Description
Creamy Chicken Pot Pie Soup
Ingredients
2 tbsp butter
1 small onion (diced)
2 garlic cloves (minced)
2 carrots (sliced)
2 celery stalks (sliced)
1 cup mushrooms (sliced)
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked shredded chicken
1 cup frozen peas
1/2 cup heavy cream
1 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper (to taste)
Directions
Sauté the vegetables: In a large pot, melt butter over medium heat. Add onions, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened.
Create the base: Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Slowly whisk in chicken broth until smooth.
Simmer: Add shredded chicken, thyme, parsley, salt, and pepper. Simmer for 10 minutes until the soup thickens slightly.
Add the peas and cream: Stir in the frozen peas and heavy cream. Simmer for 5 more minutes until heated through. Adjust seasoning as needed.
Serve: Ladle into bowls and garnish with fresh parsley. Pair with biscuits for a comforting meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Calories: 310 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure all vegetables are uniformly diced and sliced for even cooking. When sautéing, don’t rush—allow the onions to become translucent and the carrots to soften slightly. As you sprinkle the flour, stir it into the vegetables and fat to create a roux; cook it for the full 1-2 minutes to eliminate the raw flour taste. When adding the broth, pour in a slow, steady stream while whisking vigorously to prevent lumps. During the simmer, a gentle bubble is ideal; a rolling boil may cause the cream to separate later. Finally, add the frozen peas and cream last to preserve their color and texture, heating just until the soup is steaming.
Serving Suggestions
This soup is a complete meal but is elevated with the right accompaniments. Serve it in a deep bowl with a side of warm, flaky buttermilk biscuits or a crusty baguette for dipping. For a true pot pie experience, top individual servings with a pre-baked puff pastry round or crumbled pie crust crackers. A simple side salad with a bright vinaigrette cuts the richness beautifully. Garnish options include extra fresh parsley, a crack of black pepper, or a sprinkle of grated Parmesan cheese.
How-to Summary
In summary, this one-pot soup mimics classic chicken pot pie. Sauté diced vegetables in butter, stir in flour to thicken, then whisk in broth. Add cooked chicken and herbs, simmer to thicken, and finish with peas and cream. The result is a creamy, hearty soup ready in about 35 minutes.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, prepare the soup up to the point before adding the peas and cream. Store the base in the fridge for up to 2 days. Reheat gently, then stir in the peas and cream just before serving.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can be used, though the soup will be less rich. For a dairy-free option, full-fat canned coconut milk is an excellent substitute.
How can I thicken the soup if it’s too thin? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering soup and cook for 2-3 minutes until thickened.
Can I use raw chicken instead of pre-cooked? Absolutely. Add 1 pound of diced raw chicken breast with the vegetables in step one. Sauté until no longer pink before proceeding with the flour.
Is it freezer-friendly? Soups with dairy can separate when frozen and thawed. For freezing, omit the cream. Freeze the base, then add the cream when reheating.
Common Mistakes to Avoid
- Not cooking the flour long enough: This leads to a pasty, raw flavor in the soup base.
- Adding the cream at a boil: High heat can cause the cream to curdle. Always reduce to a simmer first.
- Over-salting early: Broth reduces as it simmers, concentrating salt. Season conservatively at the start and adjust at the end.
- Overcooking the peas: Adding them at the end preserves their bright color and prevents a mushy texture.
- Using uneven vegetable cuts: This results in some pieces being undercooked while others are too soft.
Conclusion
This Creamy Chicken Pot Pie Soup delivers all the beloved flavors of the classic dish in a comforting, spoonable form. It’s a versatile, one-pot recipe that comes together quickly for a satisfying weeknight dinner. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality soup that will become a staple in your home cooking repertoire. Enjoy the cozy, creamy results!