This delicious Chicken Pot Pie Soup is the perfect meal to help unwind after a long day at the office.
Are you curious about my favorite way to relax after a long day at the office? It’s not painting, reading, going for a jog, or even watching a movie—it’s putting on my apron and diving into the kitchen to whip up a delicious meal! Cooking is such a wonderful way for me to soothe my nerves and shake off the stress of the day. Just a few nights ago, I made this delightful chicken pot pie soup, and it truly was the perfect remedy for unwinding.
From gathering all the ingredients at my cozy neighborhood grocery store to chopping up the colorful veggies for this dish, it all brings me so much joy. But the absolute best part? Curling up on my sofa to savor a warm bowl of this delicious soup! I’ve always loved chicken pot pie, but this spin on the classic made me fall in love with it all over again. The creamy, rich broth is definitely my favorite because it’s packed with a wonderful variety of dried herbs, giving it a deep, earthy flavor.
As the shredded chicken gently melds into the broth, it creates this incredibly tender texture. And let’s not forget about the veggies—they really take this soup to the next level! The soft, fluffy Yukon Gold potatoes, sweet green peas, and slightly crunchy carrots will have you coming back for seconds. Do yourself a favor and try this mouthwatering recipe the next time you require some relaxation!
How to recreate that fresh crust feeling
I honestly believe that no pot pie is complete without a deliciously carby and golden crust. To recreate the feeling of a fresh crust with this pot pie soup, I always like to serve this dish with a side of fresh biscuits. You can grab some from the store or whip up your own at home. If you’re looking for a biscuit recipe that’s soup-worthy, I recommend trying these Easy Air-Fryer Biscuits or these Cheddar Gluten Free Biscuits. If biscuits aren’t quite your style, no worries at all! You can keep it simple with some delightful Garlic Toast or even these yummy Brazilian Cheese Bread rolls. No matter what you choose to use as your crust alternative, it’s sure to be a hit. There’s nothing like a side of fresh, warm bread to complete the cozy feeling of this dish.
How do I store leftovers?
Once they have fully cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze your leftover pot pie soup for up to 2 months. If you choose to freeze your leftovers, I recommend allowing these to thaw in the fridge overnight before reheating. You can reheat them on the stove or in the microwave until warmed through.
Serving suggestions
In my opinion, a well-placed side dish can make all the difference when it comes to crafting a memorable meal. I love serving a bowl of salad whenever I make this chicken pot pie soup to help balance out the richness. If you’re looking for a salad that will pair nicely with this soup, I recommend a Tossed Salad or this tasty Spring Salad to add some fresh greens to your table. If warm vegetables are more your thing, serve the soup with a side of Sautéed Broccolini.
Ingredients
- 5 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 2 large celery stalks diced
- 4 garlic cloves minced
- 5 tablespoons all-purpose flour
- 6 cups chicken broth
- 16 ounces Yukon Gold potatoes peeled and diced into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
- 3 1/2 cups chicken cooked and shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half
- Chopped fresh parsley optional, for garnish
Instructions
- Heat the butter in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are soft, about 7 minutes.
- Add the flour while stirring continuously for 1 minute. Slowly whisk in the chicken broth to prevent lumps.
- Add the diced potatoes, dried thyme, dried oregano, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook until the potatoes become tender and the flavors meld, about 15-20 minutes.
- Add the shredded chicken, peas, corn, and half-and-half. Let the soup simmer for a few more minutes. Taste and adjust the seasoning as necessary. If the soup is too thick, add some more broth to help thin it out.
- Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot with a side of biscuits if you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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