Chicken Pot Pie Soup is the perfect way to enjoy all the flavors of the classic comfort dish without the fuss of making a pie crust. Imagine a bowl of rich, creamy soup filled with tender chunks of chicken, hearty vegetables, and all the savory goodness you love in a pot pie, but in a form that’s easier to prepare and just as satisfying. This soup takes everything you adore about chicken pot pie and transforms it into a cozy, comforting meal that’s perfect for chilly nights or when you need a little extra warmth and comfort. The combination of a velvety broth, flavorful chicken, and a medley of vegetables makes this soup a hit with both kids and adults alike.

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The beauty of Chicken Pot Pie Soup lies in its simplicity and versatility. Unlike a traditional pot pie, which can be time-consuming to prepare, this soup comes together quickly, making it an ideal option for busy weeknights. The base of the soup is a rich, creamy broth made with a blend of chicken stock and cream, thickened to just the right consistency. Into this delicious base, you’ll stir tender pieces of chicken, along with a mix of classic pot pie vegetables like carrots, peas, and potatoes. The result is a soup that’s hearty, flavorful, and incredibly comforting. Plus, with the option to add toppings like crumbled biscuits or puff pastry, you can enjoy the essence of a pot pie without all the work.

What makes this Chicken Pot Pie Soup even better is its adaptability. You can easily customize the ingredients to suit your tastes or dietary needs—use leftover turkey instead of chicken, add extra vegetables for more nutrition, or make it gluten-free by using cornstarch instead of flour. Serve it with a side of crusty bread or a fresh salad, and you’ve got a complete meal that’s as comforting as it is delicious. Whether you’re looking for a quick dinner solution or a dish to impress your family and friends, this soup delivers all the flavors of a classic chicken pot pie in a warm, satisfying bowl.

Serving Suggestions:

- Serve this soup with a side of freshly baked biscuits or puff pastry strips for a true pot pie experience.

- Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the soup.

- For an extra indulgent touch, top each bowl with shredded cheddar cheese and crispy bacon bits.

- Use leftovers to fill individual pastry shells for a quick and easy pot pie the next day.

- Garnish with fresh parsley or thyme to add a burst of color and fresh flavor.

Nutritional Information (per serving, based on 6 servings):

• • - Calories: 380
  • - Total Fat: 22g
  • - Saturated Fat: 12g
  • - Cholesterol: 95mg
  • - Sodium: 800mg
  • - Total Carbohydrates: 28g
  • - Dietary Fiber: 3g
  • - Sugars: 4g
  • - Protein: 20g

Storage Information:

- Store any leftovers in an airtight container in the refrigerator for up to 4 days.

- This soup can also be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

- If the soup thickens too much during storage, add a bit of chicken broth or cream while reheating to restore the desired consistency.

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Chicken Pot Pie Soup Recipe

Ingredients:

• • • - 2 tablespoons unsalted butter
    • - 1 medium onion, chopped
    • - 2 cloves garlic, minced
    • - 3 medium carrots, peeled and sliced
    • - 2 celery stalks, sliced
    • - 3 medium potatoes, peeled and diced
    • - 4 cups chicken broth
    • - 1 cup frozen peas
    • - 3 cups cooked chicken, shredded or diced
    • - 1 teaspoon dried thyme
    • - 1/2 teaspoon dried rosemary
    • - 1/2 teaspoon salt
    • - 1/2 teaspoon black pepper
    • - 1/2 cup heavy cream
    • - 1/4 cup all-purpose flour
    • - Optional toppings: Crumbled biscuits, puff pastry strips, shredded cheese, bacon bits

Instructions:

1. Sauté the Vegetables:

- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

2. Add the Potatoes and Broth:

- Stir in the diced potatoes and pour in the chicken broth. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

3. Thicken the Soup:

- In a small bowl, whisk together the flour and heavy cream until smooth. Slowly stir this mixture into the soup, allowing it to thicken as it simmers. Continue to cook for another 5 minutes, stirring occasionally.

4. Add the Chicken and Peas:

- Stir in the cooked chicken and frozen peas. Cook until the chicken is heated through and the peas are tender, about 5 minutes more.

5. Serve:

- Ladle the soup into bowls and top with your choice of crumbled biscuits, puff pastry strips, or shredded cheese. Garnish with fresh parsley if desired.

Enjoy your Chicken Pot Pie Soup, a comforting and delicious meal that brings the flavors of a classic pot pie to your bowl with ease. Perfect for warming up on a chilly day or serving at a family dinner, this soup is sure to become a favorite.