Chicken Pot Pie Soup | Creamy chicken pot pie in a bowl. No fussing around with pie crust and baking just make this chicken pot pie soup and add some bread or crackers for a quick and easy comforting winter meal.
Ok, hands up, who loves chicken pot pie? Almost everyone, right? What's not to love about big chunks of chicken, potatoes, and vegetables swimming in a thick herby and creamy sauce? This Chicken Pot Pie Soup has all of that. Except for the pie crust.
Now don't get me wrong, a buttery flaky crust on top of chicken pot pie is absolutely delicious. But, what about those days when you don't have time to buy, make, thaw a batch of pie crust? Well, you just skip it and make a soup. And then you butter some bread and dip it right in!
This soup doesn't require any special ingredients, in fact, it pretty much uses the basics like:
- frozen store-bought mirepoix (this is a great time-saving trick!)
- dried herbs
- frozen peas
Pretty simple stuff right? You might even have most or all of that on hand right now. If you don't have a bag of frozen mirepoix (carrots, celery, and onion) in your freezer, I'd encourage you to look at your grocery store. It helps me get so many weeknight dinners started quicker, including a lot of the recipes from this September Soup Month collection.
How to Make Chicken Pot Pie Soup
If you've been reading along this month, you already know I'm going say we're starting with your favorite large soup pot, heating over medium.
Next, add the chicken and mirepoix and cook, stirring, until the chicken is fully cooked and the vegetables are softened up, about 7-8 minutes.
Add the butter and melt it and then add the flour, stirring around to combine everything and cook the flour for about a minute or so.
Next, stir in the herbs and then add the stock and the potatoes. Bring to a boil and turn it down to a sort of low boil, until the potatoes are cooked, about 10 minutes. In the last 3 minutes, add the baby peas to cook.
When everything is done, stir in the cream and heat through for a minute or so before serving.
Questions About Making Chicken Pot Pie Soup
What is mirepoix?
It's a French term for a mixture of diced carrot, celery and onions. I like to buy mine frozen from the store because they are pre-cut and that saves a lot of time. Also, the ingredients are just the vegetables, nothing weird added.
Chicken Pot Pie Soup
- 1 tablespoon cooking oil
- 4 cups mirepoix (carrot, onion, celery mix)
- 2 chicken breasts (cubed)
- ½ cup butter
- ½ cup all-purpose flour
- 6 cups chicken stock
- 2 potatoes (peeled and diced)
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground sage
- 1 cup frozen baby peas
- ½ cup cream (18%)
- salt and pepper (to taste)
- Heat oil in a large pot, over medium. Add chicken and vegetables, and cook for 7-8 minutes, or until chicken has turned white, vegetables are starting to cook and soften.
- Add the butter and melt it. Add the flour and whisk it into the butter, then use a wooden spoon or similar to mix in with the rest of the ingredients. Cook for a minute or so.
- Add the herbs and mix. Add the stock and potatoes. Bring to boil, then to a simmer and cook potatoes for about 10 minutes, adding the baby peas for the last three minutes.
- Add the cream, heat through, season and serve. Soup will thicken even further while it cools.
Nutritional information is an estimate. Values vary based on products used.
Did you make this recipe? Let me know!