Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time. This comforting dish is perfect for family dinners or cozy nights in. With its rich flavors and hearty ingredients, it’s a crowd-pleaser that can be enjoyed on any occasion.
Why You’ll Love This Recipe
- Quick Preparation: This soup can be made in just 60 minutes, making it an ideal weeknight dinner option.
- Rich Flavor: The combination of chicken, vegetables, and creamy broth offers a taste reminiscent of classic chicken pot pie.
- Versatile Ingredients: You can easily customize this soup by adding your favorite vegetables or adjusting the creaminess to suit your preferences.
- Comfort Food: This hearty soup is perfect for warming you up on chilly days or when you’re craving something rich and satisfying.
- Family-Friendly: Kids and adults alike will love the creamy texture and delicious flavors, making it a hit at the dinner table.
Tools and Preparation
To make your cooking experience smooth, gather these essential tools before starting. Having the right equipment can simplify the process and enhance your results.
Essential Tools and Equipment
- Large pot
- Medium pot
- Wooden spoon
- Tongs
- Whisk
- Cutting board
Importance of Each Tool
- Large pot: Ideal for simmering the soup, allowing all flavors to meld together beautifully.
- Medium pot: Necessary for creating the creamy mixture that thickens the soup.
- Whisk: Helps to ensure a smooth texture when combining milk and flour without lumps.
Ingredients
Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.
Ingredients:
– 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)
– 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
– ⅔ cup frozen or canned corn (optional)
– ⅔ cup frozen or canned peas (optional)
– 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
Turn heat down to medium. In the same pot, add the remaining tablespoon of olive oil. Add garlic, onion, celery, and carrots. Cook while stirring occasionally until vegetables begin to soften, around 5 to 8 minutes.
Step 4: Add Vinegar
Stir in white apple vinegar using a wooden spoon to scrape any bits from the bottom of the pot.
Step 5: Simmer with Potatoes
Add potatoes and 3 cups of chicken broth then bring to a simmer. Cut the cooked chicken breasts in half*, return them to the pot, and simmer until both are cooked through and potatoes are fork-tender, about 15 to 20 minutes. Remove from heat; use tongs to transfer chicken pieces to a plate or cutting board to cool slightly.
Step 6: Make Creamy Mixture
While chicken cools, melt butter in a medium pot over medium heat. Add flour; cook while whisking continuously until lightly golden and forming a sticky paste with butter.
Step 7: Combine Milk & Cream
Slowly drizzle in milk followed by cream while whisking out any lumps that form. Cook while whisking until thickened—this should take about 5 minutes for it to reach gravy-like consistency.
Step 8: Mix Everything Together
Stir this creamy mixture into your soup base. Shred or chop cooled chicken then add it back into the soup.
Step 9: Heat with Veggies
Mix in corn and peas; heat over medium until vegetables are warmed through—this should take about 2 to 3 minutes.
Step 10: Adjust Consistency
If your soup is too thick, add up to an additional cup of broth until you reach your desired consistency.
Step 11: Final Seasoning
Add pepper and salt according to taste. Serve hot and enjoy!
How to Serve Creamy Chicken Pot Pie Soup
Serving Creamy Chicken Pot Pie Soup can elevate your dining experience, making it both comforting and delightful. Here are some creative ways to serve this hearty dish.
Pair with Bread
- Crusty French Bread: A warm, crusty baguette is perfect for dipping into the creamy soup.
- Garlic Bread: Adds a delicious flavor that complements the richness of the soup.
- Biscuits: Flaky biscuits can be served on the side or crumbled on top for added texture.
Garnish Options
- Fresh Herbs: Sprinkle chopped parsley or thyme over each bowl for a burst of fresh flavor.
- Chopped Green Onions: These add a mild onion flavor and a pop of color to your soup.
- Grated Cheese: A sprinkle of cheddar cheese can enhance the creaminess and add depth.
Accompanying Salads
- Caesar Salad: A classic choice that pairs well with the hearty soup for a balanced meal.
- Garden Salad: Fresh greens with a light vinaigrette can provide a refreshing contrast.
How to Perfect Creamy Chicken Pot Pie Soup
To achieve the ultimate Creamy Chicken Pot Pie Soup, consider these helpful tips. They will help you refine your cooking technique and enhance flavors.
- Choose Quality Ingredients: Fresh vegetables and good-quality chicken make a significant difference in flavor.
- Adjust Thickness: If your soup gets too thick, gradually add more chicken broth until you reach the desired consistency.
- Experiment with Vegetables: Feel free to add other vegetables like mushrooms or green beans for extra nutrition and flavor.
- Use Leftover Chicken: For a quicker version, use shredded rotisserie chicken instead of cooking raw chicken.
- Let it Rest: Allowing the soup to sit for 10 minutes before serving lets flavors meld together beautifully.
Best Side Dishes for Creamy Chicken Pot Pie Soup
A well-rounded meal includes delicious sides that complement your Creamy Chicken Pot Pie Soup. Here are some excellent options to consider.
- Mixed Greens Salad: Lightly dressed greens provide a crisp contrast to the creamy soup.
- Cheesy Garlic Breadsticks: Soft breadsticks topped with garlic and cheese offer a tasty way to soak up the soup.
- Roasted Vegetables: Seasonal veggies roasted until caramelized add depth and nutrition.
- Potato Wedges: Crunchy potato wedges seasoned with herbs create a satisfying side dish alongside your soup.
- Stuffed Mushrooms: These savory bites filled with cheese and herbs can be an elegant addition to your meal.
- Cornbread Muffins: Sweet cornbread muffins pair well with the savory flavors of the soup, making them a delightful option.
Common Mistakes to Avoid
When making Creamy Chicken Pot Pie Soup, be mindful of these common errors to ensure a delicious outcome.
- Ignoring the Chicken’s Temperature: Always pat your chicken dry and season it well. This enhances flavor and ensures a nice sear.
- Not Scraping the Pot: After adding vinegar, make sure to scrape the bottom of the pot. This prevents burnt bits from ruining your soup’s flavor.
- Skipping the Thickening Step: Don’t skip making the roux with flour and butter! This is crucial for achieving that creamy texture.
- Overcooking Vegetables: Keep an eye on your veggies while sautéing. Overcooked vegetables can turn mushy and lose their flavor.
- Neglecting Seasoning: Taste before serving! Adjust salt and pepper as needed to bring out all the flavors in your soup.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow soup to cool completely before sealing to avoid condensation.
Freezing Creamy Chicken Pot Pie Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave space at the top for expansion when freezing.
Reheating Creamy Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes or until hot.
- Microwave: Heat in 1-minute intervals, stirring in between, until heated through.
- Stovetop: Warm over medium heat, stirring occasionally until hot.
Frequently Asked Questions
Here are some common queries about Creamy Chicken Pot Pie Soup that might help you out.
Can I use turkey instead of chicken?
Yes, turkey works beautifully in this recipe! Simply substitute an equal amount of turkey meat for chicken.
What if I don’t have heavy cream?
You can replace heavy cream with additional milk or use a plant-based cream alternative for a lighter option.
Is this soup gluten-free?
To make this Creamy Chicken Pot Pie Soup gluten-free, use gluten-free flour instead of all-purpose flour during the thickening step.
How can I customize my Creamy Chicken Pot Pie Soup?
Feel free to add your favorite vegetables like green beans or mushrooms for added flavor and nutrition!
Final Thoughts
Creamy Chicken Pot Pie Soup is not only comforting but also versatile, allowing you to adjust ingredients based on what you have on hand. It’s perfect for chilly nights or as a hearty meal any day of the week. Don’t hesitate to customize it with different vegetables or proteins!
Creamy Chicken Pot Pie Soup
Creamy Chicken Pot Pie Soup is the ultimate comfort food that brings the flavors of a classic chicken pot pie into a warm and hearty soup. This quick and easy recipe can be prepared in just 60 minutes, making it perfect for busy weeknights or cozy family dinners. Packed with tender chicken, fresh vegetables, and a rich creamy broth, this dish is sure to please everyone at the table. Customize it with your favorite veggies or adjust the creaminess to your liking. Serve it with crusty bread or flaky biscuits for a deliciously satisfying meal that warms you from the inside out.
- Total Time: 1 hour
- Yield: Approximately six servings 1x
Ingredients
- 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 plus 1 tablespoon all-purpose flour
- 1½ cups milk
- ½ cup heavy cream (or plant-based cream)
- Optional: frozen or canned corn and peas
Instructions
- Pat chicken dry and season with salt and pepper.
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Brown chicken for about 3 to 4 minutes on each side; set aside.
- Lower heat to medium; add remaining olive oil. Sauté garlic, onion, celery, and carrots until softened (5 to 8 minutes).
- Stir in vinegar and scrape any bits from the pot.
- Add potatoes and 3 cups of broth; bring to a simmer. Return chicken to the pot; cook until thoroughly done (15 to 20 minutes). Remove chicken to cool.
- In another pot, melt butter over medium heat; whisk in flour until golden.
- Gradually add milk and cream while whisking until thick (about 5 minutes).
- Stir creamy mixture into soup base; shred cooled chicken and return it to the soup.
- Mix in corn and peas; heat for an additional few minutes.
- Adjust thickness with remaining broth if necessary; season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1⅓ cups (320g)
- Calories: 385
- Sugar: 4g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 80mg
Keywords: For added nutrition, feel free to incorporate other vegetables such as green beans or mushrooms. Leftover rotisserie chicken can be used for an even quicker preparation.