Chicken Pot Pie Soup: A Comforting and Delicious Recipe

Chicken Pot Pie Soup: the ultimate comfort food reimagined! Imagine all the warm, savory goodness of a classic chicken pot pie, but in a cozy, slurpable soup form. Are you ready to ditch the fussy crust and dive headfirst into a bowl of creamy, chicken-y perfection? I know I am!

Chicken pot pie itself has a rich history, evolving from early meat pies enjoyed by the Romans to the beloved dish we know today. It represents warmth, family, and home-cooked goodness. But let’s be honest, sometimes we crave that comforting flavor without all the effort. That’s where this Chicken Pot Pie Soup comes in!

People adore chicken pot pie for its rich, creamy sauce, tender chicken, and perfectly cooked vegetables, all encased in a flaky, golden crust. This soup captures all those elements, offering a delightful combination of textures and flavors. It’s incredibly convenient to make, perfect for a weeknight dinner, and guaranteed to warm you from the inside out. Plus, it’s a fantastic way to use up leftover cooked chicken or vegetables. Get ready to experience the magic of chicken pot pie in a whole new way!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or more to taste
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1 pound boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup all-purpose flour
• 1/4 cup chopped fresh parsley, for garnish
• Optional: Puff pastry squares, baked according to package directions, for serving

Sautéing the Vegetables

1. First, let’s get our vegetables prepped and ready to go. Chop the onion, carrots, and celery into bite-sized pieces. Slice the mushrooms and mince the garlic. Having everything ready before you start cooking makes the whole process much smoother.
2. Now, heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir them occasionally to prevent burning. We want them to be tender but not browned.
3. Add the sliced mushrooms to the pot and continue to sauté for another 3-5 minutes, or until the mushrooms have released their moisture and are slightly browned. Mushrooms add a wonderful depth of flavor to the soup, so don’t skip this step!
4. Stir in the minced garlic, dried thyme, dried rosemary, dried sage, salt, and pepper. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. This will really wake up the flavors of the herbs and spices.

Building the Soup Base

1. Pour in the chicken broth and bring the mixture to a simmer. Simmering allows the flavors to meld together beautifully.
2. In a small bowl, whisk together the milk (or half-and-half) and all-purpose flour until smooth. This mixture will act as a thickening agent for the soup. Make sure there are no lumps!
3. Slowly pour the milk and flour mixture into the simmering soup, whisking constantly to prevent lumps from forming. Continue to simmer for about 5-7 minutes, or until the soup has thickened to your desired consistency. The soup should be creamy and slightly thicker than water.

Adding the Chicken and Vegetables

1. Add the cooked and shredded chicken to the soup. Stir well to combine. Make sure the chicken is evenly distributed throughout the soup.
2. Stir in the frozen peas and frozen corn. Cook for another 3-5 minutes, or until the peas and corn are heated through. You don’t want to overcook them, as they can become mushy.
3. Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your taste. Remember, you can always add more, but you can’t take it away!

Serving the Chicken Pot Pie Soup

1. Ladle the Chicken Pot Pie Soup into bowls.
2. Garnish with chopped fresh parsley. The parsley adds a pop of freshness and color to the soup.
3. If desired, serve with baked puff pastry squares. Simply bake the puff pastry according to the package directions and place a square on top of each bowl of soup. This adds a delicious and comforting element of traditional pot pie.
4. Enjoy your warm and comforting Chicken Pot Pie Soup! This soup is perfect for a chilly day and is sure to become a family favorite.

Tips and Variations

• Use Rotisserie Chicken: To save time, use a rotisserie chicken instead of cooking chicken breasts. Simply shred the chicken and add it to the soup.
• Add More Vegetables: Feel free to add other vegetables to the soup, such as potatoes, green beans, or mushrooms.
• Make it Creamier: For an even creamier soup, use heavy cream instead of milk or half-and-half.
• Spice it Up: Add a pinch of red pepper flakes to the soup for a little heat.
• Make it Gluten-Free: Use a gluten-free all-purpose flour blend to thicken the soup.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freeze it: Chicken Pot Pie Soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Detailed Chicken Cooking Instructions (If Starting with Raw Chicken)

If you’re starting with raw chicken breasts, here’s how to cook them perfectly for this soup:

1. Poaching: Place the chicken breasts in a pot and cover with water or chicken broth. Bring to a simmer and cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Shred the chicken with two forks.
2. Baking: Preheat your oven to 375°F (190°C). Place the chicken breasts in a baking dish and drizzle with olive oil. Season with salt, pepper, and any other desired spices. Bake for about 20-25 minutes, or until the chicken is cooked through. Let the chicken cool slightly before shredding.
3. Pan-Searing: Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear the chicken for about 5-7 minutes per side, or until cooked through. Let the chicken cool slightly before shredding.

Puff Pastry Topping Options

While serving the soup with plain baked puff pastry squares is delicious, here are a few ways to elevate your puff pastry topping:

• Herb and Cheese Puff Pastry: Before baking, brush the puff pastry squares with melted butter and sprinkle with grated Parmesan cheese and chopped fresh herbs like thyme or rosemary.
• Garlic Butter Puff Pastry: Mix melted butter with minced garlic and brush over the puff pastry squares before baking.
• Everything Bagel Seasoning Puff Pastry: Brush the puff pastry squares with melted butter and sprinkle with everything bagel seasoning before baking.
• Cut-Out Shapes: Use cookie cutters to cut the puff pastry into fun shapes before baking. This is a great way to make the soup more appealing to kids.

Making it Vegetarian

To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables, such as diced potatoes, sweet potatoes, or butternut squash, to make the soup more hearty. Consider adding a can of drained and rinsed chickpeas or white beans for added protein.

Storage Instructions

Refrigerating: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop, stirring occasionally, until heated through. You may need to add a little extra broth or water if the soup has thickened too much during storage.

Freezing: Allow the soup to cool completely before transferring it to a freezer-safe container or freezer bag. Be sure to leave some headspace in the container, as the soup will expand when frozen. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat gently over medium heat on the stovetop, stirring occasionally, until heated through. The texture of the soup may change slightly after freezing and thawing, but it will still be delicious.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and amounts used.

• Calories: Approximately 350-400 per serving
• Protein: 25-30 grams
• Fat: 15-20 grams
• Carbohydrates: 25-30 grams

This Chicken Pot Pie Soup is a comforting and delicious meal that’s perfect for any occasion. I hope you enjoy making and eating it as much as I do!

Conclusion:

This Chicken Pot Pie Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic reimagined for busy weeknights, and a guaranteed crowd-pleaser. From the creamy, flavorful broth to the tender chicken and perfectly cooked vegetables, every spoonful is a delightful experience that captures the essence of traditional chicken pot pie without all the fuss. It’s the kind of dish that makes you feel good from the inside out, and honestly, who doesn’t need a little more of that in their life?

But what truly sets this soup apart is its versatility. While it’s absolutely delicious as is, there are so many ways to make it your own. Feeling adventurous? Add a pinch of smoked paprika for a subtle smoky depth. Craving extra richness? Stir in a dollop of cream cheese or mascarpone just before serving. Want to boost the veggie content? Throw in some chopped mushrooms, green beans, or even sweet potatoes. The possibilities are truly endless!

For serving, I personally love to top each bowl with a sprinkle of fresh parsley and a few buttery, flaky croutons. But if you’re feeling extra fancy (or just really love pot pie), you can cut out small circles of puff pastry and bake them separately, then float one on top of each bowl of soup for that authentic pot pie experience. Another fantastic option is to serve it with a side of warm, crusty bread for dipping – perfect for soaking up every last drop of that delicious broth. And for a complete meal, a simple side salad with a light vinaigrette complements the richness of the soup beautifully.

Don’t be intimidated by the ingredient list; this recipe is surprisingly easy to make, even for beginner cooks. The steps are straightforward, and the results are incredibly rewarding. Trust me, once you try this Chicken Pot Pie Soup, it will quickly become a staple in your recipe rotation. It’s the perfect solution for a chilly evening, a quick and satisfying lunch, or even a comforting meal to share with friends and family.

I truly believe that this recipe is a must-try for anyone who loves comfort food, appreciates a good shortcut, and enjoys creating delicious meals in their own kitchen. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of Chicken Pot Pie Soup.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Share your photos, comments, and feedback in the comments section below. I can’t wait to see your creations and hear your stories. Happy cooking!