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Crustless Chicken Pot Pie Soup

Crustless Chicken Pot Pie
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Enjoy a quick and hearty Crustless Chicken Pot Pie that’s packed with flavor! Ready in under 30 minutes—give it a try tonight!

Ingredients

Scale
  • 1 small yellow onion (chopped)
  • 2 large carrots (sliced)
  • 2 large celery sticks (sliced)
  • 3 large garlic cloves (minced)
  • 1 – 2 tbsp butter (unsalted)
  • ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
  • 4 cups low-sodium chicken stock
  • 1 cup milk (skim, 2%, or whole)
  • 1 ½ cups sweet potatoes (cubed)
  • 1 tsp salt (plus more to taste)
  • ½ tsp ground black pepper (plus more to taste)
  • 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
  • 3 – 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • ¼ cup fresh parsley (finely chopped)
  • 2 – 4 cups baby spinach (chopped, optional)

Instructions

  1. In a large pot, melt butter over medium-low heat. Add onion, carrots, and celery; cook until softened. Stir in garlic for the last minute.
  2. Sprinkle flour over the vegetables and cook for 1 minute while stirring.
  3. Gradually add chicken stock, milk, sweet potatoes, salt, pepper, and thyme; bring to a boil then reduce heat to simmer for 15-20 minutes until sweet potatoes are tender.
  4. Stir in shredded chicken, frozen peas, parsley, and optional spinach; simmer for an additional 5 minutes.
  5. Taste and adjust seasoning before serving.

Nutrition

Find it online: https://madebykiara.com/crustless-chicken-pot-pie/