November 5, 2012

As the temperatures cool down here this fall, there is a type of dish I start whipping up regularly: SOUP!

I can’t get enough of soup, and I am always looking for new recipes to try out…for a bit of variety, you know! Today, I wanted to create a soup that reminded me of a classic dish: chicken pot pie. I know, I could just keep things simple and make the darn pie like normal, but a brothier soup version was calling my name.

The chicken pot pie stew soup (named that way because it is slightly thicker than a brothy soup…it reminds me of stew) is easy to make in your kitchen, thankfully!

It reminds me of chicken pot pie…without the crust. However, you could definitely pair a bowl of the soup with a fresh biscuit or crusty slice of bread. Yum! Plus, it doesn’t take very much time to make. If you aren’t in the mood to wait for a chicken pot pie to bake in the oven, this recipe might just be right up your alley. Try it out!

Chicken Pot Pie Stew Soup

Ingredients

1 lb boneless, skinless chicken breast, grilled (or fully cooked in some way) and chopped into bite-size pieces

3 cups low sodium chicken broth

2 bay leaves

2 lbs red skinned potatoes, cooked and chopped

1 cup frozen green peas

1 cup diced carrots

3 tbsp all-purpose flour

2 tbsp Italian seasoning (basil, oregano, thyme, etc.)

 

Instructions

1. Heat a large stock pot to medium-high. Bring 2 1/2 cups of the chicken broth and the bay leaves to a boil. Add the chopped potatoes and carrots (if you are using fresh – if you are using frozen, add the carrots with the peas), then cover the pot and cook for 8-10 minutes. Next, stir in the frozen peas, then cover and cook for 2 more minutes. Then, add the cooked chicken (chopped into small pieces).

2. Combine the remaining 1/2 cup of chicken broth with the 3 tbsp of flour, then stir into the potato mixture. Reduce heat to medium and cook for about 5 minutes, until soup is bubbly and thick.

3. Remove the bay leaves and add the Italian seasoning; allow mixture to cook for 2 more minutes before serving.

4. Serve your chicken pot pie stew soup with a fresh biscuit or bread. Enjoy!

Are you a fan of chicken pot pie?

2 Responses to “Chicken Pot Pie “Stew Soup” Recipe”

  1. Megan says:

    YUMMY! Love the bowl :) Reminds me of my chicken and dumplings a little!

  2. Sarah says:

    This is such a fantastic idea! I love when recipe favorites are remade into slightly different forms, and this one sounds like a winner. I hope you’ll consider submitting it for this month’s Shine Supper Club. (The theme is one-pot meals.)

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