Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe: Creamy Comfort in Every Bowl 🥣🍗🥧

1. Introduction

If you’re craving a cozy and hearty meal that combines the flavors of a classic chicken pot pie with the warmth of a comforting soup, then this Chicken Pot Pie Soup Recipe is exactly what you need. This Creamy Chicken Pot Pie is a delightful twist on traditional comfort food, offering a rich, velvety texture and savory taste that will leave you satiated. Perfect as an easy dinner option or a make-ahead meal, this homemade soup recipe can be customized with your favorite vegetables and is suitable for slow cooker cooking, making it a versatile addition to your collection of delicious soup recipes.

2. Ingredients for Your Chicken Pot Pie Soup

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 2 cups cooked shredded chicken (rotisserie or boiled)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup all-purpose flour (optional, for thickening)
• 1 sheet puff pastry or pie crust (for topping, optional)

3. Step-by-Step Preparation for Your Pot Pie Soup

3.1. Prepare the Base

Start by heating the olive oil or butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, carrots, and celery, and sauté for another 5 minutes until the vegetables begin to soften. This creates a flavorful homemade soup base that forms the foundation of your delicious soup recipes.

3.2. Cook the Chicken and Vegetables

Add the shredded cooked chicken to the pot. Pour in the chicken broth, ensuring all ingredients are covered. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes so the flavors meld perfectly.

3.3. Thickenate the Soup

For a creamier texture, slowly whisk in the Presto Pizzazz Plus Rotating Pizza Oven or, alternatively, blend a small amount of hot soup with flour to create a slurry, then stir back into the pot. Let it cook for 5 minutes until slightly thickened.

3.4. Add Cream and Finish

Stir in the heavy cream or half-and-half and frozen peas. Continue to cook for another 5 minutes, allowing the soup to become rich and velvety. Season with salt, pepper, thyme, and parsley to enhance the flavors. For an extra flaky topping, consider adding a sheet of puff pastry or pie crust on top and baking until golden.

4. Storage Tips for Your Chicken Pot Pie Soup

This pot pie soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium-low heat, stirring occasionally. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Remember to leave some space in the container as the soup expands during freezing. For best results, use a Fullstar Ultimate Veggie Prep Master to chop your vegetables quickly and efficiently.

5. Serving Suggestions for Your Delicious Soup

Serve your Chicken Pot Pie Soup hot, garnished with fresh herbs or a dollop of sour cream. Pair it with crusty bread or homemade bread for a complete, satisfying meal. For a complete family dinner, consider trying this smothered chicken and rice recipe as a hearty side dish. This comforting soup complements a variety of side dishes and can be enjoyed by all ages.

6. Tips for Making the Perfect Chicken Pot Pie Soup

• Use leftover cooked chicken to save time and enhance flavor.
• If you prefer a thicker soup, add more flour or use a potato masher to mash some of the vegetables.
• For added flavor, sauté some diced bacon or pancetta with the vegetables.
• Customize with your favorite vegetables like green beans or corn for variety.
• Try different herbs and spices like rosemary or basil for unique flavor profiles.

7. Related Recipes and Inspiration

Looking for more comforting dishes? Check out these related recipes that pair seamlessly with your Chicken Pot Pie Soup Recipe:

• Creamy Parmesan Beef Rigatoni
• Other Chicken Recipes
• Maggiano’s Lasagna

8. FAQs About Your Chicken Pot Pie Soup Recipe

Q: Can I make this soup in advance?

Absolutely! This homemade soup recipe stores well in the refrigerator for up to 3 days, and its flavors improve overnight. Just reheat gently before serving.

Q: Is this soup suitable for freezing?

Yes, you can freeze this pot pie soup. Allow it to cool completely, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Q: Can I add gluten-free thickening options?

Definitely. Use a cornstarch slurry instead of flour to thicken the soup without gluten.

9. Conclusion

Invigorate your dinner rotation with this easy and truly comforting Chicken Pot Pie Soup Recipe. Its creamy texture, savory flavors, and versatile ingredients make it an absolute favorite for the whole family. Whether cooking in the slow cooker or on the stove, this delicious homemade soup is sure to become a culinary staple. Embrace the joy of creating a hearty, satisfying meal that brings the comforting essence of a chicken pot pie to your bowl—simple, delicious, and completely customizable.

Chicken Pot Pie Soup Recipe

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• Author: Maria
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Contains Dairy, Gluten Option

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Description

Discover the ultimate comfort food with this creamy Chicken Pot Pie Soup Recipe. Perfectly rich and velvety, packed with tender chicken, fresh vegetables, and a savory broth, this homemade soup brings the cozy flavors of a classic chicken pot pie in a warm, satisfying bowl. Ideal for chilly evenings and family dinners, this versatile recipe is easy to customize and perfect for make-ahead meals.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, sliced
• 2 cups cooked shredded chicken (rotisserie or boiled)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 cup frozen peas
• 1/4 cup all-purpose flour (optional, for thickening)
• 1 sheet puff pastry or pie crust (for topping, optional)

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Instructions

1. Start by heating the olive oil or butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, carrots, and celery, and sauté for another 5 minutes until vegetables soften.
2. Add the shredded cooked chicken to the pot. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes to meld flavors.
3. For thickening, whisk in flour or create a slurry by blending some hot soup with flour, then stir back in. Cook for an additional 5 minutes until slightly thickened.
4. Stir in heavy cream or half-and-half and frozen peas. Continue cooking for 5 minutes until the soup is creamy and heated through. Season with salt, pepper, thyme, and parsley. For a flaky topping, add puff pastry or pie crust and bake until golden.

Notes

• Use leftover cooked chicken to save time and enhance flavor.
• Add extra flour or mash some vegetables for a thicker soup.
• Sauté diced bacon or pancetta with vegetables for more flavor.
• Customize with vegetables like green beans or corn.
• Experiment with herbs such as rosemary or basil for different flavors.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 250 Kcal
• Sugar: 5g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg