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This soup brings all the yummy flavors of chicken pot pie without any fussy pastry work. It's smooth, loaded with chunks of chicken and vegetables, and just right for chilly evenings. Get that classic pot pie taste in just one pot with way less hassle.
Why Make This Soup
This soup's your answer when you're craving chicken pot pie but don't want to deal with making dough. You'll get all the good stuff - juicy chicken, soft vegetables, and that velvety sauce. It comes together much quicker than a traditional pie would. You can toss in whatever vegetables are sitting in your fridge right now. And it beats anything from the store since you control what goes in it.
What You Need
- Butter: 4 tablespoons, skip the margarine
- Yellow Onion: 1 large one, diced small
- Carrots: 2-3 thick ones, cut into thin rounds
- Celery: 3 stalks, finely chopped
- Mushrooms: 8 ounces, sliced up
- Garlic: 3 cloves, crushed and minced
- Flour: 1/3 cup all-purpose white flour
- Chicken Stock: 6 cups, reduced sodium version
- Salt: Begin with 1 teaspoon
- Black Pepper: Freshly ground works best
- Potatoes: 2 large ones, diced into chunks
- Chicken: 3 cups cooked, shredded into bits
- Frozen Peas: 1 cup
- Corn: 1 cup frozen or canned
- Heavy Cream: 1 cup
- Parsley: Handful fresh, minced
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How to Make It
- Get everything ready:
- Chop all vegetables first. Set out your butter, pot, and utensils. Open any cans needed. Get all measurements done.
- Start cooking:
- Heat butter in your largest pot over medium heat. Add onions, celery, and carrots. Cook for 7 minutes until onions turn transparent. Stir frequently to prevent burning.
- Add more veggies:
- Toss in mushrooms and garlic. Cook another 5 minutes. Watch for mushrooms to shrink and darken. Keep everything moving in the pot.
- Make it thick:
- Dust flour over the vegetable mix. Stir constantly for 2 minutes. It should give off a scent like baking pie crust.
- Add liquid:
- Gradually pour in chicken stock while stirring. Don't stop mixing or you'll end up with flour lumps. Add potatoes, salt, and pepper.
- Let it cook:
- Raise heat until bubbling. Then lower to simmer. Cover partially with lid. Cook 15 minutes. Test potatoes with fork for tenderness.
- Finish it up:
- Mix in chicken, peas, and corn. Pour in cream. Sprinkle in parsley. Simmer 5 more minutes. Scrape bottom to prevent sticking.
- Check taste:
- Sample the soup. Add salt gradually if needed. More pepper? Now's the time. Too thick? Add hot stock to thin it.
- Serve hot:
- Ladle into bowls while still steaming. Garnish with extra parsley if desired. Some people enjoy crumbled crackers on top.
Making It Perfect
Make sure potatoes are cut uniformly so they cook evenly. Get those onions really soft for better flavor. Never stop stirring when the flour goes in or you'll get lumps. Add your stock gradually for a smoother sauce texture. Don't let it boil after adding cream or it might separate. Always taste as you go to nail the flavoring.
Picking Good Stuff
Go for yellow potatoes since they turn nice and creamy. Fresh mushrooms give better results than the canned version. Save time with pre-cooked chicken from a store-bought rotisserie. Newer carrots will taste much sweeter. Real butter creates richer flavor than substitutes. Choosing low-sodium stock lets you adjust the saltiness yourself.
Different Ways to Make It
Want it thicker? Throw in extra flour at the beginning. Need it thinner? Pour in more stock. Short on time? Cut vegetables smaller. Prefer chunky texture? Go with bigger pieces. Looking for extra richness? Add more cream. Going healthier? Switch cream for milk instead.
Fixing Problems
Got runny soup? Mix a spoon of flour with cold water and stir it in. Too thick? Add hot stock bit by bit. Potatoes still hard? Cook it longer. Stuff sticking to the bottom? Turn down the heat and stir more often. Cream looking weird? Lower your temperature. Bland taste? Add salt gradually until it pops.
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Keeping It Good
Cool it for 2 hours before refrigerating. It'll stay good 4 days in a sealed container. Don't worry if it gets thicker each day. Just add a bit of stock when reheating. Warm it slowly on the stove and avoid boiling. Keep stirring while heating. Avoid freezing with cream or you'll get a weird texture.
Frequently Asked Questions
- → Can I get this ready early?
For sure! Make it up to 3 days ahead. Store it in a sealed container in the fridge. Warm it up slowly, stirring often to keep it creamy. If it gets too thick, just add a splash of milk or broth to thin it out. Perfect for meal prep—cook on Sunday, reheat on Tuesday! Just don’t add crackers or biscuits until you're serving.
- → How do I make it lighter?
Easy swaps: Go for milk instead of cream—2% works great! Cut the butter in half and replace with olive oil. Skip the potatoes and load up on carrots or celery. Even cauliflower can make it thick with fewer calories. Use chicken breast instead of thighs if you'd like. Still delicious and way lighter!
- → What should I do if it's too thin?
Got options! Mix a little flour with cold broth to make it smooth, then stir it into bubbling soup. Or just mash a potato in the pot—it’ll thicken things up naturally. Cornstarch is another trick—combine it with cold water before adding. Blend a cup of soup and mix it back in or cook the soup uncovered for a bit longer while stirring. All of these should do the job!
- → Can I leave out the chicken?
Totally! Swap the chicken for: White beans (two cans, drained), or chopped, chunky mushrooms for texture. Tofu's a solid pick—cube it and cook until golden first. Use veggie broth to keep it vegetarian, and sprinkle in extra herbs like sage or thyme for flavor. Throw in some corn or extra peas if you like—it’s still satisfying and meat-free!
- → Does it freeze well?
Yep, freezes like a champ! Let it cool off first. Store it in freezer-safe boxes or bags, leaving some space at the top. It'll last about 3 months. Thaw in the fridge overnight, then reheat slowly, stirring often. You might need to add a splash of milk to get the texture right again. Cream-based soups handle freezing better than milk-based ones, so keep that in mind!
Conclusion
Fan of these flavors? Check these out:
- Thick Chicken Stew: Slow and hearty
- Veggie Lovers Pot Pie: No meat needed
- Chicken Rice Mix: Creamy and filling
- Chicken Casserole: Crunchy crumb topping