Introduction to Chicken Pot Pie Soup
Discover the comforting world of Chicken Pot Pie Soup
Ah, the joy of a warm bowl of Chicken Pot Pie Soup! Imagine a chilly evening where the scent of savory broth fills your kitchen, beckoning you to come closer. This delightful dish captures the essence of a traditional chicken pot pie—comforting, hearty, and soul-soothing—while conveniently trading the crust for a rich, creamy soup.
Many of us have fond memories tied to that iconic comfort food, often shared around a family table. Whether you're looking to whip up a quick dinner during the week or impress friends at a gathering, this soup is an inviting option. Plus, it's packed with nutritious ingredients: tender chicken, farm-fresh veggies, and a velvety broth that warms the heart.
Did you know that soup can be a great way to incorporate more vegetables into your diet? It's true! The Chicken Pot Pie Soup not only satisfies cravings but can also help you hit those daily nutritional goals. So grab a spoon and get ready to indulge in this delicious blend of taste and nutrition.
If you’re curious about preparing this delightful recipe, keep reading for a detailed ingredient list and step-by-step instructions!
Ingredients for Chicken Pot Pie Soup
Essential Ingredients for the Soup
This Chicken Pot Pie Soup recipe is a delightful blend of familiar flavors and textures. To get that creamy and comforting base, here’s what you’ll need:
- 2 chicken breasts (or use cooked rotisserie chicken for convenience)
- ¼ cup butter to create a rich base
- 2 carrots, roughly chopped for sweetness
- 2 celery stalks, roughly chopped to add crunch
- 1 small yellow onion, roughly chopped for savory depth
- 2 yellow potatoes, roughly chopped for heartiness
- 1 cup frozen peas to provide bursts of color
- 4 garlic cloves, minced for aromatic flavor
- 1 cup heavy cream for that luxurious texture
- 4 cups chicken stock to form the foundation of the broth
- ⅓ cup all-purpose flour to thicken the soup
- Seasonings: ¼ teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon Italian seasoning, and ¼ teaspoon dry mustard
- 2 tablespoon fresh dill, finely chopped for a fresh finish
Ingredients for the Buttermilk Biscuits
No chicken pot pie soup is complete without a side of buttery biscuits! Here’s what you’ll need to whip up these flaky delights:
- ¾ cup unsalted butter, frozen (grating it will give you the flakiness!)
- 1¾ cups buttermilk to keep the dough moist and tender
- 4 cups all-purpose flour (don’t forget extra for your work surface!)
- 3 teaspoon baking powder for that perfect rise
- 1 teaspoon baking soda to help with the leavening
- 1¼ teaspoon kosher salt to enhance the flavors
These ingredients will ensure your chicken pot pie soup not only tastes amazing but also feels like a warm hug on a chilly evening! If you're looking for more tips on ingredient quality or variations, check out this resource for some excellent advice.
Preparing Chicken Pot Pie Soup
Making a cozy bowl of chicken pot pie soup is an excellent way to warm up on a chilly evening or impress your loved ones with your cooking skills. Let's break this recipe down into simple steps that are easy to follow.
Gather and chop your vegetables
Start your journey by gathering fresh ingredients, as they are the stars of this dish! You will need carrots, celery, onion, and potatoes. Aim for about two carrots, two celery stalks, one small onion, and two yellow potatoes. Roughly chop them into even bits to ensure they cook uniformly. You can prep these ahead of time — it makes the cooking process smoother. Don't forget to toss in a cup of frozen peas for color and sweetness!
Sauté the base for the soup
Now it’s time to create a fragrant foundation for your soup. In a large pot, melt a quarter cup of butter over low to medium heat. Once melted, add your chopped carrots, celery, and onion. Sauté these veggies for about 5-6 minutes or until they become tender and aromatic. If you can, season them with a little salt; this will help coax out their natural flavors. Just before turning off the heat, add minced garlic (about 4 cloves) and sauté for an extra minute. The smell will be irresistible!
Add the flour and create the broth
With your veggies sautéed, it’s time to thicken your chicken pot pie soup. Sprinkle in ⅓ cup of all-purpose flour and whisk continuously for about a minute. This will create a roux, which is essential for achieving that creamy consistency. Gradually add 4 cups of chicken stock and 1 cup of heavy cream, continuing to whisk until all flour clumps are gone. The mixture should be velvety and thickening as it heats.
Incorporate chicken and vegetables
Now, bring the dish together! Toss in your cooked, diced chicken breasts (or leftover rotisserie chicken for an effortless shortcut) along with the previously chopped potatoes and frozen peas. Stir well! Allow the soup to simmer gently for 15-20 minutes, or until the potatoes are tender and the soup has reached your desired thickness. If it feels too tame, be sure to season with salt, pepper, and fresh dill for an extra lift.
Prepare the buttermilk biscuits
While the soup is bubbling away, don’t forget about those buttery biscuits! Preheat your oven to 450°F. Buttermilk biscuits are the perfect accompaniment. Mix together flour, baking powder, baking soda, and kosher salt in a bowl. Grate in frozen butter and mix until crumbly. Gently stir in buttermilk until just combined, then knead briefly and cut into biscuits. Pop them in the oven for about 15-17 minutes until they’re golden brown.
Now that you’re fully equipped to make a delightful chicken pot pie soup, it’s time to enjoy your delicious creation with those flaky biscuits! Trust me; it’s nothing short of comforting. For more tips on making perfect biscuits, check out King Arthur Baking. Happy cooking!
Variations on Chicken Pot Pie Soup
Add different vegetables for a unique twist
Looking to shake things up with your chicken pot pie soup? Consider adding an array of colorful vegetables! Swap out traditional carrots and celery for sweet corn, green beans, or even spinach to pack in more nutrients and flavor. You can also experiment with seasonal veggies like zucchini or bell peppers for added texture. Each variation not only enhances the soup’s flavor profile but also makes it visually appealing—perfect for impressing guests!
Make it dairy-free with plant-based alternatives
For those preferring a dairy-free option, don’t fret! Simply substitute the heavy cream with coconut cream or a cashew cream blend to maintain that creamy texture. Use vegetable broth instead of chicken stock for a full plant-based experience. You can even try adding nutritional yeast for a cheesy flavor without the dairy. With these swaps, your chicken pot pie soup can be just as indulgent while accommodating different dietary needs!
Feeling inspired? For more tips on vegetable combinations, check out this article on the best veggies to use in soups!
Cooking tips and notes for Chicken Pot Pie Soup
Perfecting the creaminess of the soup
To achieve that dreamy, velvety texture in your chicken pot pie soup, opt for heavy cream instead of milk for richer flavor. Don’t forget to whisk continuously when adding the cream and stock to avoid any clumps. For an extra layer of richness, you can experiment with stirring in a bit of cream cheese or sour cream towards the end. Taste as you go to adjust seasonings—this makes a huge difference.
Tips for achieving fluffy biscuits
Fluffy biscuits can elevate your soup experience tremendously! Start with frozen butter; grating it into your flour ensures it stays cold, which helps create an airy texture. Remember, combine your ingredients gently—overmixing is the enemy of fluffiness! When cutting out biscuits, press straight down without twisting for the perfect rise. Serve them warm right out of the oven to soak up every delicious bite of your soup!
For more expert tips on biscuit-making, check out this guide.
Serving suggestions for Chicken Pot Pie Soup
Pairing the soup with salads or appetizers
When you're enjoying a warm bowl of chicken pot pie soup, consider pairing it with a light salad or appetizer for a well-rounded meal. A fresh garden salad with a tangy vinaigrette can beautifully balance the soup’s richness. Alternatively, you might serve it alongside crispy garlic bread or a simple charcuterie board featuring sliced turkey bacon and a variety of cheeses for some extra taste.
Creative serving options for the biscuits
The fluffy, buttery biscuits are a star player in this dish! Instead of serving them whole, why not enjoy a fun twist? Try cutting them in half and using them as a topping for your chicken pot pie soup. For a playful presentation, make mini biscuit sandwiches filled with leftover chicken or veggies to complement the soup flavors. You could even add a sprinkle of herbs or a dollop of your favorite sauce for an extra zing.
Time Breakdown for Chicken Pot Pie Soup
Preparation Time
Getting started on your chicken pot pie soup is quick and simple! You’ll spend about 10 minutes prepping ingredients like chopping vegetables and measuring out spices.
Cooking Time
Once you’re all set, the cooking process takes around 35 minutes. This includes sautéing, simmering, and letting those delicious flavors meld together into a creamy, comforting soup.
Total Time
In just 45 minutes, you’ll have a hearty batch of homemade chicken pot pie soup ready to enjoy. Perfect for a cozy dinner, this recipe is sure to impress family and friends alike!
Interested in more tips or variations? Check out this guide on soup-making techniques.
Nutritional Facts for Chicken Pot Pie Soup
Calories
Savoring a warm bowl of Chicken Pot Pie Soup means indulging in approximately 763 calories per serving, making it a hearty option for dinner.
Protein
Packed with about 27 grams of protein, this soup is great for replenishing your energy after a long day, ensuring you feel satisfied and full.
Sodium
Be cautious with the sodium content, which hovers around 1098 mg per serving. If you're watching your salt intake, consider opting for low-sodium chicken stock to balance the flavors without compromising on health.
For more insights on how to adjust and manage your meal plans, check out the USDA's Dietary Guidelines.
FAQ about Chicken Pot Pie Soup
Can I use leftover chicken?
Absolutely! Using leftover chicken is a fantastic way to save time and reduce waste. Whether it’s rotisserie chicken or grilled chicken from last night’s dinner, just chop it into bite-sized pieces and add it to your chicken pot pie soup at the end of cooking. This not only enhances the flavor but also makes your soup even more comforting.
How can I store and reheat the soup?
To store your chicken pot pie soup, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days or frozen for up to 3 months. When ready to enjoy, simply reheat it on the stovetop over medium heat, adding a splash of chicken stock to thin it out if needed.
Is there a vegetarian version of Chicken Pot Pie Soup?
Yes, you can easily create a vegetarian version of this classic dish! Substitute the chicken with hearty vegetables like mushrooms and squash, and use vegetable broth instead of chicken stock. For added creaminess, consider coconut milk or cashew cream. This will still deliver the comforting flavors you love without the meat! For more detailed vegetarian recipes, check out Minimalist Baker.
Conclusion on Chicken Pot Pie Soup
In conclusion, this comforting chicken pot pie soup beautifully combines classic flavors with a velvety texture. It's perfect for any dinner table, especially when paired with warm, buttermilk biscuits. Give it a try, and let this dish warm your heart and home! Enjoy every spoonful!
Chicken Pot Pie Soup
Equipment
- large pot
- cast-iron skillet
- box grater
- Rolling pin
- biscuit cutter
Ingredients
Chicken Pot Pie Soup
- 2 breasts chicken cooked, and diced into small bite sized pieces
- ¼ cup butter
- 2 carrots carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 small yellow onion roughly chopped
- 2 yellow potatoes yellow potatoes roughly chopped
- 1 cup frozen peas
- 4 cloves garlic minced
- 1 cup heavy cream
- 4 cups chicken stock
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon Italian seasoning blend
- ¼ teaspoon dry mustard
- 2 tablespoon fresh dill finely chopped
Buttermilk Biscuits
- ¾ cup unsalted butter frozen
- 1 ¾ cups buttermilk
- 4 cups all-purpose flour + more for flouring your work surface
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoon kosher salt
Instructions
Chicken Pot Pie Soup
- Begin by chopping the vegetables and set aside until ready to use.
- To a large pot, add the butter and set to low/medium heat.
- Next, add the carrots, celery and onion and allow to sauté for 5-6 minutes, or until softened.
- Add the garlic, and all seasoning (except the fresh dill) and let sauté for another minute.
- Add the flour and whisk continuously for about a minute over medium heat.
- Add the chicken broth and heavy cream and whisk for a minute or two ensuring no flour clumps remain.
- Add the potatoes and allow the soup to simmer for 15-20 minutes or until the potatoes are cooked through and the soup has thickened.
- Once the soup has thickened and the potatoes are cooked, add the chicken, frozen peas and fresh dill.
- Lightly simmer until the peas are tender, about 3 minutes.
- Mix and taste to see if you want to add additional salt.
Buttermilk Biscuits
- Preheat your oven to 450 °F.
- Lightly grease a 10 or 12 inch cast iron pan with butter.
- In a large bowl gently mix the flour, baking powder, baking soda and salt.
- Grate the frozen butter using a box grater directly into the flour mixture, then gently mix until the mixture is crumbly and coarse.
- Slowly pour in the buttermilk and gently stir until just combined.
- Turn the dough out onto a lightly floured surface. Knead it a few times until it’s smooth and cohesive.
- Using a rolling pin, gently flatten the dough to about ½ to ¾ inches thick.
- Use a round biscuit cutter to cut straight down into the dough to form your biscuits. Continue until all the dough is used.
- Add to the prepared cast iron skillet (it's okay if the biscuits are touching) and bake for 15-17 minutes, or until golden brown.
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