Pot Pie Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
American
Pot Pie Soup
Description
Pot Pie Soup captures the creamy and savory essence of traditional chicken pot pie filling but presents it in a soup form. Starting with sautéed onions and garlic, the soup base is thickened with butter, flour, and cream cheese, creating a smooth and rich texture. The combination of chicken broth, whole milk, and heavy cream adds depth and creaminess to the soup. Mixed vegetables such as carrots, peas, corn, and potatoes provide a medley of textures and flavors, while optional cooked chicken adds protein and substance. The soup is seasoned with kosher salt, black pepper, and thyme, lending classic pot pie herbaceous notes.
Cooking the soup on a low simmer allows the flavors to meld and the vegetables to soften without breaking down. The thick consistency can be thinned with additional milk if desired. Pot Pie Soup works well as a standalone meal, offering a warm and filling option during cooler weather. The recipe is flexible and can accommodate different veggie combinations based on availability or preferences.
For those looking to transform the soup back to a traditional pot pie, the filling can be transferred into a pie crust and baked until golden. Using thawed frozen vegetables streamlines prep, and red potatoes are recommended for their ability to maintain shape without falling apart. Reheating may require added milk to adjust thickness. Seasonings can be adapted to taste, making this a customizable home-cooked favorite.
Ingredients
- 1 tbsp olive oil
- 2 tsp garlic minced
- 1/4 cup onion diced
- 4 tbsp butter
- 1/3 cup flour
- 2 oz cream cheese it must be softened to avoid lumps
- 2 tsp kosher salt adjust to taste
- 1 tsp black pepper adjust to taste
- 1/2 tsp thyme or seasoning of your choice, dried
- 1 cup chicken broth
- 1 1/2 cups whole milk Shamrock Farms brand
- 1/2 cup heavy whipping cream Shamrock Farms brand
- 3 cups mixed vegetables THAWED: small sized diced carrots, peas, corn and potatoes work well
- 1 cup chicken optional, diced, cooked
Instructions
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
- Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined.
- Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.
- Add in veggies, potatoes, and/or chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly.
- Give the soup a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly.
- Serve immediately.
Notes
- Frozen mixed vegetables are ideal for this soup; peas and carrots combined with corn provide good texture and flavor.
- If using fresh vegetables, cook and drain them thoroughly before adding to ensure proper texture and avoid excess moisture.
- Red potatoes hold their shape best in this soup; precook diced potatoes by boiling or microwaving until tender before adding.
- The soup is thick as prepared but can be thinned easily with additional milk if preferred.
- Reheat the soup with added milk to restore the desired consistency.
- Experiment with seasonings beyond thyme to suit your taste preferences.
- To convert the soup into a traditional pot pie, pour the filling into a deep dish pie shell, top with a pastry crust, and bake at 425°F for about 35 minutes until browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 61mg | 20% |
| Sodium | 833mg | 35% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4040IU | 81% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
