One-Pot Wonders

Chicken Pot Pie Soup

by:
February 19, 2016
4
2 Ratings
Chicken Pot Pie Soup
Photo by James Ransom
  • Serves 10
Author Notes

Chicken Pot Pie Soup is the ultimate comfort food. Full of vegetables, chicken, and tons of soothing flavors, it's just what your belly ordered!! —Holly

What You'll Need
Ingredients
  • 2 to 3 tablespoons olive oil
  • 5 carrots, diced
  • 3 sticks celery, diced
  • 1 large yellow onion, diced
  • 2 cloves minced garlic
  • 5 to 6 sage leaves, finely chopped
  • 2 tablespoons thyme, finely chopped
  • 1/2 cup flour
  • 8 cups chicken stock, homemade if possible!
  • 3/4 cup white wine or vermouth
  • Frozen puff pastry shells
  • 1 to 2 teaspoons salt and pepper, or to taste
  • 1/2 cup almond milk
  • 3 uncooked chicken breasts, cut into one-and-a-half inch cubes and seasoned with salt & pepper
  • 1 1/2 pounds red potatoes, washed, dried, chopped into one-and-a-half inch cubes with skin left on
  • 1 cup fresh or defrosted frozen peas
Directions
  1. Preheat the oven to 425° F.
  2. Heat olive oil in a large soup pot on medium-high until shimmering, then add carrots, celery, and onion. Sprinkle with a bit of salt and pepper and sauté for 6 minutes. Add garlic, sage, and thyme then cook for 2 more minutes.
  3. Add the flour, and combine thoroughly. Cook for 3 minutes, stirring regularly.
  4. Slowly stir in the chicken stock and wine, bring to a boil, and simmer for 5 minutes.
  5. While the soup is simmering put the frozen puff pastry shells in the oven and bake (about 20 minutes).
  6. Next stir in salt and pepper and the almond milk. Add the cubed chicken and chopped potatoes to the pot and simmer for at least 10 minutes, until potatoes are tender and chicken is cooked through.
  7. Finally, add the peas just before serving and cook for 3 minutes.
  8. Serve the soup hot with puff pastry shell on top, and say out loud three times: "There's no place like home..." :)
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4 Reviews

Gal
Gal May 1, 2016
What a wonderful soup version to the traditional Chicken Pot Pie!
This looked so wonderful that although I'm a vegetarian I absolutely had
to try it. In her article Leslie Stephens says "In its essence, Chicken Pot Pie Soup is just a pot of vegetables" and she is right! Leslie also says this soup is the ideal springtime dish, and she is right again. So I made this today.
For a vegetarian version of this soup, I simply 1) used vegetable stock instead of chicken stock and 2) omitted the chicken all together.
Leslie says "there are so many vegetables we want to cook and eat right now"
So I added 1 zucchini (diced) and some champignon mushrooms (quartered).
Since the recipe calls for 3/4 cup (dry) white wine, the best all-around choice was a quality Sauvignon Blanc.
This wine was crisp, very dry and offered a fresh light herbal tilt that enhanced this dish.
This recipe is SO wonderful that it tasted delicious comfort food in its vegetarian soup version (Thank you, Holly!)
 
Holly
Holly May 1, 2016
I am so thrilled that you enjoyed the soup. And that's a brilliant way to make a vegetarian version.... I love it! Thanks for sharing!
 
Anna F.
Anna F. April 28, 2016
i'm made this recipe more than once and its really delicious. The addition of almond milk is surprising and so good!
 
Holly
Holly April 28, 2016
Thanks Anna I am glad you like it! I love almond milk for a bit of balance without adding to much creaminess.