Description
Chicken Pot Pie Soup
Ingredients
3 tbsp butter
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
1/3 cup all-purpose flour
4 cups chicken broth
2 cups milk (or half-and-half for creamier soup)
2 medium potatoes, peeled and diced
1 tsp dried thyme
1 bay leaf
3 cups cooked chicken, shredded
1 cup frozen peas
1 cup sliced mushrooms
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions
Sauté Vegetables:
In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for 3-4 minutes, until softened.
Make the Roux:
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Add Liquids:
Gradually whisk in the chicken broth and milk, ensuring a smooth consistency.
Simmer:
Add the potatoes, thyme, bay leaf, and mushrooms. Simmer for 20 minutes or until the potatoes are tender.
Incorporate Chicken:
Stir in the cooked chicken and peas. Let the soup cook for another 5 minutes to heat everything through.
Season & Serve:
Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh parsley if desired and serve hot with biscuits or crusty bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~350 per serving
#ComfortFood #HeartySoup #ChickenPotPie
Step-by-Step Guide
Follow these detailed instructions for a perfect soup every time. After melting the butter, ensure the onion, carrots, and celery are softened but not browned. When making the roux, stir constantly for the full 1-2 minutes to cook the flour properly; this prevents a pasty taste. As you add the broth and milk, whisk vigorously to incorporate the roux fully and avoid lumps. During the simmer, keep the heat at a gentle bubble to cook the potatoes evenly without breaking down the other vegetables. Finally, add the frozen peas and cooked chicken only in the last 5 minutes to preserve their texture and prevent the chicken from becoming tough.
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 thick slice of crusty sourdough bread for dipping. For a true pot pie experience, top individual servings with a pre-baked puff pastry round or a sprinkle of pie crust croutons. A light, crisp side salad with a vinaigrette dressing balances the soup’s richness. For garnish, fresh parsley adds color, but chopped chives or a dollop of herb-infused sour cream are also excellent choices.
How-to Summary
In summary, create this comforting Chicken Pot Pie Soup by first sautéing diced vegetables in butter. Create a roux by stirring in flour, then gradually whisk in chicken broth and milk. Add potatoes and herbs, then simmer until potatoes are tender. Finish by stirring in pre-cooked chicken and frozen peas, heating through. Season to taste and serve hot with your favorite bread.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, this soup stores wonderfully. Let it cool completely and refrigerate in an airtight container for up to 3 days. The broth may thicken when chilled; simply thin it with a little extra broth or milk when reheating.
What’s the best way to cook the chicken for this recipe? Using a rotisserie chicken is a great time-saver. Alternatively, you can poach 1-1.5 lbs of boneless chicken breasts or thighs in the broth before starting the soup, then shred it.
Can I freeze this soup? You can, but with caution. The dairy (milk) and potatoes can become grainy or separate upon thawing. For best freezing results, omit the potatoes and use a full-fat milk or cream. Add cooked potatoes when reheating.
How can I make this soup gluten-free? Replace the all-purpose flour with a 1:1 gluten-free flour blend to make the roux. Ensure your chicken broth is certified gluten-free.
My soup is too thick. How do I fix it? Simply stir in additional chicken broth, milk, or water, a 1/4 cup at a time, until your desired consistency is reached. Reheat gently after adjusting.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: First, do not rush the roux step; cooking the flour is essential to remove its raw flavor. Second, avoid adding the peas and chicken too early, as they will overcook and become mushy. Third, do not bring the soup to a rolling boil after adding the milk, as this can cause it to curdle. Keep the heat at a steady simmer. Finally, remember to remove the bay leaf before serving, as it is a choking hazard and not meant to be eaten.
Conclusion
This Chicken Pot Pie Soup captures all the beloved, hearty flavors of the classic dish in a comforting, spoonable form. It’s a versatile recipe that welcomes customization—swap vegetables, use leftover turkey, or adjust the creaminess to your liking. Perfect for a weeknight dinner or a cozy weekend lunch, it’s guaranteed to become a staple in your comfort food rotation. Enjoy the process of making it and the delicious, satisfying results.