Diced chicken, carrots, potatoes, peas and zucchini are simmered in a creamy broth along with garlic and onion. Think of homemade chicken pot pie, but in a soup form. Ladle yourself a big bowl of Chicken Pot Pie Soup and serve with a flaky biscuit hot from the oven.
It’s beginning to look a lot like… soup weather! I am happy to report that it was in the 60’s all weekend here in Dallas, which meant breaking out the long sleeve shirts. And I even wore a puffy jacket one night when I took Link out. I had to dig my slippers out of the closet because flip flops will not suffice any more.
The cold front really got is in the holiday mood. On Saturday we whipped out all of the Christmas decorations and spent all day decorating our apartment. I know it’s cliche to say, but the holiday season is really my absolute favorite time of the year, mostly because of two things: family and food. Or food and family. I’m not sure which one should come first but I should probably say family :)
OR when you cook and get to eat awesome food with your family.
Chicken pot pie is one of those dishes that just instantly comforts you and warms you from the inside out. My Dad used to make chicken pot pie ALL the time when we were little, at least twice a month during winter. He’d sometimes use up leftover turkey from Thanksgiving in this dish in place of the chicken. Sometimes he would randomly make it in the middle of summer when we were all craving it.
My Dad’s recipe for chicken pot pie is very simple. A roux with butter and milk, spices, diced potatoes and mixed vegetables, and chicken. He would skip the pie crust and use flaky refrigerator biscuits. I actually prefer the biscuits because they soak up some of the creamy broth and some of the veggies and taste amazing. For this chicken pot pie soup, I took his recipe and increased the creamy broth and added extra veggies and potatoes. I baked a bunch of flaky biscuits to serve alongside.
Comfort food in a bowl? Yes please! I made a huge batch of this over the weekend and I’m planning on taking it to work with me this week for lunch.
Here’s the recipe for Chicken Pot Pie Soup!
Chicken Pot Pie Soup
- 3 Tbsp butter
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 2 tsp minced garlic
- 4 Tbsp flour
- 4 cups milk
- 3 cups chicken stock
- 1 tsp chicken boillion
- 4 small Yukon gold potatoes, diced (about 3.5 cups)
- 1 cup carrots, diced
- 1 small zucchini, diced
- 1/2 cup frozen peas
- 1 stalk celery, diced
- 2 chicken breasts, diced
- cracked salt and pepper
- Oven rolls, for serving
In a large pot, melt the butter, olive oil and add the salt, pepper, onion powder, and minced garlic. Add the flour and whisk for 2 minutes.
Slowly pour in the milk and chicken stock. add the chicken boullion. Whisk until the mixture begins to boil and thicken, about 4-5 minutes. Add the veggies and bring to a boil, then reduce to a simmer.
Mean while, heat a swirl of olive oil in a medium size pan. Season the chicken with the salt and pepper until cooked through. Add to the soup pan.
Simmer for 10-15 minutes until veggies are soft. Serve with a freshly baked roll.
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