Chicken Pot Pie Soup: A Comforting and Delicious Recipe

Chicken Pot Pie Soup: the ultimate comfort food reimagined! Imagine all the warm, savory goodness of a classic chicken pot pie, but in a cozy, slurpable soup form. This isn’t just soup; it’s a hug in a bowl, perfect for chilly evenings or when you’re simply craving something deeply satisfying.

Chicken pot pie itself has a rich history, evolving from medieval meat pies to the beloved casserole we know today. The concept of encasing savory fillings in pastry dates back centuries, and variations exist across numerous cultures. But the American chicken pot pie, with its creamy sauce and flaky crust, holds a special place in our hearts.

So, why do people adore Chicken Pot Pie Soup? It’s the perfect combination of flavors and textures. The creamy, herb-infused broth is brimming with tender chicken and perfectly cooked vegetables. It captures the essence of the original pot pie without the fuss of making a crust. Plus, it’s incredibly convenient! This recipe is relatively quick and easy to prepare, making it a fantastic weeknight meal. The taste is undeniably comforting, evoking memories of home-cooked meals and cozy gatherings. Get ready to experience a new level of comfort with this delightful twist on a classic!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• For the Soup:
• 2 tbsp butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup diced potatoes (about 1 medium potato)
• 1/2 cup all-purpose flour
• 1/4 cup chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• For the “Crust” Topping (Optional):
• 1 sheet (14.1 oz) frozen puff pastry, thawed
• 1 egg, beaten
• Everything bagel seasoning (optional)

Preparing the Chicken

First, we need to cook the chicken. This is the foundation of our delicious pot pie soup, so let’s make sure it’s flavorful and tender. I like to use boneless, skinless chicken breasts for convenience, but you could also use chicken thighs if you prefer a richer flavor.

1. Season the Chicken: In a small bowl, combine the salt, pepper, garlic powder, and paprika. Rub this mixture all over the chicken breasts, ensuring they are evenly coated. This will give the chicken a nice, savory flavor.
2. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts. Sear them for about 3-4 minutes per side, until they are nicely browned. Don’t worry about cooking them all the way through at this point; we’ll finish cooking them in the soup later. The searing process adds a wonderful depth of flavor.
3. Remove and Shred: Remove the seared chicken breasts from the pot and set them aside on a plate to cool slightly. Once they are cool enough to handle, shred them using two forks. You can also dice them if you prefer, but I find that shredded chicken works best in this soup.

Building the Soup Base

Now that the chicken is prepped, it’s time to build the flavorful base of our soup. This is where the magic happens, as the vegetables and herbs meld together to create a comforting and aromatic broth.

1. Sauté the Aromatics: In the same pot or Dutch oven you used to sear the chicken, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté these vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. This step is crucial for building flavor, so don’t rush it. Stir occasionally to prevent burning.
2. Add Garlic and Herbs: Add the minced garlic, dried thyme, and dried rosemary to the pot. Cook for another minute, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The herbs will release their essential oils, adding a wonderful aroma to the soup.
3. Create a Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Stir constantly for about 1-2 minutes, until the flour is fully incorporated and there are no visible lumps. This creates a roux, which will help to thicken the soup. Cooking the flour also removes the raw flour taste.
4. Deglaze and Add Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape the bottom of the pot to loosen any browned bits that may have stuck during the searing process. These browned bits are full of flavor and will add depth to the soup.
5. Simmer the Soup: Add the diced potatoes to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the potatoes are tender.

Finishing the Soup

We’re almost there! Now it’s time to add the final touches that will transform this soup into a true chicken pot pie experience.

1. Add Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 5-7 minutes, or until the peas and corn are heated through.
2. Stir in Cream: Stir in the heavy cream. Heat through, but do not boil. Boiling the cream can cause it to curdle. The heavy cream adds richness and creaminess to the soup, making it even more decadent.
3. Season to Taste: Season the soup with salt and pepper to taste. Remember that the chicken broth may already be salty, so start with a small amount of salt and add more as needed.
4. Add Parsley: Stir in the chopped fresh parsley. This adds a pop of freshness and color to the soup.

Optional “Crust” Topping

For a truly authentic chicken pot pie experience, I highly recommend adding a “crust” topping. This is a simple and easy way to elevate the soup and make it feel like a complete meal. I use puff pastry for its flaky and buttery texture, but you could also use pie crust or even biscuits.

1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
2. Cut the Pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Using a pizza cutter or sharp knife, cut the pastry into squares or strips that are slightly larger than the diameter of your soup bowls.
3. Brush with Egg Wash: In a small bowl, beat the egg with a fork. Brush the tops of the puff pastry squares or strips with the egg wash. This will give them a golden-brown color and a glossy finish.
4. Add Seasoning (Optional): Sprinkle the tops of the puff pastry with everything bagel seasoning, if desired. This adds a savory and flavorful touch.
5. Bake the Pastry: Place the puff pastry squares or strips on the prepared baking sheet. Bake for 12-15 minutes, or until they are golden brown and puffed up.
6. Assemble and Serve: Ladle the hot chicken pot pie soup into bowls. Top each bowl with a baked puff pastry square or strip. Serve immediately and enjoy! You can also place the puff pastry directly on top of oven-safe bowls filled with soup and bake them together until the pastry is golden brown. Be careful when removing the hot bowls from the oven.

Serving Suggestions

This Chicken Pot Pie Soup is delicious on its own, but here are a few serving suggestions to make it even more special:

• Serve with a side of crusty bread for dipping.
• Garnish with a dollop of sour cream or Greek yogurt.
• Add a sprinkle of shredded cheese on top.
• Serve with a side salad for a complete meal.

Tips and Variations

• Make it Vegetarian: Substitute the chicken broth with vegetable broth and omit the chicken. Add more vegetables, such as mushrooms, zucchini, or bell peppers.
• Use Different Vegetables: Feel free to use any vegetables you like in this soup. Green beans, broccoli, or cauliflower would all be delicious additions.
• Add a Kick: Add a pinch of red pepper flakes to the soup for a little bit of heat.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freeze it: This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy your homemade Chicken Pot Pie Soup! I hope you love it as much as I do.

Conclusion:

So there you have it! This Chicken Pot Pie Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic reimagined for busy weeknights, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it captures all the deliciousness of a traditional chicken pot pie – the tender chicken, the savory vegetables, the creamy sauce, and that flaky crust flavor – but in a fraction of the time and with significantly less effort. Forget spending hours layering pastry; this soup delivers all the satisfaction without the fuss.

Why is this Chicken Pot Pie Soup a must-try? Because it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Want to make it even richer? Stir in a dollop of sour cream or crème fraîche just before serving. Looking for a lighter option? Use skim milk or almond milk instead of heavy cream. And for those who are gluten-free, simply use gluten-free flour for the roux and top with gluten-free crackers or a sprinkle of toasted almond flour instead of the traditional pie crust topping.

Speaking of toppings, let’s talk about serving suggestions! While the crumbled crackers are a simple and satisfying choice, don’t be afraid to get creative. Consider adding a swirl of pesto, a sprinkle of fresh herbs like parsley or thyme, or even a drizzle of hot sauce for a little kick. For a truly decadent experience, bake small puff pastry squares separately and float them on top of each bowl just before serving. You could even cut out fun shapes with cookie cutters for a festive touch, especially if you’re serving this to kids (or kids at heart!). Another great option is to serve it with a side of crusty bread for dipping – perfect for soaking up every last drop of that delicious broth.

But the real beauty of this Chicken Pot Pie Soup lies in its ability to be customized to your liking. Feel free to swap out the vegetables for your favorites – carrots, peas, celery, potatoes, green beans, corn, or even mushrooms all work wonderfully. You can also adjust the seasoning to suit your taste. Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for a deeper, more complex flavor. Don’t be afraid to experiment and make it your own!

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s the perfect meal for a chilly evening, a comforting lunch, or even a potluck gathering. It’s easy to make, packed with flavor, and guaranteed to warm you from the inside out. Once you’ve tried this Chicken Pot Pie Soup, I have a feeling it will become a regular in your rotation.

I’m incredibly excited to hear what you think! Please, please, please, once you’ve made this recipe, come back and share your experience in the comments below. Let me know what variations you tried, what toppings you loved, and any tips or tricks you discovered along the way. Your feedback is invaluable, and I can’t wait to see your culinary creations. Happy cooking!