Chicken Pot Pie Soup: Comfort in a Bowl

Table of Contents

Introduction
Ingredients
Instructions
Cooking Notes
Variations
Keto and Low-Carb Versions
Frequently Asked Questions (FAQs)
Conclusion

Imagine all the comforting flavors of a classic Chicken Pot Pie—creamy broth, tender chicken, and hearty vegetables—but in soup form! This Chicken Pot Pie Soup captures all those comforting, homestyle flavors in an easy-to-make, warm, and cozy bowl. Perfect for chilly days, this soup is a delightful and filling way to enjoy all the nostalgic goodness of chicken pot pie without the need for a crust.

In this post, you’ll find step-by-step instructions, helpful cooking notes, variations, and keto-friendly options for this classic comfort dish.

Ingredients

For the Chicken Pot Pie Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups milk
1/2 cup heavy cream
3 cups cooked chicken, shredded or diced
1 1/2 cups frozen peas
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Biscuits or crusty bread for serving (optional)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-6 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Make the Base: Sprinkle the flour over the vegetables and stir constantly for about 2-3 minutes to cook off the raw flour taste. Gradually add the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Add Chicken and Cream: Stir in the milk, heavy cream, shredded chicken, dried thyme, and rosemary. Allow the soup to simmer for about 10-15 minutes until the vegetables are tender and the flavors have melded together.
Add Peas and Season: Add the frozen peas and let them cook for about 2-3 minutes, just until they are warmed through. Season with salt and black pepper to taste.
Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm with biscuits or crusty bread for dipping.

Cooking Notes

Flour: Cooking the flour for a few minutes helps create a roux, which is the key to a thick and creamy soup base. Make sure to stir constantly so that it doesn’t burn.
Creaminess: You can adjust the creaminess of the soup by adding more or less heavy cream. For a lighter option, replace the heavy cream with more milk.
Chicken: Use leftover rotisserie chicken or any cooked chicken you have on hand to make this recipe even easier.

Variations

Vegetable Additions: Add diced potatoes for a heartier soup, or add mushrooms for extra umami flavor.
Spicy Chicken Pot Pie Soup: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce for a spicy twist.
Biscuit Toppers: Make small biscuits and place them on top of the soup before serving for a fun nod to the traditional chicken pot pie.

Keto and Low-Carb Versions

To make this Chicken Pot Pie Soup keto-friendly or low-carb, here are some modifications:

Flour Substitute: Replace the all-purpose flour with 1-2 teaspoons of xanthan gum or omit it entirely for a thinner soup.
Vegetable Substitutes: Avoid starchy vegetables like potatoes and use more low-carb options like cauliflower and zucchini.
Heavy Cream: Keep the heavy cream to maintain the rich texture of the soup, as it is keto-friendly.

Frequently Asked Questions (FAQs)

Can I Make This Soup Ahead of Time?

Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. When reheating, you may need to add a bit more broth or milk to adjust the consistency.

Can I Freeze Chicken Pot Pie Soup?

Yes, you can freeze this soup, but keep in mind that the dairy may separate slightly upon thawing. To freeze, let the soup cool completely and store it in an airtight container for up to 3 months. Reheat gently on the stovetop, stirring to bring the ingredients back together.

What Should I Serve with Chicken Pot Pie Soup?

This soup pairs wonderfully with freshly baked biscuits, crusty bread, or even a light green salad for a complete meal.

Can I Use Different Meat?

Absolutely! You can substitute the chicken with turkey, which makes this soup a great option for using up holiday leftovers.

Chicken Pot Pie Soup is a comforting and delicious way to enjoy all the flavors of the classic dish without the effort of making a pie crust. With tender chicken, hearty vegetables, and a creamy broth, this soup is perfect for cozy dinners or when you need a little extra comfort. Whether you prefer the classic recipe or a keto-friendly version, this soup is sure to become a family favorite.

Give this recipe a try and enjoy a warm, comforting bowl that’s easy to make and packed with all the classic flavors you love. Don’t forget to experiment with the variations and share your favorite version!