Chicken Pot Pie Soup

Comfort food is essential right now. I love chicken pot pie and decided to make a soup version of it - its lighter but still just as delicious! Pared with a grilled cheese, you can't go wrong. See below for the recipe!


  • 2 large carrots, 1/4 in slices

  • 2 celery stalks, 1/4 in slices

  • 1 yellow onion

  • 1 tbsp olive oil

  • 3 tbsp butter

  • 3 tbsp flour

  • 2 cups milk

  • 2 quarts chicken stock

  • 2 cups shredded chicken

  • Salt and pepper to taste

  • 1 cup frozen peas

  • 1 cup frozen corn


  • In a large soup pot, heat olive oil on medium heat and saute the onion, celery and carrot with a little salt and pepper.

  • After a few minutes, add the butter and once it's melted add in flour. Stir until the flour is combined and continue to cook for a few more minutes.

  • Add milk, stir, and let come to a low simmer. This will start to thicken.

  • Next, add the chicken stock and bring back to a simmer for 25 minutes.

  • Add the shredded chicken to heat. If needed, add more salt and pepper to taste.

  • Right before serving, add frozen peas and corn to defrost.

  • Serve with grilled cheese and that's it!