(The BEST) Chicken Pot Pie Soup Recipe

I love my take on Chicken Pot Pie Chowder. I began by sautéeing onion and garlic in butter, then combining tender chicken with carrots, celery, and potatoes in a rich broth. With a splash of heavy cream, peas and corn lend a delightful burst of color and flavor to this hearty bowl.

I’ve been tinkering in the kitchen lately and decided to try my hand at a Chicken Pot Pie Soup that truly lives up to its name. Using butter, diced yellow onion and minced garlic as my base, I quickly sauté them until they start to smell amazing.

I then add diced carrots, celery, and potatoes to build up a hearty texture that reminds me of some of the classic Chicken Pot Pie Chowder recipes I love from Natasha’s Kitchen. Once I stir in all-purpose flour and chicken broth along with water, a bay leaf, dried thyme, and rosemary, the soup begins to take shape.

I cook boneless chicken breasts separately, shred them and add them later so their flavor really fills in the gaps. A splash of heavy cream, along with frozen peas and corn, finishes the dish off.

This isn’t your average store-bought chicken soup; it’s a robust meal that stands on its own and keeps you guessing every spoonful.

Why I Like this Recipe

I love this recipe because it gives me a feeling of comfort like nothing else; it’s creamy and hearty and really hits the spot on a cold day. I also like that it’s a one-pot meal so its easy to make and clean up, which saves me a lot of hassle. Another thing i really enjoy is that i know exactly what i’m putting into my soup so its healthier than most store bought versions. Lastly, there’s something special about how all the flavours from the tender chicken and veggies come together to make every spoonful satisfying and homey.

Ingredients

• Carrots: They add natural sweetness and healthy fiber for a balanced flavor in the broth.
• Celery: Crunchy and full of vitamins, it gives a fresh, crisp texture and mild taste.
• Potatoes: They supply hearty carbohydrates which makes the soup filling and comforting every time.
• Chicken: Offers lean protein that enriches the savory broth and makes the dish more satisfying.
• Cream: Adds a smooth, velvety texture and subtle richness; you can use milk instead if needed.
• Onion: Provides aromatic flavor and subtle sharpness, acting as the foundation of the soup.
• Garlic: Boosts overall flavor with spicy notes and a bit of health perks that its cool.
• Herbs: Bay leaf, thyme and rosemary create a layered herb flavor that brightens the dish.

Ingredient Quantities

• 2 tablespoons butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 2 to 3 boneless, skinless chicken breasts (about 1½ lbs), cooked and shredded
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup heavy cream (you can sub milk if you prefer a lighter version)
• 1/2 cup frozen peas
• 1/2 cup frozen corn

How to Make this

1. In a large pot, melt the butter over medium heat and sauté the diced onion and minced garlic until they become soft and a bit translucent.

2. Add the diced carrots, celery, and potatoes to the pot and continue to cook for about 5 minutes, stirring occasionally.

3. Sprinkle in the flour and stir well to coat the veggies evenly, cook for another minute so the flour loses its raw taste.

4. Slowly pour in the chicken broth and water while stirring constantly to blend the flour smoothly into the liquid.

5. Toss in the bay leaf, dried thyme, and rosemary; season with salt and pepper to taste.

6. Bring the mixture to a simmer, then cover the pot and let it cook for about 15 minutes or until the potatoes and carrots are tender.

7. Stir in the shredded chicken and let it warm through in the soup for a few minutes.

8. Reduce the heat to low and slowly stir in the heavy cream. Be careful not to let it boil after adding the cream.

9. Mix in the frozen peas and corn and let the soup heat through, about 3-4 minutes.

10. Taste the soup and adjust the seasoning if needed, remove the bay leaf, and then serve hot and enjoy your delicious Chicken Pot Pie Soup!

Equipment Needed

1. A large pot with a lid for cooking the soup
2. A sharp chef’s knife for chopping the vegetables and chicken
3. A cutting board to safely prep the ingredients
4. Measuring cups and spoons for accurately measuring butter, flour, broth, water, and cream
5. A wooden spoon or spatula for stirring and sautéing
6. A ladle for serving the soup

FAQ

(The BEST) Chicken Pot Pie Soup Recipe Substitutions and Variations

• You can swap butter with olive oil or even melted coconut oil if you dont have any butter on hand
• If you dont have heavy cream, try using milk or even coconut milk for a lighter twist
• Instead of chicken broth, you can use low sodium vegetable broth which works pretty well
• If all-purpose flour isn’t available, a gluten-free blend like rice flour can be a good alternative
• You can also swap carrots for parsnips if you’re looking for a slightly different flavor

Pro Tips

1. When you mix in the broth, do it slowly and stir constantly so you dont get any lumps.
2. Make sure to melt the butter properly and let the onions and garlic really get soft before throwing in your veggies; this helps set up a more flavorful base.
3. Be careful when adding the heavy cream and keep the heat low – allowing it to boil can mess up the texture.
4. Always taste as you go so you can adjust the seasoning later – sometimes a little extra salt and pepper makes a big difference.