This Creamy Chicken Pot Pie Soup is just like a warm hug in a bowl! Packed with tender chicken, veggies, and a rich, creamy broth, it’s comfort food at its best.
It’s super easy to make, and you won’t believe how quick it is to whip up! Perfect for those chilly nights when you want something cozy—just grab a spoon and dig in! 🍲
Key Ingredients & Substitutions
Butter: Unsalted is preferred so you can control the saltiness of your dish. You can also use olive oil or even coconut oil for a dairy-free option.
Chicken: Cooked rotisserie chicken is my go-to for convenience. You can also use leftover chicken or even turkey. For a vegetarian version, consider using hearty vegetables or tofu instead.
Vegetables: The carrots and celery add great flavor and texture. Feel free to swap in other vegetables like green beans or potatoes based on what you have on hand!
Milk or Half-and-Half: Whole milk gives a creamy texture, but you can use low-fat milk or a plant-based milk for a lighter or dairy-free soup. Just check the flavor so it fits your taste!
Puff Pastry: This adds a nice touch if you want a topping. If you don’t have any, you can simply serve the soup as is or use crushed crackers for a little crunch.
How Do I Make Sure My Soup is Creamy and Not Lumpy?
The key to a smooth, creamy soup lies in how you incorporate the flour and the liquids. Here’s how to do it:
- When adding flour, mix it thoroughly with the vegetables first to coat them evenly. This prevents clumps.
- Slowly whisk in the chicken broth. This gradual process keeps the mixture smooth. Keep stirring as you add!
- For the milk, add it gradually too, and keep the heat at medium or lower to prevent curdling.
- Simmer gently—and make sure to stir occasionally to keep everything well blended and creamy.
Following these steps will help you achieve a perfect, creamy consistency every time!
How to Make Creamy Chicken Pot Pie Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn (optional)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups whole milk or half-and-half
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper, to taste
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon garlic powder (optional)
Optional Topping:
- 1 sheet puff pastry or pie crust
- 1 egg (for egg wash, if using pastry)
How Much Time Will You Need?
This hearty soup takes about 10 minutes to prepare and about 20 minutes to cook. If you decide to use puff pastry on top, allow an additional 15-20 minutes for baking. In total, you’ll need around 30-50 minutes to make this delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add in the diced onion, carrots, and celery. Cook these veggies for about 5-7 minutes or until they become soft and fragrant.
2. Add Garlic and Flour:
Next, toss in the minced garlic and cook for one more minute until you can smell its wonderful aroma. Then, sprinkle the flour over the cooked vegetables, stirring well to coat. Let this cook for 1-2 minutes to get rid of any raw flour taste.
3. Whisk in the Liquids:
Slowly pour in the chicken broth while whisking continuously to ensure the mixture is smooth. After that, add in the milk or half-and-half, and keep stirring until everything is combined. Bring this mix to a gentle simmer.
4. Stir in Rest of Ingredients:
Add the shredded chicken, frozen peas, corn (if you’re including it), thyme, parsley, onion powder, garlic powder, and season with salt and pepper. Give it all a good stir to mix the colors and flavors!
5. Simmer the Soup:
Let the soup simmer on medium-low for about 10-15 minutes, stirring occasionally. This will let the soup thicken slightly and allow all those delicious flavors to meld together.
6. Optional Pastry Topping:
If you’re using puff pastry, preheat your oven to 400°F (200°C). Pour the soup into oven-safe bowls or ramekins, cover each with a piece of puff pastry, sealing the edges. Brush the pastry with a beaten egg to give it a golden color and bake until it’s nice and golden brown, about 15-20 minutes.
7. Serve and Enjoy:
Your creamy chicken pot pie soup is now ready to be served! You can enjoy it hot on its own or with the flaky golden pastry on top. Either way, it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables Instead Fresh Ones?
Absolutely! Frozen vegetables can be a great time-saving option. Just make sure to add them during the last few minutes of cooking to avoid overcooking, as they are already partially cooked.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or milk if it seems too thick.
Can I Make This Soup Ahead of Time?
Yes, you can make this soup ahead of time! Prepare the soup as directed, let it cool, and then store it in the refrigerator. Reheat it before serving. If you’re using puff pastry, it’s best to bake it fresh.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, you can substitute the chicken with firm tofu, chickpeas, or a variety of beans. You may also want to enhance the flavor with added spices or vegetable bouillon in place of the chicken broth.
