Introduction

Chicken Pot Pie Soup is a delightful and comforting dish that combines the flavors of traditional chicken pot pie with a creamy and hearty soup base. This recipe is perfect for chilly days, delivering all the classic flavors of the beloved pot pie in a more accessible form. The soup is rich with tender chicken, vibrant vegetables, and a velvety, savory broth, making it a family favorite that’s sure to warm you up.

Detailed Ingredients with measures

Chicken: 1 pound of boneless, skinless chicken breasts or thighs
Butter: 4 tablespoons
Onion: 1 medium, diced
Carrots: 2 medium, chopped
Celery: 2 ribs, chopped
Garlic: 2 cloves, minced
Flour: 1/3 cup
Chicken broth: 4 cups
Heavy cream: 1 cup
Frozen peas: 1 cup
Dried thyme: 1 teaspoon
Salt: To taste
Pepper: To taste
Fresh parsley: For garnish

Prep Time

The prep time for this Chicken Pot Pie Soup is approximately 20 minutes. This includes the time needed to chop the vegetables and prepare the ingredients for cooking.

Cook Time, Total Time, Yield

The cook time is around 30 minutes, bringing the total time for the soup to about 50 minutes. This recipe yields approximately 6 servings, making it an excellent choice for families or for meal prepping.

Detailed Directions and Instructions

Step 1: Cook the Chicken

In a large pot or Dutch oven, melt butter over medium heat. Add the chicken and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 2: Sauté Vegetables

In the same pot, add onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, until they are softened.

Step 3: Add Garlic and Herbs

Stir in garlic, thyme, and rosemary. Cook for an additional minute until fragrant.

Step 4: Make the Roux

Sprinkle flour over the vegetables and stir to coat. Cook the mixture for 1-2 minutes to remove the raw flour taste.

Step 5: Add Broth and Simmer

Gradually whisk in chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer, let it cook for about 10-15 minutes until it thickens slightly.

Step 6: Add Milk and Chicken

Stir in milk and the cooked chicken. Cook for an additional 5 minutes until heated through.

Step 7: Adjust Seasoning

Season the soup with salt and pepper to taste.

Step 8: Serve

Ladle the soup into bowls and serve hot, optionally topping with your favorite biscuits or pie crust for a pot pie feel.

Notes

Note 1: Chicken Options

You can use leftover rotisserie chicken or cooked chicken breasts to save time.

Note 2: Vegetable Variations

Feel free to add peas, corn, or other vegetables to enhance the flavor and nutrition.

Note 3: Thickening the Soup

For a thicker consistency, you can increase the amount of flour or reduce the amount of liquid.

Note 4: Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Note 5: Freezing

This soup can be frozen for up to 3 months. Consider freezing without the milk and adding it during reheating for the best texture.

Cook techniques

Using Just One Pot

This technique emphasizes efficiency by cooking everything in a single pot, which reduces cleanup time and allows for layering of flavors as the ingredients meld together during the cooking process.

Sautéing Aromatics

Start by sautéing onions, garlic, and other aromatics to create a flavorful base for the soup. This step enhances the overall taste and adds depth to the dish.

Thickening the Soup

Incorporate flour to help thicken the soup. This is done by creating a roux, which binds the liquids and makes the soup heartier and more satisfying.

Simmering for Flavor

Allow the soup to simmer after adding the broth and other ingredients. This steady simmering helps the flavors to develop fully and become more cohesive.

Add Vegetables Last

To maintain their texture and color, add vegetables toward the end of cooking. This ensures they are cooked just right and do not become mushy.

FAQ

Can I use leftover chicken for this recipe?

Yes, leftover chicken is a great option and can save time in preparation.

What can I substitute for flour to thicken the soup?

You can use cornstarch or arrowroot powder as gluten-free alternatives to thicken the soup.

Can this soup be frozen?

Yes, this soup can be frozen, but it’s best to add fresh ingredients like vegetables after thawing for optimal texture.

How can I make this recipe dairy-free?

You can substitute milk with a non-dairy milk option and use dairy-free butter for a suitable alternative.

What types of vegetables work well in this recipe?

Carrots, peas, and celery are traditional options, but you can customize with your favorites or whatever you have on hand.

Conclusion

This Chicken Pot Pie Soup is a delightful twist on the classic dish, combining the comforting flavors of chicken, vegetables, and creamy broth. It’s perfect for a cozy dinner or a warming meal on a chilly day. The simplicity of this recipe allows for easy modifications, giving you the freedom to personalize it to your liking.

More recipes suggestions and combination

Vegetable Pot Pie Soup

Swap the chicken for your favorite vegetables like carrots, peas, and potatoes for a hearty vegetarian alternative.

Turkey Pot Pie Soup

Use leftover turkey instead of chicken for a delicious way to repurpose holiday leftovers.

Cheesy Broccoli and Chicken Soup

Add some cheddar cheese and broccoli to the mix for a cheesy, hearty soup that takes it to another level.

Spicy Chicken Tortilla Soup

Incorporate spices like cumin and chili powder, and top with tortilla strips to give the soup a Southwestern flair.

Traditional Chicken Noodle Soup

For a classic change, leave out the pie elements and add egg noodles for a comforting chicken noodle soup.