Chicken Pot Pie Soup Recipe

When it’s cold outside, nothing beats the comforting warmth of a hearty bowl of soup. Chicken Pot Pie Soup takes the classic flavors of the beloved American dish, chicken pot pie, and transforms them into a creamy, soul-warming soup. With tender chicken, colorful vegetables, and a rich broth, this recipe is perfect for cozy dinners, quick lunches, or meal prep. Whether you’re looking for a nostalgic meal or an easy family-friendly recipe, this soup has it all.

A Brief History of Chicken Pot Pie Soup Recipe:

Chicken pot pie has been a staple in American homes for generations. Its origins trace back to Europe, where savory pies were a common way to stretch ingredients and preserve food. As settlers brought their traditions to America, chicken pot pie evolved into the comforting dish we know today, filled with creamy chicken and vegetables, often topped with a flaky pie crust. By turning it into a soup, we keep the essence of the dish while making it faster and simpler to prepare.

Chicken Pot Pie Soup Recipe

Pinklady

Chicken pot pie has been a staple in American homes for generations. Its origins trace back to Europe, where savory pies were a common way to stretch ingredients and preserve food.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 5

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Whisk
• Baking sheet (if making puff pastry topping)
• Pastry brush (optional)

Ingredients

  

For the Soup Base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (low-sodium)
• 2 cups whole milk (or heavy cream for a richer texture)
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup frozen peas
• 1 cup frozen corn
• Salt and pepper, to taste

See also  Buffalo Cauliflower Recipe

For the Optional Topping:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for brushing)
• Pinch of salt

Instructions

 

• Prepare the Vegetables

  Heat butter and olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
• Add the Seasoning

  Stir in the dried thyme and parsley, cooking for 1 minute to release their aroma.
• Create the Base

  Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, ensuring no lumps form.
• Add Dairy and Chicken

  Pour in the milk, stirring to combine. Let the mixture simmer for 5-7 minutes, or until it thickens slightly. Add the cooked chicken, peas, and corn. Simmer for another 5 minutes, allowing all the flavors to meld. Season with salt and pepper to taste.
• Optional Puff Pastry Topping

  While the soup simmers, preheat your oven to 400°F (200°C). Cut the thawed puff pastry into squares or circles and place them on a baking sheet. Brush with beaten egg and sprinkle with a pinch of salt. Bake for 10-12 minutes, or until golden and puffy.
• Serve and Enjoy

  Ladle the soup into bowls and top with a piece of puff pastry if desired. Serve immediately and savor the flavors!

Video

Keyword Chicken Pot Pie Soup Recipe

Similar Recipes to Try:

Classic Chicken Noodle Soup: A simple, heartwarming recipe packed with chicken, noodles, and vegetables.

Creamy Turkey and Rice Soup: A great way to use leftover turkey for a rich, creamy meal.

Vegetarian Pot Pie Soup: Swap the chicken for mushrooms and extra vegetables for a vegetarian twist.

Beef Stew with Biscuits: A hearty alternative featuring tender beef and fluffy biscuit topping.

Frequently Asked Questions About Chicken Pot Pie Soup Recipe:

1. Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a time-saving option and works perfectly in this recipe.

2. Can I make this soup dairy-free?

Substitute the milk with unsweetened almond milk, oat milk, or coconut milk for a dairy-free version.

3. How can I thicken the soup further?

Add a slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.

4. Can I freeze this soup?

Yes, but avoid adding the dairy before freezing. Add the milk or cream when reheating.

5. What can I use instead of puff pastry?

Try serving the soup with biscuits, crusty bread, or crackers for a similar effect.

6. Can I add more vegetables?

Absolutely! Mushrooms, green beans, or diced potatoes make great additions.

7. How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

8. What can I use instead of flour to make it gluten-free?

Use gluten-free all-purpose flour or cornstarch as a substitute.

9. Can I use chicken thighs instead of breasts?

Yes, chicken thighs are flavorful and work just as well.

10. Is this soup suitable for meal prep?

Definitely! Make a batch and portion it into containers for easy meals during the week.

Conclusion:

Chicken Pot Pie Soup is a delicious twist on a timeless comfort food. It’s quick, easy to prepare, and perfect for any occasion. With its rich, creamy base and hearty ingredients, it’s sure to become a favorite in your household. Whether you enjoy it as a meal on its own or paired with a fresh salad, this recipe guarantees warmth and satisfaction in every bite.

YouTube Video Credits:
Preppy Kitchen