Chicken Pot Pie Soup has all the flavor and comfort of classic chicken pot pie but without the extra calories and extra work of a pie crust. Hearty and delicious, it’s perfect comfort food for chilly winters.
Classic chicken pot pie with succulent chicken morsels, freshly cut vegetables, and a flaky homemade crust to boot is one of the best things to keep warm on a chilly Fall night in my book. But as much as I enjoy cozying up to a delicious savory pie, there are just days when I don’t want to be hassled with wrangling a fussy pastry. Sure, I can easily buy a refrigerated pie crust but where’s the fun in that?
Thank heavens for chicken pot pie soup! It delivers the taste and comfort I crave without the extra work.
This chicken pot pie soup is the perfect use for your rotisserie chicken or Thanksgiving turkey leftovers. If you are starting from scratch, please poach and do NOT boil the chicken.
Poaching is a delicate cooking technique in which the chicken is gently simmered in liquid and aromatics, keeping the meat from overcooking and toughening. Not only does the chicken come out super juicy and tender, you have a full-bodied stock to make the soup. Win, win!
The vegetables I add to the soup is what I would normally use if I was making traditional pot pie, which is a simple medley of celery, carrots, and sweet peas. Feel free to throw in diced potatoes or corn kernels if you prefer it chunkier.
Serve the soup with warm biscuits, crackers or steamed rice for a hearty and delicious lunch meal everyone can’t enough of. Enjoy!
Chicken Pot Pie Soup
For Poached Chicken
- 1 pound boneless, skinless chicken breast
- 4 cups water
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and pounded
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon peppercorns
For the Chicken Pot Pie Soup
- 4 tablespoons butter
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup flour
- 3 cups broth, from poaching the chicken
- 1 cup milk or half and half
- 1 cup frozen sweet peas, thawed
- salt and pepper to taste
- In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, quartered onions, smashed garlic cloves, thyme, bay leaf, salt, and peppercorns.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
- Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve broth.
- In a large pot over medium heat, heat butter. When it begins to melt, add diced onions, garlic, celery, and carrots. Cook, stirring occasionally, until softened.
- Add flour and cook, stirring regularly, for about 1 to 2 minutes.
- Add reserved broth, whisking vigorously to prevent lumps.
- Add milk, shredded chicken, and sweet peas. Bring to a simmer and continue to cook until vegetables and meat are heated through, and liquid thickens.
- Season with salt and pepper to taste. Serve hot.