Chicken Pot Pie  Soup

Of course! Chicken Pot Pie Soup is the ultimate comfort food hack. It delivers all the classic, cozy flavors of a chicken pot pie in a creamy, hearty soup form—without the wait for a crust to bake. It’s creamy, veggie-packed, and incredibly satisfying.

Here is a comprehensive recipe and guide.

Creamy Chicken Pot Pie Soup

This recipe mimics the rich, creamy filling of a traditional pot pie.

Yield: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients

For the Soup:

· 4 tbsp Butter or olive oil
· 1 medium Onion, diced
· 2 cloves Garlic, minced
· 3 stalks Celery, diced
· 3 medium Carrots, diced (about 1 cup)
· 1/3 cup All-Purpose Flour
· 4 cups Chicken Broth (low-sodium preferred)
· 2 cups Cooked Chicken, shredded or cubed (rotisserie chicken is perfect)
· 1 cup Frozen Peas
· 1 cup Frozen Corn
· 1 tsp Dried Thyme
· 1/2 tsp Dried Rosemary (or 1 tsp fresh, chopped)
· 1/2 tsp Black Pepper
· Salt, to taste
· 1 cup Heavy Cream or half-and-half (for a lighter version, see tips below)

For the “Pie” Topping (Choose One):

· Biscuits: Serve with warm, flaky canned biscuits, homemade drop biscuits, or store-bought biscuit pucks.
· Pie Crust Croutons: Cut pre-made pie crust into small squares, bake according to package directions until golden, and use as a crunchy topping.
· Puff Pastry: Bake puff pastry shapes (hearts, circles) according to package directions and place them on top of each bowl.

Instructions

1. Sauté Vegetables: In a large Dutch oven or pot, melt the butter over medium heat. Add the onion, celery, and carrots. Cook for 5-7 minutes, until the onions are translucent and the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
2. Make the Roux: Sprinkle the flour over the vegetable mixture. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. This will form a thick paste (a roux) that will thicken your soup.
3. Add Broth Gradually: Slowly pour in the chicken broth, about a cup at a time, whisking continuously to ensure the roux dissolves smoothly and no lumps form.
4. Simmer: Bring the soup to a simmer. Add the dried thyme, rosemary, black pepper, and a pinch of salt. Reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the carrots are tender.
5. Add Remaining Ingredients: Stir in the cooked chicken, frozen peas, and frozen corn. Cook for another 5 minutes until everything is heated through.
6. Finish with Cream: Reduce the heat to low. Stir in the heavy cream. Do not boil after adding the cream, as it can curdle. Heat gently until warmed through.
7. Season: Taste the soup and adjust seasoning with more salt and pepper as needed.
8. Serve: Ladle the hot soup into bowls and top with your chosen “pie” element (a warm biscuit, pie crust croutons, etc.).

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Important Tips & Variations

· Lighter Version: Substitute the heavy cream with whole milk, half-and-half, or even evaporated milk for a lighter but still creamy texture. For a dairy-free version, use full-fat canned coconut milk.
· Thicker Soup: For a thicker, stew-like consistency, create a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water or broth. Stir this into the simmering soup after adding the cream and cook for a few minutes until thickened.
· Thinner Soup: If the soup becomes too thick (especially as leftovers), simply thin it out with a little more chicken broth or milk when reheating.
· Instant Pot / Pressure Cooker Method:

1. Use the Sauté function to melt butter and cook the onions, celery, and carrots for 3-4 minutes. Add garlic for 30 seconds.
2. Add flour and cook for 1 minute, stirring.
3. Pour in broth, scraping the bottom of the pot to deglaze. Add thyme, rosemary, pepper, and raw, cubed chicken breast.
4. Secure the lid, set to High Pressure for 8 minutes. Quick release.
5. Shred the chicken with two forks. Switch to Sauté mode.
6. Stir in frozen peas, corn, and cream. Heat through (do not boil) and season.
   · Slow Cooker Method:
7. Add raw, cubed chicken, onions, celery, carrots, garlic, broth, and herbs to the slow cooker.
8. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
9. About 30 minutes before serving, whisk together 1/2 cup of the hot soup liquid with 1/2 cup of heavy cream and 3 tbsp of cornstarch until smooth. Stir this mixture back into the slow cooker.
10. Add the frozen peas and corn. Cook on HIGH for another 20-30 minutes until thickened.
    · Extra Flavor: Add a dash of poultry seasoning or a Parmesan cheese rind while simmering for an extra depth of flavor.

Storing and Reheating

· Refrigerator: Store cooled soup in an airtight container for up to 3-4 days. The soup will thicken significantly as it sits.
· Reheating: Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it to your desired consistency.
· Freezing: This soup can be frozen, but be aware that cream-based soups can sometimes separate when thawed. For best results, freeze the soup before adding the cream. When ready to eat, thaw, reheat, and then stir in the cream.