Chicken Pot Pie Soup

Everyone likes pot pie but it becomes difficult to resist when pot pie comes in soup form. Chicken Pot Pie Soup is so cozy and comforting starter in winters and it becomes difficult to resist when serves with warm biscuits. The recipe of Chicken Pot Pie Soup is made from starch and this soup is creamy and easy to Prepare which can be serve in lunch and dinner as well.

Chicken Pot Pie Soup is an easy and quick recipe which can be serve in parties, bridal showers and in baby showers too. We make Pot Pie and than add it in creamy chicken soup. Its taste is similar to that of Pot Pie but in soup form.

Chicken Pot Pie Soup is just creamy even it does not have heavy cream or simple cream in its ingredients still its flavor is creamy and fulfilling too. Its choked full of tender chicken and freshly cut vegetables( you are free to add vegetables of your own choice according to you taste). It is easy to serve and takes only 30 minutes for its preparation.

Why this healthy chicken pot pie soup is so good

• This healthy chicken pot pie soup includes milk or coconut cream which givers a creamy texture and enhances the flavor of this recipe and makes it worth satisfying.
• This recipe is made in instant pot which reduces the difficulty and makes this recipe more easy
• This cream chicken pot pie soup is best for Whole30 diet.

How to make chicken pot pie soup on the stovetop

You do not need to worry if you do not have instant pot you can make this recipe on stovetop!

Take a large pan and put it one stove on medium flame. Add olive oil in it and heat the oil. Now add carrots, onion and celery in the oil. Stir constantly until the onions become soft. After that add garlic cloves in it and cook for about 1 minute and 30 seconds until a fragrance starts coming.

Add potatoes, fresh thyme leaves, chicken stock and the boil chicken in the pot. Cover the pot with lid and cook for about 10 minutes. In meanwhile make cashew nut mixture in the blender and add this blended mixture in the pan along with salt and black pepper.

How to make chicken pot pie soup in the slow cooker

You do not need to worry if you do not have instant pot you can make this recipe in slow cooker too!

Take a large pan and put it one stove on medium flame. Add olive oil in it and heat the oil. Now add carrots, onion and celery in the oil. Stir constantly until the onions become soft. After that add garlic cloves in it and cook for about 1 minute and 30 seconds until a fragrance starts coming.

Move this mixture in slow cooker and than add chicken stock, chicken cubes and potatoes in it. Cook it for about 4 hours on high flame and for 6 hours in low flame. Meanwhile prepare coconut milk mixture and combine them after mixture is fully cook.

Can you Freeze Chicken Pot Pie Soup?

I do not recommend you to freeze pot pie soup as it will tend to separate. Secondly this recipe includes potatoes in it so it is not save to freeze potatoes in soup form it may cause harm when you reuse this soup as there is chance of food poisoning. Instead of freezing the soup you can refrigerate it for 3 days.

How to Reheat Chicken Pot Pie Soup

In Microwave: Warm the soup in microwave oven for about 3 to 4 minutes in proper bowl. Stir properly and than again reheat the soup in the microwave oven for about 2 minutes. Use proper bowl for heating the soup in the oven.

On Stove: Reheat the soup in medium size pan on the stove while keeping the flame on medium range. Stir constantly for proper finish. You can add broth in it to make the texture less thick

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Chicken Pot Pie Soup

Chicken Pot Pie Soup is choked with full of tender chicken and freshly cut vegetables deliciously rich and creamy. The best part is that It is easy to serve and takes only 30 minutes for its preparation.

Ingredients

• 2 large boneless chicken breasts finely cut into small chunks
• 2 tablespoon olive oil
• 1 cup dice onion 
• 3 carrots
• 5-6 garlic cloves
• 3 stalks celery finely cut into slices
• 1 pound red potatoes
• 2 cups chicken stock
• 1 cup coconut cream or milk
• 1 cup cashews
• 2 tablespoon thyme leaves(fresh)
• 1-1/2 tablespoon salt
• 1-1/2 tablespoon dried sage
• Black Pepper
• fresh parsley leaves

Cooking Directions

1. Take a medium pan and add chicken pieces in it. Add water in it in such a way that chicken is hardly din in water. Turn the flame on and boil the chicken for 10-15 minutes. Separate the chicken stock and chicken pieces.
2. Turn the instant pot on medium flame. Add olive oil in it and heat the oil. Now add carrots, onion and celery in the oil. Stir constantly until the onions become soft. After that add garlic cloves in it and cook for about 1 minute and 30 seconds until a fragrance starts coming.
3. Add potatoes, fresh thyme leaves, chicken stock and the boil chicken in the pot. Cover the pot with lid and cook for about 10 minutes.
4. While the mixture is boiling place milk or coconut cream and cashew nut in the blender and blend it at high speed to turn it into fine mixture.
5. Add this blended mixture into the the pot and sprinkle salt and black pepper in it. Cook for 2 minutes and garnish it with finely cut parsley leaves.

Notes/Tips

To this recipe less time taking and easy you can use roisterer chicken instead of taking raw chicken and cook it. Use can use turkey leftovers and make Turkey Chicken Pot Pie Soup. This recipe is best for the leftovers now you do not need to waste left overs just use them and make soup

You can use milk instead of cream in the soup to make it lighter. Do not take tension soup will still remains creamy if you add milk instead of cream.

You can lots of kid friendly vegetables in the soup just like peas, mushrooms, carrot, green baes and celery.

You can dried seasonings as well if there is shortage of fresh herbs. Like you can add dried thymes if fresh one is not available. Add 1/2 teaspoon of thymes as dry herbs have stronger flavor.

Nutrition

Chicken Pot Pie Soup is very healthy recipe and it is best for winters. It contains many useful nutrition’s. As you can see that 1 and half cup of Chicken Pot Pie Soup with 3 pastries contains 614 calories, 30g fat, 57mg cholesterol, 7g sugars and 23g protein.