Easy Chicken Pot Pie Soup Recipe For Dinner

Imagine a warm, comforting bowl of goodness that fills your senses with the aroma of tender chicken, flaky pastry, and rich vegetables. This Easy Chicken Pot Pie Soup Recipe For Dinner is a game-changer for a chilly evening, transporting you to a world of comfort food bliss with each spoonful.

The beauty of this recipe lies in its simplicity and flexibility, making it perfect for a quick weeknight dinner. As our culinary team explains in the Easy Chicken Pot Pie Soup Recipe For Dinner, the key is to strike a balance between rich flavors and effortless preparation.

Why This Recipe Works

• The combination of sautéed onions, carrots, and celery creates a depth of flavor that elevates the entire dish, a technique known as “soffrito” in Italian cooking.
• Using pre-made puff pastry significantly reduces prep time without compromising on the flaky, buttery texture that makes chicken pot pie so beloved.
• A simple roux serves as a thickening agent and enriches the broth, ensuring a velvety soup that’s both hearty and refined.

Key Ingredients

For an authentic taste, it’s crucial to select high-quality ingredients. When choosing chicken, opt for boneless, skinless chicken breasts or thighs, depending on your preference for white or dark meat. For a detailed guide on selecting the best ingredients, check out How to make Easy Chicken Pot Pie Soup Recipe For Dinner and explore the world of culinary delights.

Don’t forget to pick up a package of frozen mixed vegetables to add a burst of color and flavor to your pot pie soup. Look for peas, carrots, and corn for a classic combination.

Recipe Courtesy of Our Kitchen

Easy Chicken Pot Pie Soup Recipe For Dinner

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

2 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

1 cup frozen mixed vegetables

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

Salt and pepper, to taste

Directions

1

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

2

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

3

Add the chicken to the pot, cooking until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

4

Add the frozen mixed vegetables, chicken broth, and heavy cream to the pot. Stir to combine, then add the browned chicken back into the pot.

5

Season with dried thyme, salt, and pepper to taste, then serve hot, garnished with chopped fresh herbs if desired.

Storage & Reheating

For leftovers, let the soup cool completely, then refrigerate or freeze for up to 3 days or 2 months, respectively. Reheat gently over low heat, adding a splash of cream or broth if the soup has thickened too much during storage. Serve with a side of crusty bread or over mashed potatoes for a satisfying meal.