Get ready for a comforting and creamy delight with this Chicken Pot Pie Soup. It’s the perfect weeknight meal – hearty, delicious, and easy to prepare!
It’s Like A Pot Pie In One Bite!
If you’re a fan of pot pie, you’re in for a real treat with this one! It’s like your classic pot pie but with a twist. Trust me; this recipe is a game-changer!
This soup has become a staple in our household, and we’re not kidding when we say we serve it at least twice a month during fall and winter. So, let’s get cooking and enjoy every spoonful of this delicious Chicken Pot Pie Soup! 🍲🥄😋
To Make The Best Chicken Pot Pie Soup, You Will Need:
(Full measurements listed below)
- salted butter
- carrot
- celery
- onion
- garlic
- all-purpose flour
- chicken stock
- potatoes
- bay leaf
- thyme
- pepper
- chicken
- heavy cream
- frozen peas
- frozen corn
- biscuits (for serving)
Step-By-Step, How To Make This Chicken Pot Pie Soup:
Step 1: In a Dutch oven or large stockpot, melt the butter over medium heat.
Step 2: Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, and cook for 30 seconds until fragrant, stirring constantly.
Step 3: Add the flour to the pot and mix it in, cook for 1 minute.
Step 4: Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, and stir it until mixed.
Step 5: Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
Step 6: Add the cooked chicken, heavy cream, peas, and corn, and stir to combine.
Step 7: Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf.
Step 8: Serve your Chicken Pot Pie Soup with biscuits and a garnish of fresh parsley, optional.
Estimate Nutritional Information:
Serving: 1 serving
Calories: 594kcal | Carbohydrates: 49g | Protein: 24g | Fat: 34g | Cholesterol: 120mg | Sodium: 547mg | Potassium: 1152mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6621IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 3mg
Chicken Pot Pie Soup Cooking Tips:
Prep in advance: Chop your vegetables and have all your ingredients measured and ready before you start cooking. It makes the process smoother and prevents any last-minute scrambling.
Use pre-cooked chicken: To save time, consider using pre-cooked rotisserie chicken. Shred it and add it to the soup during the final steps for a convenient and flavorful addition.
Homemade stock: If you have time, prepare homemade chicken stock for a richer flavor. It’s not necessary, but it can take the soup to the next level.
Don’t overcook potatoes: Be careful not to overcook the potatoes. You want them tender but not mushy. Keep an eye on them during the simmering phase.
Thicken to your liking: If you prefer a thicker soup, you can use cornstarch and water to thicken it, as mentioned in the previous response. Adjust the thickness to your preference.
Frequently Asked Questions:
1. Why is it called a pot pie?
The name is quite literal. This concept of pot pie dates back centuries, with various versions similar to what we know today. Some even trace its roots back to the Roman Empire, where it was a clever way to use up leftover meat and available vegetables.
2. What kind of potatoes should I use?
Yukon Gold potatoes are my top choice due to their creaminess, but Russet potatoes work well too.
3. Can I add other vegetables?
Certainly! You can incorporate green beans, asparagus, pearl onions, or any veggies you prefer.
4. Do I have to use heavy cream?
Heavy cream gives the soup a richer and thicker texture. However, you can puree some cooked potatoes in a blender with a bit of light butter and milk. This achieves a similar richness without the cream.
5. What biscuits should I serve with Chicken Pot Pie Soup?
Your choice depends on how much effort you want to put in. Canned refrigerated biscuits work perfectly fine. Alternatively, you could make some drop biscuits or cream biscuits.
6. Can you freeze Chicken Pot Pie Soup?
Absolutely. Allow the soup to cool completely, place it in a freezer container or bag, and store it in the freezer. It should remain good for around a month or a bit longer. If you’re planning to consume it within a few days, it can be stored in the refrigerator in an airtight container.
Let’s Roll Up Your Sleeves And Prepare For The Best Chicken Pot Pie Soup!
Enjoy your homemade Chicken Pot Pie Soup! It’s the perfect meal for warmth and comfort.
Feel free to share your cooking experiences on Pinterest and Facebook. We look forward to more tasty recipes ahead. Don’t forget to follow us for more delightful recipes in the future! Happy cooking! 🥄🍲😊
Simple And Easy Chicken Pot Pie Soup
Print ThisIngredients
- 4 tablespoons salted butter
- 1 cup small-diced carrot
- 1 cup small-diced celery
- 1 cup small diced onion
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 ½ cups small diced Yukon gold potatoes
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 2 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1 cup frozen peas
- ½ cup frozen corn
- Biscuits and chopped parsley (optional)
Instructions
Step 1: In a Dutch oven or large stockpot, melt the butter over medium heat.
Step 2: Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, and cook for 30 seconds until fragrant, stirring constantly.
Step 3: Add the flour to the pot and mix it in, cook for 1 minute.
Step 4: Pour in the stock and add the potatoes. Season with the bay leaf, thyme, and pepper, and stir it until mixed.
Step 5: Bring to a boil reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. Stir occasionally to make sure nothing sticks to the bottom of the pan.
Step 6: Add the cooked chicken, heavy cream, peas, and corn, and stir to combine.
Step 7: Bring back to a simmer and simmer for 5 minutes until everything is warmed. Discard the bay leaf.
Step 8: Serve your Chicken Pot Pie Soup with biscuits and a garnish of fresh parsley, optional.
