Chicken Pot Pie Soup

Chicken Pot Pie Soup: A Cozy Comfort Food Delight

Chicken Pot Pie Soup is the ultimate comfort food that brings back fond memories of home-cooked meals and family gatherings. Imagine the warmth of a familiar kitchen, the inviting aromas of sautéing garlic, sweet carrots, and savory chicken wafting through the air. This rich, creamy soup embodies everything you love about traditional chicken pot pie, minus the fuss of a crust. It’s quick to prepare, making it an excellent choice for busy weeknights when time is of the essence yet you still crave something heartwarming. Perfect for kids and adults alike, this soup will have everyone spooning up delightful flavors in no time.

What’s Your Comfort Food Go-To?

When the weather turns chilly or life gets a little overwhelming, don’t you find yourself reaching for a bowl of something warm? Do you recall the joy of devouring a hearty pot pie as a child, the flaky crust giving way to a melty, savory filling? Chicken Pot Pie Soup is here to reignite that nostalgic warmth, perfect for dipping crusty bread or savoring alone. What’s your favorite cozy dish that brings hints of home?

Why You’ll Love This Recipe

• Easy Prep: With simple ingredients and straightforward steps, this soup is a breeze to whip up.

• Crowd-Pleaser: It’s hard to resist the creamy goodness of this dish, making it an instant favorite among friends and family.

• Versatile Ingredients: You can customize the vegetables and protein to your taste.

• Kid-Friendly: The delightful flavors and creamy texture are sure to win over even the pickiest of eaters.

• Satisfies Cravings: This soup has all the nostalgic flavors of a classic chicken pot pie in a comforting bowl.

Ingredients

• 1 tablespoon olive oil
  For sautéing, infusing depth and rich flavor.

• 1 medium onion, diced
  Adds sweetness and forms the foundation of flavor.

• 2 cloves garlic, minced
  Aromatically fragrant, elevating every bite to new heights.

• 2 medium carrots, diced
  For a burst of color and natural sweetness, reminiscent of a garden.

• 2 stalks celery, diced
  Provides crunch and keeps the flavor balanced and refreshing.

• 1 cup frozen peas
  To add vibrant green and a pop of sweetness to the mix.

• 1 cup frozen corn
  Offers a pleasantly sweet note that melds seamlessly in the soup.

• 1 pound cooked chicken, cubed or shredded
  Use rotisserie chicken for added convenience and flavor.

• 4 cups chicken broth
  The rich base that ties all the flavors together.

• 1 cup heavy cream
  For a silky, indulgent mouthfeel that wraps around your taste buds.

• 1 teaspoon dried thyme
  Herbaceous, grounding flavor that completes the dish.

• 1 teaspoon dried rosemary
  Earthy notes provide depth and warmth in every spoonful.

• 1/4 cup all-purpose flour
  Helps thicken the soup, ensuring a gloriously gooey texture.

• 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional)
  For that nostalgic biscuit topping, reminiscent of classic pot pie.

Timing: Quick Comfort or Steadfast Indulgence?

With this Chicken Pot Pie Soup, you get the best of both worlds. The beauty of this recipe lies in its adaptability—whip it up in under 30 minutes for a fast and indulgent meal, or let it simmer for an hour to deepen the flavors and create that slow-cooked joy. You control the pace, making it perfect for hectic weeknights or leisurely weekend cooking escapades.

Step-by-Step Cooking Instructions

1. Sauté the Aromatics: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and garlic, letting them sweat until they become translucent. The aromatic symphony will fill your kitchen, promising a mouthwatering experience.

2. Add the Vegetables: Toss in the diced carrots and celery, stirring them into the mix for about 5 minutes. You’ll see the colors brighten, and the sweet scent of cooked veggies will make your mouth water.

3. Combine & Stir: Stir in the frozen peas and corn, allowing them to thaw slightly in the warm mixture.

4. Incorporate the Chicken: Add the cubed or shredded chicken into the pot, letting it heat through and unite with the fragrant veggies, enveloped in a blanket of savory aroma.

5. Whisk Up a Creamy Base: In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, and rosemary. Slowly pour this velvety mixture into the pot, stirring continuously until the soup thickens and bubbles come to the surface.

6. Thicken It Up: Gradually add in the flour, stirring constantly to prevent lumps. You’ll notice the rich soup thickening and transforming before your eyes.

7. Final Touch with Biscuit Dough: If you’ve decided to indulge with biscuit dough, drop small pieces into the simmering soup. Allow them to float and steam, creating a delightful topping that beckons to be devoured.

8. Serve & Savor: Once thickened and heated through, serve your Chicken Pot Pie Soup in generous bowls, savoring the cozy warmth.

Nutritional Information

• Calories: Approximately 400-500 per serving, depending on biscuit addition.
• Indulgence Note: Embrace the decadence of rich cream and savory goodness—this soup is a warm embrace on a chilly day.

Healthier Alternatives

• Low-Sugar: Reduce cream content and opt for vegetable broth, boosting vibrant vegetable flavors.
• Dairy-Free: Swap heavy cream for coconut milk or a dairy-free cream alternative for a lighter version without compromising the dreamy texture.

Serving Suggestions

Served piping hot, Chicken Pot Pie Soup pairs well with crusty bread for dipping, or even better when enjoyed beside a sprinkle of fresh herbs. Pair it with a soul-soothing dessert like warm apple crisp or classic vanilla ice cream for a complete comfort meal experience. Ideal for family dinners, holiday gatherings, or a cozy night in with loved ones.

Common Mistakes

• Overbaking Biscuit Dough: If you’re adding biscuit dough, keep an eye on them—they can quickly turn from soft and fluffy to overbaked and dry.

• Texture Issues: Too much flour can lead to a pasty consistency. Gradually add and adjust based on your desired thickness.

• Messes from Thawing Vegetables: If using frozen veggies, ensure they are fully defrosted to avoid excess liquid in your soup.

Storing Tips

• Freezing Portions: Divide leftovers into airtight containers and freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of broth for added creaminess as it warms back up.

• Reheating Instructions: For best results, reheat on the stovetop, stirring frequently until warmed through. Avoid using the microwave, as this can affect texture and creaminess.

Tempting You to Bake It ASAP

This Chicken Pot Pie Soup is calling your name for a warm, nostalgic meal that redefines comfort. With easy prep and meaningful flavors, it’s not just a dish; it’s a heartfelt experience waiting to happen. Dig out that shovel—and by shovel, I mean spoon—and get ready to indulge in every luscious bite!

FAQs

1. Can I use leftover turkey instead of chicken?
   Absolutely! Turkey is a delicious alternative, especially during the holidays.

2. Is it necessary to use heavy cream?
   No, you can substitute it with half-and-half or a non-dairy option for a lighter version.

3. How long does this soup last in the fridge?
   Chicken Pot Pie Soup can be stored in the refrigerator for up to 4 days.

4. Can I add other veggies?
   Yes! Feel free to incorporate your favorites such as potatoes, green beans, or mushrooms.

5. How can I make this soup gluten-free?
   Substitute all-purpose flour with gluten-free flour or cornstarch to thicken the soup.

Now that you have the perfect Chicken Pot Pie Soup recipe, why not make it tonight? It’s time to fill your kitchen with the comforting aroma of this nostalgic dish!

Chicken Pot Pie Soup

A rich and creamy soup that captures the nostalgic flavors of traditional chicken pot pie, ideal for busy weeknights or a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 1 tablespoon olive oil For sautéing, infusing depth and rich flavor.
• 1 medium onion, diced Adds sweetness and forms the foundation of flavor.
• 2 cloves garlic, minced Aromatically fragrant, elevating every bite to new heights.
• 2 medium carrots, diced For a burst of color and natural sweetness, reminiscent of a garden.
• 2 stalks celery, diced Provides crunch and keeps the flavor balanced and refreshing.
• 1 cup frozen peas To add vibrant green and a pop of sweetness to the mix.
• 1 cup frozen corn Offers a pleasantly sweet note that melds seamlessly in the soup.
• 1 pound cooked chicken, cubed or shredded Use rotisserie chicken for added convenience and flavor.
• 4 cups chicken broth The rich base that ties all the flavors together.
• 1 cup heavy cream For a silky, indulgent mouthfeel that wraps around your taste buds.
• 1 teaspoon dried thyme Herbaceous, grounding flavor that completes the dish.
• 1 teaspoon dried rosemary Earthy notes provide depth and warmth in every spoonful.
• 1/4 cup all-purpose flour Helps thicken the soup, ensuring a gloriously gooey texture.
• 1 1/2 cups refrigerated biscuit dough, cut into small pieces (optional) For that nostalgic biscuit topping, reminiscent of classic pot pie.

Method

 

Preparation

1. Begin by heating the olive oil in a large pot over medium heat.
2. Add the diced onion and garlic, letting them sweat until they become translucent.
3. Toss in the diced carrots and celery, stirring them into the mix for about 5 minutes.
4. Stir in the frozen peas and corn, allowing them to thaw slightly.
5. Add the cubed or shredded chicken into the pot, letting it heat through.
6. In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, and rosemary.
7. Slowly pour this mixture into the pot, stirring continuously until the soup thickens.
8. Gradually add in the flour, stirring constantly to prevent lumps.
9. If using biscuit dough, drop small pieces into the simmering soup.
10. Once thickened and heated through, serve the soup in generous bowls.

Notes

Serve piping hot, pairs well with crusty bread for dipping or fresh herbs. For a complete meal, enjoy with warm apple crisp or vanilla ice cream.