When the days start cooling off and you’re looking for something cozy, Chicken Pot Pie Soup might just hit the spot. It’s got all the good stuff from a chicken pot pie—tender chicken, fresh veggies, and a creamy base—but it’s in soup form. Stirring a big bowl of this can feel like a warm hug, even if your kitchen’s a bit messy.
As leaves turn yellow and fall to the ground, it’s natural to reach for soups that fill you up and make you feel safe. A hot bowl of Chicken Pot Pie Soup can remind you of family dinners and lazy Sundays. Plus, you can swap in extra veggies, add a pinch of spice, or even change the meat if you want, so it never gets boring.
Ready to try something new this season? Let’s roll up our sleeves and get cooking—this Chicken Pot Pie Soup is easy enough for a weeknight meal but special enough for guests. Just grab what you have in the fridge and pantry, and let’s make something delicious together!
History of Chicken Pot Pie and Its Evolution into Soup
Chicken pot pie goes way back to ancient times, when people wrapped meat in dough to keep it longer. Over the years, it became a staple in American kitchens, passed down from parents to kids. The classic version has chicken, veggies, and a flaky crust on top, but nowadays, people want faster meals.
So, someone thought, why not turn it into soup? This change made it super simple—no need to roll out pastry. You still get that rich flavor and comfy feeling, but you can throw it all in a pot, stir, and eat. It’s also great for mixing in whatever’s in season or in your pantry, so you dont always have to follow a strict recipe.
For many families, Chicken Pot Pie Soup brings back memories of busy evenings when the smell of cooking filled the house. Whether it’s raining or snowing, a bowl of this soup gives the same warm feeling as the pie version, without all the fuss.
Health Benefits of Chicken Pot Pie Soup
Chicken Pot Pie Soup isn’t just tasty, it can be good for you too. Chicken is a great source of protein, which helps build muscle and keep your immune system strong. It’s usually lower in fat than red meat, so it’s a healthier pick if you’re watching fat intake.
The veggies—carrots, peas, and potatoes—add vitamins and minerals. Carrots have beta-carotene, which is good for your eyes, peas bring fiber, and potatoes give potassium and vitamin C, which help your bones and immune system. All together, they make the soup colorful and nutritious.
There’s also a mental boost from comfort food. Eating a warm, familiar dish can lift your mood, especially on grey days when you feel a bit down. So besides filling your belly, this soup can fill you with a little happiness too.
Key Ingredients for Chicken Pot Pie Soup
Here’s what you need for a basic Chicken Pot Pie Soup. Feel free to change amounts or swap ingredients:
- Chicken: About 2 cups shredded or diced chicken for protein.
- Cream or milk: 1 cup of whole milk or heavy cream to make it creamy.
- Vegetables: 1 cup each of diced carrots, potatoes, and celery, plus 1 cup frozen peas.
- Seasonings: 2 teaspoons dried thyme, 1 bay leaf, salt and pepper to taste.
- Broth: 4 cups chicken or vegetable broth as the base.
- Optional: Dairy-free milk or gluten-free thickeners if you need them.
Detailed Recipe Section
Ingredients
- 2 cups shredded chicken
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup whole milk or heavy cream
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup puff pastry or biscuit dough for topping
Directions
- Sauté the carrots, celery, and potatoes in a large pot over medium heat until they soften, about 5–7 minutes.
- Add shredded chicken and pour in the broth. Bring to a gentle simmer.
- Season with thyme, bay leaf, salt, and pepper. Let it simmer for another 15–20 minutes so the flavors blend.
- Stir in the milk or cream, warming it through without letting it boil.
- If you’re using puff pastry or biscuits, cook them according to the package and serve on top or on the side.
Cooking Tips for Best Results
- Cut veggies the same size so they cook evenly.
- Leftover rotisserie chicken works great and saves time.
- For a thicker soup, mix a little cornstarch with water and stir it in while simmering.
Serving Suggestions
Ladle the soup into bowls and top with fresh parsley or thyme if you like. Serve with crusty bread or a simple salad for a full meal.
Variations of Chicken Pot Pie Soup
This soup is super flexible. Here are some ideas to switch it up:
- Different chicken: Use rotisserie chicken or leftover turkey for a fun twist.
- Vegetarian: Swap chicken for beans or lentils.
- Dairy-free: Try coconut or almond milk.
- Spice it up: Add rosemary, dill, or a pinch of cayenne for extra flavor.
Storage & Reheating Tips
- Fridge: Keep leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Thaw if needed, then warm on the stove or in the microwave. Add a splash of broth or water if it’s too thick.
Conclusion
Chicken Pot Pie Soup brings all the comfort of a pot pie without the crust hassle. It’s easy to change the veggies, spices, or protein to fit what you like or what’s in your kitchen. Give it a try, share your own tweaks, and enjoy the cozy vibes it brings to your table. Happy cooking!
Frequently Asked Questions (FAQs)
What is Chicken Pot Pie Soup?
It’s a creamy, hearty soup that tastes like chicken pot pie, with chicken, veggies, and a rich broth.
Can I make Chicken Pot Pie Soup in advance?
Yes, you can make it ahead and store it in the fridge or freezer. Just see the storage tips above.
What to serve with Chicken Pot Pie Soup?
It goes great with crusty bread, biscuits, or a light salad.
Is Chicken Pot Pie Soup healthy?
It has protein from chicken and vitamins from veggies, so it’s pretty balanced and comforting.
Can I use frozen chicken?
Yes, just make sure it’s cooked through after you add it to the soup.
References
For more tips and recipes, check out cookbooks and trusted food websites on Chicken Pot Pie Soup and its variations.
Chicken Pot Pie Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Ladle
- 1 Knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 2 cups frozen mixed vegetables (peas, corn, green beans)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup biscuit dough, homemade or store-bought (optional, for topping)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in the shredded chicken and chicken broth. Bring the mixture to a simmer.
- Add the frozen mixed vegetables, dried thyme, dried parsley, salt, and black pepper. Continue simmering for another 10-15 minutes, until the vegetables are heated through and tender.
- Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes, allowing the soup to thicken slightly.
- If you're using biscuit dough, prepare it according to the package or recipe instructions, and place spoonfuls of dough on top of the soup. Cover and cook for an additional 10-12 minutes until the biscuit topping is cooked through.
- Taste and adjust seasonings if necessary before serving.
- Serve the soup hot, garnished with fresh herbs if desired.
Leave a Reply