Cozy Comfort in a Bowl: The Ultimate Chicken Pot Pie Soup Recipe
Chicken pot pie is a classic comfort food, evoking feelings of warmth and nostalgia. But sometimes, you crave all the delicious flavors without the fuss of making a pie crust. That’s where Chicken Pot Pie Soup comes in! This recipe captures the essence of chicken pot pie in a creamy, flavorful soup that’s perfect for a chilly evening. It’s easy to make, customizable to your preferences, and guaranteed to be a family favorite.
## Why You’ll Love This Chicken Pot Pie Soup
* **Comforting and Flavorful:** This soup is packed with the rich, savory flavors of chicken, vegetables, and a creamy broth reminiscent of classic pot pie.
* **Easy to Make:** Skip the pie crust and enjoy all the goodness with minimal effort. This recipe is perfect for weeknight dinners.
* **Customizable:** Easily adapt the vegetables, herbs, and seasonings to suit your taste preferences.
* **Versatile:** Serve it as a hearty appetizer or a complete meal with a side of crusty bread or biscuits.
* **Freezable:** Make a big batch and freeze leftovers for a quick and easy meal later on.
## Ingredients You’ll Need
* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs. You can also use leftover cooked chicken or rotisserie chicken to save time.
* **Vegetables:** A medley of classic pot pie veggies: 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, 1 cup frozen peas, and 1 cup frozen corn. Feel free to add other vegetables like potatoes, mushrooms, or green beans.
* **Broth:** 6 cups chicken broth. Use low-sodium broth to control the salt content.
* **Butter:** 4 tablespoons unsalted butter, for sautéing the vegetables.
* **Flour:** 1/4 cup all-purpose flour, to thicken the soup.
* **Milk/Cream:** 1 cup milk (whole or 2%) or half-and-half or heavy cream, for added richness.
* **Herbs & Spices:** 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon celery salt (optional), salt to taste.
* **Bay Leaf:** 1 bay leaf, for added flavor (remove before serving).
* **Optional Toppings:** Fresh parsley, chopped; crumbled crackers or biscuits; a swirl of cream.
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board and knife
* Measuring cups and spoons
* Whisk
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect Chicken Pot Pie Soup:
**Step 1: Prepare the Chicken**
There are a few options for preparing the chicken:
* **Raw Chicken:** If using raw chicken breasts or thighs, cut them into bite-sized pieces (about 1-inch cubes). Season with salt and pepper.
* **Cooked Chicken:** If using leftover cooked chicken or rotisserie chicken, shred or dice it into bite-sized pieces.
**Step 2: Sauté the Vegetables**
1. Melt the butter in the large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
**Step 3: Create the Roux**
1. Sprinkle the flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
**Step 4: Add the Broth and Seasonings**
1. Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to prevent any flour clumps from forming.
2. Add the dried thyme, dried rosemary, black pepper, celery salt (if using), and bay leaf to the pot.
3. Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
**Step 5: Add the Chicken and Remaining Vegetables**
1. Add the prepared chicken (raw or cooked), frozen peas, and frozen corn to the pot.
2. If using raw chicken, cook until the chicken is cooked through and no longer pink inside (about 8-10 minutes). If using cooked chicken, simply heat it through (about 5 minutes).
**Step 6: Stir in the Milk/Cream**
1. Remove the bay leaf from the soup.
2. Stir in the milk, half-and-half, or heavy cream. Heat through gently, but do not boil. Boiling can cause the milk or cream to curdle.
**Step 7: Season to Taste and Serve**
1. Taste the soup and add salt and pepper as needed.
2. Serve hot, garnished with fresh parsley, crumbled crackers or biscuits, or a swirl of cream, if desired.
## Tips for the Perfect Chicken Pot Pie Soup
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. If using raw chicken, cook it just until it’s cooked through.
* **Use Low-Sodium Broth:** This allows you to control the salt content of the soup and avoid it becoming too salty.
* **Customize the Vegetables:** Feel free to add your favorite vegetables, such as potatoes, mushrooms, or green beans.
* **Adjust the Thickness:** If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. If you prefer a thinner soup, add more broth.
* **Add a Splash of Sherry (Optional):** A tablespoon or two of dry sherry added at the end of cooking can add a depth of flavor to the soup.
* **Make it Gluten-Free:** Use a gluten-free flour blend instead of all-purpose flour. Make sure your broth is also gluten-free.
* **Spice it Up:** Add a pinch of red pepper flakes for a touch of heat.
* **For a richer flavor:** Use chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and stay more moist during cooking.
## Variations and Substitutions
* **Vegetarian Chicken Pot Pie Soup:** Substitute the chicken with chickpeas, white beans, or tofu. Use vegetable broth instead of chicken broth.
* **Turkey Pot Pie Soup:** Use leftover cooked turkey instead of chicken.
* **Biscuits on Top:** For a more authentic pot pie experience, bake biscuits and place them on top of the soup before serving.
* **Add Potatoes:** Peel and dice 1-2 potatoes and add them to the soup along with the carrots, celery, and onion.
* **Cream Cheese:** Add a couple of tablespoons of cream cheese for extra creaminess and tang.
* **Use different herbs:** Experiment with different herbs such as sage, marjoram, or oregano.
## Serving Suggestions
* Serve Chicken Pot Pie Soup with a side of crusty bread, dinner rolls, or biscuits for dipping.
* Top with fresh parsley, crumbled crackers, or a swirl of cream.
* Serve as a hearty appetizer or a complete meal.
* Pair with a simple side salad.
## Make Ahead and Storage Instructions
* **Make Ahead:** You can make the soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the soup gently over medium heat on the stovetop, or in the microwave.
* **Freezing:** Chicken Pot Pie Soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing and thawing.
## Nutritional Information (Approximate)
* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Frequently Asked Questions (FAQ)
**Q: Can I use frozen vegetables instead of fresh?**
A: Yes, frozen vegetables are a convenient and perfectly acceptable option for this recipe. They are often just as nutritious as fresh vegetables and can save you time on prep work.
**Q: Can I use leftover rotisserie chicken?**
A: Absolutely! Using leftover rotisserie chicken is a great way to save time and add extra flavor to the soup. Simply shred or dice the chicken and add it to the soup during the last few minutes of cooking.
**Q: How can I make this soup thicker?**
A: There are several ways to thicken the soup. You can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Alternatively, you can mash some of the potatoes (if using) or blend a small portion of the soup with an immersion blender.
**Q: Can I make this soup in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables as directed in the recipe, then transfer them to the slow cooker. Add the broth, seasonings, and raw chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Shred the chicken and stir in the milk or cream during the last 30 minutes of cooking.
**Q: Can I add a pie crust topping?**
A: Yes, for a more authentic pot pie experience, you can top the soup with a pie crust. Cut out small circles or squares of pie crust and bake them separately. Then, place the baked pie crust pieces on top of the soup before serving.
**Q: How do I prevent the milk/cream from curdling?**
A: To prevent the milk or cream from curdling, add it to the soup at the very end of cooking and heat it gently. Do not boil the soup after adding the milk or cream.
**Q: What are some good toppings for Chicken Pot Pie Soup?**
A: Some popular toppings include fresh parsley, chopped; crumbled crackers or biscuits; a swirl of cream; and a sprinkle of shredded cheese.
**Q: Can I make this soup ahead of time?**
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.
**Q: Is this soup freezer-friendly?**
A: Yes, Chicken Pot Pie Soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing and thawing.
## Conclusion
This Chicken Pot Pie Soup recipe is a comforting and delicious way to enjoy all the flavors of classic pot pie without the hassle of making a pie crust. It’s easy to customize, versatile, and perfect for a cozy night in. So grab your ingredients, gather your family, and enjoy a warm bowl of this hearty and satisfying soup! Don’t forget to share your creations and variations in the comments below. Happy cooking!