Happy Friday, friends! ♥
I hope this finds you well, staying warm, and ready to settle into a cozy winter weekend. I can’t wait to close my laptop, call it the weekend, and enjoy a few slow, simple days. Tonight we’re having a quiet taco date at home, and we’ll likely make round two of those mezcal margaritas I mentioned recently. Saturday morning brings brunch with friends, and Sunday morning will be filled with carols and Advent stories at church. Other than that, I’m keeping the rest of the weekend gloriously unscheduled—perfect for impromptu naps, coffee with a friend, or a cookie bake-a-thon. Free weekends are rare during the holidays, and I like to protect them when they come.
One thing I do know for sure: I’ll be enjoying the leftovers of this delicious ode to pot pie filling.
Also known as Chicken Pot Pie Soup.
The idea for this soup comes straight from the filling of a classic chicken pot pie. To lighten things up and reduce extra carbs, I left out any pie crust or biscuit topping. You can, of course, serve it with biscuits if you like—tiny biscuits, homemade coconut oil biscuits, or baked pie-crust crackers are all lovely alongside this soup.
Or for a super-easy finish, top each bowl with a handful of oyster crackers—fast and satisfying.
The soup itself is the real star. It’s rich and creamy even though it uses milk instead of heavy cream. It’s packed with tender chicken, soft potatoes, and plenty of vegetables, and you can easily swap in your favorite veggies. It comes together quickly—about 35 minutes from start to finish—and tastes just like the comforting pot pie that inspired it.
This is a perfect comfort meal for chilly nights or leisurely weekend lunches. I hope it warms you up as much as it does us. Enjoy!
Chicken Pot Pie Soup
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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
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
Instructions
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Heat the butter in a large stockpot over medium-high heat until melted, or warm the olive oil until it shimmers. Add the diced onion, carrots, and celery, and sauté for 6–7 minutes, stirring frequently, until the onion becomes soft and translucent. Add the minced garlic and diced mushrooms and cook another 2–3 minutes until fragrant.
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Stir in the flour until well combined and cook for one additional minute. Gradually whisk in the chicken stock and milk, stirring as you pour so the mixture becomes smooth. Add the shredded chicken, diced potatoes, frozen corn, frozen peas, Italian seasoning, salt, and pepper, stirring to combine.
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Bring the soup to a gentle simmer—do not let it boil—stirring occasionally so nothing sticks to the bottom. Reduce the heat to medium-low and simmer for 10–15 minutes, or until the potatoes are tender and cooked through.
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Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup immediately, with crackers or biscuits on the side if desired.
Additional Info
Did you make this?
Tell me how it turned out in the comments below!
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