Chicken Pot Pie Soup With Peas

Alright, so you’re in the mood for comfort food but can’t decide between chicken pot pie and soup? Why choose when you can have both? This chicken pot pie soup is basically what happens when your favorite pot pie decides to skinny dip – all the flavors, half the work, and you don’t need to worry about perfecting a pie crust while hangry. Win-win!

Why This Recipe is Awesome

Let me count the ways this chicken pot pie soup outshines regular pot pie. First, it’s ridiculously faster to make. Second, it’s basically impossible to mess up (unless you’re actively trying to sabotage your dinner). Third, you get all those nostalgic pot pie vibes without having to deal with pie crust drama. And honestly, who has time for a pie crust meltdown on a Wednesday night?

Plus, this soup is what I like to call a “relationship saver” – it’ll impress your partner/roommate/whoever you’re trying to convince that you’re a functioning adult, but it won’t leave you sweating in the kitchen for hours. You’ll actually get to enjoy your evening!

Ingredients You’ll Need

Round up these usual suspects:

• 2 tablespoons butter (the real stuff, people)
• 1 onion, diced (tears are part of the cooking experience)
• 2 carrots, chopped (the fresher, the better, but we don’t judge)
• 2 celery stalks, sliced (aka the vegetable that’s 90% water, 10% strings)
• 2 cloves garlic, minced (vampire protection + flavor)
• 1/4 cup all-purpose flour (the magical thickening dust)
• 4 cups chicken broth (homemade if you’re showing off, store-bought if you’re normal)
• 2 cups cooked chicken, shredded (rotisserie chicken = life hack)
• 1 cup heavy cream (diet schmiet)
• 1 cup frozen peas (the bright green little pops of joy)
• 1 teaspoon dried thyme (or 1 tablespoon fresh if you have a fancy herb garden)
• 1/2 teaspoon dried sage (optional, but adds that “wow, what IS that?” factor)
• Salt and pepper to taste (be generous, be bold)
• Pre-made biscuits or puff pastry squares for topping (because we deserve nice things)

Step-by-Step Instructions

1. Melt the butter in a large pot over medium heat. Admire the bubbling goodness for approximately 3 seconds.
2. Add the onion, carrots, and celery to the pot and cook until the vegetables start to soften, about 5-7 minutes. This is called a “mirepoix” if you want to sound fancy at dinner.
3. Toss in the garlic and cook for another minute. If your kitchen doesn’t smell amazing by now, something has gone terribly wrong.
4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. It’ll look weird and pasty – that’s exactly what you want! Trust the process.
5. Gradually pour in the chicken broth while whisking like your life depends on it. No lumps on our watch!
6. Add the chicken, thyme, and sage. Let the soup simmer for about 10-15 minutes, or until it starts to thicken up and the carrots are tender.
7. Pour in the cream, add the frozen peas, and season with salt and pepper. Simmer for another 5 minutes. The peas will bring a pop of color that makes this soup Instagram-worthy.
8. While the soup finishes, bake your biscuits or puff pastry according to package directions. Or if you’re feeling ambitious, make them from scratch and pretend you do this all the time.
9. Ladle the soup into bowls and top with a biscuit or piece of puff pastry. Look at you, being all fancy!

Common Mistakes to Avoid

Even a recipe this forgiving has a few pitfalls. Here’s what not to do:

• Skipping the flour step. Unless you enjoy soup with the consistency of water, don’t skip this. It’s what gives the soup that creamy, thick texture we’re after.
• Boiling after adding cream. That’s a one-way ticket to Curdleville, population: your ruined dinner. Keep it at a gentle simmer.
• Adding peas too early. Unless you enjoy mushy, gray-green peas that have surrendered all will to live, add them near the end.
• Underseasoning. Bland soup is sad soup. Don’t be afraid of salt and pepper – they’re your friends.
• Rushing the veggie-softening process. Those carrots need time to lose their raw crunch. Patience, grasshopper.

Alternatives & Substitutions

Life happens. Ingredients get forgotten. Here’s how to pivot:

• No heavy cream? Half-and-half works in a pinch. Milk will do if you’re desperate, but add a little extra butter to compensate for the missing fat. Or go rogue with coconut milk for a surprisingly delicious twist.
• Vegetarian version: Swap chicken for mushrooms and use vegetable broth. You’ll get that meaty texture without actual meat. Magic!
• No rotisserie chicken? Quickly poach a couple chicken breasts in some of your broth before starting, then shred them. Or use leftover turkey if you’re in post-Thanksgiving mode.
• Hate peas? First, who hurt you? Second, try corn or edamame instead.
• Gluten-free needs? Use cornstarch instead of flour (mix it with cold water first), and serve with GF biscuits or just a sprinkle of GF crackers.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Absolutely! It actually tastes even better the next day when all those flavors have had a slumber party. Just reheat gently and add fresh biscuits when serving.

Will this freeze well?
Kinda-sorta. Cream-based soups can get weird when frozen, but if you freeze it before adding the cream, you’re golden. Just add fresh cream when reheating.

Can I make this in a slow cooker?
You bet! Cook everything except the cream, peas, and biscuits on low for 6 hours or high for 3 hours. Add cream and peas in the last 30 minutes. Biscuits still need to be baked separately because nobody wants soggy bread.

How do I make this soup thicker?
If your soup is giving you “too runny” vibes, mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the simmering soup. Or just let it simmer uncovered longer – nature’s thickener is evaporation!

Can I use leftover roast chicken?
Is water wet? Of course you can! Leftover chicken is basically begging to be thrown into this soup. It’s like giving your leftovers a glamorous makeover.

What sides go well with this?
Honestly? This soup is a meal in itself. But if you insist on being extra, a simple green salad provides a nice fresh contrast. Or garlic bread, because when has garlic bread ever been a bad idea? (Answer: never.)

Final Thoughts

There you have it – all the comfort of chicken pot pie with the convenience of soup! It’s like wearing sweatpants that somehow look like dress pants. The best of both worlds.

This recipe has saved many of my “what’s for dinner” panic moments, and I’m not too proud to admit I’ve eaten it straight from the pot while standing over the stove. FYI, it tastes just as good that way!

Now go forth and soup it up – whether you’re feeding a family or just looking for excellent leftovers to get you through the week. And remember, if anyone asks for your secret recipe, you can either share this or mysteriously smile and say it’s a family heirloom passed down through generations. I won’t tell.