Chicken Pot Pie Soup Recipe Easy

There’s nothing quite like a warm bowl of comfort on a chilly evening, is there? And when that comfort comes in the form of a simplified classic, well, that’s just brilliant! I’ve been making variations of this chicken pot pie soup for years, ever since I realised I could get all the deliciousness of a pot pie without the fuss of making pastry. Honestly, the kids adore it, and even my picky little Thomas asks for seconds. After countless attempts tweaking the recipe, I’ve finally landed on a version that’s quick, easy, and absolutely brimming with flavour. This isn’t just any soup; it’s a hug in a bowl, perfect for a busy weeknight or a lazy Sunday lunch.

Why This Recipe Works

As a mum of two, I completely understand the need for recipes that are both delicious and manageable. This chicken pot pie soup ticks all the boxes. It’s become a firm favourite in our house because it’s:

• Quick & Easy: Ready in under an hour, from start to finish. Perfect for those evenings when you just don’t have the time (or energy!) for a more elaborate meal.
• Child-Approved: My children are my harshest critics, and they both give this soup a thumbs-up. The creamy texture and familiar flavours make it a winner.
• Budget-Friendly: Uses mostly store cupboard staples and affordable ingredients, making it kind to your wallet without sacrificing flavour.

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 500g chicken breasts, cooked and shredded (about 2-3 breasts)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 4 tbsp plain flour
• 1 litre chicken stock
• 250ml milk (any kind will do, but full-fat is creamiest)
• 200g frozen peas
• 150g frozen sweetcorn
• Salt and pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Ingredient Notes

Chicken: I often use leftover roast chicken to make this soup even quicker. Rotisserie chicken from the supermarket works a treat too! If you’re using raw chicken, simply poach it in the stock until cooked through before shredding.

Vegetables: Don’t be afraid to adapt the vegetables to your liking. Mushrooms, parsnips, or potatoes would all be lovely additions. I’ve found frozen veg a lifesaver, but fresh works just as well. Just chop them smaller so they cook faster!

Stock: Good quality chicken stock is essential for a rich flavour. I usually use a stock cube, but homemade stock is always best if you have it.

Step-by-Step Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. We want them softened and sweet, not browned.

Step 2: Add the garlic, thyme, and rosemary and cook for another minute until fragrant. The aroma is just wonderful at this point, isn’t it?

Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to get rid of the raw flour taste. This will help thicken the soup beautifully.

Step 4: Gradually whisk in the chicken stock, making sure there are no lumps. Bring to a simmer, stirring occasionally.

Step 5: Add the shredded chicken, frozen peas, and sweetcorn to the pot. Stir well to combine.

Step 6: Reduce the heat to low and simmer for 10-15 minutes, or until the vegetables are tender and the soup has thickened slightly. I often sneak a pea or two at this stage to check for doneness!

Step 7: Stir in the milk and season with salt and pepper to taste. Heat through gently, being careful not to boil. If you boil it, the milk might split, and no one wants that!

Step 8: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve immediately and enjoy!

My Kitchen Tips & Tricks

• Thickening Tip: If your soup isn’t thick enough, mix a tablespoon of cornflour with a little cold water to make a slurry, then stir it into the simmering soup.
• Time-Saving Shortcut: Buy pre-cooked, shredded chicken to save even more time. The supermarket deli counter is your friend!
• Texture Tweaks: For a smoother soup, use an immersion blender to partially blend it before adding the milk. My little Lucy prefers it this way.
• Child-Friendly Adjustment: Cut the carrots into smaller dice for little ones who might be fussy about textures.
• Make-Ahead Magic: This soup can be made a day or two ahead of time and stored in the fridge. The flavours actually develop even more overnight!
• Budget-Conscious Tip: Use chicken thighs instead of chicken breasts for a more affordable option. They’re just as delicious.
• Herb Hack: If you don’t have fresh parsley, a pinch of dried parsley will do in a pinch.

Storage & Meal Prep

Storage: Allow the soup to cool completely before storing it in an airtight container in the fridge. It will keep for up to 3 days.

Freezing: This soup freezes well. Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently in a saucepan over medium heat, stirring occasionally, until heated through. Avoid boiling. You can also reheat it in the microwave.

Make-Ahead: As mentioned, this soup is fantastic for meal prep. Make a big batch on the weekend and enjoy it throughout the week. It’s also great for taking to work for lunch.

Substitutions & Variations

Gluten-Free: Use gluten-free flour (like a blend of rice, potato, and tapioca flour) to make this soup gluten-free. Ensure your chicken stock is also gluten-free.

Dairy-Free: Use a plant-based milk alternative, such as almond milk or oat milk, to make this soup dairy-free. Be mindful that this will alter the flavour slightly.

Vegetarian: Replace the chicken with a tin of drained and rinsed chickpeas or cannellini beans for a vegetarian version. Use vegetable stock instead of chicken stock.

Seasonal Variation: In the autumn, add roasted butternut squash or pumpkin for a seasonal twist. In the spring, add fresh asparagus or spinach.

Different Proteins: While I haven’t tried it myself, I think cooked turkey or ham would also work beautifully in this soup.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the soup as directed and allow it to cool completely before refrigerating. It might thicken up a bit, so you may need to add a splash of extra stock or milk when reheating.

How do I know when the soup is done?

The soup is done when the vegetables are tender and the soup has thickened to your liking. The timing will depend on the size of your vegetable pieces. Give it a good stir and a taste test to be sure.

Can I use different vegetables?

Definitely! Feel free to get creative with your vegetables. Mushrooms, potatoes, parsnips, or green beans would all be lovely additions. Just make sure they are chopped into relatively small pieces so they cook evenly.

Is this soup suitable for children?

Yes, this soup is generally very well-received by children. The creamy texture and familiar flavours make it a winner. As mentioned, you might want to cut the carrots into smaller pieces for younger children.

How should I store leftovers?

Allow the soup to cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days or in the freezer for up to 2 months.

Can I add pastry to this soup?

While this recipe is designed to be a pot pie without the pastry, you could certainly add some puff pastry croutons for extra crunch! Simply cut the pastry into small squares, bake until golden brown, and float them on top of the soup before serving.

Can I double or triple this recipe?

Yes, this recipe can easily be doubled or tripled to feed a larger family or to have leftovers for the week. Just be sure to use a large enough pot to accommodate all the ingredients.

Serving Suggestions

This chicken pot pie soup is delicious on its own, but it’s also lovely served with:

• Crusty bread or rolls for dipping
• A simple side salad
• A sprinkle of grated cheese

Portion sizes will vary depending on appetite, but I usually serve about 1-1.5 cups per person. My kids often have a second bowl, especially on cold days!

For presentation, a sprinkle of fresh parsley adds a touch of colour and freshness. A dollop of sour cream or plain yoghurt is also a nice addition.

Warm Closing

And there you have it – my family’s go-to chicken pot pie soup! It’s a comforting, nourishing meal that fits perfectly into our busy lives. I genuinely hope you and your family enjoy it as much as we do. It’s one of those recipes that just feels like home, you know? The kind that warms you from the inside out.

Do give it a try and let me know what you think in the comments below. I’m always keen to hear your feedback and any variations you might try. And if you’re looking for more easy, family-friendly recipes, be sure to check out the other recipes on FamiliesRecipes.com. Don’t forget to join our email community for even more deliciousness straight to your inbox!

Happy cooking!

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