Chicken pot pie soup
60 min · 36 g protein · 377 cals / serving
All the comfort of a chicken pot pie in a bowl: tender shredded chicken, potato, carrots, celery, peas and green beans in a silky, thyme-scented broth thickened with milk, topped with crisp, golden pie-crust stars for dunking. One pot, no rolling a whole pie, and children fight over the stars.
Ingredients
Pie-crust stars
- 1/4 of a refrigerated pie crust pie crust, cut into small stars
Soup
- 1 1/2 tsp olive oil
- 1 medium onion, diced
- 3 large carrots, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups skim milk, cold
- 5 cups chicken broth, low-sodium
- 1 1/2 lb chicken breast, whole breasts
- 2 medium (12 oz) gold potatoes, peeled, 1/2-inch (1 cm) dice
- 1 tsp dried thyme
- 1/2 tsp poultry seasoning
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 7 oz green beans, in 1/2-inch (1 cm) pieces
- 1 1/3 cups frozen cooked frozen green peas
To serve
- 3 tbsp chopped fresh parsley
Steps
- Heat the oven to 400°F. Cut the pie crust into small stars (or squares) with a cookie cutter, lay them on a lined baking sheet and bake 8–10 minutes, until golden and crisp. Leave to cool.
- Heat the oil in a large soup pot over medium heat. Cook the onion, carrot and celery 7–8 minutes, stirring, until soft, then add the garlic for 30 seconds.
- Whisk the flour into the cold milk until smooth. Pour the broth into the pot, then the milk mixture, stirring. Add the whole chicken breasts, potatoes, thyme, poultry seasoning, bay leaf, salt and pepper. Bring to a gentle simmer (do not boil hard) and cook partly covered 15 minutes, until the potatoes are tender and the chicken reads 165°F.
- Lift the chicken onto a board. Add the green beans to the pot and simmer 5 minutes. Meanwhile, shred the chicken with two forks.
- Fish out the bay leaf. Return the chicken, add the peas and heat 2 minutes; the soup thickens as it stands. Taste for salt and pepper, ladle into bowls and top with parsley and a handful of pie-crust stars.
Good to know
How do I get the kids involved?
Cutting the pie-crust stars is the job children remember. Give them small cookie cutters and let them pick the shapes; the scraps can be baked as 'chef's snacks'.
My picky eater doesn't like lumps
Blend a ladle or two of the soup (mostly potato and broth) before the chicken goes back in. It turns thicker and creamier, and the vegetables that remain are soft and small.
Does it keep?
3 days in the fridge; keep the stars in a tin so they stay crisp. Reheat gently and loosen with a splash of milk or broth. The potatoes go a little grainy if frozen, so it is best from the fridge.
Shortcut chicken?
Use about 1 lb shredded rotisserie breast meat and stir it in with the peas.
Alternative
Per
- Calories
- 65
- Protein
- (40%)
- 6 g
- Fat
- (21%)
- 1 g
- Carbohydrates
- (39%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 221 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2262 kcal goes into the pot and 3800 g of ingredients comes out as about 3500 g of food: 65 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.