Easy Chicken Pot Pie Soup
Cozy Up with Creamy Chicken Pot Pie Soup: The Comfort You Need
Is there anything more comforting than a warm bowl of soup on a chilly day? We think not! And our Creamy Chicken Pot Pie Soup takes that comfort to a whole new level. It’s all the deliciousness of chicken pot pie, without the fuss of a crust (though we do offer a delightful puff pastry topping option!). This soup is packed with tender chicken, hearty vegetables, and a rich, creamy sauce that will leave you wanting more.
This recipe is perfect for busy weeknights when you crave a home-cooked meal but don’t have hours to spend in the kitchen. It comes together in just 50 minutes, from prep to serving, making it a fantastic option for families and individuals alike. Plus, it’s a great way to use up leftover cooked chicken!
What makes this soup so special?
- Creamy Texture: The combination of heavy cream and a roux (flour and butter/oil) creates a luxuriously smooth and creamy base.
- Hearty Vegetables: Carrots, celery, and onion provide a classic flavor base and satisfying texture.
- Puff Pastry Topping (Optional): Adding puff pastry shapes elevates this soup to a truly special occasion meal. Think of it as a mini pot pie experience in every bite!
- Quick & Easy: Minimal prep time and a straightforward cooking process make this recipe accessible to cooks of all levels.
Tips for the Best Creamy Chicken Pot Pie Soup:
- Use good quality chicken broth: This is the foundation of the flavor, so choose a broth you enjoy.
- Don’t skip the roux: The roux is essential for thickening the soup and creating that creamy texture.
- Adjust seasoning to taste: Salt and pepper are your friends! Taste as you go and adjust accordingly.
- Get creative with vegetables: Feel free to add other vegetables you enjoy, such as potatoes, mushrooms, or green beans.
Frequently Asked Questions:
Q: Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will actually taste even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze the soup before adding the heavy cream. Add the cream after thawing and reheating.
Q: What can I substitute for heavy cream?
A: While heavy cream provides the richest flavor and texture, you can substitute half-and-half or whole milk. Keep in mind that the soup will be less creamy.
Q: Is this soup gluten-free?
A: This recipe is not naturally gluten-free due to the all-purpose flour. You can substitute a gluten-free all-purpose flour blend to make it gluten-free.
We hope you enjoy this comforting and delicious Creamy Chicken Pot Pie Soup as much as we do! It’s the perfect way to warm up on a cold day and satisfy your cravings for classic comfort food.
Creamy Chicken Pot Pie Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste to taste
- Puff pastry for topping, cut into shapes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Bring to a simmer and cook for 10 minutes, or until thickened.
- Stir in heavy cream, shredded chicken, peas, thyme, and pepper.
- Season with salt to taste.
- Serve warm, topped with puff pastry shapes.
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