventurous and satisfying without the extra fuss.

I love sharing my take on comfort food recipes and this Chicken Pot Pie Soup is one of my favorites. I start with 1 lb boneless, skinless chicken breasts that I cook and shred, then blend them in a hearty mix of 4 cups low sodium chicken broth and 2 cups water.

I add 2 medium cubed potatoes, 2 diced carrots, 2 diced celery stalks, and 1 diced onion along with 3 minced garlic cloves for an extra punch of flavor. I finish it up with 1 cup frozen peas and 1 cup frozen corn for sweetness.

I melt 4 tablespoons butter, mix in 1/3 cup all-purpose flour then slowly stir in a 1/2 cup of heavy cream. Seasoning with 1 tsp dried thyme, 1/2 tsp rosemary and a bay leaf makes it a unique variation on classic Chicken Pot Pie Chowder.

Although it is a one-pot meal, its nutritional value and taste make every spoonful worth it.

Why I Like this Recipe

I really like this recipe because it’s super comforting and filling. When I make it I feel like I’m wrapping myself up in a warm blanket after a long day. The way the chicken, potatoes, and veggies come together is just amazing, and it’s really satisfying knowing it’s all made in one pot.

Another reason I love it is that it’s so easy to tweak. I can add more of my fav veggies or season it up with extra herbs whenever I want, which makes it feel like it’s really mine. Plus, since it’s creamy without needing a crust, it’s a quick fix for when I’m short on time but still need a good meal.

Finally, I appreciate that this meal beats store-bought versions any day. It tastes fresher and more homemade, which is something I can always count on making me feel better no matter what kind of day I’m having.

Ingredients

• Chicken breasts: lean and packed with protein that makes the soup hearty and satisfying.
• Potatoes: starchy, full of fiber and vitamins, they add a comforting, filling texture.
• Carrots: naturally sweet and crunchy, they bring a burst of color and essential nutrients.
• Onion and garlic: aromatic duo that boosts flavor while offering immunity benefits.
• Frozen peas and corn: add vibrant color, natural sweetness and extra fiber for balance.
• Heavy cream: lends a velvety texture and rich flavor, perfectly complementing the savory base.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts (cooked and shredded)
• 4 cups low sodium chicken broth
• 2 cups water
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (or to taste)
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Melt the butter in a large pot over medium heat then add the diced onion, garlic, carrots, and celery and cook until they start to soften, about 4-5 minutes.

2. Stir in the flour and cook for about 1-2 minutes until it looks a little toasty, making sure to stir constantly so it doesn’t burn.

3. Slowly pour in the chicken broth and water while whisking, so the mixture stays smooth without any lumps.

4. Add the cubed potatoes, dried thyme, dried rosemary, bay leaf, salt, and pepper to the pot then bring it to a simmer.

5. Let everything simmer for about 10-15 minutes until the potatoes are soft.

6. Stir in your shredded chicken along with the frozen peas and frozen corn.

7. Allow the soup to continue simmering gently for another 5-7 minutes so all the flavors can mix well.

8. Lower the heat and stir in the heavy cream, letting it warm through without bringing it to a full boil.

9. Taste and adjust the salt and pepper if needed then remove the bay leaf.

10. Serve hot and enjoy your hearty, comforting Chicken Pot Pie Soup with a slice of crusty bread or a side salad on the go!

Equipment Needed

1. Large pot – essential for melting butter and simmering all your soup ingredients
2. Stove – needed to heat up your pot and keep the simmer going
3. Whisk – helps to mix in the flour with the liquid so you dont get any lumps
4. Wooden spoon – perfect for stirring the veggies and keeping the mix smooth
5. Knife – for dicing the onion, garlic, carrots, celery, and cubing the potatoes
6. Cutting board – provides a safe surface to chop up all those ingredients
7. Measuring cups and spoons – ensures you use the right amounts of broth, water, cream, and seasonings
8. Ladle – to serve the soup in bowls after its done cooking

FAQ

(The BEST) Chicken Pot Pie Soup Recipe Substitutions and Variations

• Chicken: Instead of boneless chicken breast, you could use turkey breast or even firm tofu if you’re lookin’ for a meat-free option
• Chicken broth: You may swap out the seasoned broth with low sodium vegetable broth or even use a homemade stock blend
• Heavy cream: Try replacing it with whole milk mixed with a bit of butter or a splash of coconut cream when you want a lighter version
• Frozen peas: If you don’t have frozen peas, fresh ones or even shelled edamame can work as a great substitute

Pro Tips

1) When you’re making the roux by stirring in the flour, keep stirring the whole time to avoid burning it; burnt flour can ruin the flavor even if you’re careful.
2) Try to chop all your veggies into similar sizes so everything cooks evenly. If some pieces are way larger or smaller, you’ll get uneven texture in your soup.
3) Add the liquids slowly while whisking real hard. If you do it too fast, lumps might form and ruin the smoothness of your broth.
4) When stirring in the heavy cream at low heat, make sure you don’t let it come to a full boil; that way it won’t split and you’ll maintain a creamy texture.