Um, hi.
This is me rejecting the end of summer and welcoming fall a few weeks early.
I DON’T CARE WHAT YOU SAY IT’S FALL.
Which means I can post things like this thick, comforting, perfect chicken pot pie soup :).
I have been chomping at the bit to start posting fall-y recipes, and I just can’t take it anymore! Sorry to everyone out there who is trying desperately to grip onto summer for the remaining week or two.
When you visit this blog, you must get in the mindset of fall :). Which means soups, casseroles, crock pots, and anything warm and comforting…aka my kinda food.
When the wonderful Angela at The Chewy Life contacted me about being a part of her Soup Sunday Collaboration, I was SO pumped. Soups are probably my favorite things to make.
Or one pot meals…or casseroles…or…never mind I don’t have a favorite.
Let me rephrase….soups are one of my all time favorite things to make.
So naturally I was extremely excited to be a part of this collaboration! And I have had so much fun reading and drooling over the other Soup Sunday Posts that have been shared so far…click here to take a look!
These are the lovely bloggers that are also contributing to #SoupSundayCollab :).
Angela @ The Chewy Life
Thao @ In Good Flavor
Melissa and Gregg @ My Wife’s Muffin
Alisha @ Alisha Enid
Amanda @ Crafty Cooking Mama
Justine @ Born and Bred in Brooklyn
So get excited for some absolutely mouthwatering soups coming from lots of different directions this month :).
That preeeetty much sounds like my personal heaven.
Now…as for this soup. I really can’t think of many things more comforting than homemade chicken pot pie. The thick, creamy, veggie and chicken packed filling topped with a flaky pie crust. It is seriously the perfect bite.
Now enter this version. A soup version.
Still thick.
Still creamy.
Still packed with veggies and chicken.
But SO easy and way quicker to make! I promise you if you close your eyes and take a bite you will think you are eating a homemade chicken pot pie. It tastes the exact same!
And the reason it tastes the exact same? Because it pretty much is the exact same…I made this soup exactly like I would make a chicken pot pie filling…just with a little more liquid.
The pie crust disks were actually Seth’s idea, and they make all the difference in the world! They transform the dish from a fantastic soup to a fantastic soup that tastes exactly like chicken pot pie :).
Three cheers for Soup Sunday!!!
To see more Soup Sunday recipes, search #soupsundaycollab on Instagram.
- 1 onion, diced
- 3 carrots
- 4 cloves of garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 2 cups chicken stock
- 2 cups 2% milk
- 1 teaspoon parsley flakes
- 1 pinch red pepper flakes
- 1 rotisserie chicken, meat shredded and set aside (should be about 2 cups of meat)
- 1 cup frozen peas
- 1 cup frozen corn
- 5 grates fresh nutmeg
- 1 pre-made pie crust - optional but highly recommended!
- Preheat your oven to 425 degrees
- Lay your pie crust out on the counter and slice it into circles using a drinking glass
- Lay the circles out on a baking sheet. When the oven is preheated, bake the pie crust for 10-15 minutes or until the discs are golden brown
- Peel your carrots, slice them in half, slice those halves in half, and dice
- Heat some olive oil in a large soup pan over medium high heat
- When hot, add your carrots, onions, and garlic
- Saute until the onions are translucent
- Add in your butter and let that melt
- Stir in your flour
- Let cook for about 30 seconds, stirring constantly
- Pour in your chicken stock and milk
- Add in your parsley, red pepper flakes, and nutmeg
- Bring to a boil and reduce to a simmer
- Simmer until thickened
- Add your chicken, peas, and corn
- Bring back to a simmer and cook until the frozen peas and corn are heated through
- If your soup gets too thick, add a little bit of milk and stir to combine
- Top your bowls of soup with a pie crust disk and you are ready to go!
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy soup ideas? Check these out:
30 Minute One Pot White Chicken Chili
Hibachi Soup with Mushrooms and Crispy Onions
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I found your recipe on Pinterest and made it for dinner tonight. Everyone loved it, even the kids! I used half & half instead of milk, only because I had some I needed to get rid of, and it was so rich and creamy. Definite hit! Thank you!
Hey, Kelly! So glad this recipe was a hit for you guys!! And you can’t go wrong with half and half – I’m sure that made it even more delicious :).
I don’t have fresh nutmeg. How many teaspoons would 5 grates be?
Hate that she has answered EVERYONE else except for this…I was wondering the same thing which is keeping me from making it tonight because I have everything else on hand…but don’t want to ruin it 🤷🏼♀️ Will keep looking for recipes I suppose
I meant to reply to the comment once I figured out how much it was exactly. I still haven’t tested it, but my best guess would be about 1/4 teaspoon!
Hello, this soup is delicious!! Do you think it would freeze well? Thanks!
Thanks, Leah! I think it would freeze well :).
Annie, I finally made one of your recipes !!! There are so many that look divine, I’ve decided to try one each week and that will get me to cooking more also” WIN WiN. The soup was fabulous and even resembled your picture. Is it bad to add 2 of the pie crust discs, haha, they are so cute.
Hey Evan! I’m so glad you liked it! This soup was a good pick…yum. And I’m preeeettty sure there was one (and by one I mean five) times that I added more than two pie crust discs to my single bowl, so you’re good :).
I made this today and my family thought it was really good, thanks for the recipe!
I’m so glad you and your family enjoyed it, Petrie!!
This soup is gorgeous!
Thanks, Marla!!
This looks thick, creamy and delicious – total comfort food! Yum!
Amanda@Craftycookingmama recently posted…Apple & Cranberry Crisp
Thanks, Amanda :). It is so so comforting!!
Hi Annie, I’m a big soup fiend too, love this version of pot pie and your little cast iron dishes are adorable.
Cheri recently posted…Baby Spinach Salad with Dates and Almonds
Thanks, Cheri :). Those adorable bowls were a gift from my mother-in-law…she found them at a flea market! Can you believe that?!?
Yes! Bring on fall recipes! All last week it was over 100 degrees. Ew. Today it’s only going to be 81. That’s fall for this California girl! Loving this soup. Nothing better than chicken pot pie flavors. Love!
Natalie @ Tastes Lovely recently posted…Pumpkin Oatmeal Muffin Top Cookies
Yay yay yayyy!! Agreed :). Thanks, Natalie!
I love chicken pot pie and I love soup! This is a fantastic idea – even if I’m not quite ready to let go of summer! :)
Rachelle @ Beer Girl Cooks recently posted…Honey Roasted Peaches with Mascarpone
This would be perfect for you then, Rachelle :)!
Ahhhhh! Loving this! And those little pie crust disks are perfection! This will be a hit in my house!
Thanks, Annie :)! The little pie crust disks make it!
Chicken pot pie soups is one of my favorites!! I actually coconut milk in my recipe to keep it dairy free, but your recipe looks delish! Perfect for cool weather :)
ali recently posted…Convertible Dress
Ohh coconut milk sounds like it would be a wonderful substitution :)! I will have to try that sometime.
OMG I love this post, Annie. This soup looks so comforting and full of awesome flavors. A perfect fall recipe.
Anu-My Ginger Garlic Kitchen recently posted…Instant Peach Jalebi Topped with Whipped Cream and Pistachio
Thanks, Anu!
this looks amazing! chicken pot pie is one of my all time favorite cool weather eats. I will be trying this recipe! :)
Thanks, Nyssa! If you love chicken pot pie you will love this :).
What a neat idea! Great pictures…
ratna recently posted…Sour Cherry Jam
Thanks, Ratna!
This sounds perfect, particularly for the cold and chilly weather we have today!
Thanks, Mae!!