On a chilly evening, when the leaves start to crunch underfoot, there’s nothing quite like the nostalgia of a warm, comforting bowl of soup. That’s when I found myself whipping up this Creamy Southern Chicken Pot Pie Soup—a dish that’s more than just a meal; it’s a hug in a bowl. With its rich, creamy broth and hearty chunks of tender chicken, vibrant vegetables, and aromatic herbs, each spoonful takes you back to moments of family gatherings and cozy dinners.
This soup offers all the flavors you love from a traditional pot pie, minus the fuss of rolling out pastry. Ready in just 35 minutes, it’s incredibly flexible, allowing you to substitute ingredients based on what’s on hand. Whether you need a quick weeknight dinner for the family or a dish to impress weekend guests, this recipe promises to be a crowd-pleaser. Grab a spoon and let’s dive into this deliciously creamy comfort food!
Why is Chicken Pot Pie Soup a Must-Try?
Comforting warmth: This Chicken Pot Pie Soup wraps you in a cozy embrace with its rich, creamy texture, perfect for chilly evenings.
Quick and easy: Ready in just 35 minutes, you’ll spend less time cooking and more time enjoying!
Customizable goodness: Flexibility to swap in your favorite veggies or proteins makes it a versatile dish for any pantry.
Taste nostalgia: Experience the beloved flavors of a classic pot pie, all without the hassle of a crust.
Family-friendly: Everyone will love this hearty soup! Serve it with warm biscuits for the ultimate comforting meal.
Chicken Pot Pie Soup Ingredients
For the Soup Base
• Olive Oil – Adds richness and helps sauté vegetables. Substitution: Use butter for a different flavor profile.
• Onion – Provides a flavor base for the soup. No substitutions suggested.
• Garlic – Enhances flavor with aromatic notes. Use fresh for best results.
• Carrots – Adds sweetness and texture. Substitution: Baby carrots may be used.
• Celery – Contributes freshness and crunch. Omit or substitute with bell peppers if desired.
• Cooked Chicken – The primary protein source, providing heartiness. Substitution: Rotisserie chicken speeds up prep.
For the Flavorful Broth
• Chicken Broth – Forms the base of the soup, infusing flavor. Use low-sodium to control salt levels.
• Frozen Peas – Adds sweetness and color without thawing prior. Substitution: Fresh peas could work if in season.
• Frozen Corn – Provides sweetness and texture, easy to use directly from the freezer. No substitutions necessary.
For the Creamy Finish
• Heavy Cream – Achieves a creamy consistency and rich flavor. Substitution: Milk can be used for a lighter version, but results in a less luxurious soup.
• Dried Thyme – Offers herbal notes and depth to the flavor. Fresh thyme can be substituted at 3x the amount.
• Dried Rosemary – Enhances the aromatic profile. As with thyme, fresh rosemary works well in a higher quantity.
For Thickening
• Flour – Thickens the soup, creating a velvety texture. No substitutions advised; use gluten-free flour if needed.
• Butter – Used with flour to create a roux that thickens the soup. Margarine may be a substitute.
How to Make Chicken Pot Pie Soup
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Sauté Base: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and celery. Cook until tender, about 5-7 minutes, stirring occasionally.
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Make Roux: Add butter to the pot. Once it melts, sprinkle in flour. Stir for 1-2 minutes until it turns golden to create a rich roux.
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Add Broth: Gradually whisk in the chicken broth to avoid lumps; bring the mixture to a gentle simmer while stirring frequently.
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Incorporate Ingredients: Stir in shredded cooked chicken, frozen peas, frozen corn, dried thyme, and rosemary. Let this simmer for about 10 minutes, allowing flavors to meld together.
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Cream Finish: Reduce the heat and slowly stir in heavy cream. Heat through for an additional 5 minutes, and season with salt and pepper to taste before serving.
Optional: Garnish with fresh parsley for a pop of color and added freshness.
Exact quantities are listed in the recipe card below.
Storage Tips for Chicken Pot Pie Soup
Fridge: Store leftover Chicken Pot Pie Soup in an airtight container for up to 3 days. Make sure to let it cool before sealing to maintain freshness.
Freezer: For longer storage, freeze the soup without the heavy cream for up to 2 months. When ready to enjoy, thaw in the fridge overnight.
Reheating: To reheat, gently warm the soup on the stovetop over medium heat. Stir in the cream during reheating for the best texture.
Portioning: Consider freezing in individual portions for easy meals. This way, you can enjoy creamy comfort whenever you need a quick dinner fix!
Expert Tips for Chicken Pot Pie Soup
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Use Rotisserie Chicken: Save time by using rotisserie chicken; it adds flavor and reduces prep work significantly.
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Gradual Whisking: Always whisk in the chicken broth gradually to prevent lumps from forming in your creamy soup.
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Season as You Go: Taste your Chicken Pot Pie Soup frequently as you cook; adjusting the seasoning helps achieve the best flavor.
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Creamy Consistency: For the richest texture, ensure the heavy cream is folded in gently to preserve its creamy consistency.
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Fresh Herbs Matter: If using fresh thyme or rosemary, remember to triple the amount for a burst of fragrant flavor in your soup.
Make Ahead Options
These Creamy Southern Chicken Pot Pie Soup is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can chop the vegetables and cook the chicken up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. For even more efficiency, prepare the entire soup base (without the heavy cream) up to three days ahead. Just refrigerate it, and when you’re ready to serve, reheat on the stove and stir in the heavy cream for that silky finish. This way, you’ll have a delicious, comforting meal ready with minimal last-minute effort—just as good as freshly made!
What to Serve with Chicken Pot Pie Soup?
Transform your cozy soup into a satisfying full meal with these delightful pairings that not only complement its richness but also enhance your dining experience.
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Warm Biscuits: Soft and buttery biscuits perfect for dipping, adding a delightful textural contrast to the creamy soup.
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Crusty Bread: A rustic, crunchy loaf brings an irresistible charm. Enjoy it alongside to soak up every last bit of the flavored broth.
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Simple Garden Salad: Fresh greens with a tangy vinaigrette provide a refreshing balance against the rich, hearty flavors of the soup.
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Roasted Veggies: Seasoned, caramelized vegetables such as Brussels sprouts or sweet potatoes add a delightful sweetness and crunch to your meal.
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Cheddar Cheese: A sprinkle of sharp cheddar on top of the soup adds a salty, creamy element that heightens the flavor and richness.
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Apple Crisp: A warm apple crisp for dessert creates a lovely contrast. The sweetness and spice will linger delightfully after the savory soup.
Each of these options rounds out your meal with diverse textures and flavors, ensuring an unforgettable dining experience!
Chicken Pot Pie Soup Variations
Let your creative side shine and personalize your Chicken Pot Pie Soup with these fun variations!
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Vegetable Swap: Replace carrots and celery with green beans or mushrooms for a new twist in texture and flavor.
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Noodle Addition: Stir in cooked egg noodles to transform this dish into a delightful fusion of chicken pot pie and chicken noodle soup.
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Sage Infusion: Use sage instead of thyme for a warm, earthy flavor—a perfect fit for the autumn season’s cozy vibes.
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Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for those who love a little heat in their comforting meals.
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Creamy Dream: For a lighter version, substitute heavy cream with half-and-half or a dairy-free milk alternative, maintaining luscious creaminess.
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Herbal Essence: Enhance freshness by incorporating chopped parsley or dill right before serving for added vibrancy and flavor.
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Extra Protein: Mix in chickpeas or white beans to introduce plant-based protein and a hearty texture boost.
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Savory Depth: Incorporate a splash of white wine or sherry during the simmering process to amplify the soup’s flavor and complexity.
Chicken Pot Pie Soup Recipe FAQs
How do I choose ripe vegetables for Chicken Pot Pie Soup?
When selecting vegetables, look for fresh, vibrant colors. Carrots should be firm and bright orange without dark spots, while celery should be crisp with tightly packed leaves. If you’re using frozen peas and corn, check the package for quality; opt for brands without preservatives for the best flavor.
How should I store leftover Chicken Pot Pie Soup?
Refrigerate your chicken pot pie soup in an airtight container for up to 3 days. Allow the soup to cool to room temperature before sealing to retain its freshness. To keep flavors intact, avoid storing it in metal containers, which might react with the acidic ingredients.
Can I freeze Chicken Pot Pie Soup?
Absolutely! For longer storage, freeze the soup without the heavy cream in a freezer-safe container for up to 2 months. When ready to enjoy, thaw it in the fridge overnight, and reheat gently on the stovetop, stirring in freshly added cream for the best texture just before serving.
What should I do if my soup turns out too thick?
If your chicken pot pie soup ends up thicker than desired, simply whisk in additional chicken broth until you reach your preferred consistency. Make sure to heat it through after adding more liquid to ensure the flavors meld correctly. If ever in doubt, always start with a smaller amount and gradually increase until satisfied!
Are there any dietary considerations for Chicken Pot Pie Soup?
Yes, when making this soup, consider any allergens present in your ingredients. Gluten-free individuals should substitute traditional flour with a gluten-free mix, and those with dairy sensitivities can use coconut milk instead of heavy cream. Always check labels for pre-packaged ingredients like chicken broth and frozen vegetables for hidden allergens.
Creamy Chicken Pot Pie Soup That's Ready in 35 Minutes
Ingredients
Equipment
Method
- Sauté Base: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and celery. Cook until tender, about 5-7 minutes, stirring occasionally.
- Make Roux: Add butter to the pot. Once it melts, sprinkle in flour. Stir for 1-2 minutes until it turns golden to create a rich roux.
- Add Broth: Gradually whisk in the chicken broth to avoid lumps; bring the mixture to a gentle simmer while stirring frequently.
- Incorporate Ingredients: Stir in shredded cooked chicken, frozen peas, frozen corn, dried thyme, and rosemary. Let this simmer for about 10 minutes.
- Cream Finish: Reduce the heat and slowly stir in heavy cream. Heat through for an additional 5 minutes, and season with salt and pepper to taste before serving.