Chicken Pot Pie Soup

My Accidental Culinary Masterpiece: Chicken Pot Pie Soup

As a busy working mom, I often find myself craving comfort food but short on time. This week, I had a hankering for chicken pot pie, that quintessential blend of savory chicken, creamy sauce, and tender vegetables encased in a flaky crust. However, my attempt at a classic pot pie took an unexpected turn. While meticulously preparing the filling – a delightful mixture of succulent chicken, crisp carrots, and earthy potatoes simmered in a rich broth – I found myself unable to resist the temptation. One bite led to another, and before I knew it, a significant portion of the filling had disappeared. Realizing I’d devoured a substantial amount of the intended pie filling, I faced a dilemma: start over or get creative. The solution, as it often does in a busy kitchen, presented itself in the most serendipitous way. Why not simply forgo the crust altogether and embrace the delicious filling as a hearty, comforting soup? And that’s how my Chicken Pot Pie Soup was born – a delicious twist on a classic recipe.

This soup became an instant family favorite. It’s incredibly versatile; you can easily adjust the vegetables to your liking or add other ingredients, such as peas or mushrooms. The creamy sauce is rich and flavorful, enhanced by the bright zest of lemon juice. It’s the perfect meal for a chilly evening, and its simplicity makes it ideal for busy weeknights. The beauty of this recipe lies in its adaptability. You can use leftover cooked chicken to save time, or even substitute with turkey or other protein. The key is the luscious sauce, which is easy to create with simple ingredients you likely already have in your pantry.

I've always been a fan of cooking. Since childhood, I've learned how to whip up various dishes from my mom. This recipe reflects that very ethos, which is why it's incredibly simple, easy and full of flavour. Unlike complex gourmet meals, this soup is a celebration of everyday ingredients, elevated to a level of comfort and satisfaction. And the best part? The cleanup is minimal!

The aroma of this soup alone is enough to transport you to a cozy kitchen filled with the warmth of family and laughter. Its hearty, satisfying nature makes it a perfect meal for sharing with loved ones. So, the next time you’re craving the taste of a chicken pot pie but short on time or energy, give this soup a try. I promise you won't be disappointed. It’s the perfect example of how a simple adjustment can transform a dish into something truly special. The best recipe is the one you find happiness in and this one certainly gives me a huge sense of accomplishment. A recipe you can make anytime, anywhere, without feeling overwhelmed or complicated.

I encourage you to experiment with different variations. Maybe add some diced ham or bacon for extra protein. Perhaps incorporate some fresh herbs like rosemary or oregano. The possibilities are endless! The simplicity of the recipe encourages creative freedom. Feel free to adjust the seasoning, vegetables and herbs to your liking. This is your soup, make it your own! Enjoy the culinary journey and the satisfying results of this heartwarming and delicious dish. It is guaranteed to become a cherished addition to your repertoire of comforting meals.

Step-by-step

• Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan.
• Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
• When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and onions.
• Heat on medium and cook the onion for about 5-6 minutes until soft.
• Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
• Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies).
• Whisk the broth into the mixture.
• Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind).
• Then pour in the milk.
• Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
• Once the sauce is almost at boiling (don't let it boil) add in the chicken and veggies.
• Bring back to almost boiling and add in half the lemon juice.
• Give it a stir and taste.
• Add the rest of the lemon juice if needed.
• Season with salt and pepper and add in the parsley, then serve.