Chicken Pot Pie Soup

Lunch box chili
September 13, 2018
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Our family loves chicken pot pie – a creamy and comforting meal on a cool day. This  soup is a tasty way to get the flavours of chicken pot pie without the fuss or time to make and bake pastry or puff pastry.

Remember that soup-making is a cooking method – and that while recipes are there to guide us, recipes do offer us flexibility in how we use them. Start by sautéing some onions and carrots to build the flavour base. In this case, we thicken the soup with flour rather than cream. Then we add in vegetables. In the recipe, I used frozen peas. You could also add in potatoes, sautéed mushrooms, and other vegetables. I also added in cooked chicken. You could use cooked turkey, beef or pork, or a legume like cooked white kidney beans.  You have lots of options to use the foods you have on hand.

Serve this kid-approved soup with a crusty bun and enjoy!


5 from 1 reviews
Chicken Pot Pie Soup
 
Prep time
Cook time
Total time
 
This soup has all the flavour of chicken pot pie with way less fuss!
Author:
Serves: 6
Ingredients
  • ¼ cup butter
  • 1 small onion, chopped
  • 2 carrots, sliced
  • ⅓ cup flour
  • ½ tsp salt
  • 2 cups chicken broth
  • 1 cup milk (2% or whole milk)
  • 2 cups cooked and cubed chicken
  • 1 cup cooked peas
Instructions
  1. In a medium to large pot, over medium heat, melt butter. Saute onions and carrots until tender (about 5 minutes). Stir in flour, salt and pepper.
  2. Add in broth and milk. Simmer. Cook until thickened and bubbly (about 5 minutes). Add in chicken, peas and heat through. Enjoy with a crusty bun.

 

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

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