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Creamy Pot Pie Soup with Chicken
Chicken Pot Pie Soup is a warm and comforting dish that combines the classic flavors of a chicken pot pie in a hearty soup form. With tender chicken, nutritious vegetables, and a creamy broth, this recipe is sure to become a family favorite.
Why Make This Recipe
Making Chicken Pot Pie Soup is a great way to enjoy a filling meal that is both easy to prepare and delicious. It’s perfect for a cold day or when you want something cozy. Plus, it allows you to incorporate healthy ingredients like chicken and vegetables, making it a nutritious choice for everyone.
How to Make Chicken Pot Pie Soup
Ingredients:
- 1 lb chicken breast, cubed
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onions, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
- Add the cubed chicken and cook until browned.
- Stir in the potatoes, carrots, thyme, salt, and pepper, and cook for a few minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Stir in the heavy cream and peas, and cook for an additional 5 minutes until heated through.
- Serve hot and enjoy!
How to Serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup hot in bowls. It pairs wonderfully with crusty bread or biscuits on the side. You can also sprinkle some fresh parsley on top for added flavor and color.
How to Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Chicken Pot Pie Soup
- For extra flavor, you can add a bay leaf while simmering the soup.
- Feel free to substitute or add any vegetables you like, such as corn or green beans.
- If you want a thicker soup, you can mix a tablespoon of cornstarch with water and stir it in during the last few minutes of cooking.
Variation
You can transform this dish into a creamy chicken and biscuit soup by topping it with biscuit dough before baking. This method will give you that classic Chicken Pot Pie experience in a soup form.
FAQs
Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great way to save time. Just add it in after sautéing the onions and garlic.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance and reheat it when you’re ready to enjoy it.
Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not use any flour or gluten-containing ingredients. However, always check the labels of your ingredients to be sure.
Chicken Pot Pie Soup
This warm and comforting Chicken Pot Pie Soup combines the classic flavors of a chicken pot pie in a hearty soup form, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onions, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp thyme
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
- Add the cubed chicken and cook until browned.
- Stir in the potatoes, carrots, thyme, salt, and pepper, and cook for a few minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Stir in the heavy cream and peas, and cook for an additional 5 minutes until heated through.
- Serve hot and enjoy!
Notes
Serve hot in bowls, ideally paired with crusty bread or biscuits. For extra flair, sprinkle fresh parsley on top. To store, let it cool completely before refrigerating for up to 3 days or freeze for 2 months.
