Chicken Pot Pie Soup

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Do you like chicken pot pie but hate the work that goes into making the crust? Try this rich and comforting Chicken Pot Pie Soup instead!

I was never a big fan of Chicken Pot Pie growing up.  I’m not sure if it was because we often bought the frozen ones that used frozen vegetables and I just didn’t like them or if it was because of the peas.   I am just not a fan of peas though now that I am an adult I can handle them in soups or cooked meals.

WHat is Chicken Pot Pie?

Chicken pot pie is a savory dish that consists of diced or shredded chicken, vegetables (such as carrots, peas, and onions), and a creamy sauce, all in a flaky pastry crust.  The filling is usually made by cooking the chicken and vegetables in a sauce made from broth with milk or cream that is then thickened with flour or cornstarch to create a creamy consistency. The mixture is poured into a pie dish, topped with a layer of pastry dough, and baked until the crust is golden brown and the filling is bubbling

In any case, as an adult I do enjoy a good Chicken Pot Pie on a cold winter night.   While I still don’t like peas, I’m open to eating them if they are in something and I can’t really taste them.  I actually made the best chicken pot pie I’ve ever had as a freezer meal when we were getting ready for J to be born.  The crust is flaky, the filling is awesome, and the whole pie was complete comfort food.

The one thing I’m not thrilled about now is that the crust of a pot pie takes some time to make and it adds a ton of calories.  So when I saw a recipe for Chicken Pot Pie Soup I was super excited to try it!   It’s basically the inside of the chicken pot pie thinned out and totally delicious as a soup.

Ingredients:

• butter (unsalted is preferred in this recipe)
• chicken breasts (boneless chicken breasts or chicken breast tenders can be used)
• onion (I prefer sweet onions)
• carrots
• celery
• garlic cloves
• chicken broth (or you can use chicken bouillon cubes with water)
• all purpose flour
• heavy cream (or half and half to lighten it up a bit)
• frozen peas
• red potatoes (or your favorite type of soup potato)
• Montreal Chicken seasoning (or Montreal steak if that’s what you have)
• salt and black pepper

I liked how quickly this soup came together.   It doesn’t need to simmer for too long so it can come together in under an hour and still has an awesome flavor.

To make the soup place the butter in a large stock pot over medium high heat.   Once it has melted add in the diced chicken and saute for 5-6 minutes or until the chicken is no longer pink.

Can I use already cooked chicken?

Yes!  This is a good place to use leftover chicken.  If your chicken is already cooked simply add 1 tablespoon of butter to the pot and then add the vegetables for 5 minutes.    Add in the chicken with the potatoes.  You can also buy a rotisserie chicken or precooked chicken to use in this soup.  My store had a deal on precooked chicken so that’s what I used this time when I made it.

Add in the onions, celery, and carrots and saute for 5 minutes.  Add the garlic and saute for an additional minute.  Stir in the potatoes.

Add in the chicken broth, mix, and heat over medium heat for 15 minutes.  Then combine the flour and heavy cream in a medium sized bowl.  Whisk until well combined.

Pour the flour and heavy cream mixture into the pot with the chicken and vegetables and mix well. Add in the peas and the Montreal chicken seasoning and stir.

Bring the soup to a simmer, reduce heat, and cover.   Simmer for 30 minutes, stirring occasionally.  Taste the soup, season with salt and pepper, and serve.

What can I serve with the Chicken Pot Pie Soup?

I made a batch of my quick biscuits on the side to top the soup with which was a great idea.  It added the flavor I needed since my pot pie didn’t have a crust.  Another great option would be making Old Bay Cheddar Biscuits.  If you prefer hearty roll then Honey Milk Rolls can’t be beat.

This Chicken Pot Pie Soup is rich, creamy, and the ultimate comfort food in a bowl of soup! I did think it was a little heavy on the peas but otherwise I enjoyed it.  My husband thought it was really flavorful and we ended up eating it for dinner one day then lunch the very next day.   So if you like pot pie but don’t want the hassle and calories give this soup a try!

More Great Soup Recipes:

• Beef Noodle Soup by Cindy’s Recipes and Writings
• Cod Chowder with Bacon by Karen’s Kitchen Stories
• Herbed Chicken and Spinach Soup by Jolene’s Recipe Journal
• Homemade Chicken Noodle Soup by Palatable Pastime
• Slow Cooker Beef and Barley by Cheese Curd In Paradise
• Slow Cooker Creamy Potato and Ham Soup by Blogghetti
• Slow Cooker Tomato Basil Soup by The Spiffy Cookie