Experience comfort in every spoonful with our easy Chicken Pot Pie Soup recipe. Crafted from scratch, its creamy sauce embraces tender chicken and veggies. And the finishing touch? Golden canned biscuits, making it a heartwarming and satisfying meal.
Indulge in the heartwarming flavors of our Chicken Pot Pie Soup, a comforting soup that brings together the richness of a homemade creamy sauce and the delightful medley of tender chicken and vegetables. It combines the classic charm of a pot pie with the comforting simplicity of a soup perfect for any night of the week.
Why You’ll Like This Recipe
- Homemade Comfort: Indulge in the familiar flavors of chicken pot pie in a warm and soothing soup form.
- Creamy Elegance: The from-scratch creamy sauce elevates the dish, adding a luxurious texture and taste.
- Hearty Goodness: Loaded with tender chicken, wholesome veggies, and savory broth, it’s a substantial and satisfying meal.
- Effortless Delight: Despite the made-from-scratch sauce, it’s easy to whip up, making it a convenient yet impressive option.
- Year-Round Appeal: Perfect for chilly evenings or comforting any time, this recipe is versatile for all seasons.
- Family Favorite: A classic dish with a twist that’s sure to gather loved ones around the table with smiles.
- Leftovers Reimagined: Enjoy leftovers with the same joy, as flavors tend to deepen and develop even more over time.
Chicken Pot Pie Soup Ingredients
For this twist on a classic, you need the following ingredients:
- 4 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth or chicken stock
- 1 1/2 cups heavy cream
- 3/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups potatoes, (peeled and chopped into small pieces)
- 2 cups mixed frozen vegetables (carrots, corn, peas, green beans)
- 2 cups cooked chicken, shredded
- 8-count refrigerated biscuits, baked according to directions on the package
In a large pot or Dutch oven, melt butter over medium-high heat. Add onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
Stir in all-purpose flour and cook for another minute, stirring constantly to form a roux.
Gradually pour in chicken broth, heavy cream, and milk, whisking continuously to combine everything.
Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
Add the chopped potatoes to the liquid mixture and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
Once the potatoes are cooked, add the thawed mixed frozen vegetables and shredded cooked chicken.
Simmer for a few more minutes until everything is heated through.
Ladle into soup bowls and serve with biscuits. You can place a biscuit on top or serve it on the side.
Allow the soup to cool to room temperature before storage to prevent condensation. Transfer the soup to an airtight container. Glass or plastic containers with tight-fitting lids work well. Store in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through.
For longer storage, freeze the soup in individual portions or larger batches. Leave some space at the top of the container to account for expansion. It’s best if eaten within 2-3 months.
Substitutions and Variations
Experiment with these substitutions and variations to create your own signature Chicken Pot Pie Soup, tailored to your taste preferences and dietary needs.
1. Protein: Feel free to use cooked chicken thighs, shredded leftover chicken, or store-bought rotisserie chicken. Instead of chicken, use can also use leftover turkey. For a smoky and savory twist, you can add cooked and chopped bacon or diced ham to the soup.
2. Veggie Variety: Mix in your favorite vegetables: peas, corn, green beans, or even mushrooms for added texture and flavor. You can use fresh vegetables instead of frozen or mix and match with your favorite veggies. Sautéed mushrooms can add a rich and earthy taste to the soup, complementing the other ingredients.
3. Creamy Base Alternatives: For a lighter version, you can use half-and-half or whole milk instead of heavy cream.
4. Spinach or Kale: Stir in some fresh spinach or kale leaves for added nutrition and a touch of green.
5. Herb Infusion: Enhance the flavor by adding fresh herbs such as thyme, rosemary, or sage while simmering.
6. Nutmeg: A pinch of ground nutmeg can add a warm and comforting flavor that complements the creamy elements of the soup.
7. Roasted Garlic: Roasted garlic has a milder and slightly sweet taste compared to fresh garlic. Add some roasted garlic cloves to the soup for a deeper and more complex flavor.
8. Crust Creative: Instead of a biscuit topper, you can cut small squares or circles of puff pastry, bake them until golden brown, and use them as a delicious topping for the soup. Alternatively, serve the soup with a baked flaky pastry crust or buttery croissants on the side.
9. Cheesy Indulgence: Stir in grated Cheddar or Parmesan cheese to infuse extra richness into the soup.
What To Serve with Chicken Pot Pie Soup
While this soup is a meal all by itself, you can stretch your dollars by pairing it with a variety of complementary sides.
Side Salad: A fresh and crisp green salad with your favorite salad dressing can add a refreshing contrast to the rich and creamy soup.
Fruit Salad: A colorful fruit salad adds a burst of freshness and sweetness to balance the savory soup.
Vegetable Crudité: Serve a platter of colorful raw veggies like carrots, celery, bell peppers, and cherry tomatoes with a dip.
Roasted Veggies: Roasted root vegetables or Brussels sprouts make for a hearty side that complements the warmth of the soup.
Mashed Potatoes: For an ultimate comfort food experience, serve a side of creamy mashed potatoes that complement the flavors of the soup.
To streamline weeknight cooking, I like to cook a large batch of chicken and freeze it in 2-cup portions to use later in recipes. I find the easiest way to do this is to cook skinless, boneless chicken breasts in my Instant Pot. (I use the Instant Pot Chicken Breast recipe found at Wholesome Yum.)
FAQs: Your Chicken Pot Pie Soup Queries Answered
The sauce in Chicken Pot Pie Soup is typically a creamy and savory mixture made from scratch. It’s usually created using a combination of butter, flour (for thickening), chicken broth, and heavy cream or milk. This mixture forms the base of the soup, creating a luscious and velvety texture that coats the chicken and vegetables. Herbs, seasonings, and sometimes a touch of white wine may also be added to enhance the flavor profile of the sauce.
The amount of protein in Chicken Pot Pie Soup can vary based on the specific recipe and serving size. On average, a serving of Chicken Pot Pie Soup (approximately 1 cup or 240 ml) may contain around 10 to 15 grams of protein. This protein content comes from the chicken and potentially other protein-rich ingredients like milk, cream, or additional protein sources added to the soup.
It’s important to note that the protein content can vary depending on factors such as the type and amount of chicken used, the ratio of other ingredients, and any variations or substitutions in the recipe. If you’re looking for a more accurate protein calculation, it’s recommended to input the specific recipe into a nutritional calculator or consult the nutritional information provided with the recipe.
When making Chicken Pot Pie Soup, you can use a variety of potatoes based on your preference and the desired texture of the soup. Here are a few options:
Russet Potatoes: Russet potatoes are starchy and tend to break down a bit while cooking, which can help naturally thicken the soup. They give a creamy texture and are a good choice if you prefer a smoother consistency.
Yukon Gold Potatoes: These potatoes have a slightly waxy texture and hold their shape well during cooking. They’re great if you want tender chunks of potato in your soup without them becoming too mushy.
Red Potatoes: Red potatoes also hold their shape well and have a creamy texture when cooked. They’re a good choice for a chunkier, heartier soup.
New Potatoes: New potatoes are small and waxy, making them a good option if you want to keep the potato chunks intact and have a slightly firmer texture.
Ultimately, the type of potatoes you use will influence the final texture of the soup. Choose the variety that aligns with your taste preferences and the overall consistency you’re aiming for in your Chicken Pot Pie Soup.
Other Chicken Recipes You May Enjoy
- Classic Chicken Pot Pie – A comforting dish featuring tender chicken, mixed vegetables, and a rich, savory sauce, all tucked between layers of flaky pastry crust.
- Quick and Easy Chicken and Dumplings – Southern pure comfort food made effortlessly.
- Chicken Pot Pie Casserole – Enjoy the comforting flavors of a classic Chicken Pot Pie in casserole form, topped with golden canned biscuits for a delicious twist.
- Thai Basil Chicken – A savory and aromatic stir-fry dish featuring tender chicken, fresh Thai basil, and vibrant flavors of Thai cuisine.
Chicken Pot Pie Soup
- 4 tablespoons unsalted butter
- 1 onion finely chopped
- 2 celery stalks finely chopped
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth or chicken stock
- 1 ½ cups heavy cream
- ¾ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups potatoes (peeled and chopped into small pieces)
- 2 cups mixed frozen vegetables carrots, corn, peas, green beans
- 2 cups cooked chicken shredded
- 8 count refrigerated biscuits baked according to package directions
- In a large pot or Dutch oven, melt butter over medium-high heat.
- Add onion and celery to the pot and cook, stirring frequently, until they become tender and translucent, about 5 minutes.
- Stir in all-purpose flour and cook for another minute, stirring constantly to form a roux.
- Gradually pour in chicken broth, heavy cream, and milk, whisking continuously to combine everything. Add the garlic powder, Italian seasoning, salt, and pepper. Continue stirring until the soup thickens and becomes smooth.
- Add the chopped potatoes to the liquid mixture and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, which usually takes around 15-20 minutes, depending on the size of the potato pieces.
- Once the potatoes are cooked, add the thawed mixed frozen vegetables and shredded cooked chicken. Simmer for a few more minutes until everything is heated through.
- Serve with baked biscuits.
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