I am not sure where you are, but it is FREEZING here! Like in the negative digits (real temp!). It is the perfect time for soup! I really love a chicken pot pie, but find them a bit tedious and time consuming. This soup has all the same flavors, but comes together in around 30 minutes and only uses one pot! It’s great for meal prep as it reheats well too. My kids liked it too!

I served mine with biscuits one night and then made some easy cornbread croutons another time. To make them, you can just cut your cornbread into small cubes and brown the edges in a pan with a little butter. Yum! In this recipe I used Everything But the Leftovers seasoning from Trader Joe’s. If you can’t find it, you can combine 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp thyme, 1/4 tsp rosemary, and 1/4 tsp parsley.

Here is what you will need:

• Chicken Breast
• Milk – I used Fairlife
• Flour – use Gluten Free if needed
• Spices
• Potatoes – I used Russett
• Mixed Frozen Veggies
• Mushrooms – Baby Bella or White
• Onion
• Celery

If you need to make this gluten free, ensure your flour is GF. Check all your other ingredients/spices as well.

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Chicken Pot Pie Soup

Course: Soups, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

252

kcal

Protein

28

g

Fat

6

g

Carbohydrates

19.6

g

Ingredients

• 2 cups water

• 1/4 cup flour (GF if desired)

• 1 lb raw chicken breast, diced

• 1 tbsp Everything But The Leftovers Seasoning

• 1 tsp butter

• 1/2 cup celery, diced

• 1 small onion

• 8 oz, Baby Bella mushrooms, sliced

• 2 garlic cloved, minced

• 4 cups Fairlife 2% milk

• 1 tbsp Chicken Better Than Bouillon

• 2 medium russet potatoes (12 oz total), peeled and diced

• 1 package frozen mixed veggies (corn, peas, carrots)

• 2 tsp salt

• 1/2 tsp pepper

• Chives for garnish

• Biscuits or cornbread for serving

Directions

• In a heavy bottom pot, spray with olive oil and add the diced chicken. Season with the Everything But the Leftovers seasoning and cook through. Remove to a plate and set aside.
• Add the butter, celery, onion, and mushrooms and cook a few minutes until they start to soften. Add the garlic and cook until fragrant.
• Combine 1 1/2 cup water with Better than Bouillon. Add to the pot along with the milk. Combine well.
• Add the potatoes, mixed veggies, salt and pepper. Cover and simmer on low until the potatoes are soft. Around 15-20 minutes.
• Meanwhile, combine remaining 1/2 cup water with flour and blend well in a blender. Add the slurry and the chicken back into the pot. Cook for 2-3 more minutes until the soup has thickened.
• Taste and season as needed. Serve with biscuits or cornbread croutons. Top with chives if desired.

Notes

• MFP Entry: Sprinkles and the Smiths Chicken Pot Pie Soup