Chicken Pot Pie Soup: The Ultimate Comfort Food in a Bowl

There’s nothing quite like coming home after a long day and warming up with a bowl of homemade Chicken Pot Pie Soup. This creamy, hearty dish transforms all the flavors you love from traditional chicken pot pie into a comforting soup that’s much easier to prepare. The rich aroma of herbs, vegetables, and chicken simmering together will fill your kitchen with an irresistible invitation to gather around the table. Whether you’re looking for a soul-warming dinner on a chilly evening or need a crowd-pleasing option for your next family gathering, this Chicken Pot Pie Soup delivers all the nostalgic flavors of the classic dish without the fuss of making a pie crust.

What makes this Chicken Pot Pie Soup special is how it balances simplicity with incredible flavor. In less than an hour, you’ll have a restaurant-quality soup that tastes like it’s been simmering all day. With tender chunks of chicken, colorful vegetables, and a velvety broth, this soup is both satisfying and nourishing – perfect for any occasion!

Why You’ll Love This Chicken Pot Pie Soup

• ✅ This creamy Chicken Pot Pie Soup with vegetables is ready in under 40 minutes – perfect for busy weeknights
• ✅ Homemade Chicken Pot Pie Soup easy enough for beginner cooks to master on the first try
• ✅ This Chicken Pot Pie Soup with rotisserie chicken saves precious prep time without sacrificing flavor
• ✅ Healthy Chicken Pot Pie Soup options are possible with simple ingredient swaps
• ✅ Chicken Pot Pie Soup with frozen vegetables works perfectly when fresh aren’t available
• ✅ Can easily be converted to a gluten-free Chicken Pot Pie Soup with one simple change

Ingredients for Chicken Pot Pie Soup

Here’s everything you’ll need to create this comforting bowl of goodness:

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup onion, chopped
• 1 cup celery, diced
• 3 cups rotisserie chicken, diced (time-saving tip!)
• 1 cup green beans, cut
• 1/2 cup carrots, sliced
• 1/3 cup green peas (optional but highly recommended)
• 3 cups chicken broth
• 1/4-1/2 teaspoon kosher salt (adjust to taste)
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1/4 teaspoon xanthan gum (for thickening)

Ingredient Notes and Substitutions

• For the chicken: If you don’t have rotisserie chicken, uncooked diced chicken thighs work wonderfully. Just add a few extra minutes to the cooking time.
• Vegetables: Feel free to use frozen vegetables for Chicken Pot Pie Soup when fresh options aren’t available.
• Dairy-free option: Substitute coconut cream for heavy cream.
• For a healthier version: Use half-and-half instead of heavy cream to reduce calories.
• Thickening agent: If you don’t have xanthan gum, you can use 2 tablespoons of flour mixed with 1/4 cup cold water as a slurry.

How to Make Chicken Pot Pie Soup – Step by Step

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the minced garlic, chopped onion, and diced celery. Sauté for 3-4 minutes until the vegetables begin to soften and the onions become translucent.
3. If using uncooked chicken thighs, add them now and cook until no longer pink, about 5-6 minutes.
4. Add the green beans, carrots, and peas (if using). Stir to combine with the other ingredients.
5. For Chicken Pot Pie Soup with rotisserie chicken, add the diced chicken now if using pre-cooked chicken.
6. Pour in the chicken broth and add the salt, pepper, and dried thyme.
7. Bring the mixture to a gentle boil, then reduce to a simmer.
8. Cover and cook for about 15 minutes, or until the vegetables are tender.
9. Reduce the heat to low and stir in the heavy cream.
10. Sprinkle the xanthan gum over the soup while whisking constantly to prevent clumping.
11. Simmer for an additional 5 minutes until the soup thickens slightly.
12. Taste and adjust seasonings if needed.

Pro Tips for Making the Best Chicken Pot Pie Soup

• For extra flavor: Add a bay leaf during simmering and remove before serving.
• Time-saving hack: Use pre-chopped mirepoix (onion, celery, carrots) from the grocery store.
• Can I make Chicken Pot Pie Soup ahead of time? Yes! It actually tastes even better the next day after flavors have melded.
• What is the secret to the best Chicken Pot Pie Soup? Use high-quality chicken broth or make your own for exceptional flavor depth.
• For a richer soup: Add a splash of white wine when sautéing the vegetables.
• Instant Pot option: Make Instant Pot Chicken Pot Pie Soup recipe by sautéing vegetables using the sauté function, then pressure cook for 7 minutes with natural release.
• For slow cooker fans: Slow cooker Chicken Pot Pie Soup is perfect for busy days – just combine ingredients and cook on low for 6 hours.

Best Ways to Serve Chicken Pot Pie Soup

This soup is delicious on its own, but here are some fantastic serving ideas:

• Top with homemade or store-bought biscuits for a complete recipewith biscuit topping experience
• Serve with a side of crusty bread for dipping
• Garnish with fresh thyme leaves or chopped parsley
• Add a sprinkle of crispy bacon bits on top
• Pair with a simple green salad dressed with vinaigrette
• Serve in bread bowls for an impressive presentation

Nutritional Information for recipe

This recipe makes approximately 6 servings. Per serving:

• Calories: 325 kcal
• Protein: 23g
• Carbohydrates: 10g
• Fat: 22g
• Fiber: 2g
• Sugar: 3g
• Sodium: 485mg

For a lighter version of this recipe, substitute the heavy cream with evaporated skim milk and use olive oil instead of butter.

Storage & Leftovers

• Refrigeration: Store leftover recipe in an airtight container for up to 3-4 days.
• Freezing: This soup freezes beautifully! Portion into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Note: Cream-based soups may separate slightly when thawed, but a good stir while reheating will bring it back together.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling as this can cause the cream to separate. Microwave on 50% power, stirring every 30 seconds until heated through.

Frequently Asked Questions

What ingredients are in Chicken Pot Pie Soup?

recipe typically contains chicken, carrots, celery, onions, peas, herbs (like thyme), chicken broth, and cream or milk. Some versions also include potatoes or corn, and it’s thickened with flour, cornstarch, or in this recipe, xanthan gum for a gluten-free option.

How long does Chicken Pot Pie Soup take to cook?

This recipe recipe takes about 35-40 minutes total – approximately 10 minutes of prep time and 25-30 minutes of cooking time. Using rotisserie chicken significantly reduces the cooking time.

Can you freeze Chicken Pot Pie Soup?

Yes! You can freeze recipe for up to 3 months in airtight containers. The texture might change slightly due to the cream, but stirring well while reheating will help reconstitute the soup’s creamy consistency.

What can I serve with recipe?

The best accompaniments for recipe include biscuits, crusty bread, crackers, a simple green salad, or a grilled cheese sandwich. For a complete pot pie experience, top your soup with a piece of puff pastry or a biscuit.

Conclusion

This recipe transforms a classic comfort food into an easy, achievable weeknight meal without sacrificing any of the flavors you love. With its creamy texture, hearty vegetables, and tender chicken, it’s the perfect solution for busy families who crave homemade goodness without the fuss. Whether you’re making it ahead for meal prep, serving it at a casual gathering, or warming up on a chilly evening, this soup delivers satisfaction in every spoonful.

I’d love to hear how your recipe turns out! Did you try any variations? What did you serve alongside it? Share your experience in the comments below, and don’t forget to save this recipe for those times when you need comfort in a bowl!

Now you know how to make the best recipe at home – happy cooking!

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