Chicken pot pie soup offers a comforting and delicious twist on the classic chicken pot pie. Its creamy and flavorful broth, tender chicken, and hearty vegetables make it an ideal dish for chilly days. The best part is that it’s easy to prepare and requires minimal effort. So, gather your ingredients and let’s dive into making this delightful soup.
Chicken pot pie soup is a versátil dish that can be customized to suit your taste preferences. Whether you prefer a thicker or thinner soup, more or less vegetables, or a different type of cheese, feel free to adjust the ingredients and cooking methods to create your ideal soup. The possibilities are endless, so don’t be afraid to experiment and find the perfect combination that satisfies your cravings.
The beauty of chicken pot pie soup lies in its versatility. Not only can you adjust the ingredients to your liking, but you can also use different cooking methods. If you’re short on time, you can use pre-cooked chicken or frozen vegetables to speed up the process. Alternatively, for a richer flavor, you can slow-cook the soup for several hours, allowing the flavors to meld and deepen.
How to Make
To begin making this simple soup, gather the necessary ingredients: chicken breasts, carrots, celery, onion, peas, corn, chicken broth, milk, flour, salt, pepper, and puff pastry sheets. As for equipment, you’ll need a large pot or Dutch oven, a sharp knife, and a cutting board.
Commence by dicing the chicken breasts into bite-sized pieces and set them aside. Next, peel and chop the carrots and celery into small pieces. Finely dice the onion for added flavor. In a large pot over medium heat, melt a tablespoon of butter and sauté the onion until translucent.
Once the onion has softened, add the diced chicken and cook until it turns golden brown. Sprinkle in the flour and stir to coat the chicken and vegetables. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the chicken is cooked through. Stir in the diced carrots, celery, peas, and corn. Season with salt and pepper to taste.
In a separate bowl, whisk together the milk and remaining tablespoon of flour until smooth. Gradually add the milk mixture to the soup, stirring constantly. Bring the soup back to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency.
For a finishing touch, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the puff pastry sheets on top. Using a sharp knife, cut the pastry into squares or any desired shape to serve as the topping for your soup.
Bake the pastry for 10-15 minutes, or until golden brown. Ladle the hot soup into bowls and top each serving with a crispy pastry square. Enjoy your comforting and delicious chicken pot pie soup.
Tips or Variations
If you prefer a creamy soup, blend about a cup of the soup in a blender and return it to the pot. This will give the soup a velvety smooth texture.
For a richer flavor, use dark meat chicken thighs instead of chicken breasts. The dark meat will add more depth and richness to the soup.
Feel free to add other vegetables to your soup, such as green beans, diced potatoes, or mushrooms. The more vegetables you add, the heartier and more flavorful the soup will be.
If you don’t have puff pastry sheets, you can use refrigerated biscuits or crescent roll dough as an alternative topping. Simply cut them into desired shapes and bake until golden brown.
To save time, use rotisserie chicken or leftover cooked chicken. This will eliminate the need to cook the chicken separately.
Serve the chicken pot pie soup with a side of crusty bread, crackers, or a simple green salad for a complete and satisfying meal.
