Chicken Pot Pie Soup
This recipe is part of my series “baby is the size of a…” and this week baby is as long as a carrot! I know it’s not quite soup season yet, but I couldn’t help myself. I’m ready for cooler, cozier days. Bring on the leggings, oversize sweaters, uggs, pumpkin spice everything, and Halloween movies. Ugh… can’t wait!!!
Okay enough raving about fall… let’s get to the recipe. Chicken pot pie was truly one of my favorite meals growing up, it’s so nostalgic to me. I remember eating the personal size chicken pot pies on what feels like was a weekly basis. They never got old! I also loved Zoup growing up… my husband refers to it as “hospital food” but honestly I loved their chicken pot pie soup. I’d have to go back to see if it’s still as good as I remember. My favorite part was the crumbles on top, so of course I added crumbles to my version at home.
This recipe is full of so many nourishing veggies! Carrots, yellow onion, baby yukon gold potatoes, corn, and peas. You’ll use a potato masher to smash the potatoes, this thickens the soup and I like the texture of the potatoes more when they are a little smashed! The soup also has a delicious flavor from the broth, half and half, garlic, and dried thyme. I also kept this recipe simple by using a rotisserie chicken so you don’t have to cook it. I purchased a rosemary rotisserie chicken which I feel like added even more flavor, but if that’s not available at your local store a regular rotisserie chicken will be just as good!
We can’t forget about the best part of this recipe, a Marie Calendars pie crust baked and crumbled to sprinkle on top. Yeapppp… it’s pretty dang good if I do say so myself! I’m already thinking this will be a great meal to make and freeze in advance for when baby P comes. After all, it will be the middle of winter and I have a feeling I might need a little break from cooking! I’m getting a few months ahead of myself though… hope you enjoy this recipe! Find the video for this recipe here.
Chicken Pot Pie Soup
Ingredients
- 1 tbsp. olive oil
- 3 large carrots, sliced
- 1/2 yellow onion, chopped fine
- 2 cloves minced garlic
- 1 lb. baby yukon gold potatoes, chopped into small bite size pieces
- 3 cups chicken broth
- 1/4 tsp. dried thyme
- Salt and pepper to taste
- 2 cups half and half
- 2 tbsp. arrowroot powder + 2 tbsp. warm water
- 1 cup shredded rotisserie chicken
- 1 cup frozen corn
- 1 cup frozen peas
- 1 Marie Calendars pie crust
Instructions
- Pre heat oven to 400°F. Let pie crust thaw for 10 minutes at room temp. Use a fork to pierce it all over and then bake for 14 minutes. Let cool and then use your hands to crumble it up, this will be used as a topping for the soup.
- Heat 1 tbsp. olive oil in a dutch oven over medium heat. Add carrots, onion, garlic, and potatoes to the pot. Place lid on let cook for 3 minutes, stir, and let cook 3 more minutes.
- Pour in chicken broth. Add thyme and salt & pepper to taste. Place lid back on and let cook 13 minutes or until potatoes are fork tender.
- Use a potato masher to lightly mash the potatoes. You aren't making mashed potatoes, but you just want to slightly smash them!
- In a small bowl mix the arrowroot powder with the warm water. Add the arrowroot powder mixture, half and half, shredded chicken, corn, and peas to the soup. Stir together and turn the heat to medium high. Place the lid on and let cook 10 more minutes.
- It's time to serve! Put your soup in a bowl and top with the crumbled pie crust, enjoy!