There’s something magical about comfort food that wraps you in warmth and nostalgia. Chicken pot pie is one of those classic dishes that feels like a hug in every bite. But what if you could take all those rich, hearty flavors and turn them into a cozy bowl of soup? Enter Chicken Pot Pie Soup! It’s creamy, satisfying, and perfect for chilly evenings or when you’re craving something homey. Plus, it’s a one-pot wonder, making weeknight cooking a breeze.
Are you ready to recreate this soul-soothing soup? Here’s a step-by-step recipe to guide you along.
Ingredients
For this recipe, you’ll need everyday pantry staples and a few fresh ingredients:
Soup Base:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth (low-sodium if preferred)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
Add-ins:
- 3 cups cooked chicken, shredded or diced (can use rotisserie chicken for convenience)
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
Topping (Optional but Delicious!):
- Refrigerated biscuit dough or puff pastry (baked until golden for dipping)
Instructions
Step 1. Sauté the Aromatics
Heat the butter in a large Dutch oven or soup pot over medium heat. Once melted, add the onions, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another minute, until fragrant.
Step 2. Create the Roux
Sprinkle the flour over the sautéed vegetables and stir well, ensuring the flour coats everything. Cook for 2–3 minutes to eliminate the raw flour taste.
Step 3. Add Liquids
Gradually whisk in the chicken broth, followed by the milk, making sure there are no lumps. Add the heavy cream, thyme, parsley, bay leaf, salt, and pepper. Stir everything together and bring the soup to a gentle simmer.
Step 4. Cook the Potatoes
Add the diced potatoes to the pot and simmer for about 10–15 minutes, or until they’re tender and easily pierced with a fork.
Step 5. Add Chicken, Peas, and Corn
Stir in the cooked chicken, frozen peas, and corn. Continue simmering for another 5–8 minutes, until all ingredients are heated through and the flavors meld beautifully.
Step 6. Adjust Seasoning
Taste the soup and adjust the seasoning as needed. Remove the bay leaf before serving.
Step 7. Serve and Enjoy
Ladle the soup into bowls and top with buttery, golden biscuits or pieces of puff pastry on the side for dipping. Each bite delivers creamy chicken goodness with bursts of flavor from vegetables and herbs.
Tips for Customization
- Vegetarian Option: Swap the chicken for mushrooms and use vegetable broth instead of chicken broth.
- Gluten-Free Adaptation: Use gluten-free flour to make the roux and serve with gluten-free bread or crackers.
- Make It Lighter: Use half-and-half instead of heavy cream, and swap the flour for cornstarch to thicken the soup.
- Cheesy Addition: Stir in a handful of shredded cheddar cheese during the last few minutes of cooking for an extra layer of indulgence.
Serving Suggestions
Chicken Pot Pie Soup pairs wonderfully with a crisp green salad or a side of crusty bread. For an extra cozy touch, serve it in bread bowls!
Time to Dig In!
Chicken Pot Pie Soup is the perfect marriage of comforting flavors and ultimate coziness. Whether you’re fighting off winter’s chill or indulging in a little kitchen therapy, this soup is always the right choice. Give it a try, and don’t forget to share your delicious creations! Nothing brings people together quite like comfort food.
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