Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food that warms your heart and your home. This creamy, hearty soup combines tender chicken, flavorful vegetables, and fluffy potatoes, making it perfect for cozy family dinners or chilly nights. With its rich taste and easy preparation, Chicken Pot Pie Soup is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

• Comforting Flavor: Rich and creamy, this soup has all the delicious flavors of a classic chicken pot pie.
• Easy to Prepare: With simple steps and common ingredients, you can whip up this dish in no time.
• Versatile Ingredients: You can easily customize this soup with your favorite vegetables or herbs.
• Great for Meal Prep: Make a large batch to enjoy throughout the week or freeze for later.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a gathering with friends, this soup fits any setting.

Tools and Preparation

To make Chicken Pot Pie Soup, you’ll need a few essential tools that will help streamline the cooking process.

Essential Tools and Equipment

• Large pot
• Soup pot
• Silicone spatula
• Immersion blender (or regular blender)
• Knife and cutting board

Importance of Each Tool

• Large pot: Ideal for boiling potatoes; ensures even cooking.
• Soup pot: Perfect for simmering the soup; allows easy stirring and monitoring.
• Silicone spatula: Great for scraping and deglazing; helps incorporate flavors from the bottom of the pot.
• Immersion blender: Makes blending easy directly in the pot; saves time on cleanup.

Ingredients

Chicken Pot Pie Soup is the ultimate comfort food and is so easy to make with simple ingredients, including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables.

Ingredients:
– 4 large russet potatoes (equal to 2 lbs.)
– salt/pepper (to taste)
– 4 tablespoons butter (divided)
– 2 tablespoons olive oil
– 1 lb. boneless/skinless chicken breasts
– 1/2 cup dry white apple vinegar (see notes)
– 1 yellow onion (diced)
– 2 stalks celery (diced)
– 3 cloves garlic (minced)
– ¼ cup flour
– 3 cups chicken broth
– 2 cups half and half
– 1 (10.5 oz.) can cream of chicken soup
– 1/2 chicken bouillon cube
– 1 teaspoon Worcestershire sauce
– ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
– 2 cups frozen carrots/peas/corn

How to Make Chicken Pot Pie Soup

Step 1: Prepare the Potatoes

1. Peel and rinse the potatoes.
2. Cut them into 1-inch slices and transfer them to a large pot.
3. Submerge them in 2 inches of water and gradually bring it to a gentle boil.
4. Salt the water once a boil is reached (I add about 3 teaspoons).
5. Cook until very fork-tender, about 25 minutes.
6. Drain and mash with 2 tablespoons of butter. Set aside.

Step 2: Cook the Chicken

1. Heat olive oil in a soup pot over medium-high heat.
2. Cut the chicken into bite-sized pieces and season with salt/pepper.
3. Add it to the soup pot and cook on all sides until golden brown and cooked through, about 5–7 minutes.
4. Remove and set aside.

Step 3: Build the Broth Base

1. Turn off the heat temporarily.
2. Add apple vinegar, then turn on the heat to medium.
3. Use a silicone spatula to scrape down the bottom and sides of the pot; this adds flavor to your broth.
4. Reduce by half, around 4 minutes.

Step 4: Add Vegetables & Flour

1. Add onions, celery, and remaining butter. Cook for about 5 minutes.
2. Stir in minced garlic and cook for an additional minute or two.
3. Sprinkle in flour, stirring continuously for about one minute to remove any raw flour taste.

Step 5: Incorporate Liquids

1. Gradually add chicken broth, stirring continuously.
2. Follow up with half-and-half, adding it in small splashes while stirring.

Step 6: Combine Other Ingredients

1. Stir in cream of chicken soup, half a chicken bouillon cube, Worcestershire sauce, dried herbs (thyme, rosemary, parsley) as well as onion powder.

Step 7: Blend & Simmer

1. Bring mixture to a boil before reducing heat to simmer.
2. Fold in mashed potatoes. Blend until smooth using an immersion blender or transfer batches into a traditional blender.

Step 8: Final Touches

1. Add cooked chicken along with its juices from the plate.
2. Mix in frozen vegetables (carrots, peas, corn) heating through for another ten minutes or until ready to serve.

Enjoy your homemade Chicken Pot Pie Soup warm with some fresh biscuits!

How to Serve Chicken Pot Pie Soup

Chicken Pot Pie Soup is a heartwarming dish that brings comfort and joy to the table. It can be enjoyed in various ways to enhance its flavors and presentation.

With Buttermilk Biscuits

• These flaky biscuits are perfect for dipping into the soup. They add a delightful texture and richness to every bite.

Topped with Fresh Herbs

• Sprinkle fresh parsley or thyme on top of each bowl before serving. This adds a pop of color and an aromatic touch.

With a Side Salad

• A light mixed greens salad dressed with vinaigrette offers a refreshing contrast to the creamy soup. It balances the meal beautifully.

In Bread Bowls

• Serve the soup in hollowed-out bread bowls for a fun and edible serving option. This adds an extra layer of flavor as you enjoy the soup.

With Cheese Toasts

• Golden-brown cheese toasts pair perfectly with Chicken Pot Pie Soup. The melted cheese complements the soup’s creaminess wonderfully.

How to Perfect Chicken Pot Pie Soup

To ensure your Chicken Pot Pie Soup turns out delicious every time, consider these simple tips.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the overall flavor of your soup, giving it a vibrant taste.
• Adjust Seasoning: Taste as you go! Adjust salt, pepper, and herbs according to your preference for a personalized flavor profile.
• Cook Chicken Thoroughly: Ensure chicken pieces are fully cooked before adding them back to the soup for safety and best texture.
• Blend for Creaminess: For a silky-smooth texture, blend part of the soup before adding back the chicken and vegetables.
• Add Vegetables Gradually: Introduce frozen vegetables towards the end of cooking to maintain their color and crunchiness.

Best Side Dishes for Chicken Pot Pie Soup

Pairing side dishes with Chicken Pot Pie Soup can elevate your dining experience. Here are some fantastic options.

1. Garlic Bread
   A classic choice that adds flavor and is great for dipping into the rich broth.

2. Stuffed Mushrooms
   These savory bites can be filled with cream cheese or herbs, complementing the creamy nature of the soup.

3. Cornbread
   Slightly sweet cornbread pairs nicely with savory soups, providing a delightful contrast in flavors.

4. Roasted Vegetables
   A mix of seasonal roasted veggies adds color and nutrition, enhancing your meal’s overall appeal.

5. Crusty Artisan Bread
   Serve slices of crusty bread alongside so guests can scoop up every last drop of soup.

6. Potato Wedges
   Crispy potato wedges offer a hearty side option that echoes the potatoes in your soup but with added crunch.

Common Mistakes to Avoid

Many home cooks face challenges while making Chicken Pot Pie Soup. Here are some common mistakes to watch out for:

• Neglecting the Seasoning: Failing to properly season each layer can result in bland soup. Always taste and adjust the seasoning as you go.
• Overcooking Vegetables: Cooking vegetables too long can lead to mushiness. Add them closer to the end of cooking for better texture.
• Skipping the Deglazing Step: Not deglazing the pot can mean missing out on rich flavors. Be sure to scrape up any browned bits with your vinegar when cooking chicken.
• Using Cold Ingredients: Adding cold broth or cream can lower the soup’s temperature. Warm them slightly before adding.
• Not Blending Enough: A chunky soup may not have the comforting, creamy texture expected from Chicken Pot Pie Soup. Blend thoroughly for a smooth finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store Chicken Pot Pie Soup in an airtight container in the refrigerator.
• It will stay fresh for up to 3-4 days.

Freezing Chicken Pot Pie Soup

• Allow the soup to cool completely before transferring it to freezer-safe containers.
• It can be frozen for up to 2-3 months. Label with dates for easy tracking.

Reheating Chicken Pot Pie Soup

• Oven: Preheat to 350°F (175°C) and bake in an oven-safe dish for about 20-30 minutes, stirring halfway through.
• Microwave: Heat in short intervals (1-2 minutes), stirring between sessions until hot throughout.
• Stovetop: Warm on medium heat, stirring occasionally until heated through. This method helps maintain a creamy texture.

Frequently Asked Questions

Here are answers to some common questions about Chicken Pot Pie Soup:

Can I use leftover chicken for this recipe?

Yes! Leftover chicken works great in Chicken Pot Pie Soup and saves time during preparation.

What vegetables can I add to Chicken Pot Pie Soup?

Feel free to add your favorite vegetables such as green beans, potatoes, or bell peppers for extra flavor and nutrition.

How do I make this soup gluten-free?

To make Chicken Pot Pie Soup gluten-free, substitute regular flour with a gluten-free flour blend or cornstarch as a thickener.

Can I make this soup in a slow cooker?

Absolutely! Cook everything in your slow cooker on low for 6-8 hours or high for 3-4 hours for a hands-off approach.

Final Thoughts

Chicken Pot Pie Soup is not only comforting but also incredibly versatile. You can customize it with different vegetables or spices based on your preferences. Give this recipe a try, and enjoy a warm bowl of deliciousness!

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Chicken Pot Pie Soup

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Chicken Pot Pie Soup is the ultimate comfort food, perfect for warming both your heart and home. This creamy, hearty soup brings together tender chicken, vibrant vegetables, and fluffy potatoes in a delightful blend of flavors that evoke the cozy charm of a classic pot pie. With simple preparation steps and versatile ingredients, this dish is ideal for family dinners or chilly nights. Prepare to make this Chicken Pot Pie Soup a beloved staple in your recipe collection!

• Total Time: 1 hour
• Yield: Serves approximately 6 portions 1x

Ingredients

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• 4 large russet potatoes
• 1 lb. boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 cup dry apple vinegar
• 1 yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup flour (use gluten-free flour if desired)
• 3 cups chicken broth
• 2 cups half-and-half
• 1 (10.5 oz.) can cream of chicken soup (or substitute with plant-based version)
• Mixed frozen vegetables (carrots, peas, corn)

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Instructions

1. Peel and dice the potatoes into small pieces. Boil them in salted water until fork-tender, about 25 minutes. Drain and mash with butter; set aside.
2. In a soup pot, heat olive oil over medium-high heat and cook the chicken until golden brown. Remove from the pot and set aside.
3. Deglaze the pot with apple vinegar, scraping up any browned bits for added flavor.
4. Add diced onion and celery; sauté until softened. Stir in garlic and flour to create a roux.
5. Gradually whisk in chicken broth and half-and-half until smooth.
6. Mix in cream of chicken soup along with seasonings and fold in mashed potatoes for creaminess.
7. Return cooked chicken to the pot along with frozen vegetables; simmer for an additional ten minutes.

• Author: Diary
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 4g
• Sodium: 850mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 70mg