Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food that warms you from the inside out. This easy-to-make recipe combines tender chicken, hearty potatoes, and a medley of mixed vegetables in a creamy broth. Perfect for cozy family dinners or gatherings with friends, this soup is not only delicious but also versatile enough to be served on any occasion. Its standout quality lies in its rich flavor and satisfying texture, making it a beloved staple for soup lovers everywhere.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and readily available ingredients, this recipe is beginner-friendly.
• Rich Flavor: The combination of spices and creamy broth creates a delightful taste that satisfies.
• Versatile Meal: Serve it as a main dish or alongside your favorite bread for a complete meal.
• Family Favorite: Kids and adults alike love the comforting flavors of Chicken Pot Pie Soup.
• Freezes Well: Make a big batch and freeze leftovers for a quick meal later on.

Tools and Preparation

Before diving into the cooking process, gather your tools to make preparation smooth and efficient.

Essential Tools and Equipment

• Large pot
• Soup pot
• Cutting board
• Chef’s knife
• Silicone spatula
• Immersion blender (or regular blender)

Importance of Each Tool

• Large pot: Perfect for boiling potatoes until fork-tender, which is essential for creating that creamy base.
• Soup pot: Ideal for cooking the soup evenly and allowing all the flavors to meld together beautifully.
• Silicone spatula: Great for scraping down the sides of the pot, ensuring nothing burns while enhancing flavor.

Ingredients

Chicken Pot Pie Soup is made with simple yet satisfying ingredients. Here’s what you’ll need:

• 4 large russet potatoes (equal to 2 lbs.)
• salt/pepper (to taste)
• 4 tablespoons butter (divided)
• 2 tablespoons olive oil
• 1 lb. boneless/skinless chicken breasts
• 1/2 cup dry white apple vinegar (see notes)
• 1 yellow onion (diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• ¼ cup flour
• 3 cups chicken broth
• 2 cups half and half
• 1 (10.5 oz.) can cream of chicken soup
• 1/2 chicken bouillon cube
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
• 2 cups frozen carrots/peas/corn

How to Make Chicken Pot Pie Soup

Step 1: Prepare the Potatoes

1. Peel and rinse the potatoes.
2. Cut them into 1-inch slices and transfer them to a large pot.
3. Submerge them in 2 inches of water and gradually bring it to a gentle boil.
4. Salt the water once it reaches a boil (approximately 3 tsp salt) and cook until very fork tender, about 25 minutes.
5. Drain and mash with 2 tablespoons of butter. Set aside.

Step 2: Cook the Chicken

1. Heat olive oil in a soup pot over medium-high heat.
2. Cut the chicken breasts into bite-sized pieces and season with salt/pepper.
3. Add it to the soup pot and cook on all sides until golden brown and cooked through, about 5–7 minutes.
4. Remove from pot and set aside.

Step 3: Create Flavor Base

1. Turn off heat briefly; add apple vinegar, then set heat back to medium.
2. Use a silicone spatula to clean the bottom and sides of the pot, enhancing flavor as it reduces by half (about 4 minutes).

Step 4: Sauté Vegetables

1. Add diced onions, celery, and remaining butter. Cook for about 5 minutes.
2. Add minced garlic, cooking for an additional 1–2 minutes.
3. Stir in flour, combine well, cooking for another minute to remove raw flour taste.

Step 5: Build Your Soup Base

1. Gradually add in small splashes of chicken broth, stirring continuously until fully combined.
2. Follow with small splashes of half and half, continuing to stir.

Step 6: Combine Ingredients

1. Stir in the can of cream of chicken soup, crumbled chicken bouillon cube, Worcestershire sauce, dried herbs (thyme, rosemary, parsley, onion powder), along with any other desired spices.

Step 7: Blend & Simmer

1. Bring mixture to a boil before reducing it to simmering heat.
2. Add mashed potatoes; blend using an immersion blender until smooth or transfer batches into a blender.

Step 8: Final Touches

1. Add cooked chicken along with juices from its plate.
2. Incorporate frozen vegetables; heat through for about (10 minutes) or until ready to serve.

Enjoy your homemade Chicken Pot Pie Soup with some warm biscuits on the side!

How to Serve Chicken Pot Pie Soup

Chicken Pot Pie Soup is a versatile dish that can be enjoyed in various ways. Whether you’re having a cozy night in or hosting guests, these serving suggestions will enhance your dining experience.

With Crusty Bread

• Pair the soup with freshly baked crusty bread for a delightful dip. The bread complements the creamy texture of the soup.

Topped with Fresh Herbs

• Sprinkle fresh parsley or chives on top for added flavor and a burst of color. This simple touch elevates the presentation.

Served in Bread Bowls

• Hollow out small loaves of bread and fill them with Chicken Pot Pie Soup. This fun presentation not only looks great but also adds an extra layer of flavor as you enjoy the soft bread.

Accompanied by a Side Salad

• A light side salad with mixed greens, cherry tomatoes, and a vinaigrette dressing balances the richness of the soup, making for a satisfying meal.

With Buttermilk Biscuits

• Serve alongside warm buttermilk biscuits for a classic pairing. These fluffy biscuits are perfect for soaking up the hearty soup.

How to Perfect Chicken Pot Pie Soup

To create the ultimate Chicken Pot Pie Soup, consider these helpful tips:

• Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor profile of your soup, making it taste more vibrant and delicious.

• Adjust Thickness: If you prefer a thicker soup, reduce the broth slightly or add more mashed potatoes to achieve your desired consistency.

• Season Gradually: Taste your soup as it cooks and adjust seasonings gradually. This ensures balanced flavors without overwhelming any single ingredient.

• Add Variety: Feel free to include other vegetables like green beans or bell peppers for added nutrition and color.

• Make Ahead: Prepare the soup in advance and let it sit overnight in the refrigerator. The flavors will meld beautifully for an even tastier meal.

Best Side Dishes for Chicken Pot Pie Soup

To complement your Chicken Pot Pie Soup, consider these delightful side dishes that pair perfectly:

1. Garlic Bread: Crispy garlic bread adds crunch and flavor, making it an ideal companion to your creamy soup.

2. Caesar Salad: A classic Caesar salad with romaine lettuce, croutons, and parmesan cheese offers a refreshing contrast to the rich soup.

3. Roasted Vegetables: Seasonal roasted vegetables bring out natural sweetness and add a colorful element to your meal.

4. Cheese Quesadillas: Quick and easy quesadillas filled with cheese provide a cheesy bite that pairs well with every spoonful of soup.

5. Cornbread Muffins: Slightly sweet cornbread muffins are soft and fluffy, creating a delicious balance against the savory flavors of Chicken Pot Pie Soup.

6. Fruit Salad: A light fruit salad adds freshness and sweetness to your meal, cleansing the palate after each hearty bite of soup.

Common Mistakes to Avoid

Making Chicken Pot Pie Soup can be simple, but there are common pitfalls to watch out for. Here are some mistakes and how to avoid them:

• Using the wrong potatoes: Stick with russet potatoes for the best texture. Other types may turn mushy.
• Not seasoning properly: Remember to season at every stage of cooking. Taste as you go to ensure balanced flavors.
• Overcooking the chicken: Cook the chicken just until golden and cooked through. Overcooking will make it tough.
• Skipping the blending step: Blending the potatoes into the soup gives it a creamy texture. Don’t skip this for a smooth finish.
• Ignoring vegetable freshness: Use fresh vegetables for optimal flavor and nutrition. Frozen can work, but fresh is best when possible.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Consume within 3–4 days for best freshness.

Freezing Chicken Pot Pie Soup

• Freeze in freezer-safe containers or bags.
• Best used within 2–3 months for optimal taste.

Reheating Chicken Pot Pie Soup

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish and cover; heat for about 20 minutes or until warmed through.
• Microwave: Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot, stirring in between.
• Stovetop: Heat gently over medium-low, stirring frequently until warmed throughout.

Frequently Asked Questions

Here are some common questions about making Chicken Pot Pie Soup:

Can I use leftover chicken for Chicken Pot Pie Soup?

Yes! Leftover rotisserie or cooked chicken works great. Just add it towards the end of cooking.

What can I substitute for half and half?

You can use whole milk or a non-dairy cream alternative if you prefer a lighter version of Chicken Pot Pie Soup.

How do I make Chicken Pot Pie Soup thicker?

To thicken your soup, you can add more flour during cooking or blend in additional mashed potatoes.

Can I add other vegetables to this soup?

Absolutely! Feel free to customize with vegetables like green beans, zucchini, or bell peppers based on your preference.

Is this recipe easy to double?

Yes! Simply double all ingredients and use a larger pot to accommodate the increased volume of Chicken Pot Pie Soup.

Final Thoughts

Chicken Pot Pie Soup is not only comforting but also versatile enough to suit various tastes. Feel free to customize with your favorite vegetables or adjust seasonings to create your perfect bowl of soup. Give this recipe a try, and enjoy its warm, hearty goodness!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Chicken Pot Pie Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 55 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Chicken Pot Pie Soup is the ultimate comfort dish that warms your soul with every spoonful. This creamy and hearty soup features tender chicken, flavorful vegetables, and fluffy potatoes, all simmered together in a rich broth. It’s perfect for chilly evenings or family gatherings, making it a go-to option for cozy dining experiences. With its delightful taste and satisfying texture, this Chicken Pot Pie Soup is sure to become a staple in your meal rotation.

---

Ingredients

Scale 1x2x3x

• 4 large russet potatoes
• 1 lb boneless skinless chicken breasts
• 1 yellow onion
• 2 stalks celery
• 3 cloves garlic
• 3 cups chicken broth
• 2 cups half and half
• ¼ cup flour
• 2 tablespoons olive oil
• Mixed frozen vegetables (carrots, peas, corn)
• Dried herbs (thyme, rosemary, parsley)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Peel and chop potatoes; boil until fork-tender (about 25 minutes). Drain and mash with butter.
2. In a soup pot, heat olive oil over medium-high heat. Cook diced chicken until golden brown; remove from the pot.
3. Sauté onions, celery, and garlic in the same pot until softened. Stir in flour.
4. Gradually add chicken broth and half and half while stirring.
5. Mix in cream of chicken soup, Worcestershire sauce, herbs, and cooked chicken.
6. Blend in mashed potatoes for creaminess; add frozen veggies and simmer until heated through.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 75mg