Chicken Pot Pie Soup
This easy chicken pot pie soup recipe is hearty and comforting! It’s everything you love about chicken pot pie in soup form!
Be sure to try my Crock Pot Creamy Chicken Stew recipe next!
If you know me, you know that soup is like… my favorite thing in the world. All year ’round.
Chicken pot pie? Another major obsession of mine. So when you take the two and combine them, magic happens.
Let’s get into it!
Substitutes for Heavy Cream
The heavy cream in this soup is what gives it a rich flavor and thick texture, however you can also use half and half (which is 1/2 heavy cream & 1/2 milk), or whole milk.
Using Chicken Base in Soups
- Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
- I dissolve 3 teaspoons chicken base into 1 cup of chicken broth, but you can also use 1 cup of water.
- Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.
- Better than Bouillon is my base of choice. I also like Orrington Farms.
- Aside from peas and carrots, you can also use frozen green beans, which you would add at the same time as the frozen peas.
- Fresh Celery can also be added when you add the carrots.
- Leftovers should be stored in an airtight container in the fridge and are best if used within 5 days.
Freezing Chicken Pot Pie Soup
- Cream and milk based soups don’t freeze well as the dairy separates when reheated, which results in a grainy texture.
- These guys have all the info on which soups freeze well and which don’t.
What to Serve with Chicken Pot Pie Soup
- Copycat Red Lobster Cheddar Bay Biscuits
- Ciabatta Bread
- Copycat Texas Roadhouse Rolls
- Salad with Homemade Caesar Dressing & Homemade Croutons
Try These Next!
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Rate and Comment!
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- 4 chicken breast halves or 2 cups leftover cooked chicken
- Salt/Pepper to taste
- 2 Tablespoons olive oil
- 1/3 cup butter equal to 5 + 1/3 Tablespoons
- ¼ cup all-purpose flour
- 1/3 cup yellow onion diced
- 1 cup diced carrots
- 1 Tablespoon minced garlic
- 1 quart heavy cream (equal to 4 cups)
- 4 teaspoons chicken base* See Notes
- 1 cup chicken broth to dissolve the chicken base
- 1 cup frozen green peas
- ¼ teaspoon nutmeg
- 1 box puff pastry frozen section of grocery store
- Heat the oil in a large soup pot over medium heat.
Season the chicken with salt and pepper and sear it in the pot until it's nice and golden brown on each side. Remove from the pot and set aside.
Heat the butter in the same soup pot, scraping up any bits of chicken remnants from the bottom of the pot and incorporating it into the butter.
- Whisk in the flour and continue to stir until a thick paste forms.
Add the diced onions and carrots and heat until the onions soften, about 5 minutes.
Add the garlic and heat for an additional minute.
- Slowly add the heavy cream, then the chicken base/water mixture.
- Dice the cooled chicken and add back to the pot along with the nutmeg and peas.
- Bring the mixture to a light bubble and continue to heat until thickened. Thin with additional chicken base/water if desired.
- Remove the pot from heat once the soup has reached your desired consistency. Serve with puff pastry sticks, biscuits, or rolls!
- Thaw a box of puff pastry and slice into 1-inch strips. Brush with egg wash (1 beaten egg + a splash of water).
- Heat in a 350 degree oven for 10 minutes or until golden brown.
*Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
I dissolve 3 teaspoons chicken base into 1 cup of chicken broth, but you can also use 1 cup of water.
Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.
Recipe Source: Kitchen Dreaming