Tiffany Haney
Chicken pot pie soup is a hearty, comforting dish that's perfect for a busy weeknight meal. It's a simple, tasty dish that combines tender chicken, creamy potatoes, vegetables, and a rich broth. The soup is often served with a pie crust, but this can be time-consuming to make, so many recipes suggest serving the soup with biscuits or crusty buns instead. This soup is a great option if you're looking for something comforting and easy to make.
| Characteristics | Values |
|---|---|
| Meat | Chicken, turkey, or ham |
| Vegetables | Carrots, Celery, Onion, Garlic, Peas, Corn, Green beans, Asparagus, Pearl onions, Mushrooms |
| Spices | Salt, Pepper, Thyme, Rosemary, Turmeric, Italian seasoning |
| Thickening agents | Flour, Corn starch, Roux |
| Broth | Chicken broth, Wine |
| Dairy | Butter, Milk, Cream, Coconut milk |
| Crust | Pie crust, Puff pastry, Biscuits |
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What You'll Learn
Preparing the ingredients
To prepare the ingredients for chicken pot pie soup, start by chopping your vegetables. You'll need onions, celery, and carrots as a base. You can also add other vegetables like potatoes, mushrooms, garlic, or even asparagus and pearl onions. Chopping these ingredients ahead of time can save you prep time when you're ready to cook.
For the chicken, you can either cook and shred the chicken yourself or use a store-bought rotisserie chicken to save time. You'll need about three cups of shredded chicken for the soup.
Next, gather your seasonings. Salt and pepper are essential, but you can also add Italian seasoning, rosemary, thyme, or turmeric for extra flavor.
For the liquid base of the soup, you'll need butter and chicken broth. If you want a richer soup, you can add heavy cream or milk. You can also use a combination of flour or cornstarch with water to thicken the soup.
Finally, if you're making a pie crust to go with your soup, you'll need flour, butter, and possibly an egg for an egg wash. You can also add cheese and herbs to your crust for extra flavor.
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Cooking the vegetables
To cook the vegetables for a chicken pot pie soup, you'll need butter, onion, celery, carrots, garlic, and potatoes. You can also add mushrooms, thyme, rosemary, and parsley.
Start by melting butter in a Dutch oven or a large pot over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes until softened. If you're using mushrooms, add them now and cook for another 5 minutes. Next, add the garlic and sauté for 30 seconds to a minute, stirring constantly so it doesn't burn. You can also add thyme and rosemary with the garlic.
Now it's time to add the potatoes. Peel and chop the potatoes into 1-inch chunks, and add them to the pot. You can use Yukon Gold or Russet potatoes, or any variety that is creamy. Continue to cook the vegetables, stirring occasionally, for about 10 minutes, until the potatoes are slightly browned and tender.
If you're making a large batch, you can chop the vegetables a day ahead and store them in the refrigerator. You can also make the pie dough a day or two in advance.
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Adding the broth
Now it's time to add the broth. If you're making this soup in a slow cooker, simply pour in the broth after you've stirred the vegetables and flour together. If you're not using a slow cooker, gradually whisk in the broth, stirring occasionally. Do not dump in the broth all at once—adding it gradually is key to achieving a smooth soup without lumps.
You can use any kind of chicken broth you like, whether that's homemade or store-bought. If you want to add extra flavour, you can cook the broth with the bones from a rotisserie chicken and some carrots, celery and onion. Or, if you don't have any broth to hand, you can use water with a teaspoon of Better than Bouillon.
Once you've added the broth, bring the mixture to a boil over medium-high heat. Then, reduce the heat and simmer until the potatoes are tender. This should take around 8 to 15 minutes, depending on the size of your potato chunks. You'll know the potatoes are ready when you can easily pierce them with a fork.
If you want to make your soup extra creamy, you can add some heavy cream. However, this step is optional, and you can also use half-and-half, milk or coconut milk instead. If you're planning to freeze your soup, it's best to hold off on the cream, as it can separate once the soup has been thawed and reheated.
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Cooking the chicken
Chicken pot pie soup is a great way to use up leftover chicken. If you don't have any cooked chicken to hand, you can boil and shred two chicken breasts or use a rotisserie chicken from the grocery store. You'll need about three cups of shredded chicken meat.
If you're using raw chicken, cut the breasts into thirds so they cook faster. Boil the chicken in a Dutch oven or large pot of water until cooked through. This should take about 10 minutes. Remove the chicken from the pot and shred or dice the meat. You can now use the chicken bones to make a broth if you like—add some carrots, celery, and onion to the pot for extra flavor.
If you're short on time, you can also pan-sear the chicken breasts before shredding them.
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Serving the soup
Chicken pot pie soup is a comforting and hearty meal, perfect for a weeknight dinner. It's also a great way to use up leftover chicken or other meat. The soup is best served warm and can be paired with a variety of sides.
When serving the soup, ladle it into bowls and top with pastry pieces, such as pie crust crackers or puff pastry triangles. You can also serve the soup with the crust on the side. If you're looking for a lighter option, a side salad can balance out the richness of the soup. Alternatively, bake a batch of biscuits, rolls, or buns for dipping and dunking.
For an extra special touch, prepare some cheesy crust crackers or dippers. You can do this by sprinkling grated cheese and parsley on the pie crust before baking.
If you're serving a large group or want to add some variety, consider offering multiple types of sides or toppings. This way, everyone can customize their bowl of soup to their liking.
Chicken pot pie soup can also be made ahead of time and frozen for up to three months. When reheating, be sure to do so slowly over low heat to avoid curdling the cream. You can also add a little extra cream or milk to restore the soup's creamy texture after reheating.
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Frequently asked questions
You will need butter, carrots, celery, onion, garlic, flour, wine, chicken broth, chicken, parsley, cream, potatoes, corn, and peas.
You can use half and half, milk, or coconut milk.
You can use Russet potatoes or Yukon Gold potatoes.
You can use shredded leftover turkey meat or cooked ham.
It can be stored in the refrigerator for 3-5 days in an airtight container. It can also be frozen for up to three months.
