Chicken Pot Pie Soup Recipe

If you're a fan of traditional chicken pot pie but are looking for a more comforting and easily manageable version, then Chicken Pot Pie Soup is the answer. This rich, creamy, and hearty soup captures all the familiar flavors of a classic chicken pot pie but in a warm, comforting bowl. Perfect for those chilly nights or when you're craving something soul-satisfying, this recipe is sure to become a family favorite. Read on to discover how to make the best Chicken Pot Pie Soup and explore some tips, variations, and serving ideas that will elevate this dish to the next level.

What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is essentially the deconstructed version of the beloved chicken pot pie. Instead of being encased in a pastry crust, the chicken, vegetables, and creamy sauce are transformed into a rich, thick soup that's equally as comforting. The essence of the dish remains the same – tender chicken, a variety of vegetables, and a creamy broth – but it's served in a bowl rather than a pie dish. Often, a side of biscuits, puff pastry, or pie crust croutons accompanies this soup, bringing in that flaky, buttery component that makes chicken pot pie so special.

Ingredients List for Chicken Pot Pie Soup

To make this delicious Chicken Pot Pie Soup, you'll need the following ingredients:

1. Chicken: 2 cups of cooked, shredded chicken. You can use leftover roasted chicken, rotisserie chicken, or cook some chicken breasts or thighs specifically for this recipe.
2. Butter: 4 tablespoons of unsalted butter to sauté the vegetables and create the roux.
3. Vegetables: 1 onion (diced), 3 carrots (sliced), 3 celery stalks (sliced), 2 cups of frozen peas, and 2 cups of diced potatoes. These classic pot pie vegetables add flavor, color, and texture to the soup.
4. Garlic: 3 cloves of garlic, minced. Garlic adds a depth of flavor to the soup.
5. Flour: ¼ cup of all-purpose flour to thicken the soup.
6. Chicken Broth: 6 cups of chicken broth, which forms the base of the soup.
7. Milk or Cream: 2 cups of milk or heavy cream to add creaminess to the soup.
8. Thyme: 1 teaspoon of dried thyme for that classic pot pie flavor.
9. Bay Leaf: 1 bay leaf for a subtle, earthy flavor.
10. Salt and Pepper: To taste, for seasoning.
11. Parsley: Fresh chopped parsley for garnish.

Substitutions and Variations

One of the great things about Chicken Pot Pie Soup is its flexibility. You can easily adapt the recipe based on what you have on hand or your dietary preferences.

• Chicken: If you're not a fan of chicken, you can substitute it with turkey, especially during the holidays. It’s a great way to use up leftover turkey after Thanksgiving.
• Vegetables: Feel free to swap out the vegetables based on what’s in season or what you prefer. Corn, green beans, or mushrooms can be great additions or substitutions.
• Dairy-Free Option: If you're lactose intolerant or following a dairy-free diet, you can substitute the butter with olive oil and the milk or cream with coconut milk or almond milk. Just note that these substitutions may slightly alter the flavor.
• Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Also, make sure your chicken broth is gluten-free.
• Herbs and Spices: While thyme is a traditional herb used in chicken pot pie, you can experiment with other herbs like rosemary, sage, or parsley. A pinch of nutmeg can also add a warm depth to the soup.

Step-by-Step Cooking Instructions

Follow these detailed instructions to make your Chicken Pot Pie Soup perfectly every time.

1. Prepare the Ingredients: Start by prepping all your ingredients. Dice the onion, slice the carrots and celery, peel and dice the potatoes, and mince the garlic. If you’re using raw chicken, cook it first by roasting or boiling, then shred it.
2. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Add Garlic and Flour: Add the minced garlic and sauté for another minute until fragrant. Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2-3 minutes, stirring constantly, to eliminate the raw flour taste.
4. Pour in the Broth: Gradually add the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
5. Add Potatoes and Seasonings: Add the diced potatoes, thyme, and bay leaf to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
6. Add Chicken and Peas: Once the potatoes are cooked through, add the shredded chicken and frozen peas to the pot. Let the soup simmer for another 5 minutes until the peas are heated through and the chicken is warmed.
7. Stir in the Milk or Cream: Reduce the heat to low and slowly stir in the milk or cream. Let the soup heat through, but do not let it boil, as the milk could curdle.
8. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can thin it out with additional broth or milk.
9. Garnish and Serve: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh chopped parsley. Serve hot with a side of biscuits, crusty bread, or puff pastry croutons.

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

Cooking Chicken Pot Pie Soup is a relatively straightforward process, but attention to detail is key to achieving the perfect balance of flavors and textures.

1. Start with a Good Base: The flavor of your soup largely depends on the base, which in this case is the sautéed vegetables and the roux (flour and butter mixture). Take your time sautéing the vegetables to bring out their natural sweetness and ensure the roux is cooked properly to avoid a raw flour taste.
2. Simmer Slowly: After adding the broth and potatoes, let the soup simmer gently. This allows the potatoes to cook through evenly and the flavors to meld together.
3. Add Ingredients at the Right Time: To maintain the texture of the chicken and peas, add them towards the end of the cooking process. This prevents the chicken from becoming tough and the peas from turning mushy.
4. Cream at the End: Always add the milk or cream at the end and heat it through gently. Avoid boiling the soup after adding dairy, as this can cause it to curdle.

Common Mistakes to Avoid

When making Chicken Pot Pie Soup, there are a few common pitfalls to watch out for:

1. Overcooking the Chicken: Adding the chicken too early can result in tough, dry meat. Make sure to add it towards the end of the cooking process.
2. Lumpy Soup: Failing to stir the flour into the vegetables properly or not adding the broth gradually can result in lumps in the soup. Stir constantly when adding flour and broth to achieve a smooth consistency.
3. Boiling After Adding Dairy: Boiling the soup after adding milk or cream can cause it to curdle. Keep the heat low once the dairy is added.
4. Underseasoning: Always taste the soup before serving and adjust the seasoning. Chicken Pot Pie Soup should be flavorful and well-seasoned.

Serving and Presentation Tips

Presentation can take your Chicken Pot Pie Soup from comforting to impressive. Here are some tips to serve this soup in a way that will delight your family or guests:

How to Serve Chicken Pot Pie Soup

• With Biscuits: Serve the soup with warm, flaky biscuits on the side. You can even place a biscuit on top of the soup in each bowl for a more traditional pot pie experience.
• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy soup. Consider serving with sourdough or a baguette.
• Puff Pastry Croutons: Cut puff pastry into small squares, bake them until golden and flaky, and use them as croutons to garnish the soup. This adds a nice crunch and echoes the pot pie’s crust.
• Individual Pot Pies: If you want to get fancy, serve the soup in small ramekins and top each with a circle of puff pastry. Bake until the pastry is golden and serve as individual pot pies.

Presentation Ideas for Chicken Pot Pie Soup

• Garnish with Fresh Herbs: A sprinkle of fresh parsley, thyme, or chives adds a pop of color and freshness.
• Serve in Bread Bowls: Hollow out small round loaves of bread and serve the soup inside for a fun and hearty presentation.
• Use Attractive Bowls: Serve the soup in rustic stoneware bowls for a homey feel, or in elegant white bowls for a more refined presentation.

Chicken Pot Pie Soup Recipe Tips

To ensure your Chicken Pot Pie Soup is as delicious as possible, here are some additional tips:

• Make Ahead: This soup can be made ahead of time and reheated. It tends to thicken as it cools, so you may need to add a bit of broth or milk when reheating.
• Freezing: Chicken Pot Pie Soup freezes well. Store it in airtight containers, and it will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Leftovers: If you have leftover chicken or vegetables, this soup is a great way to use them up. Just add them in during the appropriate steps.
• Experiment with Flavors: Don’t be afraid to experiment with different herbs and spices to customize the flavor to your liking.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken for this recipe? Yes, rotisserie chicken is a great time-saver and works perfectly in this soup.

2. How can I make this soup thicker? To thicken the soup, you can either add more flour when making the roux or simmer the soup a bit longer to reduce it. Alternatively, stirring in a little cornstarch slurry towards the end of cooking can also help.

3. Can I use frozen vegetables? Yes, frozen vegetables can be used, though the texture might be slightly different. If using frozen, add them during the last few minutes of cooking so they don’t become too soft.

4. How long does Chicken Pot Pie Soup last in the fridge? Stored in an airtight container, Chicken Pot Pie Soup will last for 3-4 days in the refrigerator.

5. Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and make the roux on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Conclusion

Chicken Pot Pie Soup is the ultimate comfort food, bringing all the flavors of a classic chicken pot pie into a warm, hearty bowl of soup. Whether you serve it with biscuits, puff pastry croutons, or in a bread bowl, this recipe is sure to satisfy and impress. With simple ingredients and easy steps, it’s a dish you can enjoy making as much as eating. So the next time you're in the mood for something cozy and delicious, give this Chicken Pot Pie Soup a try – it's sure to become a staple in your recipe rotation. Enjoy!

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