Chicken Pot Pie Soup

I’ve been on a huge soup kick lately. Even though it’s still 90 degrees outside in So Cal, I have to at least pretend it’s cozy season. I love a good pot pie, but I never make them mostly because 1. they aren’t super healthy, especially when you consider the buttery crust and 2. I don’t feel like making crust. I thought a chicken pot pie soup sans crust sounded like a lovely idea though!

This soup has all that creamy goodness of a regular pot pie: onions, carrots, celery, potatoes, chicken, peas, and corn! The base is made with chicken stock and just a touch of half and half with some flour for thickening. This soup is a great way to satisfy a pot pie craving without the heaviness of pie crust and heavy cream is not required.

Of course though, I had to totally ruin that by making biscuits to serve with it. Honestly, the soup is delish on its own, but some nice little buttermilk biscuits or these cheddar chive biscuits (or your favorite store-bought brand) are a nice compliment to the soup!

I like to shred rotisserie chicken for this soup. If you want to make your own, I recommend cooking it in some broth so you can shred it yourself. You could also add diced chicken, but I personally prefer the tenderness of shredded chicken.

For maximum flavor, I like to add poultry seasoning which includes dried herbs like sage and thyme. Italian seasoning mix would also suffice or you can add individual dried herbs if you don’t want to buy the seasoning mix. I also add a good splash of white wine. I love the flavor it adds, but it is optional.

If you are vegetarian, you can swap the chicken broth for veggie broth and omit the chicken and add some additional potatoes and the other veggies.

This soup was so dang good, it’s honestly one of my most favorite soups I have made in a while and it will definitely be in my regular rotation! It also reheats really well so it’s great for meal prepping too!

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Yield: 6 servings

Chicken Pot Pie Soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Chicken Pot Pie Soup - A delicious and hearty soup made with chicken, potatoes, carrots, corn and peas. So cozy for cold nights!

Ingredients

• 3 tablespoons butter
• 1 small yellow onion, finely diced
• 2 cups sliced baby carrots
• 4 stalks celery, sliced
• 10 baby potatoes, quartered
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 bay leaves
• 1 teaspoon poultry seasoning
• 1 cup half and half
• 3 cups cooked chicken (I used rotisserie)
• 1 cup frozen peas
• 1 cup frozen corn
• salt to taste

Instructions

1. In a large pot over medium high heat, melt the butter. Add the onions, carrots, and celery. Saute for about 5 minutes. Stir in the potatoes and cook for another 4 minutes.
2. Add the flour and stir until it coats the veggies. Pour in the broth and wine (if using). Stir in the bay leaves, seasoning, and same salt. Lower heat to medium low. Cover the pot and cook for about 10-15 minutes until the potatoes are just fork tender.
3. Add the half and half, chicken, peas, and corn. Stir together. Season with more salt if desired. Cover again and continue simmering for another 12 minutes. Serve with fresh chopped parsley and biscuits if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 403Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 907mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 23g

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