This Healthier Chicken Pot Pie Soup is a delicious and creamy recipe. The only thing missing is all of the extra fat, sodium and calories.
When I was a child I could eat one of those frozen pot pies every day. This Healthier Chicken Pot Pie Soup tastes better than those little pies that were actually more crust than that delicious filling.
Once I was on my own, those pot pies were budget-friendly and easy to pop in the oven at the end of the day. It wasn’t until I had a family of my own that I started reading the nutritional labels.
By then I was buying tastier versions than what we had available when I was a child. They were tastier because they were larger and their flaky crusts tasted like butter. The 630 calories were a sad shock but what really was the shocker was almost 1100 grams of sodium! That little box held more than just a little pie. It was holding a future heart attack! That was the last commercial pot pie that I’ve ever eaten. Sad indeed.
Not long ago, the weather was cool and I had a craving for those pies. I’ve made my own pot pies in the past but I was more in the mood for the filling than the pie. The result is this soup. It is so creamy and delicious without all of the fat, sodium and calories. Instead of the buttery crust, I stamped out some little puff pastry bites. A handful of oyster crackers would work too or in my case, I didn’t think it needed either.
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This Healthier Chicken Pot Pie Soup is a delicious and creamy recipe. The only thing missing is all of the extra fat, sodium, and calories.
- 1 leek cleaned and thinly sliced
- 1 red pepper diced
- 3 carrots diced (1-1/2 to 2 cups)
- 3 celery stalks diced (1-1/2 to 2 cups)
- 2 russet potatoes cut into 1 to 1-1/2 inch cubes
- 4 garlic cloves minced
- 2 lbs chicken breasts skinless and boneless cut into 1-1/2" cubes
- 6 cups low sodium chicken broth or stock
- 2 tsp Herbs de Provence seasoning
- 3 tbsp parsley chopped
- 1 tbsp olive oil I use extra virgin
- 2 tbs butter
- 3 tbsp arrowroot powder
- 12 oz 2% evaporated milk
- Salt and Pepper
- 1 puff pastry sheet
- 1 egg beaten
- coarse kosher salt
Preheat the oven to 400°F if you are making the puff pastry bites.
In a 7 quart dutch oven or stock pot, add butter and olive oil. heat until butter is melted. Add leek, celery, carrots, and red pepper. Saute for 5 minutes. Add garlic and cook an additional 2 minutes. Remove the vegetables to a bowl.
If needed, add additional olive oil to the dutch oven. Add cubed chicken and cook until all surfaces are sealed. Add the vegetables back into the pot with the chicken. Add the potatoes.
Cover the ingredients with chicken broth. You can add additional water if the chicken broth doesn't cover all of the ingredients. Add Herbs de Provence.
Combine evaporated milk with arrowroot powder in a small bowl or cup. Mix until combined. Stir into the soup. Soup will thicken as it cooks. Add salt and pepper as needed.
Add parsley right before serving. Top with puff pastry bites or crackers if desired.
Store leftovers in the refrigerator for a week or freeze for up to 6 months.
Roll out puff pastry and cut into small circles. Place on an oiled baking sheet. Brush with whipped egg and sprinkle with salt. Bake 10 to 20 minutes or until browned.
When I make soup I always make a lot of it. I freeze it in individual servings which make the perfect meal when the mood strikes or when we don’t have the time to cook.