Hearty & Easy One-Pot Chicken Pot Pie Soup: Your Ultimate Comfort Food Recipe
Indulge in the creamy, comforting flavors of classic Chicken Pot Pie, reimagined as a super easy one-pot soup! This delightful Chicken Pot Pie Soup brings all the beloved tastes of a traditional pot pie straight to your bowl, ready to warm you from the inside out. Perfect for chilly evenings, busy weeknights, or whenever you crave a hearty, home-cooked meal without the fuss.
There’s something truly magical about a warm bowl of soup, especially when the weather takes a turn towards chilly. It’s the ultimate comfort food, offering endless possibilities for heartiness or healthy goodness, depending on your mood. From a vibrant, vegetable-packed Minestrone that’s incredibly good for you, to the rich and decadent Beer Cheese Soup, the world of soups is vast and inviting. Today, we’re diving into a dish that perfectly balances these worlds: Chicken Pot Pie Soup.
Our Chicken Pot Pie Soup strikes a wonderful middle ground. It delivers all the iconic, savory flavors of a traditional chicken pot pie – tender chicken, sweet vegetables, and a creamy broth – but in a convenient, comforting soup form. To keep it a touch lighter without sacrificing any of that luscious texture, I opt for whole milk instead of heavy cream, achieving a beautiful creaminess that won’t weigh you down. This recipe is designed to be a super easy, one-pot meal that you can effortlessly get on the table in no time, making it an ideal choice for any day of the week.
Why You’ll Absolutely Love This Chicken Pot Pie Soup
This isn’t just another soup recipe; it’s a culinary hug in a bowl! Here’s why this creamy chicken pot pie soup will become a staple in your kitchen:
- Ultimate Comfort Food: It captures the soul-warming essence of a classic chicken pot pie, transformed into a soothing, spoonable soup. Each bite is a nostalgic trip to Grandma’s kitchen.
- Effortless One-Pot Meal: Say goodbye to piles of dirty dishes! This entire dish comes together in a single pot, making both cooking and cleanup a breeze. Perfect for busy weeknights when time is precious.
- Rich & Creamy Texture: Thanks to a clever roux and the use of whole milk, this soup boasts a wonderfully thick and velvety texture that’s incredibly satisfying without being overly heavy.
- Packed with Flavor & Nutrients: Loaded with tender shredded chicken and a medley of classic vegetables like carrots, celery, onions, and peas, it’s a wholesome meal that tastes fantastic.
- Family-Friendly: A universally loved dish, even picky eaters will happily devour this soup. It’s hearty enough to be a complete meal on its own.
- Freezer-Friendly: Make a big batch and freeze portions for quick and easy meals later. It thaws beautifully, retaining all its delicious flavors and creamy texture.
- Highly Adaptable: Easily customize it with your favorite vegetables, different proteins, or even a hint of extra seasoning to make it uniquely yours.
Essential Ingredients for Your Pot Pie Soup
Gathering your ingredients is the first step to creating this delightful soup. Here’s a breakdown of what you’ll need, highlighting the role each component plays in building that perfect flavor profile and creamy texture:
- Butter: Forms the base of our roux and adds a rich, savory flavor to the vegetables as they sauté.
- Onion, Carrots, Celery: The classic “mirepoix” (or holy trinity in some cuisines) that builds a foundational layer of aromatic flavor for the soup. Chopped finely, they soften beautifully into the broth.
- Garlic: Adds a pungent, aromatic depth that complements the other vegetables and chicken.
- Flour: Crucial for creating a roux, which thickens the soup to that signature creamy consistency.
- Chicken Broth: The liquid base of our soup, providing essential chicken flavor and moisture.
- Potatoes: Hearty and comforting, potatoes absorb the flavors of the soup and add a satisfying texture.
- Bay Leaf: A subtle but important herb that infuses the broth with a gentle, earthy aroma during simmering. Remember to remove it before serving!
- Whole Milk: Contributes to the creamy, luscious texture of the soup without making it overly heavy like heavy cream might.
- Frozen Peas: Add a pop of vibrant color and a hint of sweetness, a traditional component of chicken pot pie.
- Shredded Chicken: The star protein! Using pre-cooked shredded chicken (like rotisserie chicken) makes this recipe incredibly fast and convenient.
- Fresh Thyme: Provides a fresh, herbaceous note that elevates the overall flavor.
- Salt & Pepper: Essential seasonings to enhance and balance all the delicious flavors.
Step-by-Step Guide to Making Creamy Chicken Pot Pie Soup
Creating this delicious soup is surprisingly simple. Follow these easy steps for a perfect bowl every time:
- Sauté the Aromatics: Begin by melting the butter in a large, heavy-bottomed stock pot over medium heat. Once the butter is fully melted and shimmering, add your finely chopped onions, carrots, and celery. Sauté these vegetables for about 5-6 minutes, stirring occasionally, until the onions become translucent and the carrots and celery start to soften. This step is crucial for building a strong flavor base. Next, add the minced garlic and cook for just about 1 minute more, until you can smell its fragrant aroma. Be careful not to let the garlic burn.
- Create the Roux: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes, ensuring all the flour is fully incorporated with the veggies and butter, forming a thick paste (a roux). Cook until there’s no white flour remaining. This cooks out the raw flour taste and helps thicken the soup later.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth and then the whole milk. Whisk constantly as you add the liquids to prevent lumps and ensure a smooth, creamy base. Add the peeled and chopped potatoes and the bay leaf. Bring the soup to a gentle simmer over medium heat and let it cook for about 10 minutes, or until the potatoes are just starting to soften but are not yet fully cooked through.
- Incorporate Chicken and Final Flavors: Stir in the cooked and shredded chicken, frozen peas, and fresh thyme. Season generously with salt and black pepper to taste. Continue to cook for another 5 minutes, allowing all the flavors to meld together, the chicken to heat through, and the potatoes to become perfectly tender.
- Adjust and Serve: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or a pinch of your favorite herbs. Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy your homemade, comforting chicken pot pie soup!
Storing and Freezing Your Chicken Pot Pie Soup
This chicken pot pie soup is a fantastic meal prep option because it freezes incredibly well, allowing you to enjoy a comforting bowl anytime. To freeze, first let the soup cool completely to room temperature. Transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. Lay freezer bags flat to save space. It can be stored in the freezer for 4-5 months. When you’re ready to enjoy it again, simply let it thaw overnight in the refrigerator. Reheat gently in a pot over medium heat on the stovetop, stirring occasionally until hot. You might need to add a splash of milk or broth if it seems too thick after thawing.
Common Questions About Chicken Pot Pie Soup
The recipe is designed to produce a wonderfully creamy texture using whole milk and the initial flour roux. However, if you opt for a lower-fat milk alternative, or simply prefer an even thicker soup, it’s an easy fix! In a small bowl, whisk together 1 tablespoon of cornstarch with 3 tablespoons of cold water until smooth. Stir this slurry into the simmering soup and cook for another 1-2 minutes, allowing the soup to thicken to your desired consistency. Repeat if necessary, adding half the slurry at a time.
Absolutely! This recipe is incredibly versatile. It’s one of my favorite ways to utilize leftover proteins. For instance, after Thanksgiving, it makes a fantastic use of leftover Roasted Turkey. Cooked pork or even plant-based protein alternatives like chickpeas or firm tofu (sautéed and seasoned) could also work well if you’re looking for different flavors or dietary options. Just ensure any meat is fully cooked and shredded before adding it to the soup.
Yes, absolutely! While peas and carrots are the traditional vegetables found in a classic chicken pot pie, feel free to get creative and load up your soup with even more nutrients and flavors. Great additions include sliced mushrooms (sautéed with the mirepoix), corn kernels (fresh or frozen), diced zucchini, or even chopped green beans. Just be mindful of cooking times; heartier vegetables like green beans might need to be added with the potatoes, while softer ones like zucchini or corn can be added towards the end with the peas and chicken.
Perfect Pairings: What to Serve with Chicken Pot Pie Soup
While this soup is hearty enough to be a meal on its own, pairing it with a simple side can elevate your dining experience. Here are some classic and delicious accompaniments:
- Buttermilk Biscuits: Flaky, tender biscuits are perfect for soaking up every last drop of the creamy soup. Their buttery goodness is a match made in heaven.
- Olive Garden Breadsticks: If you love a good breadstick, these soft, garlicky delights from Olive Garden are a crowd-pleaser and offer a delicious counterpoint to the soup.
- Tossed Salad: A crisp, fresh green salad with a light vinaigrette provides a refreshing contrast to the rich and creamy soup.
- Easy Biscuits: For a quicker alternative to buttermilk biscuits, a simple homemade biscuit recipe can provide that satisfying bready element.
- Crusty Bread: A thick slice of artisan bread, perhaps warmed and buttered, is always an excellent choice for dipping.
Expert Tips for the Best Chicken Pot Pie Soup
Here are some additional tips and tricks to ensure your Chicken Pot Pie Soup turns out perfectly every time:
- Embrace Rotisserie Chicken for Convenience: To make this soup incredibly easy and perfect for even the busiest weeknights, I highly recommend using rotisserie chicken. Most grocery stores now offer delicious, pre-cooked rotisserie chickens, and some even sell just the shredded meat. This saves you valuable cooking time and adds fantastic flavor without extra effort. Simply shred the meat and you’re ready to go!
- Customize Your Creaminess with Milk Choice: The recipe calls for whole milk, which provides a lovely, creamy consistency that’s rich but not too heavy. However, you can easily use any other milk product you prefer. For an even thicker and richer soup, heavy cream or half-and-half are excellent choices. If you prefer a lighter soup, skim milk or 2% milk can be used, but be aware it may result in a slightly thinner consistency. If it’s too thin, refer to the FAQ section on how to thicken your soup with a cornstarch slurry.
- Load Up on Your Favorite Veggies: While carrots, peas, and potatoes are classic for chicken pot pie, don’t hesitate to add more vegetables to truly bulk up your soup and boost its nutritional value. Consider incorporating diced bell peppers, green beans, corn, sautéed mushrooms, or even a handful of fresh spinach (stirred in at the very end until wilted). This is a fantastic way to clear out your fridge and personalize the soup to your taste!
- Unexpected Flavor Boost with Ranch Dressing Mix: For a delicious, non-traditional twist that really bumps up the flavor of this soup, try adding a packet of Ranch Dressing Mix to the broth. It introduces a savory, herby, and tangy kick that complements the chicken and vegetables beautifully. My Chicken Pot Pie Noodles recipe already incorporates this trick, and it truly gives the dish that “something extra” that will have everyone asking for more!
- Season as You Go: Always taste and adjust your seasonings. Different broths and chickens can vary in sodium content, so start with the recommended salt and pepper, then add more if needed before serving.
More Cozy & Comforting Soup Recipes to Enjoy
If you’re a fan of warming, hearty soups, you’ll love these other comforting recipes that are perfect for any occasion:
- Creamy Chicken Tortellini Soup: A rich and flavorful soup packed with tender chicken and cheesy tortellini.
- Instant Pot Chicken Wild Rice Soup: A quick and easy way to make a hearty, rustic soup with chicken and wholesome wild rice.
- Tomato Tortellini Soup: A vibrant and comforting tomato-based soup with soft tortellini.
- Cabbage Roll Soup: All the flavors of traditional cabbage rolls, simplified into a delicious, hearty soup.
- Egg Drop Soup: A light, savory, and quick-to-make Chinese classic that’s perfect as an appetizer or light meal.
- Chicken Gnocchi Soup: Creamy, flavorful, and filled with tender chicken and pillowy gnocchi.
- Lasagna Soup: Enjoy all the layers of a classic lasagna in a comforting, easy-to-make soup format.
Chicken Pot Pie Soup
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Ingredients
- 5 Tablespoons butter
- 1 small onion, finely chopped
- 2 celery ribs, finely chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 2 medium sized potatoes, peeled and chopped
- 1 bay leaf
- 3 cups cooked and shredded chicken
- 1/4 cup frozen peas
- 2 teaspoons salt
- 1 teaspoon fresh thyme
- 1/2 teaspoon black pepper
Instructions
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Start by melting the butter on the bottom of a heavy bottom stock pot over medium heat. Once it is melted, add the finely chopped onions, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the onions start to soften and become translucent. Add the minced garlic and cook for about 1 minute, stirring constantly, until you can just start to smell its fragrant aroma.
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Sprinkle the flour in with the veggies. Stir continuously for 1-2 minutes until there is no white flour remaining and it forms a thick paste, cooking out the raw flour taste. Then, gradually whisk in the chicken broth and milk until fully incorporated and smooth.
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Add the peeled and chopped potatoes and a bay leaf to the pot. Bring the soup to a gentle simmer over medium heat and continue to cook for about 10 minutes, or until the potatoes are starting to soften.
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Mix in the cooked and shredded chicken, frozen peas, and fresh thyme. Season the soup generously with salt and black pepper. Cook for about 5 more minutes, or until the chicken is hot and the potatoes are perfectly tender.
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Remove the bay leaf. Taste the soup and adjust the seasoning as necessary, adding more salt or pepper if desired. Serve hot and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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