Chicken (or Turkey) Pot Pie Soup! Â – This easy and fresh soup tastes like chicken pot pie only in soup form!
This soup is gonna make you and your family happy for days!  It comes together in a flash using store bought rotisserie chicken or any leftover chicken will do.
This recipe makes Chicken OR Turkey Pot Pie Soup!
We love our soup around here. I am a soupateer, a master of the broth, a soupanaut…or soupanut 🙂  At any rate, I love soup!  In fact,  soup is the reason I started a blog.  I was going to have soup only blog, but like usual I got side tracked and started adding all kinds of recipes.  I am so easily distracted…especially when food is involved!
I make this soup with either store bought rotisserie chicken or left over chicken. Â We eat a ton of chicken around here…surprised we don’t grow feathers and cluck.
Love the little hearts cut out of store bought pie crust dough. Â Awwwwww…..
Also love my Silpat liner! Â See those vague dark circles on it? Â Those are Peanut Butter Crinkle Cookie bruises…thats how many of those cookies I make! Â They actually left a mark!
You can see all my soups HERE.
A couple of our favorites are Creamy Chicken and Wild Rice Soup. Â An easy and super flavorful soup!
And our 30 Minute Minestrone with Sausage! Â You can make this with most any veggies you have hanging around.
To Soup! Â My favorite food group!
Clink!
Kathi
Use chicken or turkey in this easy to make family favorite! The hearts are made of store bought dough...couldn't get any easier!
- 2 tablespoons butter or olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 3 cups chicken stock
- 2 cups milk I used 2% but non fat will work
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen peas
- 1 cup gold potato, diced skin on is fine!
- 1 teaspoon dried thyme
- salt and pepper to taste. Will depend on if you use low sodium broth or not.
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Melt butter in large soup pot or dutch oven.
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Saute onions, carrots and celery until slightly softened. About 5-7 minutes. Add in garlic and continue to cook for another minute.
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Sprinkle flour over cooked vegetables continuing to cook for 2-3 minutes until no dry flour is visible.
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Add chicken stock and milk and heat through.
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Add chicken, potatoes, peas and thyme. Bring to just a simmer and cook until potatoes are soft. TASTE FOR SALT AND PEPPER. Add accordingly.
This was tonight’s dinner and it was delicious! Perfect for a cold winter night (windchill of -41 Celsius expected tonight) so a bowl of comfort food soup really hit the spot.
So glad you liked it! Holy wind-chill…Guess I won’t complain about Seattle rain : )
First of all, the heart-shaped dough is fricking adorable!
Second, I can’t even explain how comforting this soup looks! The PNW isn’t as cold as the rest of the country (at the moment) but I can imagine how wonderful this soup tastes after being out in the rain.
Pinning for later!!!
What a sweet note! Thank you so much! We had an odd 61 degree day here in Seattle today- very strange, still cloudy nonetheless. 🙂 Enjoy!!
Hope you get a chance to try it Christina!