Chicken Pot Pie Soup Recipe

Introduction
Chicken Pot Pie Soup is a creamy, comforting dish that brings all the flavors of a classic chicken pot pie without the fuss of making a crust. Packed with tender chicken, hearty vegetables, and a luscious broth, this soup is the ultimate cozy meal. Perfect for weeknight dinners or when you’re craving comfort food, it can be served with biscuits, puff pastry, or crusty bread to recreate the essence of a pot pie. Let’s dive into this easy and satisfying recipe!

Ingredients

For the Soup:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (low sodium)
• 2 cups whole milk (or half-and-half for creaminess)
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

Optional Toppings:

• Puff pastry squares, baked
• Biscuits or dinner rolls
• Fresh parsley, chopped

Step-by-Step Instructions

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.

Step 2: Create the Roux

1. Sprinkle the flour over the sautéed vegetables and stir well to coat.
2. Cook the mixture for 2-3 minutes to remove the raw taste of the flour.

Step 3: Add Broth and Potatoes

1. Slowly pour in the chicken broth while stirring to avoid lumps.
2. Add the diced potatoes, thyme, rosemary, paprika, salt, and pepper.
3. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 4: Add the Chicken and Milk

1. Stir in the cooked chicken, peas, and corn.
2. Pour in the milk (or half-and-half) and simmer for another 5-7 minutes, stirring occasionally, until the soup is creamy and heated through.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley.
2. Serve with baked puff pastry squares, biscuits, or crusty bread for dipping.

Serving and Storage Tips

Serving Tips

• For a pot pie feel, bake puff pastry squares or rounds until golden brown and serve them on top of the soup.
• Pair the soup with a side salad for a balanced meal.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave.
• Freezing: This soup can be frozen for up to 3 months, but freeze it before adding the milk to prevent curdling. Add the milk after reheating.

Helpful Notes

• Chicken Options: Use leftover roasted chicken, rotisserie chicken, or quickly sauté diced chicken breasts or thighs.
• Thicker Soup: For a thicker consistency, mash some of the cooked potatoes directly in the pot before adding the chicken and milk.
• Vegetarian Option: Replace the chicken with canned chickpeas or white beans and use vegetable broth instead of chicken broth.
• Flavor Enhancements: Add a splash of dry white wine to the roux for extra depth of flavor.

Tips from Well-Known Chefs

• Ina Garten: Sear the chicken before cooking and deglaze the pan with broth or wine to infuse extra flavor.
• Martha Stewart: Toss fresh herbs like thyme or parsley into the soup for a fresh, aromatic finish.
• Rachael Ray: For added richness, stir in a dollop of sour cream or cream cheese at the end.

Frequently Asked Questions

1. Can I use frozen vegetables?
   Yes! Frozen mixed vegetables (peas, corn, carrots) are a convenient substitute and reduce prep time.
2. Can I use a dairy-free alternative?
   Absolutely! Unsweetened almond milk, oat milk, or coconut milk can replace whole milk for a dairy-free version.
3. What if I don’t have potatoes?
   You can substitute potatoes with sweet potatoes, parsnips, or even cauliflower for a lower-carb option.
4. Can I make this in a slow cooker?
   Yes, combine all ingredients (except flour, milk, and frozen peas/corn) and cook on low for 6-8 hours. Stir in a slurry of flour and milk and add peas/corn in the last 30 minutes.
5. How do I prevent the milk from curdling?
   Use whole milk or half-and-half, and avoid boiling the soup after adding the dairy.
6. What can I use instead of puff pastry?
   Biscuits, crescent rolls, or even crackers work great as a topping.
7. Can I make this soup gluten-free?
   Yes, substitute the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup.
8. How do I add more flavor?
   Use a splash of Worcestershire sauce or a pinch of nutmeg to enhance the broth’s depth.
9. Can I make this ahead of time?
   Yes, this soup tastes even better the next day as the flavors meld. Reheat gently to avoid overcooking.
10. What other vegetables can I add?
    Diced zucchini, green beans, or mushrooms are great additions to this soup.