why make this recipe
Chicken Pot Pie Soup is a comforting dish that combines all the flavors of a traditional chicken pot pie into a warm and soothing soup. This recipe is perfect for chilly days when you need something hearty and filling. It’s packed with vegetables, tender chicken, and rich cream, making it a delicious choice for family dinners. Plus, it’s easier to prepare than a full pot pie, which means you can enjoy this delightful flavor without the hassle of making crust.
how to make Chicken Pot Pie Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup heavy cream
- Salt and pepper to taste
- 1½ cups biscuit mix (optional, for dumplings)
- 1 cup milk (optional, for dumplings)
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in garlic, thyme, and rosemary, cooking for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and frozen peas into the pot.
- Reduce heat and stir in heavy cream. Season with salt and pepper.
- If adding dumplings, prepare a biscuit mix according to package instructions and drop spoonfuls into the simmering soup.
- Cook for another 10 minutes until dumplings are cooked through.
- Serve hot.
how to serve Chicken Pot Pie Soup
Serve Chicken Pot Pie Soup in bowls, making sure to include some of the chicken and veggies in each serving. You can garnish it with fresh herbs or a sprinkle of black pepper for added flavor. This soup pairs wonderfully with crusty bread or a side salad, making it a complete meal.
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 keep it in the refrigerator for up to 3 days. For longer storage, you can freeze it in freezer-safe containers or bags for up to 2 months. When ready to enjoy, simply reheat on the stove over medium heat until warmed through.
tips to make Chicken Pot Pie Soup
- Use rotisserie chicken for quicker preparation. It saves time and still delivers great flavor.
- Feel free to add more vegetables like corn or potatoes for extra texture and nutrition.
- If you like a thicker soup, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup while it’s simmering.
variation
You can easily customize Chicken Pot Pie Soup by adding different herbs or spices according to your taste. If you prefer a lighter option, substitute half-and-half for the heavy cream. You might also try adding dumplings for a more traditional pot pie feel.
FAQs
Can I make Chicken Pot Pie Soup ahead of time?
Yes, you can make it ahead of time! Just be sure to store it in the refrigerator and reheat when you’re ready to serve.
Is this soup kid-friendly?
Absolutely! The flavors are mild and comforting, making it a hit with kids.
Can I make this soup without heavy cream?
Yes, you can substitute the heavy cream with milk or use a dairy-free alternative if desired. The soup will still be delicious!