Chicken Pie Soup

I’m a life-long, self-proclaimed soup hater. Hate the texture (smooth or chunky) and don’t consider it a meal…like smoothies.

So I never saw myself ever writing a title such as this πŸ˜„ I saw a picture for a Chicken Pot Pie Soup on Pinterest a little while ago, and for some reason it just looked amazing…despite the fact that it was soup.

There was a recipe attached to the photo, but I don’t care for following recipes, so I made up my own. I took notes last time I made it, in case whoever is reading this does like following recipes. Keep in mind that they’re “more like guidelines, than actual rules”, so feel free to play with ratios to get the soup that suits your preferences.

This has quickly become a new favourite of ours. I serve it with thick slices of sourdough toast. My children call it Chicken Pie Soup, because apparently adding “Pot” to the title makes it a bit long winded. It’s an Australian thing.

A few notes.

– Mushrooms are listed as optional simply as I’ve never added them in before, but think they’d make a yummy addition. The rest of my familt disagree, however, which is why I’m yet to try them. If you like mushrooms, add them in and tell me how good it tastes. You might want to use a little extra butter though. Mushrooms are like sponges.

– Similarly you could probably toss in your favourite dark leafy green for an added veggie boost. I’ve not tried this either, for the same reasons as the mushrooms, but if I were to try it I would probably go with spinach.

– The quantity of garlic used is a very personal choice, so put as little or as much as you like. I like to use a whole bulb (not clove, bulb) and sometime more if someone in the family is sick.

– The flour can easily be subbed out for a gluten or grain free alternative, it will simply change how much is needed. You only want to add enough flour to coat the sauted leek (and mushroom, if using).

Chicken Pie Soup

Serves 6-8


– 1 whole leek, chopped fine

– 1 whole bulb of garlic, minced

– 100g butter

– 2-3 tbs plain flour

– 500g chicken thighs, diced into bite sized pieces
– 3 whole carrots, peeled and chopped

– 3 potatoes, peeled and chopped

– 1 cup peas, fresh or frozen

– 200g mushrooms, sliced (optional)

– 300ml cream, or milk-alternative

– 1ltr chicken broth

– 2tbs nutritional yeast

– 1-2 tbs fresh thyme and rosemary

– salt and pepper to taste

Melt butter in a large saucepan (I love my cast iron casserole pot for this), and add the leek and garlic, and mushrooms if using. Saute until soft.

Add in flour, spoonful by spoonful until the leek mixture is coated and most, but not all, of the butter is soaked up.

Add in the chicken pieces and brown. Add carrots and potatoes. Add bone broth and cream. If the liquid does not fully cover everything then top it up with water, or more broth. Bring to a bubble and then simmer. Add seasonings to taste. Continue to simmer for 30mins, uncovered, or until carrot and potato are soft. Add peas just before serving.

This is one of those better-the-next-day meals, and so perfect for cold, rainy weather!

I hope you enjoy!

2 thoughts on “Chicken Pie Soup

  1. You must have read my mind – I was going to ask you for this recipe! Your sister was raving about your soup last time she stayed with you πŸ˜‰. Sounds yummy; look forward to giving it a try πŸ˜‹

    Liked by 1 person

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