🥣 Chicken Pot Pie Soup

Creamy, Comforting & Mediterranean-Style

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📖 Description

This Chicken Pot Pie Soup delivers all the comforting flavors of classic pot pie — tender chicken, sweet vegetables, creamy broth, and fragrant herbs — without the heavy crust.

Inspired by Mediterranean cooking, this version uses olive oil instead of butter, includes fresh herbs, and can be made lighter with milk or Greek yogurt instead of heavy cream. It’s hearty, nourishing, and perfect for chilly evenings or family dinners.

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🛒 Ingredients (Serves 4–6)

• 2 tablespoons extra virgin olive oil

• 1 lb (450 g) cooked chicken breast or thighs, shredded or diced

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 medium potato, peeled and cubed

• ¼ cup flour (or whole wheat flour)

• 4 cups low-sodium chicken broth

• 1 cup milk (or half milk + half Greek yogurt for creaminess)

• ½ cup frozen peas

• 1 teaspoon dried thyme

• ½ teaspoon dried oregano

• Salt and black pepper to taste

• Fresh parsley for garnish

Optional: whole-grain puff pastry squares or toasted sourdough on the side

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👩‍🍳 Instructions

1️⃣ Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Cook 4–5 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

2️⃣ Build the Base

1. Stir in flour and cook 1 minute (this thickens the soup).

2. Slowly whisk in chicken broth to prevent lumps.

3. Add potatoes, thyme, oregano, salt, and pepper.

Simmer 12–15 minutes until potatoes are tender.

3️⃣ Add Chicken & Creaminess

1. Stir in shredded chicken and peas.

2. Add milk and simmer 5 more minutes until thick and creamy.

3. Adjust seasoning as needed.

Remove from heat and garnish with fresh parsley.

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🍽️ Serving Suggestions

• Serve with whole-grain toast or rustic sourdough

• Top with a small baked puff pastry square for a “pot pie” feel

• Add a squeeze of lemon for Mediterranean brightness

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🌿 Mediterranean Benefits

✔ Lean protein
✔ Olive oil instead of butter
✔ Vegetable-rich
✔ Balanced comfort food
✔ Can be made lighter than traditional pot pie

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❓ Q & A

Q1: Can I make it gluten-free?

Yes! Use cornstarch instead of flour (1–2 tablespoons mixed with water).

Q2: Can I use rotisserie chicken?

Absolutely — it saves time and adds flavor.

Q3: Can I freeze this soup?

Yes, but freeze before adding milk for best texture. Add dairy when reheating.

Q4: How do I make it dairy-free?

Use unsweetened almond milk or oat milk and skip yogurt.

Q5: Can I add other vegetables?

Yes! Mushrooms, green beans, or zucchini work beautifully.