Chicken Pot Pie Soup: A Comforting and Easy Recipe
This creamy, dreamy Chicken Pot Pie Soup recipe is the perfect blend of comfort food and ease. Forget the fuss of individual pot pies; this soup captures all the deliciousness in one hearty bowl. It's packed with tender chicken, mixed vegetables, and a rich, creamy sauce, all enveloped in a flaky pie crust topping (optional, but highly recommended!). This recipe is easily adaptable to your preferences and dietary needs, making it a versatile weeknight meal or weekend treat.
Why This Chicken Pot Pie Soup Recipe is the Best
This recipe stands out because of its:
- Simplicity: Minimal prep time and straightforward instructions make it perfect for busy weeknights.
- Flavor: The creamy sauce, perfectly seasoned, complements the savory chicken and vegetables beautifully.
- Versatility: Easily customizable to include your favorite vegetables and spices.
- Comfort: The warm, creamy soup is the ultimate comfort food, perfect for chilly evenings.
- Presentation: Serve in attractive bowls, garnished with fresh herbs for an elevated dining experience.
Ingredients You'll Need:
- For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk (or cream for extra richness)
- 1 cup cooked chicken, shredded or diced
- 1 cup mixed vegetables (peas, corn, green beans – your favorites!)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Pie Crust Topping (optional):
- 1 sheet of refrigerated pie crust, cut into strips or squares
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Make the Creamy Sauce
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally.
Step 3: Add the Chicken and Vegetables
Stir in the shredded chicken, mixed vegetables, thyme, salt, and pepper. Reduce heat and simmer for 10-15 minutes, or until the vegetables are tender.
Step 4: Add the Pie Crust Topping (Optional)
If using a pie crust topping, arrange the strips or squares on top of the soup during the last 5 minutes of simmering. This will allow the crust to become lightly golden and slightly crispy.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and serve immediately. Garnish with fresh parsley or chives, if desired.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Add other vegetables: Feel free to experiment with other vegetables like potatoes, mushrooms, or spinach.
- Use rotisserie chicken: For an even quicker meal, use pre-cooked rotisserie chicken.
- Make it gluten-free: Use a gluten-free flour blend and a gluten-free pie crust.
- Make it ahead: The soup can be made ahead of time and reheated. Add the pie crust topping just before serving.
This Chicken Pot Pie Soup is a guaranteed crowd-pleaser. Its comforting flavors and ease of preparation make it a perfect addition to your recipe repertoire. Enjoy!
