Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup combines all the delicious, comforting flavors of a classic chicken pot pie in a warm, hearty soup. It's packed with tender chunks of chicken, a medley of vegetables, and a rich, creamy broth. This soup is perfect for those cold days when you crave something comforting but don't have the time to make a full pot pie. Best of all, it's easy to make and can be served with a side of crusty bread or topped with puff pastry for that authentic pot pie experience. This recipe will guide you through making a delicious Chicken Pot Pie Soup that’s sure to become a family favorite.

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What Is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is a creamy, hearty soup that takes inspiration from the classic chicken pot pie. It includes tender chicken, vegetables like carrots, peas, and potatoes, and a creamy broth that's rich and flavorful. Instead of being baked under a pie crust, this soup is served in a bowl, often with a side of biscuits, puff pastry, or crusty bread. It's a comforting dish that's perfect for a cozy night in or a satisfying family meal.

Ingredients List for Chicken Pot Pie Soup

Here’s everything you’ll need to make this comforting Chicken Pot Pie Soup:

For the Soup:

• 2 tablespoons butter: Adds richness and flavor to the soup.
• 1 tablespoon olive oil: Used for sautéing the vegetables.
• 1 onion, diced: Adds sweetness and depth of flavor.
• 2 cloves garlic, minced: Provides aromatic warmth and flavor.
• 2 carrots, peeled and sliced: Adds sweetness and color.
• 2 celery stalks, diced: Adds a savory flavor and texture.
• 1 large potato, peeled and diced: Adds heartiness and texture.
• ¼ cup all-purpose flour: Thickens the soup to create a creamy consistency.
• 6 cups chicken broth: Forms the base of the soup, giving it a rich, savory flavor.
• 1 teaspoon dried thyme: Adds a subtle herbaceous note.
• 1 teaspoon dried parsley: Provides a hint of herb flavor.
• ½ teaspoon dried rosemary: Adds a fragrant, earthy note.
• 1 bay leaf: Infuses the soup with depth and complexity.
• Salt and pepper, to taste: For seasoning the soup.
• 3 cups cooked chicken, shredded or diced: The main protein, providing tender chicken pieces throughout the soup.
• 1 cup frozen peas: Adds sweetness and a pop of color.
• 1 cup frozen corn: Adds sweetness and texture.
• 1 cup heavy cream or half-and-half: Makes the soup rich and creamy.

For Serving:

• Puff pastry squares or biscuits: Optional, for a classic pot pie feel.
• Fresh parsley, chopped: For garnish, adding a fresh, vibrant touch.

Substitutions and Variations

Chicken Pot Pie Soup is versatile and can be adjusted to suit your dietary preferences or taste. Here are some ideas:

• Gluten-Free Option: Use a gluten-free flour blend or cornstarch to thicken the soup.
• Dairy-Free Version: Replace the butter with olive oil and the cream with coconut milk or a dairy-free cream alternative.
• Vegan Version: Substitute the chicken with plant-based chicken or chickpeas, and use vegetable broth instead of chicken broth.
• Add More Vegetables: Feel free to add more vegetables like green beans, mushrooms, or bell peppers for extra flavor and nutrition.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier version.
• Use Leftover Chicken: This soup is a great way to use up leftover rotisserie chicken or Thanksgiving turkey.

Step-by-Step Cooking Instructions

Making Chicken Pot Pie Soup is simple and doesn’t require advanced cooking skills. Here’s how to do it:

1. Sauté the Vegetables

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté the vegetables for about 5-7 minutes, until they are softened and fragrant, but not browned.

2. Add the Potato and Flour

Add the diced potato to the pot and cook for another 2 minutes, stirring occasionally. Sprinkle the flour over the vegetables and cook for 2-3 minutes, stirring constantly, to cook out the raw flour taste and create a roux.

3. Add the Broth and Herbs

Slowly pour in the chicken broth while stirring to prevent lumps. Add the dried thyme, parsley, rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20 minutes, or until the potatoes are tender.

4. Add the Chicken and Frozen Vegetables

Stir in the cooked chicken, frozen peas, and frozen corn. Let the soup simmer for another 5-7 minutes, until the vegetables are heated through.

5. Add the Cream

Stir in the heavy cream or half-and-half. Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

6. Serve

Ladle the Chicken Pot Pie Soup into bowls and top with a puff pastry square, biscuit, or a sprinkle of fresh parsley. Serve hot and enjoy!

How to Cook Chicken Pot Pie Soup: A Step-by-Step Guide

To summarize, here’s a quick guide to making Chicken Pot Pie Soup:

1. Sauté the vegetables: Cook the onion, garlic, carrots, and celery in butter and olive oil until softened.
2. Add the potato and flour: Stir in the diced potato and flour to create a roux.
3. Add broth and herbs: Pour in chicken broth and add dried herbs, then simmer until the potatoes are tender.
4. Add chicken and frozen vegetables: Stir in cooked chicken, peas, and corn, and simmer until heated through.
5. Add cream: Stir in heavy cream or half-and-half, and adjust the seasoning.
6. Serve: Garnish with puff pastry, biscuits, or fresh parsley, and serve hot.

Common Mistakes to Avoid

While Chicken Pot Pie Soup is easy to make, there are a few common mistakes that can affect the final result. Here’s how to avoid them:

• Not Cooking the Roux Long Enough: After adding the flour, cook it for at least 2-3 minutes to remove the raw flour taste and ensure a smooth, thick soup.
• Overcooking the Vegetables: Be careful not to overcook the vegetables, especially after adding the chicken and frozen peas. You want the vegetables to remain slightly tender and not mushy.
• Skipping the Cream: The cream adds richness and a luxurious texture to the soup. If you’re avoiding dairy, use a dairy-free alternative to maintain the creaminess.
• Adding Cream Too Early: Add the cream at the end to prevent it from curdling or separating. Stir it in just before serving.
• Over-Seasoning: Remember that the chicken broth and cooked chicken may already have salt, so taste the soup before adding additional salt.

Serving and Presentation Tips

Chicken Pot Pie Soup is a hearty, comforting dish that can be enhanced with the right presentation. Here’s how to serve it:

How to Serve Chicken Pot Pie Soup

• With Puff Pastry or Biscuits: Serve the soup with a puff pastry square, or place a biscuit on top for a true pot pie experience.
• With Crusty Bread: Offer a side of crusty bread or a baguette for dipping into the creamy soup.
• With a Light Salad: Pair the soup with a simple green salad dressed with a light vinaigrette to balance the richness of the soup.

Presentation Ideas for Chicken Pot Pie Soup

• Serve in Bread Bowls: For a fun presentation, serve the soup in hollowed-out bread bowls.
• Top with Fresh Herbs: Garnish each bowl with freshly chopped parsley or thyme for a pop of color and freshness.
• Add a Drizzle: Drizzle a bit of extra virgin olive oil or a swirl of cream over the top for an elegant finish.

Chicken Pot Pie Soup Recipe Tips

To ensure your Chicken Pot Pie Soup turns out perfectly every time, keep these additional tips in mind:

• Use Rotisserie Chicken: For a quick shortcut, use a rotisserie chicken from the grocery store. It adds great flavor and saves time.
• Adjust the Thickness: If the soup is too thick for your liking, add a bit more broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.
• Store Leftovers Properly: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if needed.

Frequently Asked Questions (FAQs)

Q: Can I make Chicken Pot Pie Soup ahead of time?
A: Yes, Chicken Pot Pie Soup can be made ahead of time. The flavors often deepen and improve after a day in the refrigerator. Store it in an airtight container and reheat gently before serving.

Q: Can I freeze Chicken Pot Pie Soup?
A: Yes, you can freeze Chicken Pot Pie Soup. However, if you’re planning to freeze it, avoid adding the cream until you reheat it. Cream can sometimes separate when frozen. Thaw

the soup in the refrigerator overnight and reheat on the stove, adding cream just before serving.

Q: What can I use instead of heavy cream?
A: You can substitute heavy cream with half-and-half, whole milk, or a dairy-free alternative like coconut milk or cashew cream for a lighter version.

Q: How do I make the soup thicker?
A: To thicken the soup, you can add more flour when making the roux, or let the soup simmer uncovered until it reduces to your desired consistency. Adding a bit of cornstarch slurry (cornstarch mixed with cold water) can also help thicken it.

Q: How long does Chicken Pot Pie Soup last in the refrigerator?
A: Chicken Pot Pie Soup will last in the refrigerator for up to 3 days when stored in an airtight container. Reheat it gently on the stove or in the microwave before serving.

Conclusion

Chicken Pot Pie Soup is the ultimate comfort food, combining the rich, savory flavors of a classic chicken pot pie with the ease and simplicity of a hearty soup. Whether you’re making it for a cozy family dinner, meal prepping for the week, or simply indulging in a comforting bowl on a cold day, this recipe is sure to satisfy. By following the steps and tips provided, you’ll be able to create a delicious, creamy soup that’s packed with flavor and easy to customize. So gather your ingredients, heat up the stove, and get ready to enjoy a warm, comforting bowl of Chicken Pot Pie Soup that everyone will love!

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