Chicken pot pie is a quintessential dish that has graced many a dinner table across the country on repeat for generations. When I find myself pressed for time, this simple and nourishing chicken pot pie soup version offers a beautiful twist to this classic comfort food. Learn how easy it is to make, below.
WHAT YOU WILL LOVE ABOUT THIS RECIPE
- Simple, basic, and nourishing ingredients joining together to create this family favorite.
- Hearty, packed with flavor, and uses up leftovers that the whole family will love.
- Easily adaptable with a variety of options for meat, veggies, herbs, and spices.
- Swap chicken for turkey, or change the kind of veggies you use, if you are low on certain ingredients.
I love making easy soups like this, especially for those busy weeks during the fall and winter months.
Pot pies are nothing new. Traditionally, they are prepared with a flaky homemade pie crust on the bottom of the dish and topped with a second pie crust that is crimped around the edges, baked to golden perfection and served while hot.
Pair this chicken pot pie soup with some homemade biscuits or sourdough artisan bread and we are in business for an easy, but nourishing option for a quick dinner.
HUMBLE BEGINNINGS
If you are new to making chicken pot pie from scratch at home, you are in for a delicious treat. You’ll discover why these simple ingredients gained such popularity with young and old alike for years.
When we think of “pot pies,” we, Americans tend to think that its origins started here in the US, but with a quick search online, I learned that its origins trace this popular dish all the way back to 500 years BC when the Greeks and Romans were baking meat in pastries. So simple, yet so filling and you don’t really need any utensils or even a plate to enjoy. Genius really!
A DEEPER CONNECTION
It was common to see meat pies made with wild game, poultry, and other meats during medieval England. It’s said that by the 17th and 18th century, immigrants from Germany and Switzerland, adapted the recipe with ingredients that were available locally.
I find that so interesting…especially since many of those referenced were known as Pennsylvania Dutch settlers and my husband”s family is steeped in Dutch heritage. Only, his family immigrated from the Netherlands. It almost brings this family favorite, full circle.
I also love that they used cast iron skillets as their preferred cooking method. I love using my enamel cast iron Dutch oven for this soup recipe. Our InstaPot comes in handy as well, if I want to decrease the messy clean up after dinner.
Over time, homemade meat pot pies were replaced with the ready-made versions from the grocery store. We are definitely fans of the homemade in our kitchen and farmhouse! We feel better knowing what goes into our food and what doesn’t.
SIMPLE VARIATIONS
Essentially our shepherd’s pot pie uses the same easy method of sautéing veggies, browning meat, basic spices and herbs, and either topped with a flaky crust, homemade mashed potatoes, or homemade sourdough biscuits. Recipe coming soon!
I typically start off our homemade meals with sautéing carrots, onions, and celery. This trio is known in France as “mirepoix.”
Apparently, here in the south it’s called “Holy Trinity.” There are some Creole and Cajun influences with the type of veggies they use, like substituting carrots for bell peppers. If I’m feeling fancy and have the time, I will add garlic, potatoes, or tomatoes to change things up.
Whatever you call it, it is a common staple for home chefs across the world.
I remember growing up with my mother and grandmother starting countless dinners with this fragrant trio. It makes any dish more flavorful without a lot of fuss.
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SUPPLIES & TOOLS YOU WILL NEED
- cast iron Dutch oven or deep pot
- wooden cutting board
- sharp knife
- vegetable peeler
HOW TO MAKE SIMPLE & NOURISHING CHICKEN POT PIE SOUP
Simple & Nourishing Chicken Pot Pie Soup
Chicken Pot Pie soup offers a simple twist to this classic comfort food favorite. It is a great way to use up leftovers and comes together with minimal effort.
Ingredients
- 4 medium carrots (peeled & diced)
- 5 stalks of celery (rinsed & diced)
- 1 medium onion (chopped)
- 4 cloves of garlic (minced)
- 4 medium potatoes (red or golden, chopped)
- 1-2T garlic powder
- 1T onion powder
- 1T Italian seasoning
- 1T dried parsley or handful of fresh, chopped
- 1c frozen or fresh peas
- 4c chicken stock or chicken bone broth
- 4-5c cooked chicken (cubed or shredded)
- Salt and pepper to taste
- 4T butter
- 1/4c all purpose flour ( I love using Einkorn flour)
- 1/2c heavy cream or whole milk
Instructions
- Start by preparing vegetables with a good rinse.
- Take rinsed veggies and chop or mince according to ingredients' list. The smaller the size, the quicker the cook time.
- In a large cast iron Dutch oven or skillet, add the butter and the veggies on medium low heat. Sauté for about 5 mins until the veggies start to soften.
- Next pour the flour onto the veggies and mix to form a roux.
- Add herbs and spices and mix until well incorporated.
- Add the broth, stir, and taste.
- Add more spices and herbs to your family's liking.
- Bring to boil and then place lid on and simmer for 10 mins.
- Add cooked chicken, peas, and heavy cream at the end and stir for an additional 5 mins.
- Serve with homemade sourdough bread and butter for an extra comfort food experience.
Notes
- Freezes well and works great for easy meal prep.
- Chop veggies smaller to speed up cooking time.
- Pairs well with homemade biscuits.
- Use less broth to make into a more traditional chicken pot pie and your favorite pie crust recipe.
PIN IT FOR LATER:
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