Chicken Pot Pie Soup

$- 1 lb boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 1 small onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 cups frozen mixed vegetables (peas, corn, green beans) The chicken is the star of this dish. I love using boneless, skinless breasts. They cook quickly and stay tender. Dicing the chicken helps it blend well with the soup. Next, we need fresh vegetables. I use onion, carrots, and celery. They add flavor and texture. Garlic brings in a nice aroma and taste. The broth is crucial. I prefer chicken broth for its rich flavor. Heavy cream gives the soup a creamy, comforting base. Frozen mixed vegetables add color and nutrients to every bite. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 tablespoon Dijon mustard - Salt and pepper to taste Seasonings make this soup shine. Thyme and rosemary are my go-to herbs. They add a lovely earthiness. Dijon mustard gives a hint of tang. Don’t forget salt and pepper. They enhance all the flavors. - 2 cups biscuit dough (store-bought or homemade) Toppings make this soup fun. You can use store-bought biscuit dough for ease. Homemade biscuit dough adds a personal touch. Both options work well. For homemade dough, you can roll it out or cut it into small rounds. This creates fluffy tops that soak up the soup. It’s a perfect pairing! {{ingredient_image_1}} 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 pound of diced chicken breasts. 3. Cook the chicken for about 5 to 7 minutes. 4. Look for a golden brown color. 5. Once cooked, remove the chicken from the pot and set it aside. 1. In the same pot, add the diced onion, carrots, and celery. 2. Use 1 small onion, 2 carrots, and 2 celery stalks. 3. Sauté these veggies for about 5 minutes until they soften. 4. Stir in 3 cloves of minced garlic. 5. Cook for an extra minute until you smell the garlic. 1. Sprinkle ½ cup of all-purpose flour over the sautéed vegetables. 2. Stir to mix everything well for about a minute. 3. This step helps to cook out the raw flour taste. 4. Gradually pour in 4 cups of chicken broth. 5. Stir constantly to avoid lumps and bring it to a gentle boil. 6. Next, add 1 cup of heavy cream and 2 cups of frozen mixed vegetables. 7. Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 tablespoon of Dijon mustard. 8. Reduce the heat and let it simmer for 15 to 20 minutes. 1. Season the soup with salt and pepper to taste. 2. Return the cooked chicken to the pot and stir well. 3. If using homemade biscuit dough, prepare it now. 4. Roll out the dough and cut it into small rounds or squares. 5. Top the soup with the biscuit pieces and cover the pot. 6. Cook for an additional 10 to 15 minutes until the biscuits are fluffy. To make your soup richer, you can add more cream. Use a full cup of heavy cream instead of half. You can also mix in some cream cheese for extra creaminess. Another trick is to blend part of the soup. Just scoop some into a blender, then mix it back in. This will thicken the soup without changing the flavor. For a thicker soup, add more flour. Start with a tablespoon more than the recipe calls for. Stir it well to avoid lumps. You can also let the soup simmer longer. This helps it thicken naturally as water evaporates. To boost flavor, add fresh herbs like parsley or chives when serving. You can also sprinkle some paprika for a hint of spice. A touch of lemon juice adds a fresh kick. Experiment with spices like thyme and rosemary for warmth. For garnishes, consider crispy bacon bits or a dollop of sour cream. Fresh herbs add color and flavor. You can also top with additional biscuit pieces for a fun twist. For quick prep, chop your vegetables ahead of time. You can store them in the fridge for easy access. Another tip is to use rotisserie chicken. This cuts down on cooking time. Just shred the chicken and add it to the soup. If you have leftover soup, use it in other meals. You can mix it with pasta or rice for a quick lunch. This makes great use of leftovers while keeping meals exciting. Pro Tips Use Leftover Chicken: This soup is a great way to use up leftover rotisserie chicken for a quicker meal. Thicken with Cornstarch: If you prefer a thicker soup, you can mix cornstarch with water and stir it in during the simmering process. Add Fresh Herbs: Garnishing with fresh thyme or parsley enhances the flavor and presentation of your soup. Customize Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand for added variety. {{image_2}} If you want a meatless soup, try using mushrooms or tofu instead of chicken. They add great texture and flavor. For broth, use vegetable broth instead of chicken broth. This keeps it rich and tasty. You can swap heavy cream for coconut milk or cashew cream for a creamy touch without dairy. To make this soup gluten-free, use almond flour or a gluten-free flour mix instead of all-purpose flour. This keeps your soup thick and smooth. For the biscuit topping, look for gluten-free biscuit mixes or make your own with gluten-free flour. These will still give you that fluffy, comforting finish. For a spicy twist, add diced jalapeños or a pinch of cayenne pepper. This adds a nice kick to the soup. If you want a Mediterranean vibe, try adding sun-dried tomatoes, olives, and fresh basil. These ingredients give your soup a bright and fresh taste that is different from the classic version. To store leftover Chicken Pot Pie Soup, follow these simple steps: - Refrigeration guidelines: Let the soup cool to room temperature. Pour it into an airtight container. It will stay fresh for up to 3 days in the fridge. - Freezing instructions: For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave space at the top for expansion. The soup will last up to 3 months in the freezer. When you're ready to enjoy your soup again, reheating is key: - Best methods for reheating: The best way to reheat is on the stove. Pour the soup into a pot over medium heat. Stir often until it’s hot. - Avoiding changes in texture: If using a microwave, heat in short bursts. Stir in between to avoid hot spots. This keeps the texture smooth and creamy. Knowing how long your soup lasts helps with planning: - How long it lasts in the fridge and freezer: In the fridge, Chicken Pot Pie Soup lasts 3 days. In the freezer, it remains good for 3 months. Always check for off smells or changes in color before eating. Yes, you can make Chicken Pot Pie Soup ahead of time. To prep, start by cooking the chicken and vegetables as per the recipe. Once you finish cooking, let the soup cool. Store it in an airtight container in the fridge. This soup stays fresh for 3 to 4 days. When you are ready to eat, heat it up on the stove. Add a bit of broth if it seems thick. This soup tastes great after it sits for a day. The flavors have more time to blend together. If you want a lighter soup, try using half-and-half. It gives a creamy taste with less fat. You can also use coconut milk for a dairy-free option. It adds a nice flavor twist. For a very light choice, consider using yogurt. Just stir it in at the end so it doesn't curdle. Freezing this soup is simple. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand when frozen. Seal the bags tightly to prevent freezer burn. Label the bags with the date. You can freeze the soup for up to 3 months. To thaw, place it in the fridge overnight. Reheat it on the stove, stirring well. If it’s too thick, add a little broth to reach your desired consistency. Absolutely! Adding more vegetables makes the soup even better. You can try adding potatoes for extra heartiness. Sweet potatoes add a hint of sweetness. Spinach or kale can boost the nutrients. Bell peppers give a nice crunch. Just chop them small and add them when you sauté the other veggies. This soup is flexible, so feel free to get creative! We explored how to make a delicious Chicken Pot Pie Soup. You learned about the main ingredients and key seasonings that give it flavor. I shared easy steps for cooking the chicken, sautéing veggies, and creating a creamy base. Tips for variations, storage, and reheating were also covered. With these insights, you can make this comforting dish any time. Enjoy experimenting to find your favorite version!$

A comforting and creamy chicken pot pie soup filled with vegetables and topped with fluffy biscuits.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 small onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups frozen mixed vegetables (peas, corn, green beans)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon Dijon mustard
to taste salt and pepper
0.5 cup all-purpose flour
2 cups biscuit dough (store-bought or homemade)

Instructions

In a large pot over medium heat, heat the olive oil. Add the diced chicken and cook until it turns golden brown, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are soft. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to combine, cooking for an additional minute to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps, and bring the mixture to a gentle boil.
Add the heavy cream, frozen mixed vegetables, thyme, rosemary, and Dijon mustard. Reduce the heat and simmer for about 15-20 minutes, allowing the soup to thicken and the flavors to meld together.
Season with salt and pepper to taste and return the cooked chicken to the pot. Stir well to combine.
Meanwhile, prepare the biscuit dough according to the instructions if using homemade. Roll out and cut into small rounds or squares.
Top the soup with pieces of biscuit dough and cover the pot. Cook for an additional 10-15 minutes or until the biscuits are cooked through and fluffy.
Once done, serve hot, garnishing with fresh herbs if desired.

Notes

Serve in deep bowls, with extra biscuit pieces on the side and a sprinkle of fresh parsley on top for a pop of color.

Keyword chicken, comfort food, pot pie, soup