Chicken Pot Pie Soup is a comforting and hearty dish that brings all the flavors of a classic chicken pot pie into a warm, creamy soup. Perfect for chilly days, this soup is packed with tender chicken, vegetables, and a rich, velvety broth, making it a family favorite.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- Optional: Biscuit crumbles or puff pastry for topping
Instructions
- Prepare the base:
In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant. - Cook the vegetables:
Add the diced carrots and celery to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften. - Create the roux:
Sprinkle the flour over the vegetables, stirring constantly to coat. Cook the mixture for 1-2 minutes to remove the raw flour taste. - Add the liquids:
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes. - Incorporate dairy and chicken:
Stir in the milk and heavy cream, ensuring the soup remains smooth. Add the shredded chicken, peas, thyme, and parsley. Allow the soup to simmer for an additional 10 minutes, letting all the flavors meld together. - Season and serve:
Taste the soup and adjust with salt and pepper as needed. Serve hot with optional biscuit crumbles or puff pastry on top for added texture.
Serving and Storage Tips
- Serving:Â Chicken Pot Pie Soup pairs wonderfully with crusty bread or a green salad. Top with flaky puff pastry or biscuit crumbles for an authentic pot pie experience.
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth if needed to restore its creamy consistency.
- Freezing:Â Freeze the soup without the dairy (milk and cream) for up to 3 months. Add the dairy when reheating for a fresh, creamy taste.
FAQs
1. Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken is an excellent option. It saves time and adds flavor to the soup.
2. Can I make this soup gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
3. What other vegetables can I add?
You can customize the soup by adding mushrooms, green beans, or diced potatoes for extra heartiness.
4. How can I make this soup lighter?
To lighten the soup, replace the heavy cream with half-and-half or omit it entirely, using just milk or a dairy-free alternative like almond or oat milk.
CHICKEN POT PIE SOUP
Chicken Pot Pie Soup combines the hearty flavors of traditional chicken pot pie into a comforting, creamy soup. This recipe is perfect for a cozy meal and is easy to prepare.
Ingredients
Scale
- For the Soup:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups diced Yukon gold potatoes
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- For the Biscuit Topping:
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Biscuit Topping:
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, unfold the thawed puff pastry sheet.
- Roll the pastry gently to smooth out any folds.
- Using a cookie cutter or knife, cut the pastry into desired shapes (squares or circles).
- Place the pastry pieces on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg.
- Bake for 12-15 minutes, or until golden brown and puffed.
- Remove from the oven and set aside.
- Make the Soup:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and thyme; cook for an additional 1 minute until fragrant.
- Sprinkle the flour over the vegetables, stirring constantly for about 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth until smooth.
- Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn.
- Pour in the heavy cream, stirring to combine.
- Let the soup simmer for an additional 5 minutes until heated through.
- Season with salt and freshly ground black pepper to taste.
- Serve:
- Ladle the hot soup into bowls.
- Top each serving with a piece of the baked puff pastry.
- Garnish with chopped fresh parsley.
Notes
- Chicken:Â Using rotisserie chicken can save time and add rich flavor to the soup.
- Vegetables:Â Feel free to add or substitute other vegetables like green beans or mushrooms according to your preference.
- Consistency:Â If the soup is too thick, add more chicken broth to reach the desired consistency.