The first chill of autumn air always brings a craving for something warm and comforting. Just the other night, I found myself yearning for the familiar flavors of a classic chicken pot pie. However, as I rifled through my pantry, it occurred to me that, as much as I love the flaky crust, there’s nothing quite like a cozy bowl of soup to warm your soul—especially when it can be whipped up in under 30 minutes!
Enter my delicious Crustless Chicken Pot Pie Soup, a hearty blend of protein-packed rotisserie chicken, vibrant veggies, and sweet potatoes nestled in a creamy broth. Best of all, it’s a one-pot wonder, meaning less time cleaning up and more time enjoying dinner with the family. Whether you’re looking for a quick weeknight dinner or prepping for a cozy evening in, this healthy, gluten-free, and low-carb delight will fill your home with comforting aromas and everyone’s bellies with goodness. Let’s dive into this delightful recipe that’s sure to become a family favorite!
Why Choose Crustless Chicken Pot Pie Soup?
Quick and Easy: This recipe comes together in under 30 minutes, making dinner a breeze on busy nights.
One-Pot Wonder: With everything cooked in one pot, you save time on both cooking and cleanup—perfect for busy weeknights!
Healthy Comfort: Packed with nutritious ingredients like sweet potatoes and spinach, you can indulge in comfort without the guilt.
Versatile Ingredients: Swap out veggies or use rotisserie chicken for a shortcut, ensuring it fits your pantry and dietary needs.
Crowd-Pleasing Flavor: Each bowl is filled with savory goodness that’ll please even the fussiest eaters in your home.
If you love quick meals, be sure to check out my post on Easy One-Pot Recipes!
Crustless Chicken Pot Pie Soup Ingredients
For the Base
• Butter – Adds richness and flavor; substitute with olive oil or vegan butter for a dairy-free version.
• Yellow Onion – Provides foundational flavor; shallots make a lovely alternative if desired.
• Garlic – Enhances overall flavor; fresh garlic is best, but dried can work in a pinch.
For the Vegetables
• Carrots – Infuse sweetness and texture; you can use parsnips for a unique twist.
• Celery – Offers crunch and aromatic qualities; optional as bell peppers can also work well.
• Sweet Potatoes – Provides sweetness and heartiness; Yukon gold or russet potatoes can also be used.
• Frozen Peas – Adds a pop of color and sweetness; no substitute is necessary here.
• Baby Spinach – An optional nutty green; can be omitted if not available.
For the Soup
• Whole Wheat Flour/All-Purpose Flour – Acts as a thickening agent; swap for gluten-free flour to keep it gluten-free.
• Low-Sodium Chicken Stock – The soup’s foundation; switch to vegetable stock for a vegetarian alternative.
• Milk – Adds creaminess; non-dairy options like almond or oat milk work great as substitutes.
For Seasoning
• Salt and Pepper – Essential seasonings; adjust to your personal taste for the perfect finish.
• Thyme – Imparts a delightful herby flavor; use dried thyme if fresh isn’t available.
For the Protein
• Cooked Shredded Chicken – The primary protein source; rotisserie chicken is a convenient choice, or use raw chicken breasts for a fresher option.
• Fresh Parsley – Enhances freshness; it’s optional but adds a lovely finish to the dish.
Embrace the joy of cooking with this Crustless Chicken Pot Pie Soup—it’s a warm hug in a bowl!
How to Make Crustless Chicken Pot Pie Soup
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Sauté Vegetables: In a large dutch oven, melt butter over medium-low heat. Add diced onions, chopped carrots, and chopped celery, cooking for 6-8 minutes until soft. Stir in minced garlic during the last 30 seconds for that aromatic boost.
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Thicken Base: Sprinkle in the flour, mixing until the vegetables are coated. Cook for about 1 minute to remove the raw flour taste, stirring constantly.
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Simmer Broth: Pour in the low-sodium chicken stock, milk, diced sweet potatoes, and season with salt, pepper, and thyme. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes, until the sweet potatoes are tender.
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Combine Ingredients: Gently fold in shredded chicken, frozen peas, fresh parsley, and the optional spinach. Allow the soup to simmer for an additional 5 minutes to meld the flavors together.
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Serve & Enjoy: Taste and adjust seasonings as needed. Ladle into bowls and serve hot, perhaps alongside homemade biscuits or crusty bread for a complete meal.
Optional: Top with extra fresh parsley for a vibrant garnish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Crustless Chicken Pot Pie Soup
Fridge: Store leftovers in airtight containers for up to 4-5 days, ensuring they cool completely before sealing to maintain freshness.
Freezer: To keep your crustless chicken pot pie soup for future meals, freeze in portioned airtight containers for up to 3 months. Make sure to leave some space for expansion.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over medium heat, stirring occasionally until warmed through. For microwave reheating, cover with a damp paper towel to prevent splatter.
Quality Tip: For the best taste and texture, consume frozen soup within 1-2 months; after that, it may start to lose its creamy goodness.
Make Ahead Options
Making this Crustless Chicken Pot Pie Soup ahead of time is a fantastic way to save precious minutes on busy weeknights! You can chop the vegetables and even pre-cook the shredded chicken up to 3 days in advance. Simply store the chopped veggies in an airtight container in the refrigerator to maintain their freshness. When you’re ready to enjoy this comforting soup, sauté the prepped veggies and follow the recipe as usual, adding a splash more broth or milk if needed to achieve that creamy consistency again. By prepping ahead, you’ll have a delicious and hearty meal on the table with minimal effort, allowing you to enjoy more time with your family.
Expert Tips for Crustless Chicken Pot Pie Soup
- Sauté Properly: Don’t rush sautéing the vegetables; allowing them to soften deeply enhances the overall flavor of the soup.
- Mind the Flour: Stirring flour thoroughly when combining with vegetables prevents clumps and ensures a smooth, rich broth in your crustless chicken pot pie soup.
- Adjusting Liquid: If you prefer a thicker soup, reduce the chicken stock slightly or add a touch more flour; keep the consistency just how you like it!
- Flavor Tweaks: Experiment with herbs like rosemary or sage for a unique twist; just remember to keep the key flavors of the dish intact.
- Storage Smarts: For optimal freshness, refrigerate in an airtight container and consume within 4-5 days, or freeze for longer preservation—perfect for meal prep!
Crustless Chicken Pot Pie Variations
Feel free to customize this comforting soup to suit your taste and dietary needs, making it your own delicious masterpiece!
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Make it vegetarian: Omit the chicken and substitute with more veggies like mushrooms or zucchini; use vegetable broth instead of chicken stock for a plant-based delight.
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Add more greens: Toss in chopped kale or Swiss chard for an extra nutrient boost; these vibrant greens pair beautifully with the sweet potatoes.
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Spicy Version: Mix in crushed red pepper flakes or diced jalapeños for a delightful kick; the heat will elevate the savory goodness of the soup.
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Creamy Upgrade: For an ultra-creamy texture, blend half of the soup and then stir it back into the pot; this creates a velvety mouthfeel that’s simply irresistible.
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Herb Infusion: Experiment with fresh herbs like basil or oregano for a flavor twist; their aromatic qualities will deepen the taste profile of the soup.
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Cheesy Goodness: Stir in shredded cheese like cheddar or Gruyère before serving, adding a rich and melty layer of flavor that comforts the soul.
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Extra Protein: Include white beans or chickpeas for added protein and fiber; these will make the dish heartier while maintaining its overall warmth.
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Citrus Zest: Add a squeeze of lemon or lime juice just before serving for a refreshing brightness; it’ll enhance the flavors and add a delightful zing.
What to Serve with Crustless Chicken Pot Pie Soup?
Cozy up your dinner table with delicious accompaniments that perfectly complement this heartwarming soup.
- Homemade Biscuits: Fluffy and buttery, these biscuits are perfect for dipping, soaking up the creamy goodness of your soup.
- Toasty Garlic Bread: Crunchy and garlicky, this bread adds a savory touch, enhancing the soup’s comforting flavors with each delightful bite.
- Garden Salad: A fresh salad with mixed greens, cherry tomatoes, and a zesty vinaigrette offers a vibrant contrast to the creamy soup.
- Steamed Broccoli: Lightly steamed, this green side adds texture and nutrients, making your meal not just heartwarming but refreshing too.
- Savory Cornbread: Sweet yet savory, cornbread pairs wonderfully with the creamy broth, creating a complete, comforting experience at the table.
- Chardonnay: A chilled glass balances the richness of the soup; the fruitiness complements the sweet potatoes and enhances the overall dining experience.
- Fruit Parfait: Light yet satisfying, a tart and sweet fruit parfait made with yogurt and granola offers a refreshing finish to your cozy meal.
Every pairing enhances the experience, ensuring that your family gathers around the table with a smile!
Crustless Chicken Pot Pie Soup Recipe FAQs
How do I select ripe sweet potatoes for my soup?
When choosing sweet potatoes, look for those that are firm, smooth, and free from dark spots or blemishes. A sweet potato’s skin should be vibrant and without any wrinkling or sprouting. If you’re unsure, opt for medium-sized potatoes, as they tend to have the best flavor and texture for cooking.
How should I store leftovers of the Crustless Chicken Pot Pie Soup?
To keep your soup fresh, store it in airtight containers and refrigerate it for up to 4-5 days. Be sure to let it cool completely before sealing it to prevent condensation. If you plan to enjoy your delicious soup later, it can also be frozen in portioned containers for up to 3 months for easy future meals.
Can I freeze Crustless Chicken Pot Pie Soup?
Absolutely! To freeze, ladle the soup into airtight containers, leaving about an inch of space at the top to allow for expansion. Label and date the containers, and freeze them for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat on the stovetop over medium heat, stirring occasionally until warmed through.
What can I do if my soup is too thick?
If you find your crustless chicken pot pie soup is thicker than desired, don’t fret! You can add a bit more chicken stock or milk gradually while stirring until you achieve your preferred consistency. Just remember to taste and adjust any seasonings as needed, ensuring the flavor remains balanced.
Is this soup safe for pets or those with allergies?
While this soup is packed with wholesome ingredients, it’s important to note that garlic and onions, common in many recipes including this one, can be harmful to pets. If you’re serving this to guests who have food allergies, ensure you declare all ingredients, especially common allergens like dairy or gluten in the flour. For gluten-free eaters, always substitute with a certified gluten-free flour.
Can I make dietary adjustments to the Crustless Chicken Pot Pie Soup?
Certainly! If you’re looking to make this soup dairy-free, simply swap regular milk for non-dairy alternatives like almond or oat milk. To keep it gluten-free, use gluten-free flour instead of all-purpose flour. You can also enhance your soup’s nutrition by adding extra greens like kale or swapping in your favorite veggies! The more, the merrier!
Cozy Crustless Chicken Pot Pie Soup in Under 30 Minutes
Ingredients
Equipment
Method
- In a large dutch oven, melt butter over medium-low heat. Add diced onions, chopped carrots, and chopped celery, cooking for 6-8 minutes until soft. Stir in minced garlic during the last 30 seconds for aromatic boost.
- Sprinkle in the flour, mixing until the vegetables are coated. Cook for about 1 minute to remove raw flour taste, stirring constantly.
- Pour in chicken stock, milk, and diced sweet potatoes, seasoning with salt, pepper, and thyme. Bring to a boil, then lower heat and let simmer for 15-20 minutes until sweet potatoes are tender.
- Gently fold in shredded chicken, frozen peas, fresh parsley, and optional spinach. Allow the soup to simmer for an additional 5 minutes.
- Taste and adjust seasonings as needed. Ladle into bowls and serve hot.