Cozy and delicious chicken pot pie soup is very easy to put together in under 30mins or less. This easy chicken pot pie soup is one pot, comforting meal and satisfies the craving for the restaurant-style chicken pot pie in no time. This recipe for chicken pot pie soup is going to be your favorite!
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Comforting chicken pot pie soup is an easy one-pot dinner fix that too under 30mins. Chicken pot pie is a comfortable meal anytime and eating pot pie from restaurants has been very a favorite dish on my list always.
Instead of having chicken pot pie, I made this pot pie soup and topped it with oyster crackers and biscuits too. The combination is out of this world.
You can use oyster crackers or biscuits to enjoy with this soup and it's so addictive! I made my own biscuits by using puff pastry sheets and also used store-bought oyster crackers.
Chicken Pot Pie Soup
Hot and creamy chicken pot pie with veggies and chicken chunks finally topped with flaky biscuit top makes this dish so awesome. I have shared my no-fail homemade Chicken Pot Pie, do try this recipe. Many people have tried and loved this.
Chicken Pot Pie Soup Ingredients:
- Cooked Chicken: In this recipe, I have used cooked chicken, which is shredded or even cut into chunks.
- Butter+Flour: This combination is used in the recipe to make the roux to thicken the soup.
- Veggies: I have used the traditional pot pie veggies in this recipe: green peas, carrots, potato, and celery. But you can use any veggies to make your food great.
- Milk + Cream: A Combination of milk and cream is used to give the thick creamy richness to this soup.
- Spices: I have used garlic powder, parsley, thyme, bay leaves, and black pepper powder.
How do you make chicken pot pie soup from scratch?
Step1: In a dutch oven add butter and let it melt. When melted add onion and saute till onion is soft.Step2: Add minced garlic and saute further till onion and garlic are cooked and soft. Make sure not to burn the garlic.
Step3: Next add veggies - carrots, peas, celery, and potatoes. Further, saute the veggies and cook till the veggies turn soft.
Step4: Further, add the stock and mix well. Next, add the flour slurry(flour mixed with little water till there are no flour lumps) and mix well. Cover the pot and cook for 8 to 10 mins.
Step5: To the pan, next add, bay leaves, garlic powder, salt, pepper powder, and parsley, cook for 1 to 2 mins.
Step6: Reduce the heat, remove bay leaves from the pan. Next, add chicken, milk + cream mixed together and let it simmer till the soup is thick. Do not let it boil.
Step7: Serve while warm with oyster crackers and biscuits.
More soup recipes that you will love:
- Chicken Enchilada Soup
- Lemon Chicken Orzo Soup
- White Bean Chicken Chili
- Creamy Chicken Tortellini Soup
- Hot and Sour Soup
- Chicken Gnocchi Soup
- Chicken Noodle Soup
- One-Pot Lasagna Soup
How do I thicken my pot pie soup?
To thicken your soup first you can add a slurry of flour to soup or you can prepare roux by cooking flour in butter till the raw smell of flour is gone, further add the stock.What would you serve with chicken pot pie soup?
You can serve General Tso's Chicken, Bang Bang Shrimp, Easy Shrimp Cakes, Bang Bang Chicken with this soup.Can I freeze Pot Pie Soup?
Freezing dairy won't be a good option. As when thawed then diary might curdle and the soup may not be creamy thick as compared to the prepared fresh soup.
Tips to make homemade creamy chicken pot pie soup:
- To thicken the soup I have added flour slurry. Here I have mixed flour with little water without lumps and added to stock. You can also cook the flour in butter till the raw smell of flour has vanished and then add the stock.
- You can also use precooked and shredded chicken to soup or you can add the chicken breast meat to the soup while the stock is cooking with vegetables. Then fish out chicken, shred it and add to the pot.
- When adding dairy(milk & cream) to the pot, reduce the heat to the lowest setting, and add the milk and cream mix to the pot and let it simmer. Make sure not to boil this. Also adding milk and cream at room temperature makes the soup creamy and does not curdle.
How to make creamy chicken pot pie soup
Servings: 5 Servings
Prep Time:: 15 MinCook Time:: 15 MinTotal Time:: 30 Min
Cozy and delicious chicken pot pie soup is very easy to put together in under 30mins or less. This easy chicken pot pie soup is one pot, comforting meal and satisfies the craving for the restaurant-style chicken pot pie in no time. This recipe for chicken pot pie soup is going to be your favorite!
Ingredients
- 2 Cup Chicken, cooked, boneless, shredded
- 4 Tbsp Butter, unsalted
- 1 Medium Yellow Onion, chopped
- 2 Stalks Celery, diced
- 1/2 Cup Carrots, diced
- 1/2 Cup Frozen Peas
- 2 Medium Potatoes, diced/chunks
- 2.5Tbsp Flour
- Salt & Black Pepper Powder, as per need
- 1 tsp Parsley, dried
- 1 tsp Thyme, dried
- 1/2 tsp Garlic powder
- 1 Tbsp Garlic, minced
- 2.5 Cups Chicken Stock
- 2 Bay Leaves
- 1/2 Cup Milk (room temperature)+ 1/2 Cup Heavy Cream (room temperature), mixed together
Instructions
- In a dutch oven add butter and let it melt. When melted add onion and saute till onion is soft. Add minced garlic and saute further till onion and garlic are cooked and soft. Make sure not to burn the garlic.
- Next add veggies - carrots, peas, celery, and potatoes. Further, saute the veggies and cook till the veggies turn soft.
- Further, add the stock and mix well. Next, add the flour slurry(flour mixed with little water till there are no flour lumps) and mix well. Cover the pot and cook for 8 to 10 mins. To the pan, next add, bay leaves, garlic powder, salt, pepper powder, and parsley, cook for 1 to 2 mins. Reduce the heat, remove bay leaves from the pan. Next, add chicken, milk + cream mixed together and let it simmer till the soup is thick. Do not let it boil.
- Serve while warm with oyster crackers and biscuits.
Notes:
To thicken the soup I have added flour slurry. Here I have mixed flour with little water without lumps and added to stock. You can also cook the flour in butter till the raw smell of flour has vanished and then add the stock.
You can also use precooked and shredded chicken to soup or you can add the chicken breast meat to the soup while the stock is cooking with vegetables. Then fish out chicken, shred it and add to the pot.
When adding dairy(milk & cream) to the pot, reduce the heat to the lowest setting, and add the milk and cream mix to the pot and let it simmer. Make sure not to boil this. Also adding milk and cream at room temperature makes the soup creamy and does not curdle.
Calories
506.73Fat (grams)
28.54Sat. Fat (grams)
14.32Carbs (grams)
38.09Fiber (grams)
3.66Net carbs
34.43Sugar (grams)
7.71Protein (grams)
24.69Sodium (milligrams)
560.07Cholesterol (grams)
111.24
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