Chicken Pot Pie Soup

Chicken Pot Pie Soup is a hearty, comforting dish that captures all the flavors of a classic chicken pot pie in a creamy, soup form. It’s a deliciously rich, thick soup filled with tender chicken, vegetables, and savory seasonings, topped with a flaky biscuit or pie crust, giving it that signature pot pie feel.

Here’s a simple recipe to make Chicken Pot Pie Soup:

Ingredients:

• For the Soup:
  • 1 lb chicken breast (or thighs), cooked and shredded
  • 2 tablespoons olive oil or butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 1/2 cups frozen peas
  • 4 cups chicken broth (low-sodium)
  • 2 cups half-and-half (or milk, for a lighter version)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary (optional)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour (to thicken)
• For the Biscuit Topping (optional):
  • 1 can refrigerated biscuit dough (or make your own biscuit dough)
  • 1 tablespoon butter, melted (for brushing)

Instructions:

1. Cook the Chicken:
   • If you don’t have cooked chicken on hand, you can poach the chicken breasts by simmering them in water or broth until fully cooked (about 15-20 minutes). Shred the chicken once it’s cooled.
2. Sauté the Vegetables:
   • In a large pot, heat olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables soften.
   • Add the garlic and cook for another 1-2 minutes until fragrant.
3. Make the Soup Base:
   • Sprinkle the flour over the vegetables and stir well to combine. This helps thicken the soup. Cook for another minute to get rid of the raw flour taste.
   • Gradually pour in the chicken broth while stirring, making sure the flour mixture is well incorporated. Bring to a simmer and cook for 5-7 minutes until the soup starts to thicken.
4. Add Cream and Seasonings:
   • Stir in the half-and-half, thyme, rosemary (if using), salt, and pepper. Continue simmering for another 5 minutes. Adjust seasoning to taste.
   • Add the cooked, shredded chicken and frozen peas, and simmer for an additional 3-5 minutes, until heated through.
5. Prepare the Biscuit Topping (Optional):
   • If you’re using biscuit dough, prepare according to package instructions or make your own. Drop spoonfuls of dough onto the top of the soup if you plan to bake them in the oven.
   • Alternatively, you can serve with store-bought or homemade biscuits on the side.
6. Finish the Dish:
   • If you’re using biscuit dough, place the pot (if oven-safe) in the oven at 375°F (190°C) for 10-15 minutes or until the biscuits are golden brown and cooked through.
   • If you prefer a crispy crust, you can also place the soup in individual oven-safe bowls, top with biscuit dough, and bake.
7. Serve and Enjoy:
   • Ladle the soup into bowls, top with a biscuit or enjoy it as is. Garnish with fresh parsley or thyme for a pop of color and flavor if desired.

This soup is perfect for cozying up on a chilly day. Enjoy the rich, creamy comfort of chicken pot pie in a bowl!