Creamy Chicken Pot Pie Soup

This Creamy Chicken Pot Pie Soup has a special place in so many hearts, mine included. Picture a chilly evening where the wind outside howls, and you’re cozied up at home, ready for something warm and hearty. This soup brings together all the classic flavors familiar from chicken pot pie, layered within a velvety soup that wraps you in comfort.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Creamy Chicken Pot Pie Soup
• Ingredients
• Cooking Instructions
• Preparing the Chicken
• Sautéing the Vegetables
• Thickening the Soup Base
• Simmering the Broth
• Achieving the Creamy Texture
• Final Thickening (Optional)
• Baking the Puff Pastry
• Serving Suggestions
• Tips for Success
• Variations
• Pairing Ideas
• FAQs
• More Easy Soups Recipes:
• 📖 Recipe Card

When I first discovered this recipe, it felt like a warm hug in a bowl. Each ingredient plays a part in building that delicious harmony—from tender chicken to a plethora of veggies. The best part? It’s all pretty simple to whip up! Whether you’re making it for a family dinner or a cozy night with a friend, this dish serves not just food but love in every spoonful.

Now, grab your apron and let’s get cooking! You’ll soon see why this Creamy Chicken Pot Pie Soup is a go-to for so many recipe lovers.

Why This Recipe Works

This Creamy Chicken Pot Pie Soup combines the familiar flavors of a classic chicken pot pie with the comforting texture of a rich, creamy soup. By using simple ingredients and following an easy method, this recipe captures the essence of a hearty dinner that warms the soul. The blend of juicy chicken, tender vegetables, and robust seasonings create a delightful balance that makes each bite memorable. Moreover, the creamy base makes this dish feel indulgent, while still being wholesome and satisfying.

Why You’ll Love This Creamy Chicken Pot Pie Soup

You’ll fall in love with this Creamy Chicken Pot Pie Soup for its incredible flavor, creamy texture, and the warm, satisfying feeling it brings to every meal. It evokes memories of home, especially those evenings spent gathered around the dining table, sharing stories and laughter. This soup is perfect for family gatherings and an ideal remedy for any day that needs a little boost of comfort. Once you try it, you’ll want to make it a staple in your kitchen.

Ingredients

To whip up this delicious Creamy Chicken Pot Pie Soup, you’ll need:

• 1 Tbsp olive oil
• 3 Tbsp unsalted butter, divided
• 1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3/4 tsp poultry seasoning, divided
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/3 cup dry white wine (e.g., chardonnay or pinot gris)
• 3 cups reduced-sodium chicken broth
• 1 cup half and half
• 1/2 cup heavy cream
• 1 lb Yukon gold potatoes, peeled and diced into 1/4 inch cubes
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 1/2 cups frozen peas and carrots mix
• 1 cup corn (frozen or canned)
• Frozen puff pastry sheet (thawed)
• Biscuits (store-bought or homemade)

Cooking Instructions

Preparing the Chicken

To start, add olive oil and 1 1/2 Tbsp of the butter to a Dutch oven or large heavy-bottomed pot. Heat it over medium-high heat. Now add the chicken pieces, seasoning them with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp poultry seasoning. Cook until they turn golden brown and are cooked through, which takes about 5 minutes. Once done, transfer the chicken to a plate and set it aside.

Sautéing the Vegetables

Next, add the remaining 1 1/2 Tbsp of butter to the pot and decrease the heat to medium. Toss in the diced onions and celery, cooking for about 3-5 minutes until they soften up. When they look good, stir in the minced garlic, cooking for another minute. The aroma will be delightful!

Thickening the Soup Base

Now we want to create that rich base. Sprinkle the flour into the pot, stirring to coat the vegetables. Cook it for about a minute to eliminate that raw flour taste. Gradually pour in the white wine along with 1 cup of chicken broth, using a wooden spoon to scrape any browned bits from the bottom. This ensures maximum flavor. Allow this mixture to simmer for about a minute.

Simmering the Broth

Here comes the goodness! Add in the remaining chicken broth, half and half, diced potatoes, thyme, rosemary, onion powder, garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp poultry seasoning. Increase the heat until it comes to a boil, and then reduce the heat to medium-low. Let it simmer for 12-15 minutes until the potatoes are tender, stirring occasionally.

Achieving the Creamy Texture

To get that wonderful creamy texture, grab a potato masher and mash about half of the potatoes in the soup. This thickens everything nicely and adds to the creaminess. Now it’s time for the chicken! Return it to the pot, then mix in the heavy cream, frozen peas and carrots, and corn. Stir until everything is well combined and heated through.

Final Thickening (Optional)

If you want the soup to be a little thicker, mix 2 Tbsp cornstarch and 3 Tbsp water until smooth in a small bowl. Stir this into the soup and cook for a few more minutes, stirring often. Adjust the consistency to your liking!

Baking the Puff Pastry

While your soup is simmering and thickening, preheat the oven to 425°F. Cut the thawed puff pastry into squares and place them on a parchment-lined baking sheet. Bake them for about 10 minutes or until they puff up and turn a beautiful golden brown. If you prefer biscuits, bake those according to package directions.

Serving Suggestions

Serve the Creamy Chicken Pot Pie Soup hot, garnished with a dash of black pepper. It pairs perfectly with those freshly baked puff pastry squares or warm biscuits, elevating the meal’s comforting vibe. You’ll find it’s a dish everyone will love.

Tips for Success

• Make sure to season each layer of the dish for maximum flavor.
• For a thicker soup, mash more potatoes or stick to the cornstarch method mentioned above.
• Adjust the cooking time for the potatoes as needed, ensuring they are lovely and tender but not mushy.

Variations

Feel free to switch things up! You can substitute chicken with turkey or leftover rotisserie chicken for a quicker meal. Adding more veggies like bell peppers or mushrooms can amp up the nutrition and flavor. For a richer base, consider swapping half and half with heavy cream.

Pairing Ideas

This creamy soup is wonderful alongside a fresh mixed green salad or cornbread for a delightful meal experience. To enhance the flavors, pair it with a glass of crisp white wine.

FAQs

1. Can I use leftover chicken for this recipe?
Yes! Leftover rotisserie chicken works great. Just add it toward the end of cooking to heat through.

2. Is there a vegetarian version of this soup?
Absolutely! You can replace the chicken with hearty vegetables like mushrooms and use vegetable broth instead.

3. How long does this soup last in the fridge?
It lasts about 3-4 days when stored in an airtight container.

4. Can I freeze this soup?
Definitely! Let it cool completely, then store it in an airtight container for up to 3 months.

5. What can I serve with chicken pot pie soup?
It pairs wonderfully with crusty bread, biscuits, or a fresh salad.

This Creamy Chicken Pot Pie Soup is not just a meal; it’s a comforting experience that captures the heart of home cooking. Whether on a chilly evening or a cozy gathering, this recipe will surely delight all who gather around the table. It’s easy to make and even easier to love, bringing warmth and satisfaction to every spoonful. Enjoy the creation of this cherished dish that your family will request time and again, savoring the connection it brings to your kitchen and hearts.

More Easy Soups Recipes:

• Broccoli Cheddar Soup
• Chicken Pozole Verde
• Cream of Asparagus Soup
• Pea and Mint Soup

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