Chicken Pot Pie Soup

So it’s gotten cold in Philly. Like really cold, over night. Sort of crazy because it was 60* on Sunday and now we’ve got temperatures going into the 20*’s – which I realize isn’t THAT cold – especially given the mild winter we’ve had so far. But still, it’s cold – and that can only call for one thing -> SOUP!

chicken pot pie soup

Today’s soup is comfort food in a bowl. Tasty, delicious and less carbs than the original version {with the actual pie!} This soup is yummy and pretty easy to make – especially if you use a rotisserie chicken {like I did} – even less work if you go the slow cooker route on it too {I tried that out as well, info below!} Aside from the chopping, slicing and dicing, it’s a pretty quick meal to make and well worth it with all the flavors! And this is one of my husband’s favorite meals of the moment – you know when he goes back for seconds that it’s a good one!

pot pie soup

How To:

  1. Heat 2 tbsp. of butter {or olive oil} in a large pot over medium-high heat until melted. Add 1 onion, 3-4 carrots, and 2-4 celery stalks, all diced.  Sauté until the onion is soft and translucent.  Add in 4 garlic cloves, minced and sauté until the garlic is fragrant.
  2. Stir in 1/3 cup whole wheat flour until it is completely combined. Gradually add in 3 cups chicken stock and 2 cups milk. Next add in white meat from 1 shredded rotisserie chicken, 3-4 small butter potatoes, 1.5 cups frozen corn, 1.5 cups froze peas, 2 tsp. Italian seasoning, salt and pepper {to taste} – mix everything well together.
  3. Bring pot to a simmer, stirring frequently.  Then reduce heat to medium-low, and continue simmering the soup for 20 minutes or so until the potatoes are soft and cooked through.
  4. Serve immediately, with crackers or crusty bread! Yum!

Recipe inspired by Gimme Some Oven 


How To – in the Slow Cooker: 

I also made this a second time on the crock pot and it turned out pretty great too. I did the same thing as above, but started off with letting the butter/oil + veggies {from step 1} softening up together in the slow cooker for an hour or so, then added everything in step 2 to heat up and cook together until the potatoes were soft – on high for 4-6 hours!


What’s your favorite soup of the moment?

Please share! 


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  • Reply Deanna January 12, 2016 at 12:34 pm

    Looks yummy!! I love chicken pot pie so I’ll be trying for sure!!!

  • Reply Melody January 12, 2016 at 3:20 pm

    Yumm! I love soup – especially now that it’s getting colder in DC too. Always looking for new recipes and this one looks delish!

  • Reply Patty O January 12, 2016 at 7:04 pm

    Easy enough to make and it looks delicious! Always looking for a great soup recipe!

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