Chicken Pot Pie Soup: Exactly what it sounds like.


Just an excerpt from the photobooth adventures we had at the gentlemen’s company party. There were vodka shots, pretzels, and more alcohol….because it was open bar. I had to be on the ice at 7:45 the following morning, followed by a full museum work day researching ibeji (Google it!) and twin birthrate statistics from Nigeria.

My boyfriend stayed in bed until…..dinner time. The day started off fairly grey and windy, and I was slightly hungover. Something creamy and delicious seemed like a good tactical maneuver. I recalled something called chicken pot pie soup in a Food Network Magazine from a few months ago, complete with a baked piece of pie crust for garnish. Tylenol for my hangover hadn’t inspired me to turn on the oven to garnish anything, but the result was a wicked hangover cure.

It’s enough to make a girl feel pretty again.

This is something I plan on making for my future children (don’t get any ideas – it’s aftershock from reading urban legends about foods leading to twins being born at work), friends, or parents feeling under-the-weather. I will complete my Florence Nightingale complex by delivering this soup to those in need. It tastes exactly like the inside of a chicken pot pie: creamy, hearty, and comforting.


  • Lemon Pepper
  • 2 tablespoons unsalted butter
  • 1 pound boneless, skinless chicken breasts – cut into 1/2 inch pieces
  • salt
  • 2 stalks celery – chopped
  • 1 medium yellow or sweet onion – chopped
  • 1/4 cup all purpose flour
  • 3 cups low sodium chicken or vegetable broth
  • 1 cup nonfat Half & Half
  • 3 medium gold potatoes – chopped
  • 1 package of frozen mixed vegetables – peas, carrots, corn, you know the drill

Get a soup pot ready and melt the butter over medium high. Add the chicken pieces with a generous pinch of salt, and cook for 2 minutes, or until the chicken isn’t pink anymore. Transfer the chicken to a bowl.

Now add the celery, onion, flour, another pinch of salt, and the lemon pepper to taste to the pot. Stir for one minute, or until the vegetables are soft and the flour has created a small amount of thickened sauce with the remaining butter and vegetable liquid.

Pour in 2 cups of water with the broth, Half & Half, and potatoes. Cover and bring to a simmer over High heat.

Once simmering, the pot should only be partially covered. Let the cauldron bubble for 10 minutes, then add the bag of frozen mixed vegetables and cook until tender (this could be anything from 6 minutes to 18 minutes.) Once the vegetables are soft, add the chicken pieces to the soup for 1-5 minutes (i.e. until they’re cooked all the way through.)

This magical cauldron will cure several things that ail you. So friends, if you’re sick – I’ll be happy to make this for you.

If I had my druthers, I would have served this with the above-mentioned pie crust garnish, for soaking up the leftover broth.

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