Chicken Pot Pie Soup
Chicken Pot Pie Soup – creamy pot pie soup with carrots, peas and potatoes. Seasoned to perfection!
My husband has work meetings this week in Scottsdale, Arizona and we’re currently flying there as we speak. And by currently, I mean in the air now. Isn’t modern technology fascinating?
As we were all walking to the terminal (our family of seven) to check in for our flight, everyone rolling their own bag, I thought, “Wow. We’ve made it.” I didn’t want to even say it out loud to jinx it. Even writing it makes me feel like I’m challenging Murphy’s law.
But you guys, this whole traveling with five kids thing is getting easier (said in a whisper).
Two years ago if you told me I would be on a five hour flight to Arizona watching This is Us and blogging while my children sat quietly next to me watching a movie I would have laughed at you.
Back then it was like wrestling alligators for five hours. Wrestling alligators that pooped their pants, screamed, and spilled food all over you while kicking the chair in front of them.
It was like holding your breath for five straight hours hoping meltdowns didn’t happen and all the snacks and wipes you packed could last you. So yeah, we could go home right now (screw the vacation) and I would feel like I’ve already had my own vacation.
This Chicken Pot Pie Soup comes from my friend Carrian’s new cookbook Our Sweet Basil Kitchen filled with over 100 recipes. Carrian from Oh Sweet Basil is one of the very first bloggers I ever met and she was so kind and genuine. You can feel that in her cookbook.
This Chicken Pot Pie Soup tastes like home. It tastes like you’re in your momma’s kitchen. This homemade soup has just a few shortcuts to make it feasible for a weeknight meal.
Chicken Pot Pie Soup
- 1 tablespoon olive oil
- 1 onion , minced
- 2 cloves garlic , minced
- 2 teaspoons roughly chopped fresh thyme (see Note)
- 1 tablespoon chopped freshly parsley
- 2 Yukon gold potatoes , cut into 1/4" pieces
- 1 heaping tablespoon flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 3 cups cooked chicken , shredded
- 1 (12 ounce) bag frozen peas and carrots
- Buttermilk biscuits , for serving
Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, bay leaf and salt and bring to a boil.
Reduce heat to a simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
Remove and discard bay leaf. Season to taste with salt and pepper. Serve warm with buttermilk biscuits cut into squares and sprinkled on top.
Soup can be lightened up by replacing the cream with milk.
Source: slightly adapted from the Oh Sweet Basil Kitchen cookbook with permission to publish. I reduced the thyme per the taste preferences of my family. The original recipe calls for 5 teaspoons of thyme.