Introduction
Welcome to this delicious recipe for Creamy Chicken Pot Pie Soup! This comforting and hearty soup is a perfect meal for those chilly evenings when you crave something warm and satisfying. With its rich and creamy texture, loaded with tender chicken and vegetables, and topped with a flaky pie crust, this soup will surely become a family favorite. In this article, we will guide you through the process of making this delectable soup from scratch. So, let’s get started!
Ingredients
Before we dive into the recipe, let’s gather all the ingredients we’ll need:
– 2 tablespoons of butter
– 1 onion, diced
– 2 garlic cloves, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 cup of frozen peas
– 1 cup of frozen corn
– 1/4 cup of all-purpose flour
– 4 cups of chicken broth
– 2 cups of cooked chicken, shredded
– 1 cup of heavy cream
– Salt and pepper to taste
– 1 package of pre-made pie crust
– Fresh parsley for garnish
Steps
Now that we have all our ingredients ready, let’s start preparing our Creamy Chicken Pot Pie Soup:
1. In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic, and sauté until they become translucent and fragrant.
2. Add the sliced carrots, chopped celery, frozen peas, and frozen corn to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.
3. Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. Cook for another minute or two to cook off the raw flour taste.
4. Slowly pour in the chicken broth while continuously stirring. This will help prevent any lumps from forming. Bring the soup to a simmer and cook for about 10 minutes, or until the vegetables are tender.
5. Add the shredded chicken to the pot and stir to combine. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
6. Pour in the heavy cream and stir well. Season with salt and pepper to taste. Continue cooking the soup over low heat for an additional 5 minutes.
7. While the soup is simmering, preheat your oven according to the instructions on the package of pre-made pie crust.
8. Roll out the pie crust on a floured surface and cut it into small circles or any desired shape.
9. Ladle the soup into individual oven-safe bowls or ramekins, leaving some space at the top. Place the pie crust shapes on top of each bowl.
10. Bake the soup bowls in the preheated oven for about 15-20 minutes, or until the pie crust is golden brown and crispy.
11. Once done, remove the soup bowls from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.
Variations
If you want to add a twist to your Creamy Chicken Pot Pie Soup, here are a few variations you can try:
– Add some diced potatoes for extra heartiness.
– Substitute the chicken with turkey for a Thanksgiving-inspired soup.
– Incorporate some herbs like thyme or rosemary to enhance the flavors.
– For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken. Add extra vegetables like mushrooms or zucchini for more substance.
Tips
Here are some tips to help you make the best Creamy Chicken Pot Pie Soup:
– Use rotisserie chicken for a quick and easy shortcut.
– If you prefer a thicker soup, you can add more flour or reduce the amount of chicken broth.
– Feel free to customize the vegetables according to your preference.
– Don’t skip the pie crust topping! It adds a delightful crunch and completes the pot pie experience.
Conclusion
There you have it! A step-by-step guide to prepare the Creamy Chicken Pot Pie Soup. This soul-warming soup is a fantastic way to enjoy the flavors of a classic pot pie in a comforting bowl. Whether you’re cooking for your family or hosting a gathering, this recipe is sure to impress. So, gather your ingredients, follow the instructions, and savor the deliciousness of this creamy and satisfying soup. Enjoy!
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup a day in advance and keep it refrigerated. Reheat it gently on the stovetop before adding the pie crust topping and baking.
2. Can I freeze the Creamy Chicken Pot Pie Soup?
While the soup can be frozen, the texture of the creamy soup may change slightly upon thawing. It’s best to consume the soup fresh for the best taste and texture.
3. Can I use homemade pie crust instead of pre-made?
Absolutely! If you prefer making your own pie crust, feel free to use it instead of the pre-made crust. Just make sure to adjust the baking time accordingly.
Creamy Chicken Pot Pie Soup 
A comforting and hearty soup with a rich and creamy texture, loaded with tender chicken and vegetables, and topped with a flaky pie crust. This Creamy Chicken Pot Pie Soup is a perfect meal for chilly evenings.
Ingredients
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2 tablespoons of butter
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1 onion, diced
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2 garlic cloves, minced
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2 carrots, sliced
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2 celery stalks, chopped
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1 cup of frozen peas
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1 cup of frozen corn
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1/4 cup of all-purpose flour
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4 cups of chicken broth
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2 cups of cooked chicken, shredded
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1 cup of heavy cream
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Salt and pepper to taste
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1 package of pre-made pie crust
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Fresh parsley for garnish
Directions
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In a large pot, melt the butter over medium heat. Add the diced onions and minced garlic, and sauté until translucent and fragrant.
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Add carrots, celery, peas, and corn to the pot. Cook until vegetables start to soften.
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Sprinkle flour over the vegetables and cook for another minute.
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Slowly pour in the chicken broth while stirring. Simmer for about 10 minutes.
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Add shredded chicken, simmer for 5 minutes.
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Pour in the heavy cream, season with salt and pepper, and cook for another 5 minutes.
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Preheat oven. Roll out pie crust, cut into shapes. Ladle soup into bowls, place pie crust on top.
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Bake in the oven for 15-20 minutes until crust is golden brown.
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Garnish with fresh parsley before serving.
