There’s something magical about a cold winter evening when the house smells like heaven—and by heaven, I mean a rich, creamy pot of soup simmering on the stove. The inspiration for this healthy chicken pot pie soup? A chaotic Tuesday night that started with a fridge full of mismatched leftovers and a family that needed comforting.
My youngest, Liam, had just bombed his science project—a “volcano” that refused to erupt—and my husband walked in after a long day at work with that “what’s for dinner?” look. Enter the idea for a soup that could warm hearts and fill bellies. It was born out of a craving for something that felt like home: the buttery crust of a homemade pot pie soup, the creamy chicken filling, and the warmth of comfort food.
But here’s the twist—I didn’t want the fuss of making a crust. No rolling pins, no oven. Just a one-pot miracle that tasted like the real deal. I combined the coziness of a slow cooker chicken pot pie with the indulgence of a creamy taco soup, and before I knew it, the first batch of this easy creamy chicken pot pie soup was ladled out into bowls. Spoiler: Liam ate two bowls and declared it his favorite “fix everything” soup.
That’s how this creamy chicken pot pie soup was born—a little love, a lot of comfort, and a touch of kitchen improvisation. Let’s dive into why this will become your go-to recipe!
Why You’ll Love This Dish
- Unbeatable Creaminess: This soup is rich, velvety, and downright decadent, thanks to a blend of cream, butter, and a touch of Parmesan. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings.
- One-Pot Wonder: Forget juggling multiple pans and trays. This recipe comes together in one pot, which means fewer dishes and more time to enjoy your meal.
- Versatility at Its Best: Whether you’re into air fryer oven recipes or classic stove-top dishes, this soup pairs beautifully with sides like biscuits or garlic bread. Plus, it’s a great way to use up leftover chicken from other air fryer dinner recipes.
- Kid-Friendly Appeal: Even the pickiest eaters will devour this soup without complaint. The creamy texture and mild flavors make it a hit with kids.
- Meal Prep Champion: This soup stores beautifully, making it ideal for meal prepping. Make a big batch, and you’ve got lunch or dinner ready to go for several days.
- Seasonal Adaptability: Swap in seasonal vegetables like sweet potatoes in the fall or asparagus in the spring to keep this recipe fresh and exciting year-round.
Ingredients for the Recipe
Here’s list of ingredients you’ll need for the Chicken Pot Pie Soup recipe:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk (or substitute with almond or oat milk for a lighter option)
- 1 cup heavy cream
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional for a hint of warmth)
- Fresh parsley for garnish
Equipment Needed:
- Large soup pot
- Wooden spoon
- Whisk
- Measuring cups and spoons
Cooking Instructions
- Sauté the Aromatics: Heat butter and olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and fragrant.
- Create the Base: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Add the Broth: Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Incorporate the Chicken: Stir in the shredded chicken, thyme, and frozen peas. Let everything simmer for about 10 minutes, allowing the flavors to meld together.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook for another 5 minutes, stirring occasionally, until the soup is thick and creamy. Season with salt and pepper to taste.
- Serve Hot: Ladle the soup into bowls and garnish with a sprinkle of parsley or extra Parmesan if desired. Enjoy!
Macronutrients (Per Serving, Approximate):
- Calories: 320
- Protein: 22g
- Carbohydrates: 15g
- Fat: 20g
- Fiber: 2g
Notes:
- Use Rotisserie Chicken: Save time by shredding rotisserie chicken instead of cooking it from scratch.
- Veggie Boost: Add chopped spinach or kale for extra nutrients.
- Season at the End: Wait until the soup is finished to adjust the salt and pepper. This ensures you don’t accidentally over-season.
- Make It Fancy: Serve the soup with a drizzle of truffle oil or a sprinkle of crispy bacon bits for a gourmet touch.
- Double the Batch: This recipe doubles easily, so you can freeze half for a quick meal later.
Q&A Section
What to Serve With This Recipe? Pair it with buttery biscuits, crusty garlic bread, or a fresh garden salad. For a fun twist, serve with air fryer easy recipes like crispy potato wedges.
How Can I Make This Dish Easier? Use pre-chopped frozen vegetables and rotisserie chicken to cut down prep time. You can also make it in a slow cooker by combining all ingredients except the cream and cheese, cooking on low for 6 hours, and stirring in the dairy at the end.
Can I Make This Soup Healthier? Yes! Swap heavy cream for evaporated milk or a blend of milk and Greek yogurt. Use whole wheat flour for added fiber.
How Do I Store Leftovers? Store the soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed.
Can I Add Other Vegetables? Absolutely! Corn, green beans, or even diced zucchini would make great additions to this soup.
What If I Don’t Have Chicken? Try substituting cooked turkey, ham, or even chickpeas for a delicious alternative.
