Chicken Pot Pie Soup

$To make a tasty chicken pot pie soup, gather these main ingredients: - 1 lb boneless, skinless chicken breasts, diced - 2 cups chicken broth - 1 cup heavy cream - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1/2 cup all-purpose flour - 2 cups puff pastry or biscuit dough, cut into small squares (for topping) These ingredients work well together. The chicken gives protein, while the broth adds flavor. The cream makes the soup rich and creamy. The veggies add texture and nutrients. You can enhance your soup with some garnishes and toppings: - Fresh parsley, chopped - Thyme leaves - Crusty bread for dipping - A sprinkle of black pepper Adding fresh herbs brightens the dish. Crusty bread makes it hearty. You can adjust these based on your taste. To make this soup, you will need a few handy tools: - Large pot or Dutch oven - Wooden spoon or spatula - Knife and cutting board - Oven-safe bowls for baking - Measuring cups and spoons These tools help you cook and serve the soup easily. A large pot is key for cooking everything together. Using oven-safe bowls ensures you can bake the topping to a golden brown. For the full recipe, check out the Comforting Chicken Pot Pie Soup 🥘🥧. Start by gathering your ingredients. You will need chicken, broth, cream, veggies, and spices. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add 1 medium diced onion and 2 cloves of minced garlic. Sauté them for about 3 to 4 minutes until the onion turns translucent. This step builds a great flavor base. Next, add 1 pound of diced chicken to the pot. Cook it for 5 to 7 minutes until it browns nicely. After the chicken is cooked, stir in 3 diced carrots and 2 diced celery stalks. Cook these for another 4 to 5 minutes until they start to soften. This mix of chicken and veggies adds heartiness to your soup. Now, it’s time to thicken the soup. Sprinkle 1/2 cup of all-purpose flour over the chicken and veggies. Stir well for about 2 minutes. This helps remove the raw flour taste. Gradually pour in 2 cups of chicken broth while stirring continuously. This keeps the mixture smooth. Bring it to a simmer, then add 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Season with salt and pepper to taste. Finally, stir in 1 cup of frozen peas. Let the soup simmer on low for 15 to 20 minutes. This allows the flavors to blend nicely. For the full recipe, check the beginning of this article. To make the best chicken pot pie soup, use fresh ingredients. Fresh veggies bring more taste. Cook the chicken until it is golden brown. This adds flavor to the soup. When adding flour, stir it well. This helps avoid lumps. Gradually pour in the chicken broth while stirring. This keeps the soup smooth. Let it simmer to blend the flavors. The longer it simmers, the better it tastes. One common mistake is not seasoning enough. Taste the soup as you cook. Adjust the salt and pepper. Another mistake is overcooking the chicken. Remove it from heat when it's just cooked. This keeps it juicy. Don't skip the simmering time. It is key for flavor. Also, avoid using too much flour. It can make the soup too thick. For extra flavor, add a splash of lemon juice. It brightens the soup. You can also toss in some fresh herbs. Chopped parsley or thyme adds freshness. If you like spice, add a pinch of cayenne pepper. It gives a nice kick. A dash of Worcestershire sauce can deepen the flavor too. These enhancements can make your chicken pot pie soup even better. For the full recipe, check the details above. Enjoy! {{image_2}} You can make a tasty vegetarian version of chicken pot pie soup. Start by swapping chicken for mushrooms or chickpeas. Use vegetable broth instead of chicken broth. Add more veggies like potatoes, corn, or green beans. This keeps the soup hearty and filling without meat. For a gluten-free soup, use gluten-free flour in place of all-purpose flour. Choose gluten-free biscuit dough for the topping. Always check labels to ensure all your ingredients are gluten-free. This way, everyone can enjoy this warm and cozy meal. If you want to try other proteins, turkey works great in this recipe. Diced tofu is a good option for a plant-based meal. You can also use shredded rotisserie chicken for added flavor. Each choice brings a unique taste to the soup. For the complete recipe, check out the Full Recipe above. Storing leftover chicken pot pie soup is easy. First, let the soup cool down. This helps prevent condensation in the container. Use an airtight container to keep it fresh. You can store the soup in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze your chicken pot pie soup, follow these tips. First, use freezer-safe containers or bags. Make sure to leave some space at the top. The soup will expand as it freezes. Label the containers with the date. This way, you’ll know how long it has been in the freezer. You can freeze the soup for up to three months. When you're ready to eat the soup, reheating is simple. If frozen, let it thaw overnight in the fridge. For quick reheating, use the microwave. Heat in short bursts, stirring in between. You can also reheat on the stove over low heat. Stir often to prevent burning. Add a splash of broth if the soup seems thick. Enjoy your warm, cozy meal again! For the complete recipe, check out the Full Recipe. You can use turkey or tofu if you want a change. Both options work well. Turkey gives a similar taste, while tofu adds a nice texture. If you prefer, you can also try cooked lentils or chickpeas for a plant-based dish. To make the soup ahead, follow the recipe steps but stop before baking the dough. Store the soup in the fridge for up to three days. When ready to eat, reheat the soup and top with dough before baking. This keeps the dough fresh and flaky. Yes, you can swap out vegetables based on your taste. Try potatoes, corn, or green beans. You can also use fresh herbs for added flavor. Just remember to adjust cooking times for harder vegetables, like potatoes, to ensure they cook through. - Full Recipe: Comforting Chicken Pot Pie Soup 🥘🥧 This blog post explained how to make Chicken Pot Pie Soup step-by-step. I detailed the main ingredients, garnishes, and tools you need. I also shared tips to perfect your soup and avoid common mistakes. You can even explore tasty variations, like vegetarian options. Remember to store leftovers properly and reheat them for best taste. Enjoy experimenting with this comforting dish. You’ll love making it your own and serving it to others.$

Warm up your dinner table with this comforting chicken pot pie soup that brings a cozy feel to any evening! Packed with tender chicken, fresh vegetables, and a creamy broth, this dish is topped with golden puff pastry for that irresistible crunch. Follow our easy recipe for a hearty meal that the whole family will love. Click through to explore the full recipe and bring this delicious comfort food to your kitchen tonight!

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Ingredients

1 lb boneless, skinless chicken breasts, diced

2 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 carrots, diced

2 celery stalks, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/2 cup all-purpose flour

2 cups puff pastry or biscuit dough, cut into small squares (for topping)

Instructions

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

Add the diced chicken to the pot and cook until browned, about 5-7 minutes.

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

Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 2 minutes to remove the raw flour taste.

Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer.

Add the heavy cream, thyme, rosemary, and season with salt and pepper. Stir in the frozen peas.

Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.

While the soup is simmering, preheat the oven according to the instructions for the dough (puff pastry or biscuit).

Prepare the dough as directed (if using puff pastry, roll it out) and cut into squares or rounds based on preference.

Once the soup is ready, ladle it into oven-safe bowls. Place the dough pieces on top of the soup. If using puff pastry, ensure it covers the entire surface for a nice crust.

Bake in the oven until the dough is golden and cooked through, about 15-20 minutes, depending on the type of dough used.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

- Presentation Tips: Serve the soup hot, garnished with freshly chopped parsley or thyme on top for added color. Enjoy with a side salad for a complete meal!