Imagine walking into a cozy, dimly lit pub on a chilly evening, the faint hum of conversations blending with the clinking of glasses and the smell of something comforting wafting through the air. You sit down, take a sip of your drink, and then… bam – the waiter brings over a steaming bowl of chicken pot pie soup. You’ve had the classic dish before, but in soup form? It’s a revelation. That warm, creamy broth combined with tender chicken, vegetables, and rich seasonings feels like a hug in a bowl. It’s the kind of food that gets you excited to dig in, especially on those cold days when you want something hearty but not too heavy.
Well, get ready to recreate that very experience at home. This recipe for Pub Style Chicken Pot Pie Soup will make your kitchen feel like your favorite pub, and you’ll be the chef whipping up a comforting masterpiece. It’s rich, filling, and packed with flavors that make you think you’re indulging in something super complex, but it’s easy to whip up – seriously!
Pub Style Chicken Pot Pie Soup Recipe
This recipe is a perfect blend of all the things you love about chicken pot pie – tender chicken, hearty vegetables, a creamy base, and a buttery, flaky crust (well, in spirit) – in a soup form that’s just as satisfying.
Ingredients Needed
Here’s what you’ll need to create this comforting, hearty bowl of goodness:
- Chicken: 2 large chicken breasts or thighs (boneless and skinless)
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Vegetables
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- Broth: 4 cups chicken broth (preferably low-sodium)
- Cream: 1 cup heavy cream
- Flour: ¼ cup all-purpose flour (for thickening)
- Butter: 4 tablespoons unsalted butter
-
Herbs & Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
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Optional Garnish
- Fresh parsley, chopped
- Crumbled crackers or biscuits (for that pub-like crusty texture)
Cooking Instructions
- Prep the Chicken: Start by cooking the chicken. You can poach the chicken breasts in a pot of water for about 15-20 minutes until they’re cooked through, then shred the meat. Alternatively, pan-sear the chicken breasts for a golden crust, then chop them up into bite-sized pieces.
- Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables begin to soften and the kitchen smells delicious. Stir occasionally to prevent anything from burning.
- Make the Roux: Add the remaining butter to the pot. Once melted, sprinkle the flour over the veggies and stir for 1-2 minutes to create a roux (this will help thicken your soup). You want it to cook slightly but not brown.
- Add the Broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring it to a gentle simmer, letting it thicken as it heats.
- Add the Chicken & Peas: Toss in the shredded chicken and frozen peas. Let the soup simmer for another 5-7 minutes so the flavors have time to meld together.
- Finish the Soup: Pour in the heavy cream and stir to combine. Season with garlic powder, onion powder, thyme, salt, and pepper. Let everything simmer for an additional 5 minutes, allowing the soup to thicken to your desired consistency.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of crumbled crackers or biscuits for that extra touch of ’pub-style’ crunch.
Ingredient Insights
- Chicken: The chicken is the heart of this dish. Boneless, skinless chicken breasts work best because they cook quickly and are easy to shred, but thighs could offer a richer flavor if you prefer them. Poaching the chicken in the soup base adds a wonderful depth to the broth as the chicken infuses it with flavor.
- Vegetables: The classic mirepoix of onions, carrots, and celery serves as the foundation for the soup’s flavor. The peas add sweetness and a burst of color that balances out the richness of the creamy base.
- Broth: Opting for low-sodium chicken broth gives you more control over the seasoning and allows the soup to come together without being overly salty.
- Heavy Cream: This is the secret to making the soup creamy and decadent. The heavy cream brings everything together with a velvety richness that makes each bite feel indulgent.
- Flour: Flour is used to thicken the soup, giving it that hearty, pie-like consistency. If you’re looking to make a gluten-free version, you could use cornstarch or a gluten-free flour blend.
Expert Tips
- Season Gradually: When seasoning, taste as you go. The salt, pepper, and herbs should be added little by little to ensure that the soup doesn’t become over-seasoned. Remember, you can always add more, but you can’t take it out!
- Make It Even Creamier: For an extra creamy finish, try adding a dollop of sour cream or a splash of milk alongside the heavy cream. You could even swap the cream for half-and-half for a lighter version.
- Texture Matters: If you prefer a thicker soup, allow it to simmer longer to reduce. If it gets too thick, simply add a bit more chicken broth or water to loosen it up.
- Customize Your Veggies: Don’t hesitate to add other vegetables to the mix. Potatoes, corn, or parsnips are great options to experiment with.
Recipe Variations
- Spicy Twist: For those who like a little heat, add a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce to spice things up.
- Vegetarian Version: You can easily make this a veggie pot pie soup by swapping the chicken for roasted mushrooms or plant-based chicken and using vegetable broth.
- Crusty Topping: For that true chicken pot pie experience, bake some biscuit dough or puff pastry on top of the soup before serving. This adds a satisfying crunch and that “pie-like” vibe.
- Low-Carb Option: Skip the flour and use a low-carb thickener like xanthan gum or psyllium husk. You can also load up on more veggies and even swap the cream for a full-fat coconut milk for a dairy-free variation.
Final Words
Pub style chicken pot pie soup is comfort in a bowl. It’s creamy, it’s filling, and it brings a cozy sense of nostalgia that’s perfect for those chilly days when all you want is something that wraps you in warmth. This soup brings everything you love about a classic chicken pot pie – without the effort of making pastry crusts or baking. Whether you serve it with crunchy crackers, soft biscuits, or on its own, this recipe is sure to become a household favorite.
FAQs
What Makes Pub Style Chicken Pot Pie Soup Different From Traditional Chicken Pot Pie?
Pub style chicken pot pie soup is a more comforting, lighter take on the classic chicken pot pie. It features the same creamy filling with tender chicken and vegetables, but the filling is served in a soup base rather than inside a crust. It’s typically served with crusty bread or biscuits to mimic the pastry aspect.
Can I Make Pub Style Chicken Pot Pie Soup Ahead Of Time?
Yes, you can make the soup ahead of time. The soup actually tastes better after the flavors have had time to meld together. You can store it in the refrigerator for up to 3 days. Just be sure to reheat it gently to prevent the cream from separating.
What Vegetables Are Commonly Used In Pub Style Chicken Pot Pie Soup?
Common vegetables include carrots, celery, onions, and peas. These vegetables are often sautéed at the beginning of the recipe to develop their flavor before being combined with the chicken and creamy broth.
What Type Of Chicken Is Best For Pub Style Chicken Pot Pie Soup?
Boneless, skinless chicken breasts or thighs are ideal for pub style chicken pot pie soup because they cook quickly and shred easily. You can also use rotisserie chicken for convenience, as it adds extra flavor to the soup.
Can I Make A Gluten-free Version Of Pub Style Chicken Pot Pie Soup?
Yes, you can make a gluten-free version by using gluten-free flour to thicken the soup, and opting for gluten-free biscuits or bread on the side. Just make sure to check all ingredients for hidden gluten.
How Do I Thicken The Soup To Get A Creamy Texture?
The soup is typically thickened with a roux, which is a mixture of butter and flour. You can also use cornstarch or potato flakes as a gluten-free alternative. A slow simmer will help the soup thicken, and you can adjust the consistency by adding more or less broth.
Can I Freeze Pub Style Chicken Pot Pie Soup?
Yes, this soup can be frozen. However, keep in mind that the creaminess might change slightly when frozen and reheated. To freeze, let the soup cool completely, then store it in an airtight container. It can be frozen for up to 3 months.
What Type Of Broth Is Best For Pub Style Chicken Pot Pie Soup?
Chicken broth is the best choice for pub style chicken pot pie soup, as it complements the chicken and vegetables. For a richer flavor, you can use a low-sodium or homemade chicken stock. Some recipes call for adding a splash of white wine or sherry to deepen the flavor.
How Can I Make The Soup More Flavorful?
To enhance the flavor, consider adding garlic, thyme, and bay leaves to the soup. You can also add a dash of Worcestershire sauce or a sprinkle of freshly grated parmesan cheese. A touch of Dijon mustard can also provide depth to the soup’s flavor.
Is It Possible To Make Pub Style Chicken Pot Pie Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. To do so, sauté the vegetables and chicken first, then add them to the slow cooker with the broth and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Finish by stirring in the cream and thickening the soup before serving.