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
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.
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
I added fresh oregano and dried Italian seasoning.
We love this soup it does taste just like a chicken pot pie 🥧, this will be my 4th time making it we enjoy it so much, sometimes my husband will eat it all I service my with biscuits 😋😋.
Can you freeze this soup?
I’ve been making this recipe for a few years now. It’s one of my family’s favorites! Tip of using russet potatoes: chop and then boil for about 10-15 mins to get the cooking started. If you put them in a pot and then turn on the stove and start the rest of the recipe, by the time you need to add the potatoes that should be long enough. Then you don’t have to wait forever for them to cook in the soup! I always omit the mushrooms, because that’s what the family likes, but this recipe never fails to impress! My go-to for meal train, too!
I’ll start the potatoes separately next time, per Brittany’s suggestion. It’s difficult to get them cooked without accidentally boiling the soup otherwise.
Loved this soup. The only change I made was using cream of mushroom soup instead of the fresh mushrooms for extra creaminess, cutting the milk down to 1 cup. Served with biscuits and it was just like a deconstructed chicken pot pie. Perfect.
This recipe was nothing short of awesome. Just learn from my mistake which is don’t let the soup get up to a boil, that broke my soup but it still tasted delicious.
Hi, wanted to see what a serving size was. I see it serves 8, but don’t know how much that would be per each person.
Wow! The flavour is just wonderful – I was questioning the Italian seasoning, but it makes this dish amazing! My only problem is getting the potatoes to cook – I used small ones and cut them into quarters, but they’re pretty stubborn! Just a few more minutes and we’ll be enjoying this for dinner!
Thank you once again for an excellent recipe – I’ll be using this one over and over.
Hey Lorraine, I used to have that problem too! Now I start boiling the potatoes in a separate pot while I begin the recipe, and by the time you have to add the potatoes, they’ve already started cooking! It doesn’t take nearly as long. I discovered this from trial and error.
Made this for halloween last year and I plan to do it again this year. It is very delicious.
Creamy, Easy and Delicious!