Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is the ultimate comfort food, capturing all the creamy, hearty flavors of classic chicken pot pie in a cozy, spoonable form. This rich and satisfying soup is perfect for chilly days or anytime you need a warm, comforting meal. It’s packed with tender chicken, a medley of vegetables, and a luscious, creamy broth, all topped off with buttery, flaky pie crust crumbles or biscuits. If you love chicken pot pie but want something a little less time-consuming, this soup is for you. Read on to learn how to make the best Chicken Pot Pie Soup with detailed instructions, tips, and variations to suit your taste!

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What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is a deconstructed version of the classic chicken pot pie. It features all the key ingredients—chicken, vegetables, and a creamy, savory broth—without the fuss of making a full pie. This soup offers the same comforting flavors but in a lighter, quicker-to-prepare form. It’s typically served with a topping of crumbled pie crust, biscuits, or puff pastry, which adds the essential flakiness you associate with a traditional pot pie.

Ingredients List for Chicken Pot Pie Soup

Here’s what you’ll need to make a delicious pot of Chicken Pot Pie Soup:

• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 pound of boneless, skinless chicken breasts or thighs, diced
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• ½ cup of frozen peas
• ½ cup of frozen corn
• 4 cups of chicken broth
• 1 cup of whole milk or heavy cream
• ¼ cup of all-purpose flour
• 1 teaspoon of dried thyme
• 1 teaspoon of dried parsley
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon of lemon juice (optional, for brightness)
• Pie crust crumbles, biscuits, or puff pastry for topping
• Fresh parsley, chopped (optional, for garnish)

Ingredients List for Chicken Pot Pie Soup (Optional Add-Ins)

Consider adding these optional ingredients to customize your Chicken Pot Pie Soup:

• 1 cup of diced potatoes (for extra heartiness)
• ½ cup of sliced mushrooms (for an earthy flavor)
• ½ cup of diced zucchini or green beans (for added vegetables)
• ¼ cup of white wine (for depth of flavor)
• 1 teaspoon of smoked paprika (for a smoky note)
• ¼ cup of grated Parmesan cheese (for a richer, cheesy flavor)
• ¼ teaspoon of red pepper flakes (for a bit of heat)

Substitutions and Variations

Chicken Pot Pie Soup is highly adaptable, allowing you to modify the recipe to suit various dietary needs and flavor preferences. Here are some substitutions and variations:

• Gluten-Free Version: Use a gluten-free flour blend for thickening the soup, and serve with gluten-free biscuits or croutons.
• Dairy-Free Version: Substitute the butter with olive oil or a plant-based butter, and replace the milk or cream with coconut milk or a non-dairy milk alternative.
• Vegetarian Version: Replace the chicken with hearty vegetables like mushrooms, potatoes, and extra peas and corn. Use vegetable broth instead of chicken broth.
• Spicy Chicken Pot Pie Soup: Add a dash of hot sauce or more red pepper flakes for a spicier version.
• Lower-Carb Version: Skip the potatoes and use cauliflower florets instead, and opt for a low-carb thickener like xanthan gum instead of flour.

Step-by-Step Cooking Instructions

Follow these detailed steps to make a creamy, flavorful Chicken Pot Pie Soup:

1. Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add 2 tablespoons of butter and the remaining tablespoon of olive oil. Once the butter is melted, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute.
3. Make the Roux: Sprinkle the flour over the vegetables and stir well to combine, creating a roux. Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.
4. Add the Broth and Milk: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, then slowly stir in the milk or cream. Add the bay leaf, dried thyme, and parsley, and return the cooked chicken to the pot.
5. Simmer the Soup: Let the soup simmer gently for about 15-20 minutes, stirring occasionally, until it thickens and the vegetables are tender. If the soup is too thick, you can add a bit more broth or milk to reach your desired consistency.
6. Add the Peas and Corn: In the last 5 minutes of cooking, stir in the frozen peas and corn. Cook until they are heated through. If you’re adding optional ingredients like potatoes or mushrooms, add them earlier so they have enough time to cook.
7. Season and Serve: Remove the bay leaf, and taste the soup. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice if using. Ladle the soup into bowls and top with pie crust crumbles, biscuits, or puff pastry. Garnish with fresh parsley if desired.

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

Here’s a quick guide to help you make the best Chicken Pot Pie Soup:

1. Brown the Chicken: Browning the chicken first adds flavor and helps seal in the juices.
2. Create a Roux: Making a roux with butter and flour thickens the soup and adds a rich, creamy texture.
3. Simmer Gently: Simmering the soup slowly allows the flavors to meld together and the vegetables to become tender.
4. Add Cream at the End: Adding milk or cream towards the end prevents it from curdling and keeps the soup smooth and creamy.
5. Top with Crust: The topping of pie crust, biscuits, or puff pastry adds the essential flaky element that makes this soup reminiscent of a traditional pot pie.

Common Mistakes to Avoid

To ensure your Chicken Pot Pie Soup turns out perfectly, avoid these common mistakes:

• Overcooking the Chicken: Remove the chicken from the pot once it’s browned to prevent it from becoming dry and tough during the simmering process.
• Lumpy Roux: When adding the flour to make the roux, stir constantly to prevent lumps from forming. If lumps do form, use a whisk to smooth them out before adding the liquids.
• Curdling the Milk: Avoid boiling the soup after adding the milk or cream to prevent it from curdling. Simmer gently instead.
• Under-Seasoning: Taste the soup towards the end of cooking and adjust the seasoning to ensure a balanced flavor.
• Skipping the Crust: The pie crust, biscuit, or puff pastry topping is essential to capturing the true essence of chicken pot pie. Don’t skip it!

Serving and Presentation Tips

Serving Chicken Pot Pie Soup can be just as delightful as making it. Here are some tips to elevate your presentation:

• Serve in Bowls: Serve the soup in wide, deep bowls to accommodate the hearty ingredients and topping.
• Garnish Creatively: A sprinkle of fresh parsley, chives, or a dash of paprika adds a pop of color and flavor.
• Pair with a Salad: A simple green salad with a light vinaigrette pairs perfectly with the richness of the soup.
• Offer Crust on the Side: Serve extra pie crust crumbles, biscuits, or puff pastry on the side so everyone can add their own to their liking.
• Rustic Presentation: Serve the soup in rustic, earthenware bowls for a homey, comforting feel.

How to Serve Chicken Pot Pie Soup

Chicken Pot Pie Soup is a versatile dish that can be served in various ways:

• As a Main Course: Serve generous bowls of soup as a hearty main dish, accompanied by a simple salad or steamed vegetables.
• For a Casual Gathering: Offer the soup in a large pot or Dutch oven at the center of the table, with the crust topping on the side for guests to add themselves.
• For Meal Prep: This soup stores well, making it perfect for meal prep. Portion it into individual containers and reheat when ready to eat.
• For Entertaining: Serve smaller portions of the soup as a starter at a dinner party, garnished with fresh herbs and a piece of puff pastry.

Presentation Ideas for Chicken Pot Pie Soup

Make your Chicken Pot Pie Soup even more inviting with these presentation ideas:

• Biscuit Topper: Serve the soup in oven-safe bowls with a baked biscuit on top for a classic pot pie feel.
• Puff Pastry Crust: Bake small rounds of puff pastry separately and place them on top of each bowl before serving.
• Bread Bowl: For a fun and hearty presentation, serve the soup in hollowed-out bread bowls.
• Layered Look: Serve the soup in clear glass bowls to showcase the creamy soup and colorful vegetables.

Chicken Pot Pie Soup Recipe Tips

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

• Choose the Right Chicken: Chicken thighs are more flavorful and tender, but chicken breasts work well if you prefer leaner meat.
• Don’t Rush the Roux: Take your time cooking the roux to develop its flavor and avoid a raw flour taste.
• Simmer Slowly: Simmer the soup gently to allow the flavors to meld and the vegetables to become tender.
• Taste and Adjust: Always taste the soup towards the end of cooking and adjust the seasoning to your liking.
• Make It Ahead: Chicken Pot Pie Soup often tastes even better the next day as the flavors have more time to develop. Prepare it ahead and reheat before serving.

Frequently Asked Questions (FAQs)

1. Can I freeze Chicken Pot Pie Soup?

• Yes, Chicken Pot Pie Soup freezes well. Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. However, avoid freezing if using potatoes, as they can become grainy when reheated.

1. How long does Chicken Pot Pie Soup last in the refrigerator?

• The soup will keep for 3-4 days in the refrigerator when stored in an airtight container.

1. Can I use rotisserie chicken?

• Yes, rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it to the soup after the vegetables have softened.

1. Is Chicken Pot Pie Soup healthy?

• This soup can be a balanced meal with protein, vegetables, and dairy. For a lighter version, use milk instead of cream and olive oil instead of butter.

1. Can I make Chicken Pot Pie Soup in a slow cooker?

• Yes, after sautéing the vegetables and making the roux, transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the milk or cream and frozen vegetables in the last 30 minutes of cooking.

1. What can I use instead of pie crust for the topping?

• Biscuits, puff pastry, or even croutons can be used as a topping. Choose what you prefer or what you have on hand.

Conclusion

Chicken Pot Pie Soup is a delicious, comforting dish that brings all the flavors of classic chicken pot pie to your table in a fraction of the time. This one-pot meal is perfect for busy weeknights, cozy family dinners, or even meal prep. By following the detailed instructions and incorporating some of the suggested tips and variations, you can create a Chicken Pot Pie Soup that’s uniquely your own. So gather your ingredients, start cooking, and enjoy the warm, creamy goodness of homemade Chicken Pot Pie Soup!

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