Description
This creamy Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and savory herbs in a rich broth, offering all the comforting flavors of classic chicken pot pie in a warm, hearty soup form.
Ingredients
Scale
Chicken and Base
- 4 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR rotisserie chicken
- Salt and pepper to taste
- 1 large onion, diced
- 1 cup chopped celery
- 1 cup chopped carrots
- 4–6 cloves garlic, minced
- Pinch or 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup all-purpose flour
- 2 1/2 cups Yukon gold potatoes, peeled and chopped into 1/2” cubes
- 8 cups low sodium chicken broth
- 2 1/2 teaspoons chicken bouillon or better than bouillons
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
Dairy and Thickening
- 2 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 cup frozen peas, not thawed
For Serving (Choose One)
- Pie crust crackers
- Store bought or homemade biscuits
- Oyster crackers
Instructions
- Season and Sear Chicken: Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper, then sear until golden, about 2 minutes per side. Remove chicken to a plate leaving drippings in the pot.
- Sauté Vegetables: Melt 3 tablespoons butter with 1 tablespoon olive oil over medium-low heat in the drippings. Increase heat to medium-high and add diced onions, carrots, and celery. Sauté for 4 minutes, scraping up golden bits from the bottom. Add minced garlic and red pepper flakes (if using); sauté for 30 seconds.
- Add Flour: Sprinkle in the flour and cook, stirring constantly, for 2 minutes until it thickens. Avoid letting flour stick or burn on the bottom. Add extra oil if necessary.
- Add Chicken and Broth: Return chicken to the pot. Add potatoes, chicken bouillon, dried parsley, oregano, basil, thyme, sage, bay leaf, and chicken broth. Cover the pot partially with a lid (leave about a one-inch opening) and bring to a simmer.
- Simmer Until Chicken Is Tender: Simmer for 15 minutes, stirring occasionally to prevent burning, until chicken is tender enough to shred.
- Shred Chicken: Remove chicken to a cutting board and shred with forks. Return shredded chicken to the soup pot.
- Thicken the Soup: Whisk cornstarch with half and half until smooth, then stir into the pot. Bring the soup to a gentle simmer until it thickens.
- Add Peas and Warm Through: Stir in frozen peas and heat through. Adjust consistency by adding more broth or half and half if desired. Taste and season with additional salt and pepper as needed.
- Serve: Serve the soup hot with your choice of pie crust crackers, biscuits, or oyster crackers for a complete comforting meal.
Notes
- Pie crust crackers mimic the classic pot pie crust, providing a delightful crispy texture. They are easy to make by baking rolled-out pie crust with butter and salt at 375°F for 12-15 minutes.
- Chicken options include boneless skinless thighs, breasts, or rotisserie chicken. Rotisserie chicken skips initial seasoning but is added shredded at the end.
- Vegetable variations such as green beans, corn, zucchini, or spinach can be added depending on preference; add frozen vegetables in the last 10 minutes of cooking.
- To make gluten free, substitute all-purpose flour with gluten-free flour.
- Adjust soup consistency by adding more broth or half and half for a thinner soup, or more cornstarch for thicker soup.
- Prep ahead by chopping vegetables and potatoes up to 1-2 days in advance; store chopped potatoes submerged in water to prevent browning.
- Store leftovers refrigerated up to 5 days; reheat gently on stove or microwave.
- Freezing creamy soups can cause grainy texture; omit half and half when freezing and add it fresh after thawing, or use evaporated milk instead.
- When reheating frozen soup with half and half, heat gently and consider adding cream or cream cheese to improve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
