Happy Friday, friends! ♥
I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.
Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.
That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling.
Also known as Chicken Pot Pie Soup.
The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…
…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.
Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)
But the filling — err, soup — is definitely the star of the party here.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.
Definitely the perfect comfort food for this time of year, and for lazy weekends such as this one.
Hope that it warms you up too. Enjoy!
Chicken Pot Pie Soup
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 -10 servings 1x
Description
This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
Ingredients
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 4 ounces button or baby bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon Italian seasoning, homemade or store-bought
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
- Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately, with crackers on top or on the side, if desired.
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I’ve been silently following this blog for a while, just reading this recipe I’m already loving it, is it possible to turn this into a slow cooker dish? I would love to have this going in the morning before I go to work and have it ready by the time I get home.
Thank you Grinder, we’re happy you’re here! We haven’t tried doing this recipe in a slow cooker, and are concerned because of the flour, that it might not work. We will see if we can come up with a slow cooker version!
Um, YUM. If I want to make this gluten free, how would you suggest I do that?
@Nicole
Probably in step three!
What about the peas and corn?? LOL
Hi Lynn, oops, please excuse our typo – we forgot to add them to the ingredients list and the instructions! We’ve just popped in and edited the recipe — we hope you enjoy!
Can’t wait to try this! I am a big fan of your site! All of your recipes are so delicious and healthy. Thank you for sharing!
Thanks for your sweet words Emily, we’re happy you’re a fan! :D
This is hilarious, I just found your blog on Monday and made your crock pot shredded chicken, then decided to make chicken pot pie soup the same day and was bummed you didn’t have a recipe. I can’t wait to try your recipe! Must be the season :)
That’s so crazy Janna! We hope you enjoy the soup! :)
In your photos you’ve included peas and corn, how much/at what point should they be added? Thank you! This looks wonderful for a cold week ahead!
This soup looks amazing… I’m adding this to my Sunday night menu! Thanks for sharing :)
Thanks Celia, we hope you love it!
It may be 7:30 am right now, but I’d love to curl up with a hot bowl of this soup right about now! Enjoy your weekend! It sounds like it’ll be wonderful.
g.
Thanks Gabriella, we hope you enjoy this, and that you have a wonderful weekend as well! :)
I was just browsing my list with favourite food blogs for inspiration, looking for a good soup recipe to make tonight and I stumbled to this post. This picture got me right away, your soup looks perfect and so comforting! It’s packed with lots of veggies as well, just as I like it. Perfect timing, I’m telling you :D
Thank you for sharing and have a happy holiday :)
Thanks so much Anthony, we hope you love it, and that you have a happy holiday as well! :D
Thanks Anthony, that’s so sweet of you, and we hope you enjoy the soup! :D