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.
Delicious! One of my family’s favorite recipes
Thank you for this recipe. We’re currently on lockdown here in LA due to the coronavirus, and I was looking for a recipe to use up some leftover veggies (both fresh and frozen), as well as some bone-in chicken breasts we had on hand…substituted the milk for some almond milk (that’s all we had), and used the skin from the chicken breast in place of butter. Came out perfect!
Paired this with your 3-ingredient coconut oil biscuits, as it didn’t require milk or the use of any precious eggs…
I look forward to having it again, exactly as your recipe called for, once this is all over. Thank you so much…Stay safe and God bless!
We were having a family birthday party and when your birthday is celebrated, you get to pick the theme for the meal. We were celebrating four birthdays and themes were “Country Cooking”, “Potatoes” and “Soup” (“Healthy Desserts” too but that was a different dish ?). Some members have food sensitivities (corn, wheat, soy) and some are vegans. I was scratching my head to find something to work for everyone! I ended up doing this soup and subbed chickpeas for chicken, vegetable broth for chicken broth, unsweetened almond milk for milk, omitted corn and the flour and added frozen green beans. It was absolutely perfect and everyone could eat it…my new favorite soup! Six year old grandgirl just asked for seconds of our leftovers today and I’ll add vegan dumplings to it this evening when my son comes over for dinner. Yummy! Just wanted to share how easy it is to adapt for lots of different food issues. Thanks!
PS: I planned to thicken it with mashed potato flakes or xanthum gum but it really didn’t need it so I didn’t.
You did again! You have created delicious soup!! I love your recipes, they are truly made from “scratch”, no additives, processed or canned ingredients added…I always follow your ingredients and steps and always come away with the most delicious food. Thank you for sharing your wonderful and creative recipes!
So Delicious!!! I had to make a some adjustments due to food allergies and what I had on hand. I replaced onion with a leek and small shallot, and used gluten free flour. I used leftover turkey and some beautiful home-made turkey broth. I added some fresh parsley to the end. It was so good that I had a hard time stopping eating it and my husband also loved it. I have been looking for a good potpie soup recipe for awhile and this definitely hit the spot! Thank you!
I’ve made this three times and am pleased with it. Simple and fresh! I add double the veggies as we like lots of those. Making this dish again tonight!
I have made this several times, everyone eats it and that’s saying something! Made with rotisserie chicken, fresh veg, frozen veg. I omit the mushrooms due to allergies. I season with salt, pepper, thyme, extra better than bouillon chicken base…. it’s just excellent. Tonight having it with egg noodles, just omitted the potatoes.
This was amazing. We did use a lot more seasoning than the recipe called for. I didn’t have any potatoes at the house so I made some bow tie pasta and used that instead. I also didn’t use any mushrooms because my husband hates them.
YUM! Perfect for a rainy day when you just want that comfort food taste. I made paleo with almond flour and almond milk and it was delish! Thanks for creating and sharing this recipe!
Prep time was 2 hours, not 20 mins, when making this soup. However, it was delicious & everyone enjoyed it.