Recipe: Chicken Pot Pie Soup

Chicken Pot Pie Stew

1 tbsp oil (I use avocado or grape seed oil)

1 medium onion, diced

3 cloves of garlic, minced

2 cups each celery and carrot, chopped

1 ½ tsp poultry seasoning

½ tsp salt

¼ tsp pepper

3 – 4 cups chicken stock

4 medium potatoes, diced

2 bell peppers, chopped

1 zucchini, diced (optional)

1 cup frozen peas (optional)

2 – 3 cups cooked chicken or turkey, diced

¼ cup flour

¾ cup milk of your choice (I often use almond)


Heat oil in a large pot, add onion, garlic, celery and carrots; cook until carrots are just tender.  Stir in poultry seasoning, salt and pepper cook for 1 minute.  Add chicken stock just to cover vegetables and bring to boil.  Once boiling, add potatoes and peppers, cook until potatoes are soft.  Add zucchini and peas if using and cooked chicken or turkey.  Heat through.  Mix flour and milk in a separate cup, stir into stew and simmer on low.  Adjust seasonings to taste.

*We are trying to remember where we sourced this from.  We’ll look through cookbooks to see if anything comes up!


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