Chicken Pot Pie Soup

A bowl of Chicken Pot Pie Soup is the ultimate comfort food, perfect for cozy evenings when you crave something warm and hearty. It’s everything you love about the classic pot pie, reimagined into a creamy, spoonable delight.

This recipe delivers rich flavors and wholesome ingredients, from tender shredded chicken to vibrant veggies and buttery toasted oyster crackers. Minimal prep means more time to relax, making it ideal for weeknights or lazy weekends.

Whether you’re looking to feed your soul or impress your family, this soup offers a homestyle hug in every bowl. Pair it with crusty bread for the full cozy experience!

Chicken Pot Pie Soup Ingredients: A Symphony of Comfort

• Butter: The base of rich flavor, gently coaxing the vegetables into their tender, aromatic best.
• Yellow Onion: Adds a sweet and savory depth, grounding the soup with classic homestyle warmth.
• Carrots and Celery: A vibrant duo bringing natural sweetness and earthy balance to every spoonful.
• Garlic: Bold and aromatic, it infuses the broth with irresistible layers of flavor.
• Shredded Chicken: Tender, juicy bites that make this soup hearty and satisfying.
• Red Potatoes: Creamy and robust, they soak up the broth while adding substance.
• Frozen Peas: A pop of green freshness, rounding out the medley of vegetables.
• Half and Half: The silky touch that transforms the soup into a luscious, creamy delight.

Recipe Tips

1. Achieving Perfect Creaminess
   For a luxuriously creamy texture, use room-temperature half-and-half to prevent curdling when added to the soup. Stir it in gently during the final few minutes of cooking for a silky finish that won’t overpower the delicate flavors.
2. Rotisserie Chicken Shortcut
   Using rotisserie chicken not only saves time but also adds a depth of flavor that complements the broth. Be sure to shred the chicken into bite-sized pieces for even distribution throughout the soup, ensuring each spoonful is hearty and satisfying.
3. Customizing the Veggies
   While carrots, celery, and peas are traditional, feel free to customize your vegetable mix! Green beans, corn, or even mushrooms make great additions. If adding denser vegetables, like parsnips, dice them small so they cook evenly within the simmering time.

Pin

What to Serve with Chicken Pot Pie Soup

1. Buttery Dinner Rolls
   Soft, fluffy dinner rolls are the perfect accompaniment to this creamy soup. Their buttery, slightly sweet flavor pairs beautifully with the savory broth and provides the ideal vessel for sopping up every last drop.
2. Mixed Green Salad
   A crisp salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup. Include greens like arugula, spinach, and a sprinkle of dried cranberries or nuts for added texture and flavor.
3. Roasted Vegetables
   For a heartier meal, serve roasted seasonal vegetables like brussels sprouts or sweet potatoes. Their caramelized edges and earthy sweetness complement the warm, homey flavors of the soup.

Pin

FAQ

1. Can I make this soup ahead of time?
   Yes! This soup reheats beautifully. Prepare it up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently over medium heat, adding a splash of broth if it thickens.
2. Can I freeze this soup?
   Absolutely. Freeze the soup in portions for easy meals later. However, for best results, add the half-and-half after reheating to maintain its creamy texture.
3. What’s a good substitute for oyster crackers?
   Crusty bread or homemade croutons are excellent alternatives. For a twist, try puff pastry bites baked until golden for a nod to classic pot pie crust.
4. Can I make this soup vegetarian?
   Yes! Swap the chicken broth for vegetable broth and replace the chicken with chickpeas or cubed tofu for a vegetarian version that’s equally hearty and satisfying.

Pin

Chicken Pot Pie Soup

Let us set the scene: snow drifts past your window as a crackling fire warms the room, and you are nestled on the couch, wrapped in a cozy blanket. On the stove, a pot of Chicken Pot Pie Soup simmers away, filling the air with savory aromas. This simplified rendition of the classic chicken pot pie offers all the comfort without the fuss, making it perfect for a relaxed, cozy evening.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 52 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Ingredients

  

• For the Soup:
• 6 cups chicken broth
• 2 cups shredded rotisserie chicken
• 2 cups chopped red potatoes
• 2 cups frozen peas
• 3 tablespoons unsalted butter
• 1 large yellow onion finely chopped
• 2 small carrots diced
• 2 medium celery ribs sliced
• 6 large garlic cloves minced
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 ½ teaspoons kosher salt
• ½ cup half-and-half
• For the Toasted Oyster Crackers optional:
• 2 cups oyster crackers
• ¼ cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper optional

Instructions

 

• Preheat the Oven (Optional):
• If preparing the toasted oyster crackers, preheat your oven to 375°F. Line a large rimmed baking sheet with foil for easy cleanup.
• Sauté the Vegetables:
• In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, celery, garlic, thyme, and salt. Cook, stirring frequently, until the vegetables become soft and fragrant, about 10–12 minutes.
• Thicken the Base:
• Sprinkle the flour over the vegetables and stir constantly for approximately one minute, ensuring the flour coats the mixture evenly.
• Simmer the Soup:
• Pour in the chicken broth, then add the shredded chicken and chopped red potatoes. Bring the mixture to a gentle boil over medium-high heat. Reduce to medium-low and simmer for 20 minutes, allowing the potatoes to become tender and the flavors to meld.
• Final Touches:
• Stir in the frozen peas and half-and-half, cooking for an additional 5 minutes until the peas are warmed through and the soup reaches a creamy consistency.
• Prepare the Oyster Crackers (Optional):
• In a large bowl, combine the oyster crackers, olive oil, thyme, kosher salt, and cayenne pepper (if desired). Mix well to coat. Spread the crackers evenly on the prepared baking sheet and bake for 10 minutes, stirring once halfway through, until golden and crisp.
• Serve:
• Divide the soup into bowls and garnish with the toasted oyster crackers if desired. Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to two months.

Keyword Chicken Pot Pie Soup