Easy Chicken Pot Pie Soup Recipe - in just 30 minutes | Kitchen Dreaming (2024)

This Creamy Chicken Pot Pie Soup is made without canned soup from scratch using simple ingredients I bet you already have in your pantry!

It is hearty, rich, and soul-warming – not to mention EASY to make.Depending on your skill level, this soup can be ready anywhere from 30 minutes to just under an hour.

Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!

Ilove a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine – truly the BEST chicken chowder my friends and family have tasted. You really have to try it.

Don’t omit the nutmeg, though, it really makes this dish sing! If you need more reassurance, check out the dozens of comments below and on Pinterest!

Ingredients:

• Chicken –alternatively you could use leftover turkey for a deliciously creamy Turkey Pot Pie Soup
• Cooking oil –I use olive oil but you may also use any other light cooking oil like canola, corn, or vegetable oil.
• Butter –I use unsalted sweet cream butter, if you use salted butter, lower your added salt by 1/2 tsp.
• All-purpose flour –Do not use cornstarch, this would completely change the taste of the roux.
• Heavy cream –A mixture of heavy cream and whole or 2% milk would work if you prefer to lessen the calories. Skim milk will work but drastically alter the texture of this recipe.
• Chicken base –similar to chicken bouillon found near the bouillon in the grocery store or online.
• Chicken Stock–water may be substituted but there will be a loss of flavor over thechicken stock.
• Garlic –freshmincedgarlic is the most flavorful over pre-packaged minced garlic.
• Onion –I typically use yellow or sweet Vidalia onions.
• Green peas –frozen green peas work fine. Canned peas are not optimal for their texture.
• Carrots –fresh or frozen both work great. A bag of peas and carrots works well in this recipe.
• Nutmeg –freshly grated tasted the best. I strongly advise trying the nutmeg. The flavor is phenomenal and only needs a tiny pinch.

Tools:

• Dutch Oven [paid link] or heavy-bottomed stockpot – for cooking the soup.
• Rimmed Baking Sheet [paid link] – for baking the puff pastry strips.
• Silicone Baking Mat [paid link], parchment sheets [paid link], or parchment paper [paid link] – optional.

How to Make creamy Chicken Pot Pie Soup from Scratch – Step by Step:

1. Saute until cooked through. Remove from heat and set aside.
2. Then into the same large skillet, melt butter.
3. Add the onions and saute until they soften; about 3 minutes.
4. Add the garlic and saute for another minute.Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
5. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
6. Add the chicken and any collected juice back into the soup.
7. Add peas, carrots. continue to cook on low until heated through.EXPERT TIP: Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.”Split” is the term used for dairy when it curdles and separates into curds and whey. The flour added to make the roux goes a long way to combat this, however, this is still something to watch out for.
8. Prepare puff pastry by cutting the dough into 1-inch wide strips.
9. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy.

Why this recipe works

1. Flavor Combination: Chicken pot pie is known for its rich, comforting flavors, including tender chicken, creamy sauce, and a medley of vegetables. This soup captures those same flavors in a warm, comforting bowl.
2. Texture Balance: The recipe typically includes a mixture of tender chicken pieces, soft vegetables, and a creamy broth, creating a well-balanced and satisfying texture profile.
3. Creamy Base: The creamy soup base, often made with a combination of chicken broth, cream, and sometimes a roux (a mixture of flour and fat for thickening), adds depth and richness to the soup.
4. Vegetable Variety: The inclusion of a variety of vegetables such as carrots, peas, onions, and celery not only adds flavor but also provides a colorful and nutritious element to the dish.
5. Seasonings and Herbs: Properly seasoned with herbs like thyme and parsley, as well as salt and pepper, the soup is well-spiced to enhance the overall taste.

Recipe Variations

1. Creamy Mushroom Chicken Pot Pie Soup: This variation adds the earthy and rich flavor of mushrooms to the classic chicken pot pie soup.
2. Spicy Cajun Chicken Pot Pie Soup: For those who enjoy a bit of heat and Creole flavors, this variation adds a spicy twist to the classic recipe. Try seasoning with Cajun seasoning (store-bought or homemade), a dash of hot sauce, or cayenne pepper for extra heat, or toss in some Andouille sausage slices for a smoky and spicy element.
3. Vegetarian Pot Pie Soup: This variation is perfect for vegetarians and can also be enjoyed by those looking for a meatless option. Replace chicken with plant-based protein sources like tofu or tempeh, or use a meat substitute. Use vegetable broth instead of chicken broth, and add a variety of vegetables such as carrots, peas, corn, and green beans.

Frequently Asked Questions (FAQs)

What is Chicken Base? Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally. I use Better than Bouillon brand bases. They have several types to choose from. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium when compared to other brands.No matter which brand you choose, follow the directions on the label for reconstitution.

How to Thicken Chicken Pot Pie Soup: Look at step 4 in the instructions above, but I thicken my creamy chicken pot pie soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color.

Storing, freezing, and reheating instructions

Storing, freezing, and reheating chicken pot pie soup properly can help you enjoy it later without sacrificing flavor or quality. Here are instructions for each step:

Storing Chicken Pot Pie Soup:

1. Refrigeration: If you have leftover chicken pot pie soup and plan to consume it within a few days, store it in an airtight container in the refrigerator. Make sure it has cooled to room temperature before sealing the container. Soup can typically be stored in the fridge for up to 3-4 days.
2. Cooling: To cool the soup more quickly before refrigeration, you can transfer it to a shallow container or use an ice bath. This helps prevent the growth of harmful bacteria.

Freezing Chicken Pot Pie Soup:

If you want to freeze chicken pot pie soup for longer-term storage:

1. Cooling: Allow the soup to cool completely in the refrigerator first.
2. Portioning: Divide the soup into individual serving-sized portions or use larger containers based on how you plan to use it later. Leave some space at the top of each container to allow for expansion as the soup freezes.
3. Airtight Containers: Use airtight, freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from the containers or bags to minimize freezer burn.
4. Labeling: Clearly label each container or bag with the date it was prepared and any reheating instructions you may need.
5. Freezing: Place the containers or bags in the freezer, making sure they are on a flat surface so they freeze evenly.

Reheating Chicken Pot Pie Soup:

When you’re ready to enjoy the frozen soup, follow these steps for reheating:

1. Thawing: If the soup is in a container, you can thaw it in the refrigerator for several hours or overnight. Alternatively, if you’re in a hurry, you can use the defrost setting on your microwave. For freezer bags, you can immerse them in cold water until they’re thawed enough to transfer to a pot.
2. Stovetop: Transfer the thawed soup to a saucepan [paid link] or pot and heat it over medium-low heat, stirring occasionally. Heat until it reaches your desired temperature. Add a little extra chicken broth or cream if the soup has thickened during freezing.
3. Microwave: If you’re reheating a single portion, you can use the microwave. Heat in short intervals, stirring between each interval, to ensure even heating.
4. Oven: For larger portions, you can reheat in the oven. Preheat your oven to 325°F (163°C). Place the soup in an oven-safe dish, cover it with foil to prevent drying, and heat until it’s hot throughout, stirring occasionally.
5. Taste and Adjust: Taste the soup after reheating and adjust the seasoning, if necessary, with additional salt, pepper, or herbs.

Serving Suggestions

Chicken pot pie soup is a delicious and comforting dish that combines the flavors of a classic chicken pot pie in a warm and hearty soup form.

1. Salad: Balance the richness of the soup with a light and fresh salad. A simple green salad with a vinaigrette dressing, or a side of coleslaw, can provide a nice contrast to the creamy soup.
2. Chopped Fresh Herbs: Sprinkle some freshly chopped herbs like parsley, chives, or thyme over the soup just before serving. Herbs add a burst of freshness and color to the dish.
3. Shredded Cheese: Grated cheddar, Swiss, or Gruyère cheese can be sprinkled over the hot soup for added richness and flavor. The cheese will melt and create a delicious topping.
4. Cracked Black Pepper: A dash of freshly cracked black pepper can enhance the flavor of the soup and add a bit of heat.
5. Hot Sauce or Red Pepper Flakes: If you like some heat, offer hot sauce or red pepper flakes on the side for those who want to add a spicy kick to their soup.

Wine and co*cktail pairings

Remember that personal preferences play a significant role in pairings, so feel free to experiment and discover your favorite combinations. These suggestions are meant to enhance your dining experience, but the best pairing is the one you enjoy the most.

Wine Pairings:

1. Chardonnay: A buttery and oaked Chardonnay pairs well with the creamy and rich flavors of chicken pot pie soup. The wine’s acidity helps cut through the richness of the dish.
2. Pinot Noir: A light to medium-bodied Pinot Noir complements the chicken and vegetable components of the soup. Its red fruit flavors and balanced acidity make it a versatile choice.
3. Sauvignon Blanc: If you prefer white wine, a crisp and herbaceous Sauvignon Blanc can be a great pairing. Its citrusy and grassy notes provide a refreshing contrast to the creamy soup.

co*cktail Pairings:

1. Classic Martini: The simplicity and elegance of a classic martini, made with gin or vodka, pairs well with the rich and savory flavors of chicken pot pie soup. The martini’s clean and slightly briny taste can be a great palate cleanser.
2. Bloody Mary: The bold and spicy flavors of Bloody Mary, made with vodka, tomato juice, and various spices, provide a flavorful contrast to the creamy soup. It’s especially fitting if you enjoy a bit of heat.
3. Whiskey Sour: A whiskey sour, with its balanced combination of bourbon or rye whiskey, fresh lemon juice, and simple syrup, can complement the soup’s richness with a touch of citrusy brightness.

Chicken Pot Pie Soup

Ronda Eagle | Kitchen Dreaming

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.

4.96 from 43 votes

See Also

Green Bean Casserole Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine American

Servings 10 Servings

Calories 767 kcal

Ingredients

For the Soup

• 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
• 1/2 tsp ground black pepper more or less, to taste
• 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
• 1/3 cup butter unsalted
• 1/4 cup all-purpose flour
• 4 cups heavy cream [See Note 2]
• 4 teaspoons chicken base (bouillon) [See Notes 5]
• 1 cup Chicken Stock [See Notes 5]
• 1 tablespoon garlic minced
• ½ small yellow onion diced
• 1 cup frozen green peas thawed [See Note 3]
• 1 cup frozen carrots thawed [See Note 3]
• Pinch nutmeg freshly grated, optional

For the Pastry Sticks

• 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]

Instructions

• Preheat oven to 400 degrees F.Season chicken with salt and pepper. Heat oil in a large Dutch oven [paid link] over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.

• Then into the same large Dutch oven [paid link], melt butter and saute the onions until they soften; about 3 minutes.

• Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.

• Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.

• Add the chicken and any collected juice back into the soup.Add peas, carrots. continue to cook on low until heated through. Stir in the nutmeg.

• Prepare puff pastry by cutting the dough into 1-inch wide strips.

  Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy.

Video

Notes

1. Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
2. Lighten it up. swap out the heavy cream for low-fat (2%) milk.
3. Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys.
4. Swap up the bread. We serve this soup with puff pastry sticks but it’s equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
5. Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
6. What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality.
7. Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
   • Stove Top: In a saucepan [paid link] over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
   • Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.

EXPERT TIPS:

• Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.
  • “Split” is the term used for dairy when it curdles and separates into curds and whey.
  • The flour added in step 3 goes a long way to combat this, however, this is still something to watch out for.

Nutritional Information

• Nutrition is calculated based on the recipe as written.
• Additions, omissions, or substitutions will change the calculated values shown.
• The addition, omission, or substitution of ingredients can also alter the nutritional information shown.
• Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.

Nutrition

Serving: 1cupCalories: 767kcalCarbohydrates: 31gProtein: 17gFat: 64gSaturated Fat: 31gCholesterol: 191mgSodium: 472mgPotassium: 358mgFiber: 2gSugar: 2gVitamin A: 3865IUVitamin C: 8.3mgCalcium: 85mgIron: 1.9mg

Tried this recipe?Let us know how it was!