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Chicken Pot Pie Soup

Featured in Hearty and Delicious Mains.

You've got to try this brilliant twist on chicken pot pie that transforms all those cozy flavors into the most amazing soup! Imagine all the comfort of a traditional pot pie - tender chunks of chicken, potatoes, and colorful vegetables - but in a rich, creamy broth that'll warm you right up on cold days. The best part is it comes together in under an hour but tastes like it's been simmering all day. I love how it captures all those classic pot pie flavors without having to fuss with a crust, and it's become my family's most requested comfort food when the weather turns chilly!
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Updated on Tue, 14 Jan 2025 20:56:23 GMT
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A hearty chicken and vegetable casserole with chunks of chicken, carrots, potatoes, corn, and biscuit pieces in a creamy sauce, served in a green pot. Pin it
A hearty chicken and vegetable casserole with chunks of chicken, carrots, potatoes, corn, and biscuit pieces in a creamy sauce, served in a green pot. | tastygusto.com

Let me tell you about my Brussels Sprout Casserole that converts even the biggest sprout skeptics. I've perfected this recipe over the years combining tender sprouts with crispy bacon and the most amazing creamy cheese sauce. It's become my go to side dish for holidays and cozy dinners at home everyone asks for seconds.

What Makes This Recipe Special

The magic happens when those sprouts get all tender and caramelized then meet that velvety cream sauce and melty cheese. Add in some smoky bacon for crunch and a tiny kick of cayenne it's just perfect. I love that everything comes together in one pan and it goes with absolutely everything.

Everything You Need

  • Bacon: 5 slices cooked nice and crispy.
  • Butter: 3 tablespoons unsalted it makes everything better.
  • Shallots: 2 small ones finely chopped they're sweeter than onions.
  • Brussels Sprouts: 2 pounds cut in half they cook more evenly this way.
  • Salt: I use kosher salt it seasons everything perfectly.
  • Cayenne: Just 1/2 teaspoon gives a lovely warmth.
  • Heavy Cream: 3/4 cup makes it so luxurious.
  • Gruyère: 1/2 cup shredded it's nutty and delicious.
  • White Cheddar: 1/2 cup gives that perfect sharp bite.

Let's Make It Together

First Things First
Get your oven warming to 375°F while you prep everything else.
Start With The Bacon
Cook those bacon slices until they're perfectly crispy about 8 minutes then set them aside on paper towels.
Cook Those Sprouts
Melt your butter add those shallots and sprouts season them well and let them cook about 10 minutes until they're tender but still have some bite.
Make It Creamy
Pour that cream over everything sprinkle with both kinds of cheese and the bacon pieces.
Into The Oven
Bake until everything's bubbly and golden about 15 minutes maybe give it a minute under the broiler for extra crispy cheese.

My Best Tips

Here's a little secret start cooking your bacon in a cold pan it helps render the fat slowly and makes it extra crispy. Want to get ahead? You can prep everything up to the cream and cheese part earlier in the day just add those final ingredients right before baking. If you're cooking for vegetarians leave out the bacon and try using smoked cheese instead you still get that amazing flavor.

A green pot filled with creamy chicken soup containing shredded chicken, colorful vegetables, and herbs, with carrots in the background. Pin it
A green pot filled with creamy chicken soup containing shredded chicken, colorful vegetables, and herbs, with carrots in the background. | tastygusto.com

What to Serve It With

This casserole is absolutely perfect next to your holiday ham or turkey. On regular weeknights I love serving it with roasted chicken or a nice grilled steak. It's also my secret weapon for potlucks everyone always wants the recipe.

Keeping It Fresh

Any leftovers will stay good in the fridge for about 3 days just keep them in an airtight container. When you want to warm it up pop it in a 350°F oven until it's heated through. If you're just heating up a portion the microwave works too just do 30 seconds at a time.

Mix It Up

Sometimes I add sautéed mushrooms or caramelized onions they're amazing in here. Toasted pecans or walnuts add such nice crunch. Try switching up the cheeses maybe some Fontina or Parmesan. Want to make it a bit lighter? Half-and-half works great instead of heavy cream.

Planning Ahead

You can get this ready up to a day ahead just save the cream cheese and bacon for right before baking. If you need to freeze leftovers they'll keep for 3 months. Just thaw them overnight in the fridge then warm them up in the oven.

Why Everyone Loves This Dish

Whether it's a big holiday dinner or just a cozy night at home this casserole always fits right in. That combination of creamy cheese sauce crispy bacon and tender sprouts gets everyone coming back for more. Even the kids who say they don't like Brussels sprouts end up loving this one.

A hearty bowl of chicken soup with vegetables, garnished with herbs, alongside a piece of flaky bread. Pin it
A hearty bowl of chicken soup with vegetables, garnished with herbs, alongside a piece of flaky bread. | tastygusto.com

Frequently Asked Questions

→ Can I use dried herbs instead of fresh?
Yes, use about 1/2 teaspoon dried thyme instead of 2 teaspoons fresh, as dried herbs are more concentrated in flavor.
→ How can I make this lighter?
You can substitute half and half or more milk for the heavy cream. The soup won't be as rich but will still be delicious.
→ Can I use different vegetables?
Yes, you can use fresh or canned vegetables instead of frozen. Just adjust cooking times accordingly.
→ What should I serve with this soup?
This thick soup pairs perfectly with drop biscuits, regular biscuits, cheese biscuits, or artisan bread for dipping.
→ Why cut potatoes uniformly?
Uniform potato pieces ensure even cooking. Larger pieces will require longer cooking time and may cook unevenly.

Chicken Pot Pie Soup

A creamy, comforting soup with all the flavors of chicken pot pie, loaded with vegetables, tender chicken, and a rich broth.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: ~

Ingredients

01 1/3 cup unsalted butter (38g).
02 1 medium yellow onion, diced.
03 3 medium carrots, peeled and chopped.
04 3 celery stalks, thinly sliced.
05 5 garlic cloves, peeled and minced.
06 1/3 cup all-purpose flour (40g).
07 6 cups chicken stock (1.5L).
08 1 pound Yukon gold potatoes, cubed (450g).
09 2 teaspoons fresh thyme.
10 2 teaspoons kosher salt.
11 1 teaspoon ground black pepper.
12 4 cups cooked shredded chicken.
13 1 cup frozen peas (135g).
14 1 cup frozen corn (145g).
15 1/2 cup milk (120ml).
16 1/2 cup heavy cream (120ml).
17 1/4 cup chopped parsley.

Instructions

Step 01

Melt butter in Dutch oven, add onion, carrot, and celery. Cook until tender, 7-10 minutes.

Step 02

Add garlic and flour, cook 2 minutes. Slowly stir in stock, add potatoes, thyme, salt, and pepper.

Step 03

Bring to boil, reduce heat and cook until potatoes are tender, 15-20 minutes.

Step 04

Add chicken, peas, corn, milk, and cream. Simmer 5-10 minutes more. Stir in parsley before serving.

Notes

  1. Can use dried thyme (1/2 tsp) instead of fresh.
  2. Can substitute half and half for cream.
  3. Cut potatoes uniformly for even cooking.

Tools You'll Need

  • Dutch oven.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 569
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 36 g