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- 1 lb boneless, skinless chicken breasts, diced - 4 cups low-sodium chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 cup frozen peas - 1 large onion, chopped - 3 cloves garlic, minced - 1/2 cup all-purpose flour - 1 cup heavy cream or coconut cream - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped - Biscuit dough or puff pastry (optional) I love how simple and wholesome these ingredients are. Each one plays a key role in making the soup rich and tasty. The chicken gives it protein, while the broth adds depth. Carrots and celery bring texture and flavor. Peas add a nice pop of color. Using fresh herbs like thyme and rosemary gives the soup a delightful aroma. I often choose olive oil for cooking, as it adds a nice touch. The flour is crucial for thickening the soup, making it creamy. Heavy cream or coconut cream makes it rich and velvety. If you want, you can add biscuit dough or puff pastry on top for a special finish. It’s a fun way to make it feel like a pot pie. Remember, you can mix and match these ingredients based on what you have at home. This soup is all about comfort and warmth! {{ingredient_image_1}} Sautéing the onion and garlic Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one chopped onion and cook it for about five minutes. You want it to turn soft and clear. Next, stir in three minced garlic cloves. Cook this for one more minute. The smell will make your kitchen feel warm and inviting. Cooking the chicken Now, it’s time to add one pound of diced chicken breasts to the pot. Cook the chicken for five to seven minutes. Stir it often until it turns brown. Season the chicken with salt, pepper, one teaspoon of dried thyme, and one teaspoon of dried rosemary. This step adds great flavor to your soup. Adding flour and broth Once your chicken is cooked, sprinkle half a cup of all-purpose flour over the mixture. Stir it well to coat the chicken and veggies. This helps the soup thicken later. Gradually pour in four cups of low-sodium chicken broth while stirring. Make sure there are no lumps in the mix. Bring everything to a gentle simmer. Incorporating veggies and cream Now, add one cup of diced carrots and one cup of diced celery. Let it simmer for about 10 to 15 minutes until the veggies get tender. After that, stir in one cup of frozen peas and one cup of heavy cream. Cook for another five minutes. Don’t forget to taste and adjust the salt and pepper as needed. Prepping biscuit dough or puff pastry If you want a tasty topping, get your biscuit dough or puff pastry ready. Preheat your oven based on the package instructions. Cut out rounds or fun shapes from your dough. Baking instructions Place the shapes on a baking sheet and bake them until they turn golden brown. This usually takes about 10 to 15 minutes. Once done, serve your soup hot in bowls, topped with the baked biscuits or pastry. Garnish with fresh parsley for a bright touch! To make the best chicken pot pie soup, focus on cooking times for the veggies. Cook carrots and celery for about 10-15 minutes. This makes them tender but not mushy. For thickness, sprinkle flour onto the chicken and stir it in well. This helps the soup become rich and creamy. If you want a thicker soup, add more flour. If it’s too thick, add a bit more chicken broth. Herbs make this soup pop. I suggest using dried thyme and rosemary. These add warmth and depth. You can also try a splash of lemon juice. It brightens the flavor and balances the creaminess. Keep tasting as you cook. Adjust the herbs and spices to your liking. A good-looking soup makes it more fun to eat. Garnish your soup with fresh parsley. It adds color and a fresh taste. When serving, consider adding biscuit dough or puff pastry on top. This gives a crunchy, flaky finish. Serve the soup hot in bowls, and let the crust soak up some of the soup. Enjoy the hearty and comforting dish! Pro Tips Use Rotisserie Chicken: For a quicker option, you can substitute the diced chicken with pre-cooked rotisserie chicken. Just add it in during the last few minutes of cooking to heat through. Thicken with Cornstarch: If you prefer a gluten-free option, substitute the flour with cornstarch. Mix 1 tablespoon of cornstarch with a little cold water to create a slurry before adding it to the soup. Season to Taste: Always taste your soup before serving. Adjust the seasoning as needed, especially if you used low-sodium broth. A little extra salt or herbs can elevate the flavor significantly. Add Fresh Vegetables: Feel free to add other vegetables like corn or green beans for extra flavor and nutrition. Just ensure they are chopped into small pieces for even cooking. {{image_2}} You can make this soup lighter by using coconut cream instead of heavy cream. Coconut cream gives a nice, rich taste without extra fat. If you want to cut calories, try low-fat cream. Another way to make it healthier is to swap chicken for turkey or tofu. Turkey has less fat, and tofu is great for plant-based eaters. Want to change up the taste? Add curry powder to the soup for a new twist. It brings a warm, spicy flavor that’s fun and different. You can also mix in cheese for a creamy finish. Cheese adds a rich, satisfying layer to your soup. Try sharp cheddar or creamy gouda for great results. If you need a gluten-free option, use cornstarch to thicken the soup. Just mix it with a little cold water before adding it to the pot. This keeps the soup smooth and thick without flour. For the topping, you can skip biscuits or pastry. Instead, use gluten-free bread or crackers to enjoy with your soup. To keep your Chicken Pot Pie Soup fresh, use airtight containers. Glass or plastic containers work well. Make sure the soup cools to room temperature before sealing. Refrigerating is best if you plan to eat it within a few days. For longer storage, freeze the soup. It keeps well in freezer-safe bags or containers. When reheating the soup, use a pot over medium heat. Stir often to keep it from sticking. You can also use a microwave, but heat it in short bursts. Stir in between to avoid hot spots. Be careful not to overcook it; this could change the texture. Remove it from heat as soon as it's warm. In the fridge, Chicken Pot Pie Soup lasts about 3 to 4 days. You can freeze it for up to 3 months. Always check for signs of spoilage before eating. If the soup smells bad or has an off color, it’s best to throw it away. You can serve this soup with several tasty sides. Here are some great ideas: - Crusty bread: A warm loaf is perfect for dipping. - Salad: A light green salad adds freshness. - Biscuit or pastry: Top your soup with baked biscuits for a fun twist. - Roasted veggies: Serve some veggies on the side for extra crunch. Each of these options enhances the comfort of the soup. They add flavor and texture to your meal. Yes, you can prepare this soup ahead of time. Follow these steps: 1. Make the soup as directed, but stop before adding the cream. 2. Let the soup cool, then store it in an airtight container. 3. Place it in the fridge for up to three days. When you’re ready to serve, reheat the soup over low heat. Stir in the heavy cream before serving. This keeps the cream from separating. You can thicken this soup in a few easy ways: - Flour: Sprinkle flour over the chicken and stir before adding broth. - Cornstarch: Mix cornstarch with cold water, then add it to the soup. - Mashed potatoes: Stir in some mashed potatoes for a hearty texture. Each option works well and adds a nice touch to your dish. Absolutely! Using leftover chicken is a smart way to save time. Here’s how to do it: 1. Shred or chop the cooked chicken into small pieces. 2. Add the chicken to the pot after cooking the onion and garlic. 3. Skip the browning step since the chicken is already cooked. This method cuts down on cooking time and makes the soup even easier to prepare. This blog shows you how to make a tasty Chicken Pot Pie Soup. We covered its ingredients and what tools you'll need. I provided step-by-step instructions to ensure your soup is perfect. You learned tips for enhancing flavors and even how to make healthier versions. Lastly, I shared storage tips and answered common questions about serving and reheating. With these insights, you can create a comforting dish that's sure to please. Dive into your kitchen and enjoy your cooking adventure!

Hearty Chicken Pot Pie Soup

A comforting and creamy chicken pot pie soup filled with vegetables and topped with biscuits or pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 4 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 0.5 cup all-purpose flour
  • 1 cup heavy cream or coconut cream
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • optional biscuit dough or puff pastry

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, cooking for an additional minute until fragrant.
  • Add the diced chicken to the pot and cook until browned, about 5-7 minutes. Season with salt, pepper, thyme, and rosemary.
  • Once the chicken is cooked through, sprinkle the flour over the mixture, stirring to coat evenly. This will help thicken your soup.
  • Gradually pour in the chicken broth while stirring, ensuring there are no lumps of flour. Bring the mixture to a simmer.
  • Add the carrots and celery to the pot, and let it simmer for about 10-15 minutes until the veggies are tender.
  • Stir in the frozen peas and heavy cream, allowing it to cook for another 5 minutes. Adjust salt and pepper to taste.
  • For an optional topping, preheat your oven according to the biscuit or puff pastry package instructions. Cut out rounds or shapes and bake until golden.
  • Serve the soup hot in bowls, topped with the baked biscuits or pastry if desired, and garnish with fresh parsley for a pop of color!

Notes

For a lighter option, use coconut cream instead of heavy cream.
Keyword chicken, comfort food, pot pie, soup