Chicken Pot Pie Soup
Chicken pot pie soup is a comforting, creamy dish that captures the essence of a classic chicken pot pie in a lighter, more spoonable form. This hearty soup combines tender chunks of chicken, vegetables, and a rich, velvety broth, all topped off with a flaky, golden biscuit or pie crust croutons to mimic the crust of a traditional pot pie. It’s the ultimate comfort food, offering a balance of savory flavors and textures with each bite. The soup is rich yet light, with the perfect blend of chicken, carrots, peas, and celery in a flavorful broth, creating a filling meal that’s both satisfying and warm. It’s ideal for cold weather, family dinners, or when you’re craving something indulgent but easy to prepare.
Ingredients:
- 2 chicken breasts (or thighs)
- 1 cup carrots (diced)
- 1 cup peas
- 1 onion (chopped)
- 2 celery stalks (chopped)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 1 tablespoon butter
- Salt and pepper to taste
- Biscuit dough or pie crust for topping
How to Cook :
Start by cooking the chicken breasts in a pot with a bit of butter until golden brown and cooked through. Remove and shred the chicken. In the same pot, sauté onions, carrots, and celery until softened. Sprinkle flour over the vegetables and stir to create a roux. Gradually add chicken broth, whisking to avoid lumps, and bring the mixture to a simmer.
Once the soup thickens, stir in heavy cream, peas, and the shredded chicken. Let it cook for another 5-10 minutes, then season with salt and pepper to taste.
For the topping, prepare biscuit dough or pie crust, and bake according to the instructions. Cut into small pieces or crumble over the soup for a crust-like texture. Serve the soup hot, with the golden, flaky crust pieces on top.
History:
Chicken pot pie has long been a beloved comfort food in American and British cuisine, with origins dating back to the 18th century. The concept of a « pot pie » comes from the British tradition of cooking savory pies, often filled with meat, vegetables, and gravy, and encased in a crust. The dish evolved over time, and by the 19th century, chicken pot pie became a popular staple in both homes and restaurants, especially in North America.
The soup version of chicken pot pie emerged as a more modern take on the traditional dish, offering a lighter and quicker alternative without sacrificing flavor. Its creamy base, full of tender chicken and vegetables, was an easy way to enjoy the comforting flavors of a pot pie in a more accessible form, especially during the colder months when rich, warm dishes are most appealing.
As chicken pot pie soup gained popularity, it became a favorite comfort food for busy families and home cooks, offering a more casual, one-pot version of the classic dish. The inclusion of biscuit or pie crust croutons adds the essential flaky texture of a pot pie’s crust, ensuring that every spoonful is a satisfying mix of creamy soup and crunchy topping. Today, it remains a popular dish in many households, beloved for its rich flavors and easy preparation.
