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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe - Delicious Meal Ideas

There's something magical about soup—how it wraps around you like a warm hug. Chicken pot pie soup takes this cozy concept and elevates it. Imagine the traditional chicken pot pie you love, but in a way that’s creamy, rich, and all the while, spoonable. It’s easy to whip up, and the ingredients meld to create such a symphonic flavor profile. Whether it’s a chilly evening or you’re just needing a bowl of comfort, this chicken pot pie soup is your ticket to satisfaction.
As a seasoned food enthusiast and registered dietitian, I can assure you that this dish strikes a chord with so many. I’ve watched friends and family gather over steaming bowls, laughter spilling out as they enjoy a classic dish reimagined. If you’ve ever been curious about making this from scratch but didn’t know how, today is your day!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 2474
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons finely minced flat-leaf parsley
  • 1 cup sharp cheddar cheese, freshly shredded about 4 oz.
  • 2 refrigerated pie crusts 9-inch, thawed slightly
  • 3 cups shredded rotisserie chicken
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • A pinch of ground turmeric
  • 2 medium yellow onions, finely chopped
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock preferably low-sodium
  • 2 medium carrots, peeled and finely diced
  • 2 teaspoons fresh thyme leaves, minced
  • Kosher salt and cracked black pepper to taste
  • 3 celery stalks, diced small
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1/4 cup chopped fresh parsley plus more for garnish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika

Method
 

Step 1: Gather Ingredients
  1. Start by preparing all your ingredients. Measurements matter in cooking, especially in soup! Having everything prepped means you won’t be scrambling while your pot is simmering.
Step 2: Sauté the Vegetables
  1. In a large pot, melt the butter over medium heat. Toss in the finely chopped onions and sauté until they become translucent. This takes about 5 minutes. The aroma alone will be an enticing start!
Step 3: Create a Roux
  1. Sprinkle the flour over the sautéed onions and stir until fully combined. This roux will help thicken your soup. Cook for about 1-2 minutes, stirring continuously to avoid burning.
Step 4: Add Stock and Wine
  1. Gradually pour in the chicken stock while whisking to eliminate any lumps. Then, add the dry white wine to introduce acidity and complexity to the flavor. Bring your mixture to a gentle simmer.
Step 5: Add Vegetables and Season
  1. Now, toss in the diced carrots, celery, and minced thyme. Season with kosher salt, black pepper, and that pinch of ground turmeric. The vibrant color from the turmeric enhances your soup's visual appeal, making it more inviting!
Step 6: Stir in the Chicken and Cream
  1. Once the vegetables are tender (about 10-15 minutes), stir in the shredded rotisserie chicken and heavy cream. This step adds richness that transforms your soup into a hearty meal.
Step 7: Final Touches
  1. Blend in Dijon mustard and smoked paprika. Taste for seasoning, adjusting with salt and pepper as needed. A final sprinkle of fresh parsley brightens it up.
Step 8: Serving
  1. Ladle the piping hot soup into bowls. Top with fresh parsley and a sprinkle of cheddar cheese. Grab those pie crusts, cut them into strips, bake until golden, and serve as your dippers!

Notes

  • Choose High-Quality Stock: Always go for low-sodium chicken stock. You can control the salt better and enhance the flavors.
  • Prep Ahead: Consider chopping your veggies the night before. It saves time during cooking.
  • Opt for Fresh Herbs: Dried herbs can work, but nothing beats the vibrant flavor of fresh herbs in this recipe.
  • Consider a Slow Cooker: If you have the time, this soup can be made in a slow cooker. Just add all the ingredients except the cream and cheese for about 4 hours on high.
  • Serve Immediately: This soup is best enjoyed fresh. The longer it sits, the thicker it becomes as the starches from the flour continue to absorb liquid.