Healthy Recipes | Chicken Pot Pie Soup

I am a huge fan of soup in the fall and winter months, wait actually all year long. And typically I have a soup I stick to for the season, like summer we do a lot of my Authentic Chicken Tortilla Soup and for fall and winter, I stick to this Chicken Pot Pie Soup. I can’t even really begin to describe how amazing this soup is; creamy, warm and just full of comfort. And guess what you really don’t even miss the crust from the chicken pot pie, seriously.

Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the line of a pot pie. When I asked what it was she said it was a Chicken Pot Pie Soup and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.

Enjoy this fall and winter season with classic comfort food. If you are a pot pie fan, but not looking for a soup tonight, be sure to check out these other pot pie inspired recipes: Chicken Pot Pie (more traditional and a classic), Double Crust Chicken Pot Pie (who doesn’t love more crust?) and these Mini Chicken Pot Pies Recipe (great for kids). XOXO San

I focused on the part I love – chunks of potatoes, sliced carrots, sweet green peas, and, of course, plenty of tender juicy chicken. It all cooks together in one pot with chicken stock, herbs, and a little cream added right at the end.

Chicken Pot Pie Soup

Servings: 8 

Calories: 262kcal

Ingredients:

• 3 carrots chopped
• 1 1/2 cups heavy cream or half-and-half whole milk would work too
• 4 cups water
• 2 1/2 tablespoons chicken base
• 4 teaspoons Montreal Steak seasoning
• 1 small yellow onion finely chopped
• 4 celery ribs chopped
• 10 ounces frozen peas
• 2 cups cooked chicken cubed
• 2 medium potatoes peeled and cubed
• 3 tablespoons butter
• 2-3 tablespoons flour

Instructions:

1. First, Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.
2. Second, In a large pot, over medium to high heat add butter, once the butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water and chicken base, bring is a boil. 
3. Next, Let it cook over medium heat for 10-15 minutes. In a water bottle or cup with lid add a half cup of 1/2 & 1/2 with the flour, shake vigorously. Add in the remainder of the milk to the pot and then add in flour mixture. Add in frozen peas, potatoes, and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montreal Steak seasoning. Let it simmer 30 minutes until the soup starts to thicken.
4. Remove from heat and let it sit for 5-10 minutes to cool, then serve.

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