Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 to 3 pieces russet potatoes (peeled and diced and placed in a bowl of water until ready to use); 1/2 teaspoon salt; 3 pieces boneless, skinless chicken breasts; 1 tablespoon chicken bouillon granules; 1/4 cup vegetable oil; 1/4 cup butter; 1/3 cup diced onion; 1/2 cup celery; 1/2 cup all-purpose flour; 2 teaspoons Italian seasoning; 1 teaspoon pepper; 4 cups frozen mixed veggies ((green beans, peas, corn, and carrots)); 1 cup heavy cream; 1 to taste salt (additional salt to taste); 1 piece store-bought pie crust (refrigerated)

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There’s something incredibly comforting about a warm bowl of Chicken Pot Pie Soup. As the chill of winter settles in, I find myself craving this hearty dish that wraps you in a blanket of nostalgia. Growing up, my family would gather around the table, and the aroma of simmering chicken and vegetables would fill the air, making our mouths water in anticipation. On those cozy nights, with snowflakes dancing outside, a rich and creamy soup was the perfect remedy to keep us feeling warm and loved.

Making Chicken Pot Pie Soup has become one of my favorite rituals. The process is not just a cooking session; it’s a celebration of flavors and memories. Each ingredient plays a crucial role, from the tender pieces of chicken to the colorful medley of vegetables. And let’s not forget the flaky pie crust that, when baked, adds that perfect touch of crunch. Whether it’s a chilly weekday or a festive family gathering, this soup brings everyone together, creating a moment of joy that’s hard to replicate.

So, grab your pots and pans, and let’s embark on this flavorful journey together. You’ll soon discover why this Chicken Pot Pie Soup has earned a special place in my heart and kitchen.

Recipe Snapshot

Total Time:
1 hr 20 mins

Prep Time:
20 mins

Cook Time:
60 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
30 g

Diet:
Gluten-Free

Fat:
25 g

Tools Used:
Large Pot, Cutting Board, Skillet, Saucepan, Wooden Spoon, Oven, Whisk, Mixing Bowl, Peeler, Baking Sheet

Why This Chicken Pot Pie Soup Shines

Comforting Warmth

There’s nothing quite like the feeling of a warm bowl of Chicken Pot Pie Soup on a cold day. It’s like a hug in a bowl!

Family Tradition

This recipe has been passed down through generations, making it a staple in my family. It’s wonderful to keep traditions alive.

Flavorful Ingredients

The combination of chicken, potatoes, and mixed vegetables creates a deliciously rich flavor that’s both satisfying and nutritious.

Perfect for Any Occasion

Whether it’s a cozy evening at home or a festive gathering, this soup fits perfectly. Serve it as a starter or as a main dish!

Easy to Customize

You can easily make this soup your own by adding your favorite vegetables or spices, making it versatile for everyone’s taste.

Leftovers That Last

This soup tastes even better the next day! It’s perfect for meal prep, so you can enjoy it throughout the week.

Ingredients to Make Chicken Pot Pie Soup

Every ingredient in Chicken Pot Pie Soup plays a vital role, contributing to the overall taste and texture of this comforting dish. The chicken provides protein and a savory base, while potatoes add heartiness. The blend of vegetables brings color and nutrition, and the heavy cream ensures a rich and velvety finish. Together, they create a harmony of flavors that warms the soul.

2 to 3 russet potatoes, peeled and diced and placed in a bowl of water until ready to use
1/2 teaspoon salt
3 boneless, skinless chicken breasts
1 tablespoon chicken bouillon granules
1/4 cup vegetable oil
1/4 cup butter
1/3 cup diced onion
1/2 cup celery
1/2 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon pepper
4 cups frozen mixed veggies (green beans, peas, corn, and carrots)
1 cup heavy cream
Additional salt to taste
1 store-bought pie crust, refrigerated

Making This Chicken Pot Pie Soup

Creating Chicken Pot Pie Soup is a delightful journey that fills your kitchen with mouth-watering aromas. Follow these steps and let your taste buds guide you!

Start by bringing 2 quarts of water and 1/2 teaspoon of salt to a boil in a Dutch oven. This will serve as the base for your soup.
Once the water is boiling, carefully add the chicken breasts and let them simmer for about 8 to 10 minutes. You’ll know the chicken is done when it’s cooked through and tender.
Remove the chicken from the pot and stir in the chicken bouillon granules to the water. Increase the heat and let the mixture boil until it reduces in half, which should take about 10 minutes.
Let the cooked chicken cool slightly before dicing it into small, bite-sized pieces. This will allow for even distribution in the soup.
In a large skillet, heat the vegetable oil and butter over medium heat. Once melted, add the diced onion and celery, sautéing for about 2 minutes until softened and fragrant.
Sprinkle in the flour, whisking it into the oil and butter mixture. This will form a roux, which thickens your soup. Cook for an additional 3 minutes to develop the flavor.
Gradually whisk the roux into the water-bouillon mixture in the Dutch oven. Stir well and bring it to a gentle boil, which will help thicken the soup.
Add the diced potatoes and let them simmer for about 10 minutes, or until they are tender.
Next, stir in your frozen mixed veggies along with the diced chicken. Allow everything to simmer together for an additional 5 to 8 minutes so the flavors merge.
Finally, stir in the heavy cream and let it simmer for another 3 minutes. Do a taste test and add additional salt if desired.
Preheat your oven to 400 degrees. Unroll the pie crust and place it flat on a baking sheet. Bake until golden brown, which adds that perfect crunchy texture.
Slice the baked pie crust into pie-shaped pieces for serving alongside the Chicken Pot Pie Soup. Enjoy the comforting flavors!

Things Worth Knowing

Chicken Selection: Choose fresh, high-quality chicken for the best flavor. Organic or free-range options add a depth of taste.
Vegetables Freshness: Fresh, seasonal vegetables can enhance the nutritional value and taste of your soup. Always opt for the freshest celery and onions.
Texture Matters: For a velvety soup, ensure the heavy cream is added at a lower heat to prevent curdling. This maintains a smooth consistency.
Thickening Tips: If you desire a thicker soup, you can adjust the flour quantity in the roux. A little goes a long way!
Make Ahead: This soup can be made ahead of time and reheated. The flavors actually improve as it sits!
Presentation: For added flair, garnish with fresh herbs like parsley or chives to brighten up the dish.

How to Switch It Up

There are countless ways to customize Chicken Pot Pie Soup! Here are a few suggestions to make it your own:

Vegetable Variations: Feel free to swap in your favorite vegetables like carrots or peas for a personal touch.
Herbal Twists: Experiment with different herbs such as thyme or rosemary to elevate the flavor profile.
Spice it Up: Add a dash of hot sauce or some crushed red pepper flakes for a little heat.
Gluten-Free Option: Use gluten-free flour to create a gluten-free roux without sacrificing taste.
Protein Options: Substitute chicken with turkey or even go vegetarian by using mushrooms or tofu.
Crust Variations: Instead of a traditional pie crust, try using puff pastry for a different texture and flavor.
Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop!

Serving Ideas for Chicken Pot Pie Soup

Serving Chicken Pot Pie Soup is like bringing a warm hug to the table. Here are some ideas on how to present this comforting dish:

Pair with a Salad: A light green salad with a tangy vinaigrette complements the richness of the soup beautifully.
Perfect for Lunch: Serve it in a bread bowl for a fun twist that adds flavor and texture.
Family Gatherings: This soup is a fantastic centerpiece for family gatherings or holiday dinners, where everyone can enjoy a hearty serving.
Cozy Dinners: Enjoy it on a cold winter’s night with a side of crusty bread or homemade rolls to soak up every drop.
Seasonal Touch: Consider adding a seasonal twist by incorporating flavors of fall, such as roasted squash or nutmeg.
Storage Tips: Store leftovers in the refrigerator for up to three days or freeze for later enjoyment, making meal prep a breeze.
Serving Temperature: Ensure the soup is served hot, as this enhances the flavors and makes for a comforting meal.

FAQ

Yes! Chicken Pot Pie Soup is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to three days. Just reheat it gently on the stovetop, adding a splash of water or broth if it’s too thick. The flavors actually improve as it sits, making it a great choice for busy weeknights!

Absolutely! You can freeze Chicken Pot Pie Soup in an airtight container for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop. Note that the texture may change slightly once frozen, so be sure to stir well while reheating.

This comforting soup pairs wonderfully with a light salad or some crusty bread. You could also serve it in a bread bowl for a fun twist! For a more filling meal, consider a side of roasted vegetables or a simple green salad dressed with a tangy vinaigrette.

To make a vegetarian version of Chicken Pot Pie Soup, simply omit the chicken and use vegetable broth instead of water. You can add more vegetables like mushrooms, zucchini, or spinach for added flavor and texture. A protein-rich alternative like chickpeas or lentils can also enhance the dish while keeping it hearty and satisfying.

Conclusion

Chicken Pot Pie Soup is a delightful blend of flavors and textures that makes it truly special. This dish not only brings warmth but also a sense of togetherness that is perfect for sharing with loved ones. I encourage you to try it and experience the comforting embrace of this delicious soup. Whether it’s a weekday meal or a special occasion, it’s sure to become a favorite!