Chicken Pot Pie Soup 🥣
A fun twist to the original “Chicken Pot Pie” but now made into a soup!
Chicken Pot Pie Soup 🥣
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1 cup corn
- 1-2 cups mushrooms, white , sliced
- 3 small or 2 large potatoes, sliced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 cups cooked chicken, shredded (I used rotisserie chicken for convenience)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: puff pastry or biscuits for serving
Instructions:
1. **Sauté Vegetables:**
- In a large pot or Dutch oven, melt butter and add olive oil over medium heat.
- Add onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until the vegetables soften.
2. **Make the Roux:**
- Sprinkle the flour over the sautéed vegetables. Stir well, cooking for another 2 minutes to eliminate the raw flour taste.
3. **Add Broth and Seasonings:**
- Stir in the chicken broth while whisking to avoid lumps.
- Add the potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
4. **Add Chicken and Milk:**
- Stir in the shredded chicken, corn, and peas, followed by the heavy whipping cream.
- Let the soup simmer for another 5-7 minutes to heat everything through. Adjust seasoning if needed.
5. **Serve:**
- Garnish with fresh parsley. If desired, serve with puff pastry on top or a side of warm biscuits for that “pot pie” feel.
Enjoy your creamy, comforting Chicken Pot Pie Soup!
Chicken Pot Pie Soup is a delightful take on the traditional chicken pot pie, reimagined as a hearty and flavorful soup perfect for the fall season. This comforting dish brings together tender chunks of chicken, vegetables, and a creamy broth that tastes just like the beloved pot pie filling, but in a more versatile, spoonable form. Seasonal ingredients such as carrots, peas, and potatoes provide a satisfying texture and nutritional boost, while herbs like thyme and parsley enhance the aroma and depth of flavor. This soup can be served as a warming appetizer or a fulfilling main course, making it ideal for chilly autumn evenings. An excellent feature of Chicken Pot Pie Soup is its simplicity and flexibility in preparation. You can use leftover chicken or rotisserie chicken to save time, and adjust the vegetables to what you have on hand. For a gluten-free option, omit any thickening agents containing gluten or use cornstarch or gluten-free flour as a substitute. Adding a puff pastry topping or biscuit on the side can recreate the classic pot pie experience and impress family and guests alike. This recipe’s inclusion in the upcoming cookbook highlights its popularity and the trend towards creative comfort foods that blend tradition with convenience. Whether you are seeking new fall recipes or want to explore comforting soups for the season, Chicken Pot Pie Soup is a must-try. It offers a perfect balance of flavors and textures, making mealtime both enjoyable and satisfying.
Wait it’s fall? 😂😭 girl it’s 100 where I am right now. Ive been in Florida for over 18 yrs and I still miss season changes. 🥺