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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Will be making this for dinner tomorrow, looks fabulous !!!!
Thanks Anne, we hope you enjoy it! :)
This recipe is fantastic! I was looking for an easy recipe with things I already had in the fridge and I was lucky to find this. Full of rich, hearty flavor, although I doubled the salt & pepper and threw in a bay leaf. Will definitely add this to my soup rotation !
Love this recipe! Easy to follow and comes out delicious. I too found I needed to simmer for longer than 15 minutes for the potatoes (more like 30), but other than that it came out awesome!
Thanks Abby, we’re happy you enjoyed it! :)
Hi, I can see this wouldn’t be great in the slow cooker because of the flour, but does the soup reheat well? (I ask because some soups just don’t.) thanks!!
Hi Monique, we think it reheats just fine, we hope you enjoy! :)
I just made this and it turned out amazing! It did take a lot longer than 15 min to get the potatoes done, but I’m thinking I diced them too large. I subbed a gluten-free flour blend, since my husband has celiac but left everything else the same. I was worried it would come out too thin, but the consistency was good. This is something I will be making a lot this winter.
We’re so glad you enjoyed this Angelique, thanks for giving the recipe a try! :)
Most delicious food you shared and also your photography excellent.
Thank you, we hope you enjoy the recipe!
This was really good, I added some chicken bouillon for added flavor! Great recipe!
Thanks Tina, we’re glad you enjoyed this!
This soup looks amazing!! How would the recipe change if I wanted to cook it in a slow cooker?
Thanks Madelaine! 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!
Could corn starch or gluten free flour be substituted to make this recipe GF?
Yes, either of those should work fine! We hope you enjoy!
I made this tonight and wanted to leave a comment saying how delicious it was, along with the coconut oil biscuits. I printed my recipe on the 6th of December and as I leave my comment I notice you must have updated the recipe to include corn and peas. Mine didn’t have them but I’m sure the recipe is tasty either way! I do wish I’d added them to my pot. Next time!!! Thanks so much for a super duper recipe/dinner!
We’re so happy you enjoyed this Stephanie! Yes, we’re sorry, we completely forgot to include the corn and peas initially – ugh! But we hope you’ll make it again. :)