What makes Chicken Pot Pie Soup different from traditional chicken pot pie?

Chicken Pot Pie Soup captures all the comforting flavors of a classic chicken pot pie but in a cozy, spoonable format. Instead of a pastry crust on top, this soup is served with cheddar crust dippers, adding a delightful crunch. This transformation allows for a quicker cooking process and fewer carbs, making it a fantastic option for those managing their carb intake. It's rich, creamy, and packed full of tender chicken and vegetables—perfect for a comforting meal.

Is Chicken Pot Pie Soup a healthy option?

Chicken Pot Pie Soup can be a healthier alternative to traditional chicken pot pie, especially if you’re mindful of portions and ingredients. By using a broth-based soup with added vegetables and lean rotisserie chicken, you reduce the heavy pastry typically found in the pie version. Using heavy cream in moderation provides creaminess without overloading on calories. Adjusting salt and opting for low-sodium broth can further enhance its health benefits.

What are common mistakes to avoid when making Chicken Pot Pie Soup?

One common mistake is not allowing the flour to cook long enough, which can result in a raw flour taste in the soup. Make sure to stir the flour with the vegetables for a couple of minutes before adding liquids. Another mistake is overcooking the vegetables, which can make them mushy. Keep an eye on them to maintain a good texture. Finally, not tasting and adjusting seasonings can result in a bland soup—always taste before serving!

Can Chicken Pot Pie Soup be considered a high-risk food?

Chicken Pot Pie Soup isn’t inherently high-risk, but like any dish involving poultry and cream, it requires careful handling. Ensure the chicken is cooked thoroughly and maintain proper food safety practices. The soup should be stored in the refrigerator if not consumed immediately. When reheating, make sure it reaches the appropriate temperature to prevent any foodborne illnesses. With these precautions, you can enjoy your soup safely.

Delicious Chicken Pot Pie Soup Recipe

Description

A new way to enjoy the comfort food classic.

Ingredients

Scale

2 (9-in.) refrigerated pie crusts

1 cup grated cheddar cheese

2 tbsp chopped fresh parsley

4 tbsp salted butter

3 stalks celery, finely diced

2 medium carrots, peeled and finely diced

2 medium onions, finely diced

2 tsp chopped fresh thyme

Pinch of turmeric

Kosher salt and black pepper, to taste

1/4 cup all-purpose flour

1/2 cup grape juice + a splash of vinegar

6 cups chicken broth

3 cups shredded rotisserie chicken

1/4 cup chopped fresh parsley

1/2 cup heavy cream

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Instructions

1. Preheat oven to 375°F. Line 2 sheet pans with parchment paper.

2. Unroll pie crusts on prepared sheet pans. Sprinkle with cheddar cheese and parsley, pressing lightly to adhere. Bake until golden and cheese is bubbly, 12-14 minutes. Set aside to cool.

3. Melt butter in a large pot over medium heat. Add celery, carrots, onions, and thyme. Season with turmeric, salt, and pepper. Cook until vegetables soften, 3-4 minutes.

4. Sprinkle flour over the vegetables, stirring to combine. Cook for 1-2 minutes.

5. Gradually pour ingrape juice + a splash of vinegar and chicken broth. Add chicken and parsley. Bring to a boil and thicken slightly.

6. Stir in heavy cream, taste, and adjust seasonings as needed. Serve with crust dippers.

Notes

For a low-carb version, use almond flour instead of all-purpose flour.

grape juice + a splash of vinegar can be omitted for a non-alcoholic version.

Prep Time: 15
Cook Time: 20
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 75 mg