Unleash the cozy flavors of chicken pot pie in a spoon-friendly soup version that’s perfect for any day of the week. This recipe transforms the classic comfort food into a creamy, hearty soup that’s both easy to make and impossible to resist.
Why This Recipe Works
- It combines the beloved flavors of chicken pot pie into a creamy, comforting soup that’s easier to eat and serve.
- The use of rotisserie chicken saves time without sacrificing flavor, making this recipe a weeknight winner.
- Incorporating both milk and chicken broth creates a rich, velvety base that’s not too heavy.
- Adding a pie crust garnish brings back the classic pot pie element in a fun, creative way.
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 pre-made pie crust, baked and cut into strips (optional)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a flavorful base for your soup.
Step 2: Create the Roux
Sprinkle the flour over the sautéed vegetables, stirring constantly to coat everything evenly. Cook for about 2 minutes to remove the raw flour taste. This roux will thicken your soup to the perfect consistency.
Step 3: Add Liquids and Seasonings
Gradually whisk in the chicken broth and milk, ensuring no lumps form. Bring the mixture to a simmer, then add the shredded chicken, frozen peas, salt, pepper, and thyme. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld.
Step 4: Adjust Seasonings and Serve
Taste the soup and adjust the seasonings as needed. If the soup is too thick, add a little more broth or milk to reach your desired consistency. Serve hot, garnished with pie crust strips if using.
Tips and Tricks
For an extra creamy texture, substitute half of the milk with heavy cream. If you’re in a hurry, use a bag of frozen mixed vegetables instead of fresh carrots and celery. To make the soup gluten-free, replace the all-purpose flour with a gluten-free blend and ensure your chicken broth is gluten-free. For a richer flavor, consider adding a splash of white wine when sautéing the vegetables.
Recipe Variations
- Make it vegetarian by substituting the chicken with mushrooms and using vegetable broth.
- Add a spicy kick by incorporating diced jalapeños or a pinch of cayenne pepper.
- For a dairy-free version, use coconut milk instead of whole milk and olive oil instead of butter.
- Turn it into a seafood chowder by replacing the chicken with shrimp and adding corn.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores beautifully in the refrigerator for up to 3 days. Just reheat it on the stove over low heat, adding a little extra broth or milk if it’s thickened too much in the fridge.
Can I freeze chicken pot pie soup?
Yes, you can freeze this soup for up to 2 months. However, it’s best to leave out the milk and add it fresh when reheating to prevent separation. Thaw overnight in the refrigerator before reheating.
What can I use instead of pie crust for garnish?
If you’re not into pie crust, try garnishing with croutons, a dollop of puff pastry, or even some grated cheese for a different texture and flavor.
Summary
This Chicken Pot Pie Soup is a delightful twist on the classic dish, offering all the comfort in a creamy, easy-to-serve format. Perfect for busy weeknights or cozy weekends, it’s sure to become a family favorite.
