Chicken Pot Pie Soup
This Chicken Pot Pie Soup is creamy, flavorful and so comforting! Made with simple ingredients you probably have on hand, it makes the perfect hearty and satisfying meal for a cold winter’s day.
What would we do without hot comforting bowls of soup in the winter time!! I don’t know about you, but I love to settle in with a hot bowl of soup after a long winter day, and the soups that offer a thick & creamy soup base are my winter time favorites.
If you’re a fan of my individual Chicken Pot Pies, you’re sure to love this Chicken Pot Pie Soup. Very similar to my chicken pot pies, this soup is thick, creamy, flavorful and loaded with tender bites of chicken and vegetables. This soup is a perfect comforting cold weather soup! You might also like my Creamy Chicken Noodle Soup.
Let’s talk chicken!
I decided to bake chicken breasts in the oven and cut them into bite size pieces for this recipe. They’re tender and don’t get stringy like they tend to do when cooking them. I even sprinkled them with some seasoning, but you don’t have to. I liked the fact that once I diced up the chicken, each bite had seasoning on it. Again…this is optional. It’s delicious without it too.
If you don’t want to take the time to bake some chicken breasts, (which, by the way, takes about 45 minutes), feel free to use a store-bought rotisserie chicken and cut it into bite size pieces.
How to make the soup!
- Melt butter in a large dutch oven over medium heat. Add onion and celery and cook, stirring frequently, until the onions are translucent and the celery is semi-tender, about 8 to 10 minutes. Add minced garlic and cook for an additional 2 minutes, stirring frequently, so the garlic doesn’t burn.
- Add flour and 1 cup of chicken broth and stir vigorously for about 1 minute. Add an additional cup or a little more if needed and keep stirring constantly for at least 2 minutes until the mixture has thickened and the raw flour taste has cooked out. Add the remaining chicken broth, potatoes, salt, pepper, thyme, parsley and curry powder.
- Bring the mixture to a boil over medium-high heat while stirring constantly. Then reduce the heat to medium and simmer for about 20 minutes or until the potatoes become fork tender.
- Add the frozen peas and carrots, the chicken and the half & half. Bring back to a boil over medium heat, while stirring constantly. Continue to stir constantly and cook for 5 minutes and remove from the heat.
Tips for making this soup
- If you prefer a lighter version of this soup you can use regular milk, although the half & half lends to the rich flavor in this soup.
- If you need to watch your salt intake, feel free to use low sodium chicken broth or stock.
- I used a bag of frozen mixed carrots and peas in this recipe. Feel free to substitute one for corn or use all three.
- Make sure to dice the potatoes in uniform size pieces so they get done at the same time.
What to serve with this soup
You can certainly serve this delicious creamy soup by itself, but I prefer to serve mine with some kind of bread. For this recipe, I made my quick and easy Buttermilk Drop Biscuits. They literally take 5 minutes to mix and drop by spoonfuls on a cookie sheet. I love to tear a biscuit apart and dip it in the creamy soup. This soup is also good served with Artisan bread.
Can I freeze this soup?
I don’t recommend freezing this soup. Cream based soups tend to separate once they are frozen.
How long will this soup keep?
This soup will keep for up to 5 days if made with fresh chicken and milk. Cover securely and refrigerate.
If you make this Chicken Pot Pie Soup recipe, please rate it and leave a comment below on how it turned out. I love hearing from you! 🙂
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Chicken Pot Pie Soup
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Total Time: 0 hours
- Yield: 6 large servings 1x
- Category: Soup
- Method: Cook
- Cuisine: American
Description
This Chicken Pot Pie Soup is creamy, flavorful and so comforting! Made with simple ingredients you probably have on hand, it makes the perfect hearty and satisfying meal for a cold winter’s day.
Ingredients
- 3 large chicken breast, about 4 cups, (I used big thick ones)
- Salt, pepper, and garlic powder for chicken, optional
- 1/2 cup (1 stick) butter, unsalted
- 1 medium yellow onion, diced
- 2/3 cup diced celery
- 1 teaspoon minced garlic from a jar
- 3/4 cup all-purpose flour
- 8 cups chicken broth or stock (two 32-ounce cartons)
- 3 large russet potatoes, peeled and cut into bite size pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons of fresh)
- 1 1/2 teaspoon dried parsley
- 1/2 teaspoon curry powder
- 1 package of frozen mixed peas and carrots, 16 ounces
- 2 cups half & half
Instructions
- Preheat oven to 375 degrees.
- Prep & bake the chicken: If you’re using really thick chicken breasts like I did, slice them in half so they aren’t as thick and will bake quicker. Place them on a baking sheet, sprayed with a little bit of cooking spray. Lightly sprinkle some salt, pepper and garlic powder over them. This is optional but I like adding them. Bake the chicken for 45 minutes or until cooked through. Set aside to cool while you make the soup.
- Melt the butter in a large dutch oven over medium heat. Add the onion and celery and cook, stirring frequently, until the onions are translucent and the celery is semi-tender, about 8 to 10 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently, so that the garlic doesn’t burn.
- Add the flour and 1 cup of the chicken broth and stir vigorously for about 1 minute. Add an additional cup or a little more if needed and keep stirring constantly for at least 2 minutes until the mixture has thickened and the raw flour taste has cooked out. Add the remaining chicken broth, potatoes, salt, pepper, thyme, parsley and curry powder.
- Bring the mixture to a boil over medium-high heat while stirring constantly. Then reduce the heat to medium and simmer for about 20 minutes or until the potatoes become fork tender. Meantime, cut the chicken into bite size pieces.
- Add the frozen peas and carrots, the chicken and the half & half. Bring back to a boil over medium heat, while stirring constantly. Continue to stir constantly and cook for 5 minutes and remove from the heat.
- Sprinkle fresh parsley over the top of each serving, if desired.
- Serve hot with your favorite bread.
Notes
- I don’t recommend freezing this soup. The milk in cream soups tends to separate when you freeze and thaw them later.
- This soup will keep for 4 to 5 days refrigerated as long as the half & half and chicken are both fresh.