Chicken Pot Pie Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Soup Recipe
Description
The soup begins by sautéing butter with diced onion, carrots, and celery until softened, then garlic is added for aroma. Flour is incorporated to form a roux, which is gradually combined with chicken broth and water to create a thickened base. Seasonings including Better Than Bouillon chicken flavor, dried rosemary, thyme, parsley, salt, and pepper deepen the taste. Diced Yukon gold potatoes and boneless skinless chicken thighs are simmered until tender and fully cooked.
Once the chicken is cooked, it is partially shredded and returned to the pot along with frozen peas and corn. Milk is added towards the end to enrich the soup, giving a creamy consistency while keeping the flavors balanced. The soup is gently heated to allow flavors to meld without curdling the milk.
Optionally, homemade pie crust crackers baked with butter and salt can be served alongside or crumbled into the soup for added texture. This dish delivers the satisfying flavors of chicken pot pie in a warm, spoonable form suitable for cooler days or hearty meals.
Leftovers store well in an airtight container in the refrigerator for 3 to 5 days. Reheat gently to maintain texture without separating the milk-based broth.
Ingredients
- 4 tablespoons butter salted
- 1 sweet onion finely diced, small
- 3 carrot peeled and cut into ½-inch slices, medium
- 2 celery diced, ribs
- 4 garlic finely minced, cloves
- ⅓ cup all-purpose flour
- 3 cups broth
- 2 cups water
- 1 tablespoon Better Than Bouillon chicken flavor
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried
- ½ teaspoon parsley dried
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 pound potato cut into 1-inch pieces, Yukon gold variety
- 1 ½ pounds chicken thighs boneless, skinless
- ¾ cup peas frozen
- ¾ cup corn frozen
- 1 cup milk whole
- flat-leaf parsley chopped, optional, or thyme
Pie Crust Crackers (Optional)
- 1 inch pie crust prepared
- 2 tablespoons butter melted, divided
- ½ teaspoon salt divided
Instructions
- For the Chicken Pot Pie Soup: Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth followed by the water, stirring well after each addition.
- Add the Better Than Bouillon, rosemary, thyme, parsley, salt, black pepper, and potatoes. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Add the peas, corn, and milk to the pot, along with the shredded chicken. Stir until everything is well combined. Turn the heat to medium and cook for 5-10 minutes, or until the potatoes are tender.
- For the Pie Crust Crackers: Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Using a 1-inch circle cookie cutter, cut the pie crust circles and place them on the prepared baking sheet. Brush the pie crust circles with 1 tablespoon of melted butter and sprinkle them with ¼ teaspoon of salt. Bake for 10-12 minutes, or until the edges begin to brown slightly. Remove from the oven and brush them with the remaining 1 tablespoon of butter and sprinkle with the remaining ¼ teaspoon salt.
- Serve the soup with fresh chopped parsley or thyme and the pie crust crackers, if desired.
Notes
- Store leftover soup in an airtight container refrigerated for up to 3 to 5 days.
- Reheat soup gently to preserve creamy texture and prevent curdling from the milk addition.
- Optional pie crust crackers add a crispy element and can be served on the side or used as a garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 129mg | 43% |
| Sodium | 1175mg | 49% |
| Potassium | 899mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6152IU | 123% |
| Vitamin C | 28mg | 31% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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