My Chicken Pot Pie Soup is a lightened up version of your traditional pot pie (with half the calories) and still all the creamy flavours we love.
Growing up, chicken pot pie was my sister’s favourite thing to order when we went out to a restaurant. This meal always reminds me of her so I was pretty excited when I thought, why not just make it into a quick soup at home? It’s just as comforting and a fraction of the price!
Follow my step-by-step instructions and you can have this simple (but delicious) recipe on the table in under 30 minutes.
Chicken – I used a rotisserie but it’s really easy to make in the instant pot and shred yourself. See our recipe here: Instant Pot Shredded Chicken (from frozen).
Celery – Cut each stalk lengthwise down the middle and then dice into small pieces.
Carrots – I like to use fresh but if you don’t have any, frozen work well too.
Onion & Garlic – Let’s be real, this is the duo we all know and love. It’s the base to anything delicious. I like to add my garlic 2-3 minutes after the onion goes soft for a stronger flavour.
Flour – I use all-purpose because it’s always stocked in our pantry but you can use whole wheat flour as well. This really thickens the soup. If you don’t have flour, cornstarch is also a great thickening agent.
Chicken Broth – I prefer more of a “stew” texture but if you like more of soup consistency I would add more chicken broth than the recipe calls for.
Milk – I used 3.25% homo milk. We have young boys so it’s what we always have in the house. You can use half & half, cream or 2% milk as well.
Peas & Carrots – I use frozen! Frozen vegetables are just as nutritious as fresh and are perfect in a time like this (hello quarantine 2020).
Potatoes – Leave the peel on and wash thoroughly. You want to cut them up very small so they don’t take very long to cook through! Think half of a typical “bite-sized” piece.
Seasoning – If you want to save time, you can use 1 Tbsp of Italian seasoning instead of what the recipe calls for.