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Chicken Pot Pie Soup Recipe

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Chicken Pot Pie Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, especially when it combines the hearty flavors of a classic chicken pot pie. This Chicken Pot Pie Soup is rich, creamy, and packed with tender chicken, vibrant vegetables, and delicious seasonings. It’s a perfect dish for a cozy night in or a family gathering. Let’s dive into this comforting recipe that brings all the flavors of a traditional chicken pot pie into a delightful soup form.

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What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is essentially a deconstructed version of the classic chicken pot pie. Instead of being encased in a flaky pie crust, the ingredients are combined in a creamy soup base. This soup captures the essence of the traditional dish with tender chunks of chicken, a medley of vegetables, and a rich, creamy broth.

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Key Ingredients

Chicken

  • Chicken Breast or Thighs: Boneless and skinless, cut into bite-sized pieces.
  • Chicken Broth: Provides the base for the soup’s flavor.

Vegetables

  • Onion: Finely chopped for a sweet, aromatic base.
  • Carrots: Sliced for a touch of sweetness.
  • Celery: Adds a subtle crunch.
  • Peas: Frozen peas work perfectly.
  • Potatoes: Diced for added heartiness.

Broth and Dairy

  • Chicken Broth: For a rich, savory base.
  • Heavy Cream: Adds creaminess and richness.
  • Flour: For thickening the soup.

Seasonings

  • Garlic: Minced for flavor.
  • Thyme: Fresh or dried, for a classic pot pie flavor.
  • Salt and Pepper: To taste.

Essential Kitchen Tools

  1. Large Pot: For cooking the soup.
  2. Knife and Cutting Board: For chopping vegetables and chicken.
  3. Measuring Cups and Spoons: For accuracy.
  4. Wooden Spoon: For stirring.
  5. Whisk: For mixing the flour into the broth.

Step-by-Step Preparation

Preparing the Ingredients

  1. Chop the Vegetables: Finely chop 1 onion, slice 2 carrots, chop 2 stalks of celery, and dice 2 potatoes into bite-sized pieces.
  2. Prepare the Chicken: Cut 1 pound of boneless, skinless chicken breasts or thighs into bite-sized pieces.

Cooking the Soup

  1. Sauté the Vegetables: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
  2. Cook the Chicken: Add the chicken pieces to the pot and cook until they are no longer pink, about 5-7 minutes.
  3. Add the Broth and Potatoes: Pour in 4 cups of chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Adding the Creaminess

  1. Thicken the Soup: In a small bowl, whisk together 1/4 cup of flour and 1 cup of heavy cream until smooth. Slowly pour the mixture into the soup, stirring constantly to avoid lumps.
  2. Season the Soup: Add 1 teaspoon of dried thyme, 2 minced garlic cloves, and salt and pepper to taste. Let the soup simmer for another 10 minutes until it thickens.

Finishing Touches

  1. Add the Peas: Stir in 1 cup of frozen peas and let them cook for about 5 minutes.
  2. Adjust Seasoning: Taste the soup and adjust the seasonings as needed.

Tips for Perfect Chicken Pot Pie Soup

  • Uniform Chopping: Cut vegetables and chicken into uniform pieces for even cooking.
  • Slow Simmer: Letting the soup simmer slowly helps develop a deeper flavor.
  • Avoid Overcooking: Add the peas at the end to keep them tender and vibrant.

Serving Suggestions

This Chicken Pot Pie Soup is best served hot, with a side of crusty bread or homemade biscuits to soak up the creamy broth. A fresh green salad on the side also makes for a balanced meal.

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Variations and Substitutions

  • Vegetarian: Substitute the chicken with mushrooms and use vegetable broth.
  • Dairy-Free: Use coconut milk or almond milk instead of heavy cream.
  • Gluten-Free: Use cornstarch instead of flour for thickening.

Storing and Reheating Leftovers

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to maintain the creamy consistency.

Nutritional Information

Each serving (based on 6 servings) of Chicken Pot Pie Soup has approximately:

  • Calories: 320
  • Protein: 20g
  • Fat: 18g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sugar: 4g

Conclusion

Chicken Pot Pie Soup is a delightful way to enjoy the comforting flavors of chicken pot pie in a warm, creamy soup form. It’s perfect for chilly evenings or whenever you need a hearty, satisfying meal. Easy to make and incredibly delicious, this recipe is sure to become a family favorite.

FAQs

1. Can I use rotisserie chicken for this recipe? Yes, rotisserie chicken can be a convenient option. Just add it in after the vegetables are sautéed and proceed with the recipe.

2. How can I make the soup thicker? If you prefer a thicker soup, you can add a bit more flour or use a cornstarch slurry.

3. Can I freeze Chicken Pot Pie Soup? Yes, you can freeze this soup. Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Reheat gently on the stove.

4. What can I use instead of heavy cream? Half-and-half, whole milk, or a dairy-free alternative like coconut milk can be used instead of heavy cream.

5. Is this recipe suitable for a slow cooker? Absolutely. Sauté the vegetables and chicken first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cream mixture in the last 30 minutes of cooking.

Source: natashaskitchen.com

Yield: 10

Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, especially when it combines the hearty flavors of a classic chicken pot pie. This Chicken Pot Pie Soup is rich, creamy, and packed with tender chicken, vibrant vegetables, and delicious seasonings. It’s a perfect dish for a cozy night in or a family gathering. Let's dive into this comforting recipe that brings all the flavors of a traditional chicken pot pie into a delightful soup form.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt, (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces.
  • 5 cups cooked chicken, (shredded)
  • 1 cup frozen peas
  • 1 cup corn, (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  • Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.

  • Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.

  • Add 1/3 cup flour and stir constantly for 1 minute until golden.

  • Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.

  • Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

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