Description
Comfort meets elegance in this hearty Chicken Pot Pie Soup, blending classic comfort food flavors with a luxurious liquid twist. Creamy, rich, and packed with tender chicken and vegetables, you’ll savor each spoonful of this soul-warming dish that brings classic American cuisine right to your table.
Ingredients
Scale
Main Protein:
- 2 cups cooked, shredded chicken
Vegetables:
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 3 cloves minced garlic
Liquid and Thickening Ingredients:
- 4 tablespoons (60 milliliters) unsalted butter
- 1/4 cup (30 grams) all-purpose flour
- 4 cups (960 milliliters) low-sodium chicken broth
- 2 cups (480 milliliters) whole milk or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt to taste
- Black pepper to taste
Optional:
- Pie crust or biscuits for serving
Instructions
- Heat butter in a spacious pot over medium temperature until melted and bubbling.
- Sauté onions and minced garlic until softened and aromatic, approximately 3-4 minutes.
- Sprinkle flour over the vegetable mixture, stirring continuously to create a golden roux and prevent burning.
- Slowly pour chicken broth and cream into the pot, whisking consistently to eliminate lumps and achieve a smooth consistency.
- Allow the liquid to simmer and thicken for 5-6 minutes, stirring occasionally to prevent scorching.
- Incorporate cooked chicken pieces, frozen vegetable medley, and seasonings into the creamy base.
- Reduce heat and let the soup gently simmer for 8-10 minutes, allowing flavors to meld and vegetables to become tender.
- While soup simmers, prepare pastry by cutting puff pastry or pie crust into rustic shapes and baking at 400°F until golden brown and crispy.
- Ladle hot soup into serving bowls and crown with freshly baked pastry pieces for added crunch and visual appeal.
- Garnish with fresh thyme leaves or cracked black pepper if desired, and serve immediately.
Notes
- Create a smooth, lump-free base by whisking flour thoroughly and cooking it before adding liquids.
- Swap frozen mixed vegetables with fresh seasonal produce or customize with your favorite veggies like carrots, peas, and celery.
- Replace chicken with turkey, tofu, or plant-based alternatives for dietary preferences while maintaining the creamy soup’s essence.
- Prepare the soup base in advance and store in the refrigerator, adding fresh pastry topping just before serving to maintain crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg