Pot Pie Soup Without Heavy Cream
This simple chicken pot pie soup has all the flavors of chicken pot pie, minus the pie crust. While it tastes just as flavorful and comforting as the real thing, turning pot pie into soup makes it easier and faster to get on the dinner table. There’s no rolling, crimping, or chilling, and everything comes together in one pot. What’s not to love? Many pot pie soups recipes tend to be rich, and though my version is hearty, it’s not overly creamy or rich. It has a thinner broth so it’s not too heavy, but still very satisfying with savory undertones and plenty of fresh veggies for flavor and texture. I love pairing this soup with a side of my easy homemade biscuits, drop biscuits, or artisan bread for the full pot pie experience, but it’s perfect on its own too!
Why you should make it:
Takes just 40 minutes from start to finish. Uses easy but tasty shortcuts like rotisserie chicken and frozen veggies. Not too heavy or rich, so it can be enjoyed any time of year! One. Pot. Dinner. Need I say more?!
What You Need
Let’s highlight a few of the key ingredients you’ll find in this soup recipe:
Chicken. Rotisserie chicken makes this recipe quick, easy, and flavorful. If you’d like, you can use my slow cooker shredded chicken instead. Veggies. I use frozen mixed vegetables that include peas, carrots, lima beans, and green beans. You can use just peas, carrots, and corn if you’re not a fan of beans though! Spices. Smoked paprika is my key secret ingredient for the perfect depth of flavor (also used in my chicken and rice soup!). It’s subtle, but it still adds a special something that you will love. I also use thyme (a classic pot pie ingredient), black pepper, and ground mustard (used in my broccoli cheddar soup!). Gold potatoes. Growing up, potatoes were a staple in our pot pie and so they were a must in this soup. They’re a hearty and filling addition that makes this dish a complete meal. No need to peel your potatoes before chopping (unless you want to substitute russet potatoes). Milk. Many pot pie soup recipes use cream, but I wanted to keep my version from being too thick and rich. Whole milk adds heartiness and creaminess without making the soup too heavy.
SAM’S TIP: Want to take your soups to the next level? Make your own chicken stock using my instant pot chicken stock recipe! This adds tons of flavor. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
SAM’S TIP: If you want to use raw chicken and let it cook in the soup, I’ve included instructions on how to do so below. Essentially you will just add the raw chicken pieces with the potatoes, remove once cooked, shred, and return to the pot. This soup is just perfect as we round out these final weeks of winter and head into spring. If you’re looking for more cozy, hearty, but not too-heavy recipes, make sure to check out my white chicken chili, tuscan chicken, and cajun chicken pasta, too! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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