This Chicken Pot Pie Soup captures all the comforting flavors of the classic dish in a cozy bowl. With tender chicken, mixed veggies, and a creamy broth, it’s like a warm hug on a chilly day!
I love to serve it with some crusty bread for dipping. Plus, it’s super easy to make, so you can whip it up even on busy nights. Who doesn’t love a quick and tasty meal? 😋
Key Ingredients & Substitutions
Cooked Chicken: You can use leftover chicken or rotisserie chicken for convenience. If you’re vegetarian, try using chickpeas or tofu for protein instead!
Chicken Broth: Homemade chicken broth is great, but store-bought works just fine. If you want a vegetarian version, vegetable broth is a perfect substitute!
Heavy Cream: This adds richness, but you can leave it out or replace it with evaporated milk or coconut milk for a dairy-free option.
Vegetables: Get creative! If you’re out of peas or carrots, you could substitute with green beans, bell peppers, or even spinach.
Biscuit Topping: Store-bought biscuits save time, but homemade ones are delicious! If you’re avoiding gluten, check for gluten-free biscuit mixes in stores.
How Do I Create a Creamy Soup Without Curdling?
Adding dairy can sometimes lead to curdling, especially if the heat is too high. Here’s how to keep your soup creamy:
- Cook the soup on low or medium heat after adding milk and cream. Avoid boiling.
- Tempering is another technique: Mix a little hot broth into your cream to warm it up before adding it into the pot.
- Always whisk gently when incorporating dairy into the soup to keep it smooth.
By following these tips, you can achieve that perfect creamy texture without worries. Happy cooking!
Chicken Pot Pie Soup
Ingredients
- 1 lb cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup milk or half & half
- 1/2 cup heavy cream (optional for extra creaminess)
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- Salt and pepper to taste
- 2-3 ready-made or homemade biscuits (for topping)
Time Needed
This Chicken Pot Pie Soup takes about 15-20 minutes to prep and around 30 minutes to cook, making a total time of about 45-50 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions
1. Sauté the Veggies
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion, diced celery, and minced garlic. Sauté until the vegetables are softened and the onion is translucent, which should take about 5 minutes.
2. Make the Roux
Stir in the all-purpose flour and cook for 1-2 minutes while constantly stirring to form a roux. This will help thicken your soup as it cooks. It’s important to avoid letting the roux burn; keep it moving!
3. Add Chicken Broth
Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
4. Cook the Vegetables
Add the diced potatoes, carrots, dried thyme, and dried parsley to the pot. Let everything simmer together until the vegetables are tender, which should take around 10-15 minutes.
5. Incorporate Dairy
Stir in the milk and heavy cream (if using), continuing to cook on low heat. Be careful not to let it boil after adding the dairy to prevent deflating your soup’s creaminess!
6. Mix in the Chicken and Peas
Now add the cooked chicken, frozen peas, and corn to the pot. Heat everything through until the soup is hot and slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
7. Prepare the Biscuits
While the soup is simmering, prepare the biscuits according to the package instructions or your favorite homemade recipe. Bake them until they are golden brown.
8. Serve and Enjoy
Once ready, serve the Chicken Pot Pie Soup in bowls topped with warm biscuits. Don’t forget to add a sprinkle of fresh parsley for a touch of color and flavor. Enjoy your cozy meal!
This soup beautifully combines the comforting flavors of chicken pot pie in a creamy bowl, making it perfect for any occasion. Enjoy every warm, delicious bite!
Can I Use Frozen Chicken for This Soup?
Absolutely! Just make sure it’s fully thawed before cooking. You can quickly thaw chicken by placing it in a sealed plastic bag and submerging it in cold water for about an hour, or overnight in the fridge for the best results.
How Can I Make This Soup Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend, cornstarch, or even a slurry made from cornstarch and water. Just make sure to adjust quantities accordingly, as some gluten-free flours may absorb liquid differently.
How to Store Leftover Chicken Pot Pie Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or milk if the soup thickens too much.
Can I Add Other Vegetables?
Definitely! Feel free to include any of your favorite vegetables like green beans, bell peppers, or even spinach. Just make sure the cooking times are similar to ensure everything is tender by the time the soup is ready.
