Chicken Pot Pie Soup

Comfort food holds a special place in our hearts and kitchens, evoking nostalgia, warmth, and a sense of belonging. When the weather turns chilly or life feels overwhelming, there's nothing quite like a hearty dish to bring solace and joy. Among the myriad of comfort foods, Chicken Pot Pie Soup stands out as a particularly delightful option. This creamy, savory soup captures all the beloved flavors of traditional chicken pot pie but in a lighter, more convenient format that's perfect for any occasion.

Warm up your kitchen with this Cozy Chicken Pot Pie Soup! This delightful recipe captures the comforting flavors of traditional chicken pot pie in a creamy, savory soup. Perfect for busy weeknights or special gatherings, it’s easy to make, packed with wholesome ingredients, and only requires one pot for minimal cleanup. Enjoy tender chicken, vibrant veggies, and a flaky crust that brings back fond memories. Try it today! #ChickenPotPieSoup #ComfortFood #SoupRecipes #CozyMeals #EasyCooking

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

1-2 pre-made pie crusts (for topping)

Instructions

Sauté the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken breasts and season with salt and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

Cook the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for about 5 minutes until the vegetables soften.

Add the Chicken Broth: Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and add the cooked chicken back to the pot.

Add Cream and Seasoning: Stir in the heavy cream, frozen peas, thyme, rosemary, paprika, additional salt, and pepper. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld together.

Thicken the Soup (optional): If you prefer a thicker soup, combine 2 tablespoons of all-purpose flour with a little broth in a separate bowl to create a slurry. Stir this mixture back into the soup and let it cook for an additional 5 minutes until thickened.

Prepare Pie Crust Topping: While the soup simmers, preheat your oven according to the pie crust package instructions. Roll out the pre-made pie crust and cut it into circles or strips. Place the cutouts on a baking sheet and bake until golden, about 10-12 minutes.

Serve the Soup: Ladle the Chicken Pot Pie Soup into bowls, top with freshly baked pie crust pieces, and garnish with chopped parsley. Enjoy your cozy, comforting soup!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6 servings