Chicken Pot Pie Soup
A Comforting Classic: Chicken Pot Pie Soup
There’s something inherently comforting about a warm bowl of Chicken Pot Pie Soup, especially on a chilly evening. My own experience with this recipe has transformed those everyday weeknight dinners into a cozy gathering for family. Creamy, savory, and loaded with hearty ingredients, this soup captures the essence of the beloved pot pie without all the fuss of pastry, making it a go-to dish in my kitchen. It’s not just a meal; it’s a comforting embrace in a bowl that everyone will want to curl up with.
Reasons to Try It
Why should you consider making this Chicken Pot Pie Soup? For starters, it’s an effortless crowd-pleaser that brings everyone together at the dinner table. This dish is perfect for busy families because it can be made in just over half an hour, using simple ingredients that you likely already have in your pantry. Plus, with its rich flavors and creamy texture, it’s sure to impress even the pickiest eaters. Serve it on a weekday for a simple, nourishing dinner, or whip it up for a family gathering; it is versatile enough for any occasion!
"I made this Chicken Pot Pie Soup for a dinner party, and it was a hit! Everyone went for seconds. The flavors are spot-on, and I love how easy it is to make." — Emily R.
The Cooking Process Explained
Making Chicken Pot Pie Soup is a straight-forward process that anyone can tackle, regardless of skill level. The soup comes together in under 45 minutes, beginning with some light sautéing and culminating in a rich, creamy finish. You’ll be exploring a medley of flavors and textures, from the tender veggies to the shredded chicken that makes this soup a real treat.
What You’ll Need
Gather these ingredients for a hearty serving of Chicken Pot Pie Soup:
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 2 celery sticks, finely chopped
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 3 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
Substitutions: If you’re looking for a lighter option, you can use olive oil instead of butter. For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
Step-by-Step Instructions
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and lightly golden.
- Next, add the mushrooms and garlic. Cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the chicken stock, then add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
- Now, stir in the shredded chicken, peas, and corn. Pour in the heavy cream and sprinkle in the parsley. Return to a simmer and cook for an additional 5 minutes.
- Remember to adjust seasoning to taste, then serve hot! Pair it with some crusty bread for a complete meal.
Best Ways to Enjoy It
This Chicken Pot Pie Soup is delicious on its own, but there are plenty of ways to elevate your experience. Serve it in deep bowls with a sprinkle of extra parsley on top for an inviting presentation. Crusty bread or homemade biscuits are perfect for dipping, and a fresh green salad on the side adds a nice crunch.
Storage and Reheating Tips
To keep your Chicken Pot Pie Soup fresh, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If you’d like to freeze portions for later, it’s safe to do so for up to 3 months. Just leave out the heavy cream when freezing; you can add it when reheating for a silky finish.
Helpful Cooking Tips
- Mise en place: Gather and prepare all your ingredients before starting. This will streamline the cooking process.
- Flavor boost: For an extra layer of flavor, consider adding herbs like thyme or rosemary when sautéing the vegetables.
- Topping options: Crushed crackers or puff pastry strips can add a delightful crunch if you want to mix things up.
Creative Twists
Feeling adventurous? There are endless variations you can explore! Try adding different vegetables like green beans or bell peppers, or swap out the chicken for turkey for a post-Thanksgiving delight. For a spicy kick, toss in some red pepper flakes or a dash of hot sauce.
Your Questions Answered
What’s the prep time for this recipe?
The preparation time is about 10–15 minutes, and cooking it takes roughly 25–30 minutes.
Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just dice it and sauté it with the vegetables until fully cooked before adding the flour.
Is it safe to freeze Chicken Pot Pie Soup?
Absolutely! Just be sure to leave out the heavy cream until you reheat it. The soup can be frozen for up to 3 months.
Now, grab your ingredients and get ready to savor a bowl of this hearty Chicken Pot Pie Soup – it’s comfort food at its best!
Chicken Pot Pie Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and lightly golden.
- Add the mushrooms and garlic. Cook for another 5 minutes until softened.
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the chicken stock, then add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 12–15 minutes, or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Pour in the heavy cream and sprinkle in the parsley. Return to a simmer and cook for an additional 5 minutes.
- Adjust seasoning to taste, then serve hot!
