Chicken Pot Pie Soup is a culinary journey that captures the essence of home-cooked warmth and nostalgia. Imagine the aroma of sautéed vegetables mingling with the savory scent of herbs, creating a tantalizing symphony of flavors. Shredded chicken, cooked to perfection, dances in a velvety broth, while peas add a burst of color and sweetness.
The pièce de résistance is the option to crown each serving with a flaky, golden-brown piece of baked pie crust, echoing the classic pot pie experience. Every spoonful reveals the heartiness of a comforting pot pie, transformed into a soul-soothing soup. Whether shared with family or savored alone, Chicken Pot Pie Soup brings the joy of comfort food to a new level, a hearty and satisfying meal that nourishes both the body and the spirit.
Chicken Pot Pie Soup is a culinary masterpiece that seamlessly combines the timeless comfort of a classic pot pie with the soul-soothing warmth of a rich, savory soup. This inviting creation begins with the sautéing of aromatic vegetables—onions, carrots, and celery—creating a fragrant base that sets the stage for a symphony of flavors.
The heart of the soup lies in its velvety broth, thickened to perfection with a roux made from butter and flour. Shredded chicken, succulent and tender, mingles with a medley of herbs, including thyme and rosemary, creating a tapestry of tastes that harken back to cherished family recipes. The addition of plump peas introduces a burst of sweetness and vibrant color, elevating the dish to a visual and flavorful delight.
What makes Chicken Pot Pie Soup truly special is the optional crown of flaky, golden-brown pie crust, transforming each serving into a whimsical nod to the traditional pot pie experience. This final touch not only adds a delightful crunch but also encapsulates the essence of comforting familiarity.
Served in bowls or mugs, this soup is more than a meal; it’s a journey through culinary nostalgia. With every spoonful, one experiences the hearty richness of a pot pie, now presented in a warm, liquid embrace. Whether enjoyed at a family dinner table or savored on a quiet evening, Chicken Pot Pie Soup stands as a testament to the enduring magic of comfort food—bringing joy, warmth, and a sense of home to every bite.
Chicken Pot Pie Soup
Ingredients:
- 1 lb (about 450g) cooked and shredded chicken (you can use plant-based chicken substitutes for a vegan version)
- 1/3 cup vegan butter or margarine
- 1/3 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet vegan puff pastry, thawed
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, melt the vegan butter over medium heat. Add chopped onion, celery, and carrots. Sauté until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle the flour over the vegetables and stir to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
- Slowly whisk in the vegetable broth and almond milk to avoid lumps. Stir in dried thyme, dried sage, salt, and pepper.
- Bring the mixture to a simmer, stirring frequently until it thickens.
- Add the shredded chicken, frozen peas, and frozen corn to the pot. Cook for an additional 5-7 minutes until the vegetables are heated through.
- Preheat your oven according to the instructions on the puff pastry package.
- Ladle the soup into individual oven-safe bowls.
- Roll out the puff pastry sheet and cut it into circles that are slightly larger than the diameter of your bowls. Place a pastry circle over each bowl, pressing the edges to seal.
- Bake the pot pies in the oven according to the puff pastry package instructions or until the pastry is golden brown.
- Garnish with fresh parsley if desired and serve hot.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 350
- Protein: 15g
- Carbohydrates: 35g
- Dietary Fiber: 5g
- Sugars: 4g
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 800mg (varies based on broth and seasoning)
