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Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food.  Full of veggies, chicken and tons of soothing flavors, it's just what your belly ordered!!

Course Soup
Cuisine American
Keyword Chicken, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 226 kcal
Author Holly Sander

Ingredients

  • 1 1/2 pounds red potatoes, washed and dried, chopped into one-and-a-half inch cubes with skin left on
  • 5 carrots, diced
  • 3 celery sticks, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen green peas, defrosted
  • 3 inch uncooked chicken breasts, cut into one-and-a-half cubes and seasoned with salt & pepper
  • 1/2 cup almond milk
  • 8 cups chicken stock, homemade if possible
  • 3/4 cups white wine or vermouth
  • 3 tablespoons olive oil
  • 1/2 cup flour
  • 2 teaspoons salt & pepper
  • 6 leaves sage finely chopped
  • 2 tablespoons thyme finely chopped
  • Frozen puff pastry shells

Instructions

  1. Preheat the oven to 425 degrees.
  2. Heat olive oil in a large soup pot on medium-high until shimmering, then add carrots, celery, and onion. Sprinkle with a bit of salt and pepper and sauté for 6 minutes. Add garlic, sage, and thyme then cook for 2 more minutes.
  3. Add the flour, and combine thoroughly. Cook for 3 minutes, stirring regularly.
  4. Slowly stir in the chicken stock and wine, bring to a boil, and simmer for 5 minutes.
  5. While the soup is simmering put the frozen puff pastry shells in the oven and bake (usually about 20 minutes at 425 degrees).
  6. Next stir in 1 teaspoon salt and pepper and the almond milk. Add the cubed chicken and chopped potatoes to the pot and simmer for at least 10 minutes, until potatoes are tender.
  7. Finally, add the defrosted peas just before serving and cook for 3 minutes.
  8. Serve the soup hot with puff pastry shell on top, and say out loud three times: "there's no place like home..." :)