Quick and Easy Chicken Pot Pie Soup #Recipe
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyPicknSave #CollectiveBias
One of our favorite meals during the frigid Wisconsin winters is Chicken Pot Pie. There’s something so comforting and inviting about it. I’ve become a little bit of a cheater though when it comes to the recipe. My family isn’t huge on the crust, so I’ve made it into a soup! And honestly, when you cut out the crust, you cut out a ton of calories.
I went shopping at Pick ‘n Save to pick up the ingredients for this soup on a day that had wind chills of -30F. Yeah, it was a cold one. That’s the best day to be making a soup to warm the belly! Especially since my hubby was working out in those elements. He was really going to need something to warm him up when he got home!
What you’ll need:
- 2 cups of cooked bite sized chicken (I used half a rotisserie chicken from the deli. The other half I used in another recipe. I always love stretching my dollar!)
- 3 – 14oz cans of chicken broth (Did you know Roundy’s brand doesn’t have MSG? You do now!)
- 1 – 16oz bag of frozen mixed vegetables
- 3 Tbs butter
- 6 Tbs flour
- salt & pepper
- tube of crescent rolls
Start by putting 2 and a half cans of chicken broth in a large pot on high heat.
Add in the frozen vegetables and bring just to a boil. Turn off heat.
In a separate small saucepan, melt the butter over medium high heat. Whisk in the flour and continue whisking for about 3 minutes to cook out the flour taste. It will start to smell nutty and turn a light golden color. This is your roux and it will thicken your soup.
Slowly whisk your remaining chicken broth into the roux. This will help prevent clumping when you add it to the rest of the soup. Now go ahead and add that roux to your large pot with boiling vegetables, stirring well. (I’ll even be honest here. I’m a little lazy during this step and will dump the roux straight into my pot without adding the remaining broth. A lot of times, I forget to keep the extra broth out. I’ve been lucky to not have any clumps…yet!)
Once it has thickened nicely, you can stir in the chicken. If it’s too thick for your taste, thin it out by adding milk slowly. Sometimes I add a lot of milk, sometimes I add none. It’s one of those wait and see ingredients.
Salt and pepper to taste.
While you are waiting for it to cool a bit, bake the crescent rolls according to the package instructions. My boys love dipping these into their soup!
This soup takes me 15-20 minutes to prepare! Less time than it takes to microwave 4 pot pies and my family enjoys my soup more!
What comfort foods have you been preparing this winter?