Chicken Pot Pie Soup Recipe

Introduction

Indulge in the comforting flavors of a classic Chicken Pot Pie with a delightful twist in the form of a warm and creamy soup. This Chicken Pot Pie Soup recipe brings together all the traditional elements of a pot pie in a cozy bowl of goodness.

Why Make This Recipe

This recipe is perfect for anyone looking for a heartwarming and satisfying meal that is easy to make. It combines the rich flavors of a pot pie with the simplicity of a soup, making it a great choice for a cozy night in or a family dinner.

How to Make Chicken Pot Pie Soup

Ingredients:

1 tablespoon canola or vegetable oil
1 medium yellow onion, finely chopped
3 celery ribs, chopped
2 cloves garlic, minced
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 teaspoon crushed rosemary
2 teaspoons fresh thyme
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups low-sodium chicken broth
3 carrots, peeled and chopped
2 Yukon gold potatoes, peeled and small diced
2 bay leaves
1 cup frozen peas
2 ½ cups cooked cubed rotisserie chicken breast
1/2 cup heavy cream
Kosher salt and fresh ground black pepper
Dried parsley and thyme leaves for garnish

Directions:

Heat oil in a Dutch Oven or heavy stockpot over medium-high heat. Add onion and celery, cook until soft. Add garlic, poultry seasoning, black pepper, rosemary, and thyme.
Melt butter over medium heat. Whisk in flour, cook for 2-3 minutes. Slowly add chicken broth, potatoes, carrots, bay leaves, and the rest of the vegetables and herbs.
Bring the mixture to a boil, then simmer until potatoes and carrots are tender. Add peas and chicken, simmer for an additional 5 minutes.
Remove from heat, stir in heavy cream. Season with salt and pepper. Serve with biscuits, garnish with parsley or thyme.

How to Serve Chicken Pot Pie Soup

Serve the Chicken Pot Pie Soup hot in a bowl, garnished with parsley or thyme leaves. Pair it with crusty bread or homemade biscuits for a complete and satisfying meal.

How to Store Chicken Pot Pie Soup

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until warmed through before serving.

Tips to Make Chicken Pot Pie Soup

You can use leftover cooked chicken instead of rotisserie chicken for added convenience.
Adjust the seasoning according to your taste preference, adding more herbs or spices if desired.
For a thicker consistency, let the soup simmer for longer to reduce the liquid content.

Variation

For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. Add more vegetables like mushrooms or green beans for extra flavor and texture.

FAQs

Can I freeze Chicken Pot Pie Soup? Yes, you can freeze this soup in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
What can I substitute for heavy cream? You can use half-and-half or whole milk as a substitute for heavy cream, but the soup may be less rich and creamy.
Can I use dried herbs instead of fresh? Yes, you can use dried herbs instead of fresh herbs in this recipe. Just adjust the quantity to taste, as dried herbs are more potent than fresh.