Name: Chicken Pot Pie Soup: A Comforting and Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp dried thyme; 2 tbsp butter; 1 large yellow onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup milk; 1/4 cup all-purpose flour; 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1/2 tsp dried thyme; 1/4 tsp dried rosemary; 1/4 tsp dried sage; 1 cup frozen peas; 1 cup frozen corn; 1 cup diced potatoes (about 1 medium potato); 1 sheet (14.1 oz) refrigerated pie crust, thawed; 1 egg, beaten (for egg wash)

Chicken Pot Pie Soup: the ultimate comfort food reimagined! Imagine all the warm, savory goodness of a classic chicken pot pie, but in a cozy, slurpable soup form. This isn't just soup; it's a hug in a bowl, perfect for chilly evenings or when you're simply craving something deeply satisfying.

Chicken pot pie itself has a rich history, evolving from medieval meat pies to the beloved casserole we know today. While its exact origins are debated, the concept of encasing savory fillings in pastry dates back centuries. Our soup version takes that comforting heritage and streamlines it for modern life. Forget the fussy crust – we're capturing all the essential flavors in a simple, yet elegant, soup.

Why do people adore chicken pot pie? It's the creamy, rich broth, the tender chunks of chicken, and the medley of perfectly cooked vegetables. It's the flaky, buttery crust (which we cleverly mimic with buttery crackers or puff pastry croutons!). This Chicken Pot Pie Soup delivers all of that, but with the added convenience of being quicker to prepare and easier to eat. It’s a delightful combination of textures and tastes that makes it a family favorite. So, grab your spoon and let's dive into this delicious and comforting recipe!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp dried thyme

For the Soup Base:

2 tbsp butter
1 large yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup milk
1/4 cup all-purpose flour
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried sage
1 cup frozen peas
1 cup frozen corn
1 cup diced potatoes (about 1 medium potato)

For the "Crust" Topping (Optional):

1 sheet (14.1 oz) refrigerated pie crust, thawed
1 egg, beaten (for egg wash)

Preparing the Chicken:

First, let's get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown nicely.
In a large bowl, toss the chicken breasts with olive oil, salt, pepper, garlic powder, and dried thyme. Make sure each piece is well coated with the seasonings.
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts to the hot skillet.
Cook the chicken for about 5-7 minutes per side, or until it's cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the skillet and let it cool slightly. Once it's cool enough to handle, shred the chicken using two forks. Set aside.

Making the Soup Base:

Now, let's build the flavorful soup base. In the same skillet or Dutch oven you used for the chicken, melt the butter over medium heat.
Add the chopped onion, diced carrots, and diced celery to the melted butter. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is called "mirepoix" and it's the foundation of many great soups!
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic!
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. These browned bits add a ton of flavor!
Add the diced potatoes, dried thyme, dried rosemary, and dried sage to the soup. Bring the mixture to a simmer.
Cover the skillet or Dutch oven and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream, milk, and all-purpose flour until smooth. This mixture will help thicken the soup.
Slowly pour the cream mixture into the simmering soup, stirring constantly to prevent lumps from forming.
Continue to simmer the soup for another 5-7 minutes, or until it has thickened to your desired consistency.
Stir in the shredded chicken, frozen peas, and frozen corn. Cook for another 2-3 minutes, or until the peas and corn are heated through.
Season the soup with salt and pepper to taste. Remember, you can always add more, but you can't take it away!

Adding the "Crust" Topping (Optional):

This step is optional, but it really elevates the Chicken Pot Pie Soup and makes it feel extra special. If you're short on time, you can skip this step and enjoy the soup as is.

Preheat your oven to 400°F (200°C).
Unfold the thawed pie crust on a lightly floured surface.
Using a pizza cutter or sharp knife, cut the pie crust into strips, squares, or any shape you like. You can also use cookie cutters to create fun shapes!
Place the cut pie crust pieces on a baking sheet lined with parchment paper.
In a small bowl, beat the egg with a fork. This will be your egg wash.
Brush the tops of the pie crust pieces with the egg wash. This will give them a golden brown color and a nice shine.
Bake the pie crust pieces in the preheated oven for about 8-10 minutes, or until they are golden brown and crispy.
Remove the baked pie crust pieces from the oven and let them cool slightly.

Serving the Chicken Pot Pie Soup:

Ladle the hot Chicken Pot Pie Soup into bowls.
Top each bowl with the baked pie crust pieces. You can either arrange them on top or crumble them over the soup.
Garnish with a sprinkle of fresh parsley, if desired.
Serve immediately and enjoy!

Tips and Variations:

Vegetable Variations: Feel free to add other vegetables to the soup, such as green beans, mushrooms, or diced bell peppers.
Spice it Up: For a little kick, add a pinch of red pepper flakes to the soup.
Cream Cheese: For an extra creamy soup, stir in a couple of tablespoons of cream cheese at the end.
Biscuits Instead of Pie Crust: Instead of pie crust, you can top the soup with homemade or store-bought biscuits.
Slow Cooker Option: You can also make this soup in a slow cooker. Simply add all the ingredients (except the cream mixture, peas, and corn) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the cream mixture, peas, and corn during the last 30 minutes of cooking.
Make it Gluten-Free: Use a gluten-free all-purpose flour blend to thicken the soup.
Leftovers: Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pie crust topping is best served fresh, so it's recommended to bake only what you need.

Enjoy your delicious and comforting Chicken Pot Pie Soup! I hope you love it as much as I do!

Conclusion:

This isn't just another soup recipe; it's a warm hug in a bowl, a comforting classic reimagined for busy weeknights, and a guaranteed crowd-pleaser. I truly believe this Chicken Pot Pie Soup is a must-try for anyone who loves the flavors of traditional pot pie but doesn't have hours to spend in the kitchen. The creamy broth, tender chicken, and perfectly cooked vegetables combine to create a symphony of flavors that will transport you straight to Grandma's kitchen. It’s the ultimate comfort food, simplified and streamlined for modern life. But don't just take my word for it! The beauty of this recipe lies in its versatility. Feel free to experiment with different vegetables. Add some diced potatoes for extra heartiness, or throw in some green beans for a pop of color and added nutrients. If you're feeling adventurous, try using different herbs and spices to customize the flavor profile to your liking. A pinch of smoked paprika can add a delightful smoky depth, while a dash of cayenne pepper can provide a subtle kick. For serving suggestions, I personally love to top each bowl with flaky, buttery crackers or even small squares of puff pastry, baked separately until golden brown. This adds a delightful textural contrast to the creamy soup. A dollop of sour cream or a sprinkle of fresh parsley also makes for a beautiful and flavorful garnish. You could even serve it with a side of crusty bread for dipping – perfect for soaking up every last drop of that delicious broth. If you're looking to make it a complete meal, consider serving it alongside a simple green salad. The freshness of the salad will complement the richness of the soup perfectly. And for those who are watching their carb intake, you can easily omit the crackers or puff pastry and still enjoy a satisfying and flavorful meal. This recipe is also incredibly adaptable to different dietary needs. To make it gluten-free, simply use gluten-free flour for the roux and ensure that your chicken broth is also gluten-free. For a dairy-free version, you can substitute the heavy cream with coconut milk or cashew cream. Just be sure to use unsweetened versions to avoid altering the flavor of the soup. I'm confident that you'll love this Chicken Pot Pie Soup as much as I do. It's easy to make, incredibly flavorful, and perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a comforting meal to share with friends and family, this recipe is sure to be a hit. So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I can't wait to hear what you think. Please, try this recipe and don't hesitate to share your experience in the comments below. Let me know what variations you tried, what toppings you used, and how much everyone enjoyed it. Your feedback is invaluable and helps me to continue creating delicious and accessible recipes for you all. Happy cooking! I am sure you will agree that this is the best chicken pot pie soup recipe you have ever tried!