Description
Chicken Pot Pie Soup is a comforting, creamy, and hearty dish that brings the delicious flavors of a classic chicken pot pie into a cozy, easy-to-make soup. With tender chicken, vegetables, and a rich, flavorful broth, it’s perfect for chilly days and will quickly become a family favorite. Ready in just 30 minutes, this recipe is great for busy weeknights or a special comfort meal.
Ingredients
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2 tablespoons butter
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1 medium onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 1/2 cups cooked, shredded chicken (rotisserie chicken works great!)
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1/2 cup frozen peas
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4 cups chicken broth
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2 cups half-and-half or heavy cream
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1/4 cup all-purpose flour
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1 teaspoon dried thyme
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon paprika (optional, for a smoky flavor)
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1 cup shredded cheddar cheese (optional, for added richness)
- 1 sheet of puff pastry or pie crust (optional, for topping)
Instructions
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Cook the Vegetables:
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In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
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Add the minced garlic, dried thyme, paprika, salt, and pepper. Stir for 1 minute until fragrant.
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Make the Soup Base:
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Sprinkle the flour over the vegetable mixture and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
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Gradually add the chicken broth while stirring to prevent lumps. Then add the half-and-half or cream, and bring to a simmer. Let it cook for 5-7 minutes until the soup thickens.
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Add Chicken and Vegetables:
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Stir in the shredded chicken and frozen peas. Simmer for 5-7 more minutes until everything is heated through.
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Finish the Soup:
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Taste and adjust the seasoning with more salt or pepper if needed. If using cheddar cheese, stir it in now until melted for extra richness.
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Make the Crust (Optional):
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Preheat the oven to 400°F (200°C). Roll out the puff pastry or pie crust and cut it into squares or rounds to fit over individual bowls or the entire pot. Bake for 10-12 minutes, until golden brown and puffed.
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Serve:
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Ladle the soup into bowls and top with the golden puff pastry or pie crust. Alternatively, enjoy the soup without the crust for a lighter version.
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Notes
Vegetarian Version: Omit the chicken and add more vegetables like potatoes, mushrooms, or sweet potatoes for a hearty vegetarian version.Different Protein: Use turkey or rotisserie chicken as a substitute for the chicken.Creamier Soup: For a richer soup, use all heavy cream instead of half-and-half.Biscuit Topping: Top the soup with biscuit dough for a different twist instead of puff pastry.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Let the soup cool completely before transferring to an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.Reheating: Reheat on the stovetop over low heat, adding more broth or cream if needed to reach your desired consistency.
