Delicious Chicken Pot Pie Soup Recipe

Growing up in a small town nestled between rolling hills, my fondest memories often revolve around the warmth of the kitchen during chilly evenings. One dish that stands out in those cozy recollections is my grandmother’s Chicken Pot Pie. The creamy texture, hearty chunks of chicken, and flaky pastry topping were like a hug on a plate. Today, I bring you a delightful rendition of this classic comfort food in the form of Chicken Pot Pie Soup. This recipe captures all the flavors and essence of the traditional dish but with a convenient twist, making it perfect for a comforting weeknight dinner or a special gathering.

Course and Cuisine: Main Course, American Comfort Food

Nutritional Information: (Per Serving)

  • Calories: 380 kcal
  • Total Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Sodium: 780mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 22g

Cooking Time: 40 minutes Preparation Time: 15 minutes

Ingredients:

  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Garnishes/Accompaniments:

  • Fresh chopped parsley
  • Crispy bacon bits
  • Homemade croutons
  • Warm crusty bread
chicken pot pie soup
chicken pot pie soup

History and Cultural Significance: Chicken Pot Pie Soup finds its roots in American cuisine, particularly in the rural Midwest, where hearty, comforting meals are a way of life. Originally, pot pies were made with leftover meat and vegetables, encased in a pastry crust for a complete meal. Over time, this concept evolved into various forms, including the popular pot pie soup, which retains the essence of the original while offering a more convenient and cozy presentation.

Tips for Ingredient Substitutions/Variations:

  • Substitute chicken breasts with boneless thighs or leftover roasted chicken for added depth of flavor.
  • Use gluten-free flour or cornstarch for a gluten-free version of the soup.
  • Experiment with different herbs like rosemary or sage for a unique flavor profile.

Beverage Pairings:

  • Crisp white wine such as Sauvignon Blanc or Chardonnay
  • Light-bodied beer like a Pilsner or Amber Ale
  • Classic apple cider for a non-alcoholic option

Common Mistakes to Avoid:

  • Overcooking the soup can result in mushy vegetables and tough chicken. Simmer gently until everything is just tender.
  • Adding too much flour can make the soup overly thick. Start with a small amount and adjust as needed.

Health Benefits of Key Ingredients:

  • Chicken provides high-quality protein and essential nutrients like niacin and selenium.
  • Carrots, celery, and peas are rich in vitamins, minerals, and dietary fiber, promoting overall health and digestion.

Regional Variations:

  • In the Southern United States, Chicken Pot Pie Soup may include a hint of spice with added cayenne or hot sauce.
  • In New England, fresh herbs like tarragon or dill are often used to enhance the soup’s flavor.

Step-by-Step Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove chicken and set aside.
  2. In the same pot, add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened.
  3. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
  4. Gradually pour in chicken broth while stirring to avoid lumps. Add milk, thyme, salt, and pepper. Bring to a simmer.
  5. Return the cooked chicken to the pot. Add frozen peas. Simmer for 10-15 minutes until the soup thickens slightly.
  6. Preheat the oven to 400°F (200°C). Cut puff pastry into squares or circles slightly larger than the serving bowls.
  7. Ladle the soup into oven-safe bowls. Top each bowl with a puff pastry piece, pressing the edges to seal.
  8. Brush the pastry with beaten egg for a golden finish. Place bowls on a baking sheet and bake for 15-20 minutes until pastry is puffed and golden.
  9. Garnish with fresh chopped parsley and serve hot with desired accompaniments.

Troubleshooting:

  • If the soup is too thick, add more chicken broth or milk to reach the desired consistency.
  • If the pastry browns too quickly, cover the bowls loosely with foil during baking.

Essential Kitchen Tools and Equipment:

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Baking sheet
  • Pastry brush
  • Oven-safe soup bowls

Sustainability Practices:

  • Choose organic, locally sourced ingredients when possible to support sustainable farming practices.
  • Reduce food waste by using leftover cooked chicken or vegetables in the soup.

Flavor Profile and Texture: Chicken Pot Pie Soup offers a creamy, savory base with tender chunks of chicken and a flaky pastry topping. The combination of vegetables adds sweetness and texture, creating a harmonious and satisfying dish.

Best Occasions to Serve:

  • Cozy family dinners
  • Casual gatherings with friends
  • Comforting meals during cold weather

By blending tradition with convenience, Chicken Pot Pie Soup brings nostalgic flavors to the modern table, making it a timeless favorite for all occasions. Enjoy the warmth and comfort of this soul-soothing dish, perfect for creating cherished memories with loved ones.

chicken pot pie soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup finds its roots in American cuisine, particularly in the rural Midwest, where hearty, comforting meals are a way of life. Originally, pot pies were made with leftover meat and vegetables, encased in a pastry crust for a complete meal. Over time, this concept evolved into various forms, including the popular pot pie soup, which retains the essence of the original while offering a more convenient and cozy presentation.
Prep Time 15 minutes
Cook Time 40 minutes
Course Soup
Cuisine American
Calories 380 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 sheet puff pastry thawed
  • 1 egg beaten (for egg wash)

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned. Remove chicken and set aside.
  • In the same pot, add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened.
  • Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes to remove the raw flour taste.
  • Gradually pour in chicken broth while stirring to avoid lumps. Add milk, thyme, salt, and pepper. Bring to a simmer.
  • Return the cooked chicken to the pot. Add frozen peas. Simmer for 10-15 minutes until the soup thickens slightly.
  • Preheat the oven to 400°F (200°C). Cut puff pastry into squares or circles slightly larger than the serving bowls.
  • Ladle the soup into oven-safe bowls. Top each bowl with a puff pastry piece, pressing the edges to seal.
  • Brush the pastry with beaten egg for a golden finish. Place bowls on a baking sheet and bake for 15-20 minutes until pastry is puffed and golden.
  • Garnish with fresh chopped parsley and serve hot with desired accompaniments
Keyword Chicken Pot Pie, Chicken Pot Pie Soup, Chicken Pot Pie Soup Recipe