Table of Contents
- Key Takeaways
- The Ultimate Comfort in a Bowl
- Why You’ll Love This Recipe
- Tips for the Perfect Chicken Pot Pie Soup
- How to Store and Reheat
- Pairing Ideas for a Cozy Meal
- Frequently Asked Questions
Key Takeaways
Green Chicken Enchiladas lovers will adore this creamy Chicken Pot Pie Soup, a perfect blend of tender chicken, hearty vegetables, and a rich, savory broth. Ideal for chilly evenings, this soup is a comforting meal that brings all the flavors of a classic pot pie in a simple, easy-to-make dish.
The Ultimate Comfort in a Bowl
Nothing beats the cozy feeling of a warm, creamy soup on a cold day. This Chicken Pot Pie Soup from Betty Cooks is a delightful twist on the beloved comfort food. If you love the taste of buttery, flaky pot pies but want something a little easier to prepare, this soup is the perfect alternative. Green Chicken Enchiladas might be a fan favorite, but this soup offers an equally satisfying, creamy experience.
Why You’ll Love This Recipe
- It captures all the flavors of a traditional chicken pot pie without the hassle of making a crust.
- Perfect for meal prep – it tastes even better the next day!
- It’s rich, creamy, and filled with nutritious ingredients like chicken, peas, and carrots.
- Pairs well with buttery dinner rolls for the ultimate cozy meal.
- A great way to use up leftover chicken in a creative and delicious way.
Tips for the Perfect Chicken Pot Pie Soup
To achieve that velvety, rich consistency, make sure to slowly whisk in your broth and milk, preventing lumps from forming. For extra creaminess, you can swap whole milk for half-and-half. Green Chicken Enchiladas might be a great go-to meal, but this soup delivers just as much comfort with less effort.
How to Store and Reheat
This soup stores wonderfully in an airtight container in the fridge for up to four days. Reheat it over low heat on the stovetop, stirring occasionally to maintain its smooth texture. For freezing, let the soup cool completely before transferring it to a freezer-safe container. Reheat gently, adding a splash of milk or broth if needed.
Pairing Ideas for a Cozy Meal
To make your meal even more satisfying, serve this soup with butter dinner rolls or a side of cinnamon bread. Both complement the creamy richness of the dish perfectly. If you’re looking for a heartier pairing, try a crisp side salad with Italian eggplant recipes for a well-rounded meal.
Frequently Asked Questions
- Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors deepen overnight.
- What’s the best way to thicken the soup? If you prefer a thicker consistency, a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) can help achieve the perfect texture.
- Can I make it vegetarian? Yes! Swap the chicken for a medley of hearty vegetables or chickpeas for a delicious vegetarian take.
Visit Betty Cooks for more comforting and delicious recipes!
Chicken Pot Pie Soup – A Creamy Comfort Classic
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 cup heavy cream
- 1/2 cup frozen corn
- 1 sheet puff pastry, baked and crumbled
Instructions
- In a large pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened.
- Stir in flour and cook for 1 minute.
- Slowly whisk in chicken broth and milk, stirring to avoid lumps.
- Add shredded chicken, peas, salt, pepper, and thyme. Simmer for 10 minutes.
- Stir in heavy cream and corn. Cook for another 5 minutes until heated through.
- Serve hot, topped with crumbled puff pastry for a classic pot pie flavor.
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