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This hearty chicken pot pie soup has become my winter comfort food solution, delivering all the flavors of a traditional pot pie but in a simpler, soul-warming bowl. The rich, creamy broth filled with tender chicken and vegetables creates that nostalgic feeling without the fuss of making a crust.
I first created this recipe during a particularly cold January when my family was craving chicken pot pie but I didn't have the energy for making pastry. The soup version was such a hit that it's now requested more often than the traditional version!
Ingredients
- Unsalted butter: provides the rich foundation for this soup and creates a velvety mouthfeel
- Onion, carrots, and celery: create the aromatic flavor base essential for depth
- Garlic: adds a subtle savory note without overpowering the delicate flavors
- All-purpose flour: thickens the soup to achieve that creamy pot pie consistency
- Chicken stock: forms the savory backbone; use homemade if you have it
- Yukon Gold potatoes: hold their shape well while providing a buttery texture
- Cooked shredded chicken: saves time; use rotisserie chicken for convenience
- Frozen peas and corn: add sweetness and bright color; no need to thaw
- Half and half cream: provides richness without being too heavy; use full cream for extra decadence
- Bay leaf: contributes subtle complexity; remember to remove before serving
- Fresh parsley: brightens the finished soup both in appearance and flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Melt butter in a large Dutch oven over medium heat. Add onions, carrots and celery, cooking for 4-5 minutes until they begin to soften but not brown. The gentle cooking releases their sweet flavors. Add garlic and cook just 30 seconds more until fragrant but not browned, as garlic can quickly become bitter.
- Create the Roux:
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes. This cooking step is crucial as it eliminates the raw flour taste while creating the thickening base. The mixture will look paste-like and slightly golden.
- Build the Soup Base:
- Gradually add chicken stock while whisking constantly to prevent lumps. This slow addition is key to achieving a smooth texture. Once all stock is incorporated, add salt, pepper and the bay leaf to begin building layers of flavor.
- Cook the Potatoes:
- Add the sliced potatoes and bring to a gentle simmer. Cook for 10-12 minutes until potatoes are just tender when pierced with a fork. Be careful not to overcook or they'll begin to fall apart and cloud the soup.
- Add Remaining Vegetables and Chicken:
- Stir in the frozen peas and corn, allowing the soup to return to a simmer. Then add the half and half cream and shredded chicken. The residual heat will warm the vegetables while maintaining their color and texture.
- Final Simmer and Serve:
- Allow everything to gently simmer for about 10 minutes until thoroughly heated. This final cooking time allows flavors to meld together. Remove the bay leaf, stir in fresh parsley, and serve garnished with additional parsley.
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The Yukon Gold potatoes are truly the unsung hero of this recipe. I discovered their superiority after trying several varieties—russets broke down too easily, and red potatoes didn't absorb the flavors as well. The first time I served this soup to my grandmother, she insisted I must have added a secret ingredient because it tasted just like her chicken pot pie from the 1950s.
Make It Ahead
This soup actually develops more flavor when made a day in advance. The ingredients have time to meld together, creating a more complex taste profile. To reheat, warm gently on the stovetop rather than using high heat, which can cause the cream to separate. If you find the soup has thickened too much during storage, simply add a splash of chicken stock or water to reach your desired consistency.
Customization Options
Feel free to adapt this recipe based on what you have available. Sweet potatoes can replace Yukon Golds for a slightly sweeter flavor and nutritional boost. If you prefer dark meat, thighs work beautifully in place of breast meat and add richer flavor. For a lighter version, substitute the half and half with evaporated milk or even whole milk. During summer months, fresh corn cut from the cob makes this soup even more special.
Serving Suggestions
While this soup is certainly satisfying on its own, pairing it with homemade ciabatta bread takes the meal to another level. The crusty bread is perfect for dipping into the creamy broth. For a complete meal, serve with a simple side salad dressed with vinaigrette to cut through the richness. During special occasions, I serve this soup in individual oven-safe crocks topped with a circle of puff pastry for an elegant presentation that mimics traditional pot pie.
Historical Connection
Chicken pot pie has roots dating back to ancient Rome, where cooks would encase meat in pastry both for preservation and consumption. This soup adaptation maintains the essence of those traditional flavors while simplifying the process for modern kitchens. The comfort we derive from this meal connects us to generations of home cooks who have nourished their families with similar humble ingredients transformed into something truly special.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooked chicken?
Yes, rotisserie chicken works perfectly in this soup, saving time and adding flavor.
- → How can I make this soup thicker?
For a thicker soup, use slightly more flour when creating the base or simmer it longer to reduce the liquid.
- → Can I substitute half and half cream with something else?
Yes, you can use heavy cream for a richer soup or whole milk for a lighter option.
- → What vegetables can I add to this soup?
Feel free to add green beans, mushrooms, or diced bell peppers for additional flavor and texture.
- → What can I serve alongside this soup?
Serve this soup with crusty bread, fresh rolls, or a side salad for a complete meal.