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To make Classic Chicken Pot Pie Soup, you need the following main ingredients: - 1 lb boneless, skinless chicken breasts, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 3 medium carrots, diced - 2 stalks celery, diced - 1 cup frozen peas - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1/4 cup all-purpose flour - 2 tablespoons olive oil - 1/2 cup frozen pie crust pieces (or store-bought pie crust, cut into squares) - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy soup packed with flavor. You can add a few garnishes or extras to make your soup even better: - Chopped green onions for a fresh bite - A sprinkle of paprika for color - A dash of hot sauce for heat - Crusty bread on the side for dipping These simple touches can enhance your meal and impress your guests. If you're missing something, don't worry! Here are some easy swaps: - Use rotisserie chicken instead of raw chicken for quicker prep. - Replace heavy cream with half-and-half or coconut milk for a lighter soup. - Swap fresh herbs for dried ones if you don’t have them. Just use less since dried herbs are stronger. - Corn or green beans can replace peas if you prefer different veggies. These substitutions help you customize the soup to your taste. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and garlic. Sauté until the onion is clear, about 3-4 minutes. 3. Add the diced chicken to the pot. Cook until it is no longer pink, about 5-6 minutes. 4. Stir in the diced carrots and celery. Cook for another 4-5 minutes until they start to soften. 5. Sprinkle the flour over the chicken and veggies. Stir well to coat them. Cook for 1 minute to remove any raw flour taste. 6. Gradually pour in the chicken broth. Stir to avoid lumps. Add thyme, rosemary, salt, and pepper. Bring to a simmer. 7. Once simmering, reduce the heat. Slowly stir in the heavy cream. Cook for 10 minutes to let the flavors blend. 8. Add the frozen peas and pie crust pieces to the soup. Cook for another 5 minutes until everything is heated through. 9. Serve hot, garnished with fresh parsley for a lovely finish. - Don’t rush the sautéing. Make sure the onion and garlic are soft and fragrant. - Cut chicken into uniform pieces for even cooking. - Stir often when adding flour to prevent clumping. - Add cream slowly to prevent curdling. - For a thicker soup, add more flour or let it simmer longer. - If you prefer more veggies, add peas or corn. - For a richer flavor, use homemade chicken broth. - To spice it up, add a pinch of cayenne or red pepper flakes. This classic chicken pot pie soup is simple yet fulfilling. Each step brings you closer to a warm and comforting meal. Enjoy the process as much as the final result! You can prepare this soup in advance. Cook the soup as stated, but stop before adding the cream. Let it cool, then store it in the fridge. When ready to serve, reheat it and stir in the heavy cream. This method keeps the flavors fresh. Serve the soup hot in a bowl. I like to add some fresh parsley on top for color. A slice of crusty bread or a side salad pairs well with this dish. You can also serve it in a bread bowl for fun! To boost the flavor, add a dash of white wine while cooking the chicken. You can also try fresh herbs like thyme or rosemary. For an extra kick, add a pinch of cayenne pepper. These little tweaks can take your soup to the next level. {{image_2}} You can enjoy a meat-free version of chicken pot pie soup. Replace chicken with diced mushrooms or tofu. Use vegetable broth instead of chicken broth. Swap heavy cream for coconut milk or cashew cream for a rich texture. Add more vegetables like zucchini or bell peppers for flavor and color. These changes keep the soup tasty and satisfying. To make this soup gluten-free, use a gluten-free flour blend instead of all-purpose flour. Check that your broth is also gluten-free. You can add gluten-free pie crust pieces for that classic touch. Many stores sell gluten-free options. With these swaps, you still get a hearty soup without gluten. Different regions add their unique flavors to chicken pot pie soup. In the South, you might find a touch of hot sauce or cayenne pepper for heat. In New England, adding corn can give it a sweet twist. Some people love to add wild rice for texture. Each region puts its spin on this comforting dish, making it special and fun to explore. After you enjoy your soup, let it cool. Place it in an airtight container. It will stay fresh in your fridge for up to three days. When storing, make sure to seal the lid tightly. This helps keep the flavors locked in. If you have extra toppings, store them separately. This way, they won't get soggy. If you want to save some for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top for the soup to expand. It can last for about three months in the freezer. When you're ready to eat, just thaw it overnight in the fridge. This keeps the texture nice. When you’re ready to enjoy your soup again, reheat it gently. Pour the soup into a pot. Heat it on low to medium heat. Stir often to avoid sticking. If the soup is too thick, add a splash of chicken broth or water. You can also use a microwave. Just heat in short bursts and stir in between. Enjoy it warm, just like the first time! To thicken chicken pot pie soup, you can use flour. After cooking the chicken and vegetables, sprinkle the flour in. Stir well to coat everything. This helps absorb the moisture. You can also let the soup simmer longer. The longer it cooks, the thicker it gets. Another option is to mash some of the cooked vegetables. This adds thickness while keeping the flavor. Yes, you can use leftover chicken. It’s a great way to save time. Just shred or chop the chicken into small pieces before adding it to the pot. You can skip the step of cooking the chicken. Just add it when you mix in the broth. This makes the soup quick and easy, perfect for busy days. To make chicken pot pie soup with a biscuit topping, prepare the soup as usual. Once it simmers, drop spoonfuls of biscuit dough on top. Bake the pot in the oven at 400°F until the biscuits rise and turn golden. This gives you a lovely, flaky topping. The warm biscuits soak up the soup's flavors, making it a cozy meal. This blog post covered all you need for chicken pot pie soup. We looked at the key ingredients, how to prepare and cook them, and common mistakes to avoid. You learned tips for storage and how to enhance flavors. We also explored variations for different diets and regional styles. In the end, making this soup is simple and fun. Experiment with your own twist to make it your own. Enjoy a warm bowl of comfort in every bite.

Classic Chicken Pot Pie Soup

Warm up with a comforting bowl of Classic Chicken Pot Pie Soup that combines the savory flavors you love in a hearty soup. This easy recipe features tender chicken, fresh vegetables, and creamy broth topped with pie crust pieces for that perfect touch. Perfect for any occasion, this delicious soup is quick to prepare in just 40 minutes. Click through to explore the full recipe and bring warmth to your dinner table tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup all-purpose flour

2 tablespoons olive oil

1/2 cup frozen pie crust pieces (or store-bought pie crust, cut into squares)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

    Add the diced chicken to the pot and cook until it’s no longer pink, about 5-6 minutes.

      Stir in the diced carrots and celery, cooking for another 4-5 minutes until they soften.

        Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for an additional minute to remove the raw flour taste.

          Gradually pour in the chicken broth while stirring to avoid lumps. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.

            Once simmering, reduce the heat and slowly stir in the heavy cream. Allow the soup to cook for 10 minutes, letting the flavors meld together.

              Add the frozen peas and pie crust pieces to the soup, cooking for another 5 minutes until heated through. Adjust seasoning if necessary.

                Serve hot, garnished with fresh parsley for an inviting look.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6