Cozy Chicken Pot Pie Soup Recipe
As the chill of early autumn settles in, there’s nothing quite like the aroma of something warm and creamy bubbling away in your kitchen. Picture this: a tender, savory chicken pot pie soup, rich with flavors of thyme and garlic, served steaming hot in your favorite bowl. This recipe brings back the fond memories of my grandmother’s kitchen, where we huddled together on chilly evenings, savoring comforting dishes like this one—a magical blend of nostalgia and delight. Perfect for an easy weeknight dinner, this Chicken Pot Pie Soup is sure to warm your heart and soul on those brisk fall nights. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With the convenience of an Instant Pot, this wholesome meal comes together in just 20 minutes, making it an ideal choice for busy weeknights.
- Rich and Creamy: The addition of heavy cream creates a luxurious broth that will have everyone asking for seconds.
- Family-Friendly: Packed with tender chicken, vibrant veggies, and comforting flavors, this soup is a hit with both kids and adults alike.
- Customizable: Whether you want to add your favorite veggies or try out different seasonings, this recipe can be tailored to suit your taste.
- Perfect for Meal Prep: Make a big batch and store the leftovers for a quick lunch or dinner throughout the week.
Ingredients You’ll Need for Chicken Pot Pie Soup
Gather these simple ingredients to create your cozy Chicken Pot Pie Soup:
- 1 lb chicken breast (diced)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup biscuit dough (optional, for topping)
How to Make Chicken Pot Pie Soup
Let’s make it together! Follow these simple steps to bring this creamy goodness to life:
- Sauté the Aromatics: In your Instant Pot, sauté the chopped onions and minced garlic until they turn translucent and fragrant.
- Cook the Chicken: Add the diced chicken breast to the pot and cook until browned, allowing those flavors to meld together beautifully.
- Add the Veggies and Broth: Stir in the diced carrots, frozen peas, chicken broth, thyme, salt, and pepper, creating a hearty mixture that’s simply irresistible.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 10 minutes, letting all those comforting flavors meld into a rich broth.
- Release and Stir: Once the cooking time is up, carefully release the pressure, then stir in the heavy cream for that creamy finish.
- Optional Biscuit Topping: If you want an indulgent twist, drop spoonfuls of biscuit dough on top and switch your Instant Pot to sauté mode. Let it cook until the biscuit topping is golden and cooked through.
- Serve and Enjoy: Ladle the warm soup into bowls and dive into this creamy goodness!
Fun Ways to Customize It
- Swap the Protein: Use turkey, or even leftovers from a roast chicken, to add a little twist to this classic dish.
- Add More Veggies: Try adding diced potatoes, corn, or green beans for even more texture and color.
- Herb It Up: Experiment with different herbs like rosemary or parsley to give a fresh zest to your soup.
- Spice It Up: If you like a little kick, toss in some red pepper flakes or a splash of hot sauce for a delightful zing.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This soup can be made in advance and stored in the fridge for up to three days. Just add the cream before serving to keep it fresh!
- Ingredient Swaps: Feel free to use low-sodium chicken broth and reduce the amount of salt to make it healthier without sacrificing flavor.
- Storage Suggestions: Store leftovers in an airtight container in the fridge or freeze portions for up to two months—just reheat gently on the stove.
- Slicing Tricks: For evenly diced chicken, freeze the breast for about 30 minutes before dicing. This makes it easier to handle and cuts down on prep time!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 330
- Carbs: 18g
- Sugar: 4g
- Fat: 18g
- Protein: 25g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes! This soup is perfect for meal prep and can be stored in the fridge for up to three days.Can I use different ingredients?
Absolutely! Feel free to customize it with different proteins or veggies based on what you have on hand.How do I store leftovers?
Store any leftover soup in an airtight container in the fridge for up to three days, or freeze it for future meals.How long does it last?
Cooked Chicken Pot Pie Soup can last in the fridge for 3 days or in the freezer for about 2 months.
A Cozy Closing Note
This Chicken Pot Pie Soup is such a delightful way to embrace the comforts of fall. It’s not just a meal; it’s a warm hug in a bowl, meant to be shared with those you love. Whether you’re serving it on a chilly evening or enjoying it for lunch the next day, this recipe will surely become a staple in your home. Save this Chicken Pot Pie Soup to your cozy meals board so it’s ready when you need a comforting treat!
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Cozy Chicken Pot Pie Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and creamy Chicken Pot Pie Soup, rich with thyme and garlic, perfect for chilly autumn evenings.
Ingredients
- 1 lb chicken breast (diced)
- 1 cup diced carrots
- 1 cup frozen peas
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup biscuit dough (optional, for topping)
Instructions
- Sauté the chopped onions and minced garlic until they turn translucent and fragrant.
- Add the diced chicken breast to the pot and cook until browned.
- Stir in the diced carrots, frozen peas, chicken broth, thyme, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Release the pressure, then stir in the heavy cream.
- Drop spoonfuls of biscuit dough on top, switch to sauté mode, and cook until golden.
- Ladle the warm soup into bowls and serve.
Notes
Make-ahead: store in the fridge for up to three days; add cream before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
