Chicken Pot Pie Soup Recipe: Comfort in a Bowl

 


Instructions

1. Sauté the Vegetables:

  1. In a large Dutch oven or soup pot, heat the butter and olive oil over medium heat until melted and bubbling.
  2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.

2. Make the Roux:

  1. Sprinkle the flour over the vegetables, stirring constantly to create a roux. Cook for about 1 minute to eliminate the raw flour taste.
  2. Gradually whisk in the chicken broth, ensuring there are no lumps. Continue whisking as the mixture thickens.

3. Add Dairy and Seasonings:

  1. Stir in the milk and heavy cream, mixing until smooth and creamy.
  2. Add the thyme, parsley, salt, and pepper. Adjust seasoning to your taste.

4. Incorporate the Chicken and Vegetables:

  1. Add the shredded chicken, peas, and corn to the soup. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
  2. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.

5. Serve:

  • Ladle the soup into bowls and garnish with fresh parsley. Serve hot with baked puff pastry squares or warm buttermilk biscuits for dipping.

Tips for Perfect Chicken Pot Pie Soup

  1. Rotisserie chicken saves time. It’s flavorful and eliminates the need to cook chicken separately.
  2. Customize the vegetables. Add mushrooms, green beans, or potatoes for variety.
  3. Control the consistency. If you prefer a thicker soup, simmer longer or add a slurry of cornstarch and water.

Serving Suggestions

  • Pair the soup with flaky biscuits, buttery crescent rolls, or crusty bread.
  • For a true pot pie feel, serve with puff pastry cut into squares or circles and baked until golden.