User's avatarjzielinski

Chicken Pot Pie Soup

A warm, cozy soup that captures all the comforting flavors of classic chicken pot pie — tender chicken, hearty veggies, and potatoes — simmered together in a fragrant broth and enriched with creamy coconut milk. Perfect for a quick, no-fuss dinner when you want pot-pie comfort without the crust.

Time30 Min
Yield4 Servings
Recipe of Chicken Pot Pie Soup by jzielinski

Ingredients

  • Ghee or olive oil, 1 tbsp
  • Minced garlic, 4 cloves
  • large onion, diced ½
  • Celery, diced, 3 stalks
  • Carrots, peeled and diced, 3
  • Chicken breasts, 1.5 lbs, cut into 3 pieces each
  • Russett potato, 1 large / 2 cups peeled and cut into 1 inch cubes
  • Frozen cut green beans, 1 cup
  • Chicken broth, 4 cups c
  • Dried sage, 1.5 tsp
  • Dried thyme, 1 tsp
  • Coconut milk or cream of coconut

Steps

  1. Mise En Place - Always. Cut celery, carrots, and onion. Mince the garlic (combine into 1 bowl). All other ingredients except for ghee /olive oil, and coconut milk may be combined in another bowl.
  2. Heat Ghee or Olive oil in a large stock pot over medium heat.
  3. Add in the onions, carrots, celery, and garlic. Saute for 3-4 minutes until fragrant and beginning to soften.
  4. Add in remaining soup ingredients (except coconut milk / cream).
  5. Stir. Cover and bring to a boil, then reduce heat to medium. Cook for 25-30 minutes until vegetables have softened and chicken is cooked through.
  6. Use a fork to shred the chicken right in the pot.
  7. Add your coconut milk / cream and stir.
  8. Serve with fresh chopped parsley and an extra drizzle of sherry, if desired. Enjoy!