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 used poultry seasoning instead of Italian , very good !
Awesome — we’re glad you enjoyed it!
Gracias por esa deliciosa sopa. Estoy feliz por que me gustan las sopadRita
Just made this today and wanted to thank you for sharing such a delicious and unique recipe. I prefer to cook from scratch, and enjoyed how this soup reminded me of growing up with my Mom’s homemade chicken pot pies. Mom is 93 years old today, and still insists on living at home alone and cooking her own meals. I’m passing this winner along to her, knowing she will enjoy it as much as we did. Thanks Ali for the recipe and comprehensive instructions.
You’re welcome Karen — we’re so happy you liked it! :) And we think your mom sounds like an incredible woman, good for her! :)
I’m making this soup for the 5th time! It is so delicious and so easy! Thank you!
Thanks Kate! We’re so happy you enjoy it! :)
Is it possible to substitute vermicelli cut in thirds/fourths instead of potatoes in your Chicken Pot Pie Soup. Also, if you make small “pot pies with biscuit dough pressed into cup cake tins” will the bottom of the biscuits be too soggy? If so should I spoon the soup into the completely baked form just before serving. My church is having a super bowl Sunday and I want to make something for the smaller children in the congregation. Thanks,
Judith O’Neil
Hi Judith! We think the mini pot pies in the muffin tins is an excellent idea! As long as you don’t have too thin of a layer of biscuit dough on the bottom, we don’t think these should get soggy. We wouldn’t make them too far in advance though, because that might cause sogginess. We’re not sure about the vermicelli, since we haven’t tried that before, but we think egg noodles would probably hold up better in this. We hope this helps, and that you and your congregation enjoy! :)
do you think it would make any difference if I left out the milk??
Hey Lauren, you could just use all stock instead of the milk, but it will be more like regular chicken soup, and it won’t have any creaminess. We like the milk in there, but it’s totally up to you and what you like! :)
We are moving and trying to clean out our pantry before we pack it so I made this with almost all canned vegetables except the onion and mushrooms. Used rotisserie chicken as well. Makes a BIG batch and is very tasty. Simple recipe to make again and again!
Thanks Mimi, we’re happy you enjoyed this, and good luck with your move!
Yum-O. I never seem to have all the ingredients listed, but this soup is so user friendly, it really doesn’t matter. I subbed brown rice with quinoa for the potatoes and oh my goodness, it is good. Love your soups, love the site. My go to for awesome yum.
Thinking of doubling the ingredients to eat for a few days. How do you think it will hold up? Getting hungry thinking about it.
Hey Dan, we think you could make a double batch of this soup, just as long as you have a big enough pot! :D
I made this on Tuesday night, and used the meat from a rotisserie chicken for easier prep. It was delicious! My 3 year old even loved it and it was a great way to get some veggies and protein into him. He loved dipping his biscuit in the soup, so it made eating fun :) Thanks for the awesome recipe!
We’re so happy to hear that Angela, thanks for sharing with us! :D