Chicken Pot Pie Soup
(“We’re removing inactive members from the group — say anything to stay active!” Well… here’s something worth staying for 😄)
✨ Introduction
Chicken Pot Pie Soup captures all the cozy comfort of the classic Chicken Pot Pie — but in warm, creamy, spoonable form. It’s hearty, rich, and packed with tender vegetables, herbs, and chicken in a velvety broth. Perfect for chilly evenings or when you’re craving nostalgic comfort food without making a full pie.
🧁 Description
This soup is creamy and savory with aromatic herbs like sage, rosemary, and thyme. It combines soft vegetables, tender chicken, and a rich broth that tastes just like the filling of a traditional chicken pot pie — no crust required (unless you want one on the side!).
🌍 Origin and Cultural Significance
Chicken pot pie traces its roots back to European savory pies, particularly British meat pies. The dish became deeply rooted in American home cooking during the 19th and 20th centuries. Brands like Campbell’s helped popularize creamy chicken-based recipes in American households.
Today, chicken pot pie is considered classic American comfort food — often associated with family dinners, holidays, and cozy winter meals. The soup version modernizes the tradition while keeping the same comforting flavors.
🛒 Ingredients (Serves 6–8)
Base:
4 tablespoons butter (or bacon grease)
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 cloves garlic, chopped
1 teaspoon fresh sage (or ½ teaspoon dried)
1 teaspoon fresh rosemary (or ½ teaspoon dried)
¼ teaspoon fresh thyme (or ¼ teaspoon dried)
Additional Ingredients:
¼ cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded or diced
1 cup potatoes, peeled and diced
1 cup frozen peas
1 cup corn (optional)
1 cup heavy cream (or half-and-half)
Salt and black pepper to taste
👩🍳 Instructions
Sauté the base:
In a large pot over medium heat, melt butter. Add onion, carrot, and celery. Cook 5–7 minutes until softened.
Add aromatics:
Stir in garlic, sage, rosemary, and thyme. Cook for 1 minute until fragrant.
Make the roux:
Sprinkle flour over vegetables and stir continuously for 1–2 minutes to remove raw flour taste.
Add broth gradually:
Slowly whisk in chicken broth. Bring to a gentle simmer.
Add potatoes & chicken:
Stir in diced potatoes and cooked chicken. Simmer 10–15 minutes until potatoes are tender.
Finish creamy:
Add peas, corn (if using), and cream. Simmer 5 more minutes. Season with salt and pepper.
Serve warm with biscuits, puff pastry twists, or crusty bread.
🌟 Optional Additions
A splash of white wine for depth
Mushrooms for earthy flavor
A pinch of nutmeg for warmth
Biscuit pieces baked on top for a true “pot pie” feel
Swap cream for milk for a lighter version
💡 Tips for Success
Cook flour thoroughly to avoid a raw taste.
Dice vegetables evenly for consistent texture.
Use rotisserie chicken for convenience.
For thicker soup, simmer longer or add a cornstarch slurry.
For thinner soup, add extra broth.
🥗 Nutritional Information (Approximate per serving)
Calories: 350–420
Protein: 20–25g
Fat: 20–25g
Carbohydrates: 20–30g
Fiber: 3–5g
(Varies depending on cream and butter used.)
❤️ Embracing Healthful Indulgence
Comfort food can absolutely fit into a balanced lifestyle. This soup provides protein from chicken, fiber and vitamins from vegetables, and satisfying richness that prevents overeating later. Lighten it up with milk instead of cream or increase vegetable portions for added nutrients.
🏡 Conclusion
Chicken Pot Pie Soup delivers everything you love about the traditional dish — creamy texture, savory herbs, and hearty vegetables — in an easy, family-friendly format.
⭐ Recommendation
Pair it with a simple green salad for balance, or serve with warm biscuits for the full comfort-food experience. It stores beautifully for 3–4 days and tastes even better the next day.
Now that’s definitely something worth staying active for 😉🥣
