Welcome to my latest blog post about the ultimate comfort food: chicken pot pie soup! As the weather starts to get colder and the nights become longer, there’s nothing quite like a warm and hearty soup to lift your spirits and fill your belly.
And what could be more comforting than the flavors of a classic chicken pot pie transformed into a rich and creamy soup? In this post, I’ll share with you my favorite recipe for chicken pot pie soup, including tips for making it perfectly every time. So grab a bowl and get ready to savor the cozy goodness of this delicious soup!
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked and shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
1 ) Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrots, and cook until tender, stirring occasionally.
2 ) Add the flour to the pot and stir until the vegetables are coated. Cook for 1-2 minutes, stirring constantly.
3 ) Slowly add the chicken broth to the pot, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the vegetables are very tender.
4 ) Stir in the heavy cream, chicken, peas, corn, thyme, salt, and pepper. Bring the soup back to a simmer and cook for an additional 10 minutes, or until heated through and slightly thickened.
5 ) While the soup is cooking, preheat your oven to 400°F. Roll out the puff pastry sheet on a floured surface until it is about 1/8 inch thick. Cut the pastry into strips or shapes, as desired.
6 ) Brush the beaten egg over the pastry shapes, then place them on a baking sheet lined with parchment paper. Bake the pastry for 10-12 minutes, or until golden brown and puffed.
7 ) To serve the soup, ladle it into bowls and top each serving with a few pieces of the puff pastry. Enjoy!
INSTRUCTIONS FOR CROCKPOT CHICKEN POT PIE:
- 2 tablespoons of olive oil
- 1 lb. of chicken breasts (about 2 large breasts)
- 1 cup of celery, chopped into 1-inch pieces
- 1 cup of carrots, chopped into 1-inch pieces
- 1 cup of onion, finely chopped
- 1/2 tablespoon of garlic, finely minced
- 2 cups of Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 1 cup of Yukon Gold potatoes, peeled and quartered (to be removed later)
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried parsley
- 1/4 teaspoon of dried basil
- 3 cups of low-sodium chicken or bone broth
- 1/2 cup of milk of your choice (almond milk, whole milk, etc.)
- 3 tablespoons of parsley for garnish
1 ) Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, and basil. Sauté for 2 minutes or until slightly translucent.
2 ) Layer raw chicken, cooked vegetables (if not sautéed), and potatoes in the crockpot. Pour in enough chicken broth to cover the ingredients.
3 ) Cover the crockpot and set it to low heat for 6 hours, or until the chicken is cooked through and the vegetables are tender.
4 ) Once cooked, remove the large potato pieces and chicken breasts from the crockpot. Use a slotted spoon to transfer the cooked vegetables into a blender.
5 ) Add milk and 1/2 cup of broth (a few ladles full!) from the crockpot into the blender with the vegetables. Blend the mixture until smooth.
6 ) Pour the blended mixture back into the crockpot. Shred the chicken on a cutting board and return it to the crockpot.
7 ) Stir everything together until combined and smooth. Garnish with parsley and serve hot.
Note: If the soup is too thick, add more chicken broth to achieve the desired consistency. If it’s too thin, blend more cooked potatoes with the vegetables to thicken it up
Here are a few tips and tricks to help you make the most delicious chicken pot pie soup:
- Use rotisserie chicken: To save time, use a store-bought rotisserie chicken instead of cooking your own. Simply shred the meat off the bones and add it to the soup.
- Don’t overcook the vegetables: Be careful not to overcook the vegetables in the beginning. They should be tender but not mushy. If they cook too long, they will turn to mush and lose their texture.
- Use frozen veggies: Using frozen peas and corn saves time and adds convenience to the recipe. Plus, frozen veggies are often just as nutritious as fresh.
- Adjust the thickness: If the soup is too thick, add more chicken broth to thin it out. If it’s too thin, add more flour to thicken it.
- Customize the seasoning: Feel free to adjust the seasoning to your liking. Add more or less salt, pepper, or thyme, depending on your taste preferences.
- Serve with crusty bread: Chicken pot pie soup pairs well with a slice of crusty bread or a side salad.
- Store the puff pastry separately: If you plan to have leftovers, store the puff pastry separately from the soup to prevent it from getting soggy. When reheating, simply bake the puff pastry in the oven and add it to the reheated soup.