Chicken Pot Pie Soup

Madeline

Everyday Culinary Delights

Introduction

Chicken Pot Pie Soup is a comforting and hearty dish that captures the essence of traditional chicken pot pie in a warm, steaming bowl of deliciousness. Perfect for chilly evenings or when you’re craving a nostalgic meal, this soup provides all the creamy goodness and savory flavors you’d expect from its pie counterpart, but in a simpler, easier-to-eat form. With tender chicken, hearty vegetables, and a flavorful broth, it’s a soothing dish that the whole family will enjoy.

Detailed Ingredients with measures

chicken breast, cooked and shredded: 2 cups
carrots, diced: 1 cup
celery, diced: 1 cup
onion, chopped: 1 medium
garlic, minced: 2 cloves
chicken broth: 4 cups
heavy cream: 1 cup
butter: 1/4 cup
all-purpose flour: 1/4 cup
dried thyme: 1 teaspoon
black pepper: to taste
salt: to taste
frozen peas: 1 cup
fresh parsley, chopped: for garnish

Prep Time

30 minutes

Cook Time, Total Time, Yield

Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 6-8 people

Detailed Directions and Instructions

Step 1: Prepare the Chicken

In a large pot, add chicken breasts and cover with water. Bring to a boil and cook the chicken until fully cooked. Once done, remove the chicken, shred it, and set aside.

Step 2: Sauté Vegetables

In the same pot, add butter over medium heat. Once melted, add diced onions, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they begin to soften.

Step 3: Stir in Garlic and Seasonings

Add minced garlic, thyme, rosemary, salt, and pepper to the pot. Stir and cook for another minute until fragrant.

Step 4: Create the Roux

Sprinkle flour over the sautéed vegetables and stir to combine. Cook for about 2 minutes to eliminate the raw flour taste.

Step 5: Add Broth and Simmer

Slowly pour in chicken broth while stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes.

Step 6: Incorporate Milk and Chicken

Stir in the milk and add the shredded chicken back into the pot. Allow the soup to heat through, stirring occasionally.

Step 7: Thicken the Soup (Optional)

If you prefer a thicker consistency, mix cornstarch with a bit of cold water to create a slurry. Stir this mixture into the soup and cook until thickened.

Step 8: Adjust Seasoning

Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or herbs as desired.

Step 9: Serve

Ladle the hot chicken pot pie soup into bowls and serve warm, garnished with fresh herbs if desired.

Notes

Note 1: Chicken Options

You can use rotisserie chicken or leftover cooked chicken for this recipe to save time.

Note 2: Vegetable Variations

Feel free to add other vegetables like peas or corn to enhance the flavor and texture.

Note 3: Storage

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Note 4: Serving Suggestions

Serve with crusty bread, biscuits, or atop a pastry crust for a more traditional pot pie experience.

Cook techniques

Chopping Vegetables

Chop vegetables uniformly to ensure even cooking. Use a sharp knife and a cutting board for safety and efficiency.

Sautéing

Sauté vegetables in a bit of oil over medium heat to bring out their flavors. This technique helps to develop a base for the soup.

Simmering

Allow the soup to simmer gently once all ingredients are added. This process allows the flavors to meld together beautifully.

Thickening

Use a roux or a cornstarch slurry to thicken the soup. This gives it a creamy texture and richness that is characteristic of chicken pot pie.

Seasoning

Taste the soup as it cooks and adjust seasoning with salt, pepper, and herbs to enhance the overall flavor.

FAQ

Can I use leftover chicken for this soup?

Yes, using leftover chicken can save time and add great flavor to the soup.

What type of vegetables can I add?

You can use a variety of vegetables like carrots, peas, and celery. Feel free to include any favorites.

Can I make this soup ahead of time?

Yes, the soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.

How can I make this soup vegetarian?

To make it vegetarian, substitute the chicken with vegetables and use vegetable broth instead of chicken broth.

What can I serve with chicken pot pie soup?

This soup pairs well with crusty bread or a light salad for a complete meal.

Conclusion

This Chicken Pot Pie Soup is a delightful and hearty dish that captures the essence of classic pot pie flavors in a comforting, creamy soup form. It offers the perfect balance of savory chicken, fresh vegetables, and rich broth, making it an excellent choice for any occasion. Enjoy this cozy meal on a chilly day or serve it for a family gathering, and it’s sure to satisfy everyone at the table.

More recipes suggestions and combination

Vegetable Soup Variation

Consider adding a variety of seasonal vegetables like kale, zucchini, or sweet potatoes for a nutritious twist on the classic soup.

Cheesy Chicken Pot Pie Soup

Incorporate shredded cheese, such as cheddar or Gruyère, to enhance the creaminess and add another layer of flavor.

Herb-Infused Chicken Pot Pie Soup

Experiment with fresh herbs like thyme, rosemary, or parsley to elevate the taste profile of your soup.

Slow Cooker Chicken Pot Pie Soup

Try making this soup in a slow cooker for a convenient meal prep option, allowing the flavors to meld beautifully over a few hours.

Chicken Pot Pie Soup with Biscuit Topping

Serve the soup with warm, flaky biscuit dumplings on top for a fun, comforting twist on traditional pot pie.

Gluten-Free Chicken Pot Pie Soup

Substitute regular flour with gluten-free alternatives such as almond flour or gluten-free all-purpose flour to cater to dietary restrictions.

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