Chicken Pot Pie Soup
We love everything about a rich, classic chicken pot pie, so we couldn't resist creating a lighter weeknight-friendly version in soup form.
Smarts: For the GF version of this recipe, we use bread instead of a pie crust but feel free to use a store-bought or your own homemade gluten-free pie crust. Just follow the directions in the original recipe for how to serve the crust with the soup.
- Onions, medium - 1/2, chopped
- Garlic - 2 cloves, chopped
- Potatoes, russet - 1/2 lb, peeled and cubed
- Chicken breasts, boneless and skinless - 1 lb, cubed (sub thighs)
- Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, any gluten-free - 1 1/2 Tbsp
- Stock, any variety - 3 cups
- Thyme, fresh - 2 sprigs
- Milk - 1 cup
- Bread, any gluten-free - for serving
- Onions / Garlic - Prep as directed. Store separately. (Can be done up to 4 days ahead)
- Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
- Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.
- Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute chicken until starting to brown on the outside but not cooked through, 3 to 4 minutes. Set chicken aside and return pan to heat.
- Add butter and then onions with some salt to melted butter. Saute until onions are tender, 2 to 3 minutes. Add garlic and flour and stir until garlic is fragrant and no dry spots of flour remain. Pour stock over top and bring to a simmer. Simmer, stirring, until stock thickens. Add thyme sprigs. Reduce heat to low-medium. Simmer until potatoes are tender, 12 to 15 minutes.
- When potatoes are tender, stir in mixed vegetables, chicken and milk. Continue to simmer soup until chicken is cooked through.
- When soup is finished, discard thyme sprigs. Taste and season with additional salt and pepper, if needed.
- Serve soup with bread. Enjoy!
This was incredible. So rich and delicious--perfect for cold weather! The only change I made was I added more flour to the original roux. I would estimate about 1/4 cup, but I eyeballed it and added enough until I felt the pan was very dry and the onions were clumping together.0 Helpful
Simple and tasty, and very flexible for using what you have on hand.0 Helpful
I made biscuits instead of the pie crisps, and put a biscuit at the bottom of each bowl, pouring soup over top. I also had to thicken the soup quite a bit with flour; it came out pretty watery for me.0 Helpful
Kinda bland.0 Helpful
Family not too excited by this. Kind of bland and watery.0 Helpful
This was delicious! I used some frozen butternut squash in with the veggies and I made a pie crust from scratch with whole grain. Super yummy!0 Helpful