Chicken Pot Pie Soup Recipe: Cozy Comfort in a Bowl

 


Step-by-Step Instructions

1. Prepare the Crust Topping (Optional)

  1. Preheat oven to 400°F (200°C).

  2. Roll out puff pastry or arrange biscuit dough on a baking sheet.

  3. Brush with beaten egg for a golden finish.

  4. Bake according to package directions or until golden brown. Cool slightly.

2. Make the Soup Base

  1. Melt butter in a large pot over medium heat.

  2. Add onion, carrots, and celery. Cook 5–7 minutes until softened.

  3. Stir in garlic, cook 1 more minute until fragrant.

3. Thicken the Soup

  1. Sprinkle flour over vegetables and stir well. Cook 1–2 minutes.

  2. Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps.

4. Simmer to Perfection

  1. Bring mixture to a gentle simmer.

  2. Add chicken, peas, thyme, salt, and pepper. Stir well.

  3. Cook 10–15 minutes, stirring occasionally, until slightly thickened.

  4. Stir in heavy cream (if using). Taste and adjust seasoning.

5. Serve

Ladle soup into bowls, top with puff pastry or a biscuit, and enjoy the hug-in-a-bowl magic.

What to Serve with Chicken Pot Pie Soup

  • Fresh green salad with vinaigrette

  • Cheddar biscuits for extra indulgence

  • Roasted brussels sprouts or asparagus

  • A crisp glass of white wine (if you took the chef’s tip and added wine while cooking!)

Tips for Success

  • Use rotisserie chicken to save time.

  • Add a splash of dry white wine before the flour for extra depth.

  • For richness, stir in a spoonful of Parmesan cheese before serving.

  • Don’t skip the thyme—it adds that “pot pie” flavor we all love.

Storage & Reheating

  • Fridge: Store in an airtight container up to 4 days.

  • Freezer: Soup freezes well without the pastry topping (up to 2 months). Reheat gently on the stove.

  • Reheat: Warm slowly over medium-low heat. Add a splash of milk if too thick.

FAQs

Q: Can I make this gluten-free?
Yes! Use gluten-free flour as the thickener and pair with gluten-free biscuits.

Q: Can I make it dairy-free?
Swap butter for olive oil and milk/cream for unsweetened almond or oat milk.

Q: Can I use turkey instead of chicken?
Absolutely—this is a perfect recipe for leftover Thanksgiving turkey.

Nutrition (per serving, 6 servings, without pastry)

  • Calories: ~320

  • Protein: 21g

  • Carbs: 20g

  • Fat: 18g

Final Thought

This Chicken Pot Pie Soup is the definition of comfort food. It’s creamy, hearty, and everything you love about pot pie—without the fuss of rolling out crust. Whether you enjoy it plain with a spoon or topped with golden pastry, it’s a recipe that warms hearts as much as it fills bellies.