Chicken Pot Pie Soup
This deconstructed chicken pot pie soup transforms a classic comfort food into an achievable weeknight dinner that delivers all the nostalgic flavors you crave in a fraction of the time - without the fuss of making a full pastry crust.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 medium onion diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about ¾ cup)
- 3 cloves garlic minced
- 4 slices bacon chopped (optional)
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon nutmeg
- 1/3 cup all-purpose flour substitute gluten-free flour blend for GF option
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or substitute full-fat coconut milk for dairy-free option
- 1 cup frozen peas
- 1 cup potatoes diced (about 2 medium)
- salt and freshly ground black pepper to taste
Topping Options
- buttery biscuits broken into pieces
- puff pastry squares baked until golden
- homemade croutons
- crispy potato gnocchi
Instructions
- Dice all vegetables and chicken into similarly sized pieces (approximately ½-inch cubes) to ensure even cooking. If using bacon, place it in the freezer for 10 minutes before chopping for cleaner cuts.
- Heat olive oil in a large Dutch oven over medium heat. If using bacon, add it and cook until crisp (5-6 minutes). Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add onions, carrots, and celery to the pot and sauté until vegetables begin to soften, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add chicken pieces to the pot and season with salt, pepper, thyme, rosemary, and nutmeg. Cook until chicken is nearly opaque on all sides, about 4-5 minutes.
- Sprinkle flour over the mixture and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually pour in chicken broth while stirring constantly to prevent lumps. Add diced potatoes, bring to a simmer, and cook until potatoes are just fork-tender, about 10-12 minutes.
- Reduce heat to low and stir in heavy cream and frozen peas. Simmer gently for 3-4 minutes until soup is heated through and slightly thickened. Return the reserved bacon to the pot and adjust seasonings to taste.
- Serve hot with your choice of toppings, such as buttery biscuits, puff pastry squares, homemade croutons, or crispy potato gnocchi.
Notes
For a lighter version, replace heavy cream with evaporated milk or half-and-half.
You can swap chicken thighs for rotisserie chicken to save time.
The soup can be refrigerated in airtight containers for up to 4 days. The flavor actually improves after 24 hours.
For freezing, prepare the soup without cream and add fresh cream when reheating for best results.
Nutrition
Calories: 410kcalCarbohydrates: 23gProtein: 28gFat: 24gSaturated Fat: 9gCholesterol: 105mgSodium: 580mgPotassium: 685mgFiber: 3gSugar: 5gVitamin A: 4350IUVitamin C: 18mgCalcium: 71mgIron: 2.1mg
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