Chicken Pot Pie Soup

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Chicken Pot Pie is one of those comfort foods that many people can’t seem to get enough of…including me. Since soup season is here, this is one of my favorite recipes to serve in a soup bowl with a soup spoon. My husband makes fun of me because I’m very particular about eating SOUP with a SOUP SPOON in a SOUP BOWL. I can’t help it, and there is no shame.

You know, I could turn the tables and give him a hard time because he insists on eating it in a regular bowl with a regular spoon. AH HA!! He got busted with having his preferences too!

Another preference with eating soup is having something to go with it, like a biscuit. I’m obsessed with dipping a buttermilk biscuit in this soup, or dipping a Grilled Cheese Sandwich in Tomato Bisque, or Garlic Bread in Pizza Soup. The sky is the limit.

Chicken Pot Pie Soup

1 lb. unsalted butter

1 cup all purpose flour (make this Gluten-Free by using GF All-Purpose Flour)

2 tablespoons onion powder

4 cups chicken broth

2 cups whole milk (make this dairy-free by using your favorite dairy-free milk)

2 lbs. cooked chicken, diced*

1 lb. frozen mixed veggies (corn, green beans, carrots, peas)

1 teaspoon kosher salt

1/4 teaspoon black pepper

Melt butter in stock pot on medium heat. When butter is melted, whisk in flour and onion powder, cook for 1 minute. Slowly whisk in chicken broth and milk, continue cooking for about 10 minutes, stirring occasionally until soup thickens. Stir in chicken, veggies, salt, and pepper. Serve hot with biscuits.

Freezer Instructions: Distribute soup evenly into containers and cool in refrigerator. Cover, label, and store in freezer for up to 4 months. When ready to eat, thaw overnight in refrigerator and reheat in a microwave safe dish or a pot on the stove.

*This is one of my favorite recipes to use meat pulled from a rotisserie chicken. The variety of white meat and dark meat really adds to the flavor of this soup.