My family loves Chicken or Turkey Pot Pie. I’ve made it several different ways, but when I saw this recipe for Chicken Pot Pie Soup, I knew right away I just had to give it a try.
Even though my pantry is not overflowing, I still wanted to use up some of the food in the pantry and freezer and participate in the Eat from the Pantry Challenge. I had soup and sandwiches planned on my menu for last night, but hadn’t quite decided which soup I wanted to make. I had thought I would make Vegetable Soup and had bought the veggies during my shopping trip last weekend, but neglected to buy meat to add. I changed my mind partially because I had already spent my grocery budget, partially because I wanted to use some chicken I had in the freezer, but mostly because I really didn’t want to make a trip to the store just for meat.
So I grabbed one of my Taste of Home magazines and just a few pages into it, I found this great recipe for Chicken Pot Pie Soup. Perfect, I could use up the chicken, veggies and turkey stock that I had in the freezer.
Cook’s Note: I almost didn’t add the potatoes because I don’t put potatoes in my pot pie, I’m really glad I did, it was a major step that made the soup very creamy. I would also suggest adding a little more salt.
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