Can I use frozen vegetables instead of fresh?

Absolutely! Frozen mixed veggies (peas, carrots, corn) work great in a pinch. Just toss them in straight from the freezer during the last 5 minutes of cooking - no need to thaw first. The texture might be slightly softer, but the flavor will still be fantastic for those busy weeknights.

How do I prevent the cream from curdling?

Ah, the creamy base is everything! The trick is to avoid boiling after adding the cream - keep it at a gentle simmer. Also, temper your cream by stirring in a spoonful of hot broth first to bring it up to temperature. And always use heavy cream (not half-and-half) - its higher fat content resists curdling beautifully.

Can I make this soup ahead for meal prep?

You bet! This soup actually tastes even better the next day as flavors meld. Just wait to add the biscuit croutons until serving. Store cooled soup in the fridge for 3-4 days or freeze portions for up to 2 months. It's perfect for meal planning - just reheat gently with a splash of broth if needed.

What other protein could I use besides chicken?

Leftover turkey is fantastic after Thanksgiving! For a vegetarian twist, try white beans or chopped mushrooms. Just adjust cook times accordingly - beans can go in with the broth, while mushrooms should sauté with the veggies for extra umami flavor.

Creamy Chicken Pot Pie Soup Recipe - 30-Minute Comfort Magic

Chicken Pot Pie Soup

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A creamy, comforting soup with all the flavors of chicken pot pie, topped with biscuit croutons.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cups shredded rotisserie chicken
1 cup diced carrots
1 cup diced celery
1 cup diced potatoes
1/2 cup diced onion
4 cups chicken broth
1 cup heavy cream
2 tbsp butter
2 tbsp flour
1 tsp thyme
1 tsp garlic powder
Salt and pepper to taste
1 cup biscuit dough, baked and cubed

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Instructions

Melt butter in a large pot over medium heat.
Add onions, carrots, celery, and potatoes. Cook for 5 minutes.
Stir in flour and cook for 1 minute.
Slowly add chicken broth, stirring to avoid lumps.
Bring to a simmer and cook for 15 minutes until vegetables soften.
Add shredded chicken, heavy cream, thyme, garlic powder, salt, and pepper.
Simmer for 5 more minutes.
Top with biscuit croutons before serving.

Notes

Use rotisserie chicken for quick prep.
Freeze leftovers for meal planning.
Bake biscuit dough separately to keep it crispy.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 90mg

Find it online: https://kitchenuser.net/creamy-chicken-pot-pie-soup-recipe/