A total soul-warmer, kept light and guilt free so you can have a huge bowl! Kept crustless, you've got the option to add your own biscuit or crusty bread if you've got the room!
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken, cozy, one dish, pot pie, soup, veggies
Servings: 6
Calories: 307kcal
Author: Lillie
Ingredients
1tbsbutter
1.5cupsdiced shallots 170 g
3sprigs of thymeleaves pulled off the stem
3cups316 g carrots, chopped
2cups260 g celery, chopped
2tspsalt
3garlic clovesminced
2tbsflour
30gwhite dry cooking wine
2cupsmilkfat free or cashew
2cupsbrothI used bone
4cupsshredded rotisserie chicken breast650 g
2cupsfrozen peas230 g
20ozcauliflowersteamed, then blended with a little of your broth
Add carrots, celery, and salt and sauté for five more minutes. Then add garlic and cook for another minute.
Sprinkle veggies with 2 tbs all purpose flour and stir until well combined. Add the wine and let it cook for just a minute, then add milk, whisking gently until it thickens.
Add broth, shredded chicken, frozen peas, and blended steamed cauliflower and combine well. Finish with some fresh cracked pepper and any additional salt to taste.
At this point you can serve it as a soup alongside a biscuit or piece of crusty bread. Or you can cover with a layer of pie crust or biscuit dough and bake until the top is brown and cooked through for a more traditional pot pie. The macros are calculated for the soup alone.
Notes
We baked ours with phyllo dough layered on top and loved it. But it wouldn’t get crispy so I didn’t write the recipe to include it. Perhaps if you draped the pan without letting the phyllo actually lay in the soup? Let me know if you try! It would also be delicious with puff pastry. But this soup was to die for.
Search My Fitness Pal for "Lillie Eats and Tells Creamy Chicken Pot Pie Soup" when you go to add it to your diary. You can select as many grams as you like!