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Recipe: Chicken Pot Pie Soup

As the temperature is starting to get a little cooler, its time to whip out the warming foods. I'm all about the good warming soups and bowls that are on repeat during the fall and winter.


If you haven't already seen the homemade tomato soup recipe, be sure to check that out. But another great one I whipped up this past weekend was a Chicken Pot Pie Soup. And it was like eating the actual pie.



What you need:


2 chicken breasts

2 cups unsweetened dairy-free milk (I used Cashew)

2 cups bone broth

4 Celery Stalks, diced

Carrots, diced

1/2 head of Cauliflower, diced

1 onion (yellow or sweet both work!), diced

2 garlic cloves, diced

2 shallots, diced

Handful of Potatoes, diced

1/2 cup frozen peas

1 Pie crust or puff pastry

Olive oil

1 tsp garlic powder

1 tbsp sage

1 tbsp thyme

Salt and pepper to taste

Olive oil




What to do:

(I doubled my batch to portions in these photos will look bigger than yours)


In a big soup pot, add some olive oil to the bottom of the pot. Sear your chicken breasts on both sides then remove and set aside. (It doesn't have to be fully cooked yet, don't worry!)





Next add into the pot your onions, garlic, and shallots and cook until they soften. Adding right on top your celrey, carrots, cauliflower, and potatoes. Cook for a few more minutes until adding in your seasonings (salt, pepper, sage, thyme, and garlic powder).





Add in the broth and dairy-free milk (you can of course use dairy milk if you can handle dairy) and let the pot simmer for about 10 minutes.





Put the chicken back in the pot and let everything cook for another 10 minutes. Then take it out and again place to the side.




Cook the veggie mix for another 10 minutes and then use either an immersion blender & blend just about a a few times to chop up some veggies. This will help thicken the soup a bit. (If you don't have an immersion blender you can remove some of the soup, toss into a blender and then add back into the pot.)


Shred your chicken and then toss into the post. Keep the pot covered while making your croutons.





Lay out your puff pastry or pie crust on a baking sheet, and slice into roughly 1 inch cubes. Light add a brush of olive oil and season with some salt and pepper. Then follow the ingredients on your pie crust or puff pastry to bake.


Top them off on your soup & enjoy!!


***Pro tip: This recipe was perfect to batch so I could have more for later! When I'm feeling motivated or inspired to be in the kitchen, I take advantage of it. Cooking once so I can wat 2 or 3 times more by doubling the recipe and freezing for later! TRY IT! (I dive more into batch cooking in my Meal Prep Guide!)




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