Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup is a delightful dish that brings the comforting flavors of traditional chicken pot pie into a warm and hearty soup. This recipe allows you to enjoy a creamy, thick soup that’s perfect for family dinners, cozy nights in, or whenever you’re craving something satisfying. With simple ingredients and minimal prep time, this dish makes it easy to whip up a delicious meal that everyone will love.

Why You’ll Love This Recipe

• Quick and Easy: This creamy chicken pot pie soup can be made in under an hour, making it perfect for busy weeknights.
• Comforting Flavor: It captures all the classic flavors of chicken pot pie in a rich and creamy soup form.
• Versatile Ingredients: You can customize the soup with your favorite vegetables or use leftover chicken to cut down on prep time.
• Family-Friendly: The mild flavors appeal to both kids and adults, ensuring that everyone at the table will enjoy it.
• Perfect for Meal Prep: This soup keeps well in the fridge and even tastes better the next day, making it great for leftovers.

Tools and Preparation

To make your cooking experience smooth, having the right tools is key. Here’s what you’ll need to prepare this creamy chicken pot pie soup.

Essential Tools and Equipment

• Large pot
• Medium pot
• Wooden spoon
• Tongs
• Whisk

Importance of Each Tool

• Large pot: This is essential for cooking the chicken and combining all your ingredients seamlessly.
• Medium pot: Used for making the creamy mixture that will thicken your soup.
• Wooden spoon: Perfect for stirring without scratching your pots, especially when scraping up those flavorful bits.
• Whisk: Vital for mixing the flour with butter and incorporating milk smoothly into the soup.

Ingredients

Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.

For the Chicken Soup Base

• 1½ pounds (about 2 medium) boneless skinless chicken breasts
• 2 tablespoons olive oil (divided)
• 3 garlic cloves (minced or pressed)
• ½ medium onion (diced)
• 2 celery ribs (diced ¼-inch)
• 2 medium carrots (peeled and diced ¼-inch)
• ¼ cup dry white apple vinegar
• 1 large russet potato (peeled and diced ½-inch)
• 3 to 4 cups chicken broth (divided)

For the Creamy Mixture

• 5 tablespoons (71g) butter (salted or unsalted is fine)
• ¼ cup and 1 tablespoon (44g) all-purpose flour
• 1½ cups milk (any percentage)
• ½ cup heavy cream

Optional Additions

• ⅔ cup frozen or canned corn
• ⅔ cup frozen or canned peas

Seasoning

• ¼ teaspoon black pepper
• Salt

How to Make Creamy Chicken Pot Pie Soup

Step 1: Prepare the Chicken

Pat chicken dry and generously salt and pepper both sides.

Step 2: Brown the Chicken

In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken until well-browned, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.

Step 3: Sauté Vegetables

Reduce heat to medium. In the same pot, add remaining olive oil. Add garlic, onion, celery, and carrots; cook while stirring occasionally until softened, about 5 to 8 minutes.

Step 4: Deglaze with Vinegar

Stir in white apple vinegar, scraping any cooked-on bits from the bottom of the pot with a wooden spoon.

Step 5: Add Potatoes & Broth

Add potatoes along with 3 cups of chicken broth; bring to a simmer. Cut browned chicken breasts in half; return them to the pot. Simmer until chicken is cooked through and potatoes are fork-tender, about 15 to 20 minutes. Remove from heat; transfer chicken pieces to a plate to cool slightly.

Step 6: Make Creamy Mixture

In a medium pot, melt butter over medium heat. Add flour; whisk continuously until golden and forms a paste.

Step 7: Incorporate Milk & Cream

Slowly drizzle in milk followed by cream while whisking out lumps. Cook until thickened like gravy, about 5 minutes.

Step 8: Combine Everything

Stir milk mixture into soup. Shred or chop cooled chicken; add back into the soup.

Step 9: Add Veggies & Heat Through

Stir in corn and peas; heat over medium until warmed through, about 2 to 3 minutes.

Step 10: Adjust Consistency & Season

If too thick, add more broth as needed for desired consistency. Season with salt and pepper to taste before serving. Enjoy!

How to Serve Creamy Chicken Pot Pie Soup

Serving Creamy Chicken Pot Pie Soup can be a delightful experience that elevates your meal. Here are some suggestions to enhance your dining experience.

With Fresh Bread

• Crusty Baguette: A warm, crusty baguette pairs perfectly with the soup and is ideal for dipping.
• Garlic Bread: The flavors of garlic and butter complement the creaminess of the soup.

Add a Salad

• Caesar Salad: Crisp romaine lettuce with creamy dressing adds a refreshing crunch.
• Garden Salad: Fresh vegetables tossed in a light vinaigrette balance the richness of the soup.

Pair with Wine

• White Wine: A chilled glass of Sauvignon Blanc can enhance the flavors of the soup.
• Sparkling Water: For a non-alcoholic option, sparkling water with lemon offers a refreshing contrast.

Top with Garnishes

• Chopped Parsley: Fresh parsley adds color and freshness when sprinkled on top.
• Croutons: Add a crunchy texture by tossing in some homemade or store-bought croutons.

How to Perfect Creamy Chicken Pot Pie Soup

To make your Creamy Chicken Pot Pie Soup even better, consider these helpful tips:

• Use Quality Ingredients: Fresh chicken and seasonal vegetables can significantly enhance flavor.
• Adjust Consistency: If the soup is too thick, gradually add more broth until desired thickness is reached.
• Season Generously: Taste as you go; don’t be afraid to adjust salt and pepper to suit your palate.
• Let it Rest: Allowing the soup to sit for a few minutes after cooking can help meld the flavors together beautifully.

Best Side Dishes for Creamy Chicken Pot Pie Soup

Pairing your Creamy Chicken Pot Pie Soup with sides can create a well-rounded meal. Here are some delightful options:

1. Biscuits: Fluffy biscuits are excellent for soaking up extra soup.
2. Cornbread: Sweet cornbread complements the savory flavors of the soup.
3. Roasted Vegetables: Seasonal roasted veggies add a healthy and colorful touch to your table.
4. Macaroni and Cheese: The creamy texture matches well with the soup’s richness for indulgent comfort food.
5. Steamed Broccoli: Lightly steamed broccoli provides a healthy crunch that balances out the meal.
6. Potato Wedges: Crispy potato wedges add a satisfying crunch that pairs beautifully with the soft texture of the soup.

Common Mistakes to Avoid

Avoiding common mistakes can help you create the perfect creamy chicken pot pie soup. Here are some pitfalls to watch out for:

• Skipping the seasoning: Not salting your chicken and vegetables can lead to bland soup. Always season each component for maximum flavor.
• Overcooking the chicken: Cooking chicken too long can make it dry. Cook just until it’s no longer pink, then remove from heat.
• Using low-quality broth: The broth is a key ingredient in this dish. Opt for high-quality chicken broth for better flavor.
• Neglecting the thickening agent: Forgetting to properly cook the flour with butter can result in a grainy texture. Make sure it’s thoroughly combined before adding liquids.
• Being inconsistent with ingredients: Altering ingredient ratios significantly can affect flavor and consistency. Stick to the recipe for best results.

Refrigerator Storage

• Store creamy chicken pot pie soup in an airtight container.
• It will last up to 3–4 days in the refrigerator.

Freezing Creamy Chicken Pot Pie Soup

• Cool the soup completely before freezing.
• Use freezer-safe containers or heavy-duty freezer bags.
• The soup can be frozen for up to 3 months.

Reheating Creamy Chicken Pot Pie Soup

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat until warmed through.
• Microwave: Transfer soup to a microwave-safe bowl, cover loosely, and heat in short intervals, stirring in between.
• Stovetop: Heat over medium-low heat on the stovetop, stirring frequently until hot.

Frequently Asked Questions

What is creamy chicken pot pie soup?

Creamy chicken pot pie soup is a comforting dish that combines all the flavors of classic chicken pot pie into a hearty soup. It’s rich, creamy, and full of veggies.

How can I customize my creamy chicken pot pie soup?

You can customize this recipe by adding different vegetables like green beans or mushrooms, or using leftover turkey instead of chicken.

Can I use rotisserie chicken for this recipe?

Yes! Using rotisserie chicken can save time while still giving you that delicious flavor. Just add it at the end when heating through.

How do I make this soup gluten-free?

To make creamy chicken pot pie soup gluten-free, substitute all-purpose flour with cornstarch or gluten-free flour blends suitable for thickening sauces.

Final Thoughts

This creamy chicken pot pie soup offers a delightful twist on a classic favorite, making it perfect for busy weeknights or cozy gatherings. Its versatility allows you to customize ingredients based on what you have on hand, ensuring that every bowl is uniquely yours. Give it a try!

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Creamy Chicken Pot Pie Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Indulge in the warmth of Creamy Chicken Pot Pie Soup, a heartening dish that encapsulates the beloved flavors of traditional chicken pot pie in a creamy, comforting soup. Perfect for busy weeknights or cozy family dinners, this easy-to-make recipe features tender chicken, fresh vegetables, and a velvety sauce that will satisfy your cravings. With just a handful of simple ingredients and minimal prep time, you can create a delicious meal that everyone at the table will cherish. Whether enjoyed on its own or paired with crusty bread, this soup is sure to become a new family favorite.

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Ingredients

Scale 1x2x3x

• 1½ pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 garlic cloves (minced)
• ½ medium onion (diced)
• 2 celery ribs (diced)
• 2 medium carrots (diced)
• ¼ cup dry white apple vinegar
• 1 large russet potato (diced)
• 3 to 4 cups chicken broth
• 5 tablespoons butter
• ¼ cup all-purpose flour
• 1½ cups milk
• ½ cup heavy cream

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Instructions

1. Pat chicken dry and season with salt and pepper.
2. In a large pot, heat 1 tablespoon olive oil over medium-high heat and brown the chicken for about 3-4 minutes per side. Remove from pot.
3. Lower heat to medium, add remaining olive oil, then sauté garlic, onion, celery, and carrots for about 5-8 minutes until softened.
4. Deglaze the pot with white apple vinegar.
5. Add potatoes and 3 cups of chicken broth; bring to simmer. Return the browned chicken to the pot and cook until done (15-20 minutes). Remove chicken to cool.
6. In a medium pot, melt butter and whisk in flour until golden. Gradually stir in milk and cream; cook until thickened (about 5 minutes).
7. Stir creamy mixture into soup; shred cooled chicken and add back in along with corn and peas.
8. Heat through and adjust consistency with additional broth if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 410
• Sugar: 4g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 90mg