Amazing Chicken Pot Pie Soup 45 Min

Chicken Pot Pie Soup has always been my ultimate comfort food, especially on a chilly evening. I remember my mom making a big pot of it when I was a kid, and the aroma of savory chicken, tender vegetables, and that rich, creamy broth would fill our entire house. It was like a warm hug in a bowl! Learning how to make chicken pot pie soup myself felt like unlocking a delicious secret. This version aims to capture all those nostalgic flavors and that cozy feeling, turning a classic into a wonderfully easy soup. Let’s get cooking!

Why You’ll Love This Chicken Pot Pie Soup

• It delivers all the classic, comforting flavors of chicken pot pie in a wonderfully easy soup format.
• You get a hearty, satisfying meal that’s perfect for any night of the week.
• This easy chicken pot pie soup comes together in about 45 minutes, making it ideal for busy evenings.
• It’s packed with wholesome vegetables and lean chicken, offering a good source of protein and nutrients.
• This recipe is incredibly budget-friendly, using common pantry staples and affordable ingredients.
• It’s a guaranteed family-pleaser; even picky eaters will devour this delightful soup.
• You can whip up this easy chicken pot pie soup with minimal fuss and maximum flavor.
• It’s the ultimate comfort food, perfect for warming you up from the inside out.

Ingredients for Chicken Pot Pie Soup

Gathering these ingredients is the first step to creating a truly spectacular bowl of chicken vegetable pot pie soup. For that signature creamy texture, we’ll use 1 cup heavy cream and 1/4 cup all-purpose flour to create a smooth, luxurious broth. You’ll also need 1 tablespoon olive oil for sautéing, and 2 cloves garlic, minced for that essential aromatic base. We’re loading this up with veggies, so grab 1 medium onion, diced, 2 carrots, diced, and 2 celery stalks, diced. Don’t forget the herbs: 1 teaspoon dried thyme and 1 teaspoon dried rosemary add that classic pot pie flavor. For seasoning, have 1/2 teaspoon salt and 1/4 teaspoon black pepper ready. The heart of the soup comes from 4 cups chicken broth and 2 cups cooked chicken, shredded. Finally, 1 cup frozen peas add a pop of color and sweetness, and 1 cup biscuit dough, whether store-bought or homemade, makes the perfect topping. A sprinkle of fresh parsley for garnish adds a lovely finish.

How to Make Chicken Pot Pie Soup

Creating this delicious homemade chicken pot pie soup is a straightforward process that brings all the comforting flavors of a classic pot pie right into your bowl. We’ll build layers of flavor from the aromatics, tender vegetables, and savory chicken, all brought together by a creamy, luscious broth. Get ready to enjoy a truly satisfying meal!

Step 1: Sauté Aromatics

Start by heating 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add 1 medium onion, diced, and cook until it becomes soft and translucent, about 5 minutes. Then, stir in 2 cloves garlic, minced, and let it cook for another minute until fragrant, being careful not to burn it. Onions are a key ingredient in many savory dishes, providing a foundational flavor.

Step 2: Add Vegetables and Seasonings

Now, toss in your diced vegetables: 2 carrots, diced and 2 celery stalks, diced. Sauté these with the onions and garlic for about 5 minutes, allowing them to soften slightly. Stir in 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let these cook for an additional minute to release their wonderful aromas. For more on the benefits of carrots, check out this article on carrots.

Step 3: Simmer and Add Chicken/Peas

Pour in 4 cups chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes. Add the 2 cups cooked chicken, shredded, and 1 cup frozen peas. Continue to simmer for another 10 minutes, allowing the flavors to meld together beautifully.

Step 4: Thicken the Soup

In a small bowl, whisk together 1 cup heavy cream and 1/4 cup all-purpose flour until you have a smooth slurry with no lumps. Slowly pour this mixture into the simmering soup while stirring constantly. Continue to cook and stir for another 5-10 minutes, or until the soup has thickened to your desired creamy consistency.

Step 5: Prepare Biscuits

While the soup is thickening, it’s time to get your biscuit topping ready. Preheat your oven according to the instructions on your biscuit dough package. Prepare your biscuits as directed, whether they are homemade or store-bought, so they are ready to bake. For a great bread option, consider ciabatta bread.

Step 6: Serve and Garnish

Once the soup has reached its perfect thickness and the biscuits are baked, it’s time to serve! Ladle the hot soup into individual bowls. Top each bowl with a few warm biscuits, and for a final touch of freshness and color, sprinkle with freshly chopped parsley. Enjoy your delicious bowl of homemade chicken pot pie soup!

Pro Tips for the Best Chicken Pot Pie Soup

Elevating your soup game is easy with these simple tricks. Achieving that perfect, velvety texture is key to a truly satisfying bowl, and I’ve found a few things make all the difference. These tips will ensure your chicken pot pie soup is a showstopper every time!

• For the creamiest soup, don’t skip the step of whisking the flour into the heavy cream before adding it to the hot broth. This creates a smooth slurry that thickens evenly without lumps.
• Using rotisserie chicken is a fantastic shortcut for this homemade chicken pot pie soup. The pre-cooked chicken is already tender and flavorful, saving you time and effort.
• Feel free to customize the vegetables! Beyond carrots and celery, corn, green beans, or even diced potatoes work wonderfully to make your soup even heartier.
• Always taste and adjust seasoning before serving. Sometimes a little extra salt and pepper can really make the flavors pop.

What’s the secret to perfect creamy chicken pot pie soup?

The magic lies in creating a proper roux or a slurry! For this recipe, I whisked the flour into the heavy cream to form a smooth paste before adding it to the hot soup. This ensures a luxurious, thick consistency, much like the base of a classic chicken pot pie filling. This technique is also used in many creamy pasta sauces.

Can I make this chicken pot pie soup ahead of time?

Absolutely! You can prepare the soup base (up to adding the cream and flour mixture) a day in advance. Store it covered in the refrigerator. When ready to serve, gently reheat the soup, then whisk in the cream-flour mixture and cook until thickened. Bake biscuits just before serving.

How do I avoid common mistakes with chicken pot pie soup?

A common pitfall is overcooking the vegetables, making them mushy. Sauté them until tender-crisp. Also, ensure you don’t add the cream-flour mixture to boiling liquid, as it can cause the soup to break or become lumpy. Gentle simmering is best! For more on cooking vegetables, see tips for a successful harvest.

Best Ways to Serve Chicken Pot Pie Soup

This hearty soup is a meal in itself, but it pairs beautifully with a few simple accompaniments. The most classic way to enjoy this chicken pot pie soup with biscuits is to top each steaming bowl with a few of those fluffy, warm biscuits. They soak up that delicious creamy broth perfectly! For a bit of freshness, a simple side salad with a light vinaigrette offers a nice contrast to the richness of the soup. If you’re looking for something a bit more substantial, a crusty bread for dipping is always a winner. A chickpea salad could also be a refreshing side.

Nutrition Facts for Chicken Pot Pie Soup

Here’s a look at the nutritional breakdown for one serving of this delightful chicken pot pie soup. This information helps you understand the contribution of this comforting dish to your daily intake.

• Calories: 350 kcal
• Fat: 18g
• Saturated Fat: 9g
• Protein: 22g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 750mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chicken Pot Pie Soup

Properly storing and reheating this delicious chicken pot pie soup ensures you can enjoy its comforting flavors again and again. After cooking, let the soup cool completely on the counter for about an hour. This is crucial for food safety. Once cooled, transfer the soup into airtight containers. For refrigeration, it will keep well for 3 to 4 days. If you want to keep it longer, this soup freezes beautifully for up to 3 months. When you’re ready for leftovers, reheating chicken pot pie soup is simple. Thaw frozen soup in the refrigerator overnight. Gently reheat on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For a similar comforting meal, try pappardelle with beef ragu.

Variations of Chicken Pot Pie Soup You Can Try

While this classic recipe is fantastic, I love experimenting with different twists to keep things exciting. If you’re looking for a chicken pot pie soup dairy free option, simply swap the heavy cream for full-fat coconut milk or a cashew cream, and use vegetable broth. For those watching their carb intake, a chicken pot pie soup low carb version is totally achievable by skipping the biscuits or serving it over cauliflower rice instead of traditional biscuits. You could also try a slow cooker method for an even easier, hands-off approach, letting it simmer all day. Another fun idea is to add different vegetables like corn or green beans for an even heartier chicken vegetable pot pie soup.

Frequently Asked Questions About Chicken Pot Pie Soup

What makes this the best chicken pot pie soup?

This recipe is considered the best chicken pot pie soup because it perfectly balances the rich, creamy, savory flavors you expect from traditional pot pie with the comforting ease of a soup. We use a good amount of vegetables and tender chicken, and the creamy broth thickened with a flour-cream mixture truly captures that classic pot pie essence.

Is this recipe truly chicken pot pie in soup form?

Absolutely! It’s designed to give you all the delicious components of a classic chicken pot pie – tender chicken, mixed vegetables, and a creamy sauce – but in a convenient, spoonable soup. The addition of biscuits on top really seals the deal, making it feel just like enjoying a slice of pot pie.

Can I add other vegetables to this chicken pot pie soup?

You certainly can! Feel free to add other vegetables like frozen corn, green beans, or even some diced potatoes along with the carrots and celery. This flexibility allows you to customize your soup and make it even heartier, creating your perfect bowl of chicken pot pie soup.

How do I make this chicken pot pie soup dairy-free?

To make this recipe dairy-free, you can substitute the heavy cream with full-fat canned coconut milk or a homemade cashew cream. Ensure your chicken broth is also dairy-free. For the biscuits, you’ll need to find a dairy-free biscuit recipe or a store-bought option made without milk or butter.

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