Creamy Chicken Pot Pie Soup Recipe (Comfort Without the Crust)

Introduction

Chicken pot pie is one of those iconic comfort foods—flaky crust, creamy filling, and enough nostalgia to warm any soul. But let’s be honest: making a proper pot pie can be a hassle, especially on a weeknight. That’s where chicken pot pie soup comes in. You get all the hearty, creamy goodness of the classic pie, but without dealing with dough or an oven. Plus, this version is entirely pork-free, keeping the focus on juicy chicken, vegetables, and rich, savory broth.

I first made this soup on a cold, rainy day when I craved the coziness of a pot pie but had zero energy to make crust from scratch. A single pot, some leftover chicken, a few frozen veggies, and a splash of cream—that’s all it took to turn the craving into a reality. And honestly, I haven’t looked back since.

This isn’t just soup; it’s liquid comfort, filling enough to stand on its own or served with a hunk of crusty bread. It’s easy, affordable, and ridiculously satisfying. Let’s dive into why this soup should be your next kitchen hero.

Why You’ll Love This Recipe

• No Pork: Pure chicken and vegetables.
• All the Comfort, None of the Crust: Skip the pastry, keep the flavor.
• One-Pot Meal: Less cleanup, more comfort.
• Ready in 40 Minutes: Weeknight-friendly.
• Freezer-Friendly: Perfect for meal prep.
• Customizable: Swap veggies or make it dairy-free.

Ingredients

• 2 tablespoons butter or olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, diced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 4 cups low-sodium chicken broth
• 1 cup milk or unsweetened almond milk
• 1/2 cup heavy cream or coconut cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions/Method

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add Garlic & Seasoning: Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
3. Make a Roux: Sprinkle flour over the veggies and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
4. Add Broth: Gradually whisk in chicken broth to avoid lumps. Bring to a simmer.
5. Creamy Base: Stir in milk and heavy cream. Simmer for 5 minutes until slightly thickened.
6. Add Chicken & Veggies: Stir in shredded chicken, peas, and corn. Simmer another 5-7 minutes.
7. Final Touch: Taste and adjust seasoning. Garnish with fresh parsley.
8. Serve: Ladle into bowls and pair with bread, biscuits, or crackers.

Tips & Variations

• Make It Dairy-Free: Use olive oil, almond milk, and coconut cream.
• Gluten-Free: Use a gluten-free flour blend.
• Add Potatoes: Dice and add them with the carrots for extra heartiness.
• Spicy Twist: A pinch of cayenne or red pepper flakes for heat.

Note

Whisk the broth slowly into the flour-coated veggies to prevent lumps and ensure a smooth base.

Serving Suggestions

Serve with homemade biscuits, crusty bread, or puff pastry sticks. A crisp green salad also balances the creamy richness of the soup.

Nutrition Information

• Calories: 360 per serving
• Protein: 25g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 4g
• Sugar: 6g

User Reviews/Comments

Tara M.: “Loved how creamy it was without being heavy. Total comfort food.”

George S.: “Added diced potatoes and it was even more filling. Definitely a keeper.”

Maya K.: “Made it dairy-free with almond milk and coconut cream—still so rich and good!”

FAQs

Can I freeze chicken pot pie soup? Yes, it freezes well. Just let it cool completely before storing in airtight containers.

Can I use rotisserie chicken? Absolutely. It saves time and adds extra flavor.

How long does it last in the fridge? Up to 4 days in an airtight container.

Can I make it in a crockpot? Yes. Cook everything except the cream and milk on low for 6 hours, then stir in the dairy at the end.

Is this gluten-free? It can be if you use a gluten-free flour substitute.

Conclusion

Chicken pot pie soup delivers all the classic flavors of the beloved dish without the hassle of pastry. It’s creamy, comforting, and adaptable to whatever you have on hand. Whether you make it dairy-free, add extra veggies, or stick to the basics, this soup is a reliable comfort classic. If you’re curious about the origins of pot pie, check out this Wikipedia article on pot pie. Now, grab a spoon and dive into pure comfort—no crust required.

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