Cozy Quick Creamy Chicken Pot Pie Soup Recipe Delight

The warmth of a cozy kitchen fills the air as you prepare a bowl of Quick Creamy Chicken Pot Pie Soup. Imagine the rich aroma of tender chicken mingling with earthy vegetables and herbs, all enveloped in a creamy broth that’s more comforting than your favorite blanket on a chilly evening. Chicken and Wild Rice Soup It’s not just soup; it’s like a hug in a bowl, perfect for those days when you need a little extra love.

Now, let me take you back to my childhood, where rainy afternoons were spent gathered around the table as my grandma whipped up her famous pot pie. But one day, she decided to innovate and turned that beloved dish into a soup. With each spoonful, I was transported back to those cherished moments, but with an added twist that made it even more delightful. Trust me; this isn’t just any soup—it’s an experience that will make your taste buds dance with joy!

Ingredients for Quick Creamy Chicken Pot Pie Soup

For more inspiration, check out this flavorful chicken burrito bowls recipe.

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts for tenderness; feel free to swap with rotisserie chicken for quicker prep.
• Fresh Carrots: Diced into bite-sized pieces for sweetness and color; choose firm carrots for the best flavor.
• Celery Stalks: Chop these for crunch; fresh celery adds aromatic depth and balances the richness of the soup.
• Peeled Potatoes: About two medium potatoes diced small will add heartiness; Yukon Gold are particularly creamy when cooked.
• Frozen Peas: These little green gems add pops of sweetness; no need to thaw them before adding!

For the Sauce:

• Butter: A couple of tablespoons add richness and help create a roux for thickness.
• All-Purpose Flour: You’ll need some flour to thicken up that heavenly broth—just regular flour will do!
• Chicken Broth: Use low-sodium broth so you can control the saltiness; homemade or store-bought works great.
• Heavy Cream: For creaminess and indulgence—after all, why not? You deserve this!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Quick Creamy Chicken Pot Pie Soup

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Chicken

In a large pot over medium heat, melt two tablespoons of butter. Add your diced chicken breasts and cook until they’re no longer pink—about six minutes should do the trick. Season with salt and pepper as they sizzle away!

Step 2: Add Vegetables

Toss in your chopped carrots, celery, and potatoes along with some minced garlic (because who doesn’t love garlic?). Stir everything together and let it cook for another five minutes until the veggies soften slightly.

Step 3: Create the Roux

Sprinkle in your flour while stirring continuously—this magical powder will thicken your soup! Keep stirring for about two minutes until everything is well combined and smells divine.

Step 4: Pour in Broth

Slowly pour in four cups of chicken broth while whisking to avoid lumps. Bring this glorious mixture to a gentle boil then lower the heat to simmer for about ten minutes.

Step 5: Finish with Cream

Stir in one cup of heavy cream along with frozen peas. Let everything bubble away on low heat for an additional five minutes until it’s thickened beautifully.

Step 6: Serve It Up!

Ladle your comforting soup into bowls and watch everyone’s eyes light up! Pair it with crusty bread or flaky biscuits—because what’s better than dipping bread into creamy goodness?

Enjoy every spoonful of this Quick Creamy Chicken Pot Pie Soup as you create new memories around your table!

Perfecting the Cooking Process

Start by searing the chicken to lock in flavors, then sauté the vegetables until tender. While they’re cooking, whisk together your broth and cream. Finally, combine everything in one pot for a glorious finish.

Add Your Touch

Feel free to swap out chicken for turkey or even go vegetarian with mushrooms. Add spices like thyme or rosemary for an aromatic twist. You can even toss in leftover veggies that are hanging out in your fridge.

Storing & Reheating

Store your Quick Creamy Chicken Pot Pie Soup in an airtight container in the fridge for up to three days. For reheating, gently warm on the stove or microwave, adding a splash of broth if it thickens too much.

Sometimes I whip up this soup when it’s cold outside, and my family gathers around the table with smiles—like I’m some kind of kitchen wizard!

FAQs :

What ingredients do I need for Quick Creamy Chicken Pot Pie Soup?

To make Quick Creamy Chicken Pot Pie Soup, you will need boneless, skinless chicken breasts, carrots, celery, onion, garlic, and peas. You also need chicken broth, heavy cream, and seasonings such as thyme and parsley. For added flavor and texture, include frozen pie crust or biscuit dough to serve alongside the soup. This comforting dish is perfect for a cozy dinner or a family gathering. For more inspiration, check out this cozy cabbage soup recipe.

How long does it take to prepare Quick Creamy Chicken Pot Pie Soup?

Preparation for Quick Creamy Chicken Pot Pie Soup takes about 15 minutes, while cooking it will take around 30 minutes. In total, you can expect to spend approximately 45 minutes from start to finish. Mushroom Pot Pie Recipe This quick recipe allows you to serve a delicious homemade soup without spending hours in the kitchen. It’s ideal for busy weeknights when you want something hearty and satisfying.

Can I make Quick Creamy Chicken Pot Pie Soup ahead of time?

Yes, you can make Quick Creamy Chicken Pot Pie Soup ahead of time. Prepare the soup according to the recipe instructions and store it in an airtight container in the refrigerator for up to three days. When you’re ready to eat, simply reheat on the stovetop over medium heat until warmed through. Keep in mind that the soup’s consistency may thicken during storage; add a bit of chicken broth if needed.

What are some variations of Quick Creamy Chicken Pot Pie Soup?

There are several variations you can try with Quick Creamy Chicken Pot Pie Soup. For a healthier twist, substitute heavy cream with coconut milk or low-fat cream cheese. You can also add different vegetables like corn or green beans for extra nutrition. Creamy Crockpot Creamed Corn If you’re looking for vegetarian options, consider using chickpeas or tofu instead of chicken. Each variation enhances the soup’s flavors while maintaining its creamy texture.

Conclusion for Quick Creamy Chicken Pot Pie Soup :

Quick Creamy Chicken Pot Pie Soup is a delightful dish that combines tender chicken and fresh vegetables in a rich and creamy broth. With easy preparation and cooking times totaling just 45 minutes, this recipe is perfect for busy families. Gourmet Charcuterie Lunchbox Feel free to customize it with your favorite veggies or make it ahead of time for convenience. Enjoy this comforting soup on chilly evenings or any time you crave something warm and satisfying!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Quick Creamy Chicken Pot Pie Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves approximately 6 servings 1x

Print Recipe

Pin Recipe

Description

Quick Creamy Chicken Pot Pie Soup is a heartwarming dish that transforms the classic pot pie into a comforting bowl of creamy goodness. With tender chicken, vibrant vegetables, and a rich broth, this soup is easy to make and perfect for busy weeknights. In just 45 minutes, you can enjoy a satisfying meal that brings warmth to any chilly evening.

---

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 2 medium Yukon Gold potatoes, diced
• 1 cup frozen peas
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Sauté the chicken: In a large pot over medium heat, melt the butter. Add diced chicken breasts and cook until no longer pink (about 6 minutes). Season with salt and pepper.
2. 2. Add vegetables: Stir in the carrots, celery, potatoes, and minced garlic. Cook for an additional 5 minutes until veggies soften.
3. 3. Create the roux: Sprinkle flour into the pot while stirring continuously for about 2 minutes until well combined.
4. 4. Pour in broth: Slowly whisk in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
5. 5. Finish with cream: Stir in heavy cream and frozen peas; simmer for another 5 minutes until thickened.
6. 6. Serve: Ladle soup into bowls and enjoy alongside crusty bread or biscuits.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg