Chicken Pot Pie Soup

We’ve considered making Chicken Pot Pie several times throughout our LLP career but it just never happened because once we started reading recipes they always seemed…so completely unhealthy. I know…that’s an absurd thing to say when we’ve posted this. and this. and this. But I can always justify desserts no matter how bad (but good!) they are. I’m not a rational person. For reasons I really can’t explain it seemed wrong to douse fresh veggies and chicken in butter and cream.

Kara and I bookmarked this recipe for Chicken Pot Pie Soup awhile back but we dragged our feet trying it out. When we finally got around to making it we both really liked the recipe because it was, in our opinion, a lighter version of chicken pot pie. We used only 2 tablespoons of butter and a quarter cup of heavy cream for the whole pot, which was 4 servings. That’s not too bad, right? And yes, there were biscuits. But since they’re added on top of the soup at the end you can easily opt not to have the biscuit. Of course we all opted to have the biscuit!

The soup turned out exactly as we hoped. It had all the flavors and comfort of chicken pot pie, but it didn’t seem as heavy. All the veggies were tasty and colorful. Kara especially liked it and it quickly became one of her new favorite soup recipes. I feel like every soup we post becomes our new favorite soup recipe. Oh well! They’re all so good. :)

Here’s what you’ll need

Prep the celery, carrots, onion, garlic, potatoes and seasonings

Cook the veggies then add in the flour, cook an additional minute

Add water and chicken broth. Bring to a simmer

Biscuits look perfectly golden

Next add the chicken…

and the peas. Cook just until peas are tender

Lastly, add the heavy cream. Season with salt and pepper

Chicken Pot Pie and Soup. The best of both worlds!