Recipe: Chicken Pot Pie Soup

If you feel like pot pie but it’s too heavy to eat a crust than you need to make this Pot Pie Soup. It’s basically like a chicken soup with a roux and milk to make it thick and give it a delicious body when you eat it.

Chicken Pot Pie Soup
Serves 6
  1. 2 tbsp olive oil
  2. 1 small onion, diced
  3. 2 stalks celery, diced
  4. 1 cup mushrooms, diced
  5. 1/2 tsp dried thyme
  6. 2 cloves garlic, minced
  7. 3 medium carrots
  8. 2 medium Yukon gold potatoes
  9. 1lb cooked chicken breast, diced
  10. 1/4 cup all-purpose flour
  11. 4 cups low-sodium chicken broth
  12. 3/4 cup frozen peas
  13. 2 tablespoons fresh parsley, chopped
  14. 1 cup milk
  1. In a large saucepan, heat the olive oil on medium high heat. Add onion, celery, mushrooms, thyme and a dash of salt and pepper. Cook for 5 minutes until onions start to go clear.
  2. Now add garlic and cook another minute. Add carrots, potatoes, the cooked chicken and the flour.
  3. Stir in the chicken broth, frozen peas and parsley.
  4. Bring to a simmer and cook 25 minutes. Add more salt and pepper if needed. Stir in the milk, bring back to a simmer and cook 5-10 minutes.
  5. Notes: I added zucchini and asparagus and whatever veggies I had on hand. Corn, broccoli, even eggplant could work in this soup.
Adapted from Citron Limette
Adapted from Citron Limette
Mab Made Food

Leave a Reply