About This Recipe
This chicken pot pie soup transforms the classic comfort food into a spoonable format while maintaining its signature flavors. The recipe features tender chicken, vegetables, and creamy broth, typically requiring 45 minutes of preparation and cooking time. It yields 6 servings and can be served with optional pastry toppings.
Why You’ll Love This Recipe
- Delivers traditional pot pie flavors without pie crust preparation
- Uses simple ingredients common in home kitchens
- Allows for easy customization of vegetables and seasonings
- Provides hearty comfort food suitable for cold weather
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- Optional: Pre-baked pie crust pieces or biscuits for serving
Step by Step Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until vegetables soften.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir continuously for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth and lump-free.
- Add milk, cooked chicken, frozen peas, thyme, and black pepper. Stir to combine.
- Bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until slightly thickened.
- Season with salt to taste. Serve hot, optionally topped with pie crust pieces or biscuits.
FAQ
Can I use raw chicken in this recipe?
Yes. Add 1 lb raw diced chicken with vegetables in step 1 and cook until no longer pink before proceeding.
How can I make this soup thicker?
Create a slurry with 1 tbsp cornstarch and 2 tbsp cold water. Whisk into simmering soup until desired consistency.
Can I make this dairy-free?
Substitute butter with oil and use unsweetened plant-based milk instead of dairy milk.
You Must Know
- Maintain gentle simmer after adding milk to prevent curdling
- Flour must be cooked for 1 full minute to eliminate raw taste
- Add peas last to prevent overcooking and maintain color
- Soup thickens upon standing – thin with broth when reheating if needed
Storage Tips
- Refrigerate in airtight containers for up to 4 days
- Freeze without dairy for best results (up to 3 months)
- Reheat gently on stovetop over medium-low heat, stirring frequently
- Add fresh milk or cream when reheating if texture appears separated