Forget everything you think you know about soup because I’m about to drop a flavor bomb on your taste buds. We’re not talking bland, watery broth. We’re diving headfirst into creamy, dreamy, Chicken Pot Pie Soup that’s so good, it’ll make you wanna slap your mama (but don’t actually do that, okay?).
This isn’t your grandma’s pot pie, friends. This is Cuba Queen’s pot pie – and that means we’re turning up the volume and cranking up the flavor!
I’ve been obsessed with perfecting this Chicken Pot Pie Soup for ages, and let me tell you, there were some serious kitchen fails along the way. Too bland, too thin, too…blah. But then it happened. The breakthrough. The moment I realized the secret ingredient (more on that later!) that would transform this soup from average to absolutely epic.
This Chicken Pot Pie Soup embodies everything Cuba Queen stands for: bold flavors, unapologetic indulgence, and a whole lotta love. It’s comfort food reimagined, a celebration in a bowl, and I cannot WAIT to share this pot pie soup recipe with you! So grab your spoons, flavor adventurers, because we’re about to embark on a seriously delicious journey.
INGREDIENTS You Need for This:
This Chicken Pot Pie Soup ingredient list is SHORT but mighty!
- 2 tablespoons olive oil: Don’t skimp on quality here; a good olive oil adds a subtle richness.
- 1 medium yellow onion, diced: The foundation of our flavor, baby.
- 2 carrots, peeled and diced: Adds sweetness and texture.
- 2 celery stalks, diced: The unsung hero of savory dishes.
- 1 pound boneless, skinless chicken breasts, cubed: I prefer chicken breasts, but you can also use chicken thighs for a richer flavor.
- 4 cups chicken broth: Low sodium is your friend so you can control the salt.
- 1 teaspoon dried thyme: This herb is like a warm hug for your taste buds.
- 1/2 teaspoon dried rosemary: Adds a touch of piney sophistication.
- 1/2 cup heavy cream: This is where the magic happens. Don’t substitute milk!
- 1 cup frozen peas and carrots: Convenience is key!
- 1 sheet (14.1 oz) refrigerated pie crust: The secret to that pot pie flavor.
- 1 egg, beaten: For that golden-brown crust.
- Salt and pepper to taste: Seasoning is EVERYTHING, amigos!
The secret to epic Chicken Pot Pie Soup is using heavy cream instead of milk! It creates a luxuriously creamy texture that’s just unbeatable. This pot pie soup recipe relies on this creamy texture.
You’ll find the best ingredients for this Chicken Pot Pie Soup at your local farmer’s market (if it’s in season) or a well-stocked grocery store. Splurge on the good quality chicken broth – trust me, it makes a difference! For a budget-friendly alternative, you can use bone-in chicken thighs, cook them in the broth, and then shred the chicken. Just be sure to remove the bones and skin before adding the chicken back to the soup.
Store your veggies in airtight containers in the fridge. They’ll stay fresh for several days!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get cooking! Don’t stress – your Chicken Pot Pie Soup is going to be incredible. I’m going to guide you every step of the way.
- Sauté the Veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Cook the Chicken: Add the cubed chicken to the pot and cook until browned on all sides. This should take about 5-7 minutes.
- Simmer the Soup: Pour in the chicken broth, thyme, and rosemary. Bring to a simmer, then reduce the heat and cook for 15 minutes. This pot pie soup recipe loves low and slow simmering.
- Cream It Up: Stir in the heavy cream and frozen peas and carrots. Cook for another 5 minutes, or until heated through.
- Prep the Crust: While the soup is simmering, preheat your oven to 400°F (200°C). Unroll the pie crust on a lightly floured surface and cut out shapes using cookie cutters or a knife. Get creative!
- Brush and Bake: Place the pie crust shapes on a baking sheet lined with parchment paper. Brush with the beaten egg. Bake for 8-10 minutes, or until golden brown. Pro tip for Chicken Pot Pie Soup perfection: watch them closely, as they can burn quickly!
- Serve and Devour: Ladle the Chicken Pot Pie Soup into bowls and top with the baked pie crust shapes.
Here’s where most people mess up their Chicken Pot Pie Soup – they don’t season properly! Salt and pepper are your friends. Don’t be afraid to taste and adjust as you go. In my kitchen, this Chicken Pot Pie Soup takes exactly 45 minutes from start to finish. Your Chicken Pot Pie Soup should look creamy, smell savory and herbaceous, and feel comforting in your soul.
While your Chicken Pot Pie Soup is working its magic, grab your camera – this is Instagram gold! This is where your Chicken Pot Pie Soup transforms into pure magic, amigos.
PRESENTATION:
People absolutely lose their minds when I serve this Chicken Pot Pie Soup at dinner parties! Here’s how to make it a showstopper.
Ladle the Chicken Pot Pie Soup into rustic bowls or mugs. Top with the golden-brown pie crust shapes. Garnish with a sprig of fresh thyme or parsley. For maximum impact, serve with a side of crusty bread for dipping. This Chicken Pot Pie Soup absolutely slays at dinner parties!
This soup pairs perfectly with a light salad or a grilled cheese sandwich. Serve it on a chilly night, during a holiday gathering, or anytime you need a big ol’ hug in a bowl. If you have leftover Chicken Pot Pie Soup, store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
For a seasonal variation, try adding butternut squash in the fall or asparagus in the spring.
FAQs:
Got questions? I’ve got answers! I’ve made this Chicken Pot Pie Soup more times than I can count, so I’ve got all the answers.
Q: Can I make this Chicken Pot Pie Soup spicier?
A: ¡Absolutamente! Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup. You could also use a jalapeño pepper, diced, with the onion, carrot, and celery!
Q: What if I don’t have heavy cream?
A: While I HIGHLY recommend using heavy cream for the richest, creamiest flavor, you can substitute it with half-and-half. However, the soup won’t be as thick or decadent.
Q: Can I use pre-cooked chicken?
A: Si! Rotisserie chicken is a great shortcut for this recipe. Just shred it and add it to the soup in step 4.
Q: How do I know when my Chicken Pot Pie Soup is perfectly done?
A: The soup should be heated through and the vegetables should be tender. The pie crust shapes should be golden brown and flaky. The flavors should be melded together and singing in your mouth.
Q: Can I make this ahead of time?
A: Yes, you can make the soup ahead of time and store it in the fridge for up to 2 days. Just wait to bake the pie crust shapes until you’re ready to serve.
Q: What if I don’t have pie crust?
A: You can use store-bought puff pastry or even homemade biscuits as a topping.
Q: Can I make this vegetarian?
A: While this is a Chicken Pot Pie Soup, you can easily adapt it by using vegetable broth and adding hearty vegetables like potatoes, mushrooms, and chickpeas. This Chicken Pot Pie Soup reminds me of another flavor explosion… this Vegetarian Pot Pie Soup has similar flavors!
Community feedback about my Chicken Pot Pie Soup recipe has been overwhelmingly positive! People rave about the creamy texture, the flavorful broth, and the easy-to-make pie crust topping.
CONCLUSION:
This Chicken Pot Pie Soup represents everything Cuba Queen stands for: bold flavors, comforting textures, and unapologetic indulgence. It’s a celebration in a bowl, a reminder that even the simplest dishes can be transformed into something extraordinary.
My Chicken Pot Pie Soup Power Tips:
- Don’t skimp on the cream! It’s the key to that luxurious texture.
- Season, season, season! Salt and pepper are your friends.
- Get creative with your pie crust shapes! Make it fun!
I’ve created so many variations of this classic Chicken Pot Pie Soup over the years. Here are a few of my favorites:
- Spicy Chicken Pot Pie Soup: Add a pinch of cayenne pepper or a dash of hot sauce.
- Mushroom Chicken Pot Pie Soup: Sauté sliced mushrooms with the onions, carrots, and celery.
- Cheesy Chicken Pot Pie Soup: Stir in a handful of shredded cheddar cheese at the end.
The cheesy version always gets the biggest reactions! This Chicken Pot Pie Soup reminds me of another flavor explosion… this Creamy Chicken Soup has similar flavors!
I have so much confidence in your cooking success! I know you’re going to create this heartwarming Chicken Pot Pie Soup and make it your own signature dish. You need to try my Chicken Pot Pie Recipe with Cream of Chicken Soup – Lauren Lane to further enhance the flavors. Go make some Chicken Pot Pie Soup memories.
It’s time to go bold or go home. Don’t forget to share your results with me on social media. I can’t wait to see what you create! Before you go, if this creamy Chicken Pot Pie Soup rocks your world, you NEED to try my Sweet Chili Chicken Bowl Recipe and my Chicken Parmesan Grilled Cheese.
And to explore the depths of easy Chicken Pot Pie Soup head over to this Chicken Pot Pie Soup – resource. And for more bold flavor adventures, check out this recipe for Slow Cooker Chicken Noodle Soup on my blog. Now go get your culinary magic on!
Chicken Pot Pie Soup
Enjoy the comforting flavors of classic chicken pot pie in a warm and hearty soup. This recipe combines tender chicken, vegetables, and a creamy broth for a satisfying and easy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Optional: 1 sheet of puff pastry, cut into shapes and baked for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in thyme, rosemary, salt, and pepper. Cook for 1 minute more.
- Pour in chicken broth and bring to a simmer.
- In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
- Add shredded chicken and frozen peas to the soup. Simmer for 5-10 minutes, or until heated through and slightly thickened.
- Serve hot. Garnish with baked puff pastry shapes, if desired.
Notes
For extra flavor, use homemade chicken broth. You can also add other vegetables like potatoes or mushrooms.