What is the weather like where you are? Sunny and warm? I hope so. Here it has been a lifeless gray, drizzly, hazy and as utterly blah as you can possibly imagine. I’m starting to feel like sunshine is just a figment of my imagination rather than a thing I have actually experienced! News headlines grow more disturbing and depressing every day. One small upside to this is that comfort food really does bring a little bit of comfort, and that is certainly worth something.

I have been eyeing this chicken pot pie in Chrissy Teigen’s cookbook ever since I first flipped through it but oh mama, the original version is a degree of decadent that I reserve for dessert and dessert only. (Well, maybe also for mac and cheese.) One day I decided to bite the bullet and just try it, but when it came time to cook, I couldn’t bring myself to make it as written. Instead I made a ton of modifications but the result was superb! While this is by no means health food, it is a significantly lighter version without sacrificing any of the flavor. Her version also includes pie crust crackers which are a lovely idea but again, not something I would eat on a typical day. However, they are something to consider if you are in the mood for a bit of a splurge. (Basically, make pie crust, bake until browned, and break into rough pieces for crackers.)

Good news – as with most soups, this keeps well and makes excellent leftovers. I ate it for several days for lunch and was still so sad when it was gone. Guess it’s time to make some more!

Ingredients

  • 6 cups low sodium chicken broth
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2-3 boneless, skinless chicken breasts (about 1 lb.)
  • 6 tbsp. butter, divided
  • 1 large yellow onion
  • 2 cups diced carrots
  • 4 cloves garlic, minced or pressed
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 1½ cups frozen peas

Directions

  • 01

    In a medium saucepan, bring the chicken broth to a simmer over medium heat. Meanwhile, heat the olive oil in a medium or large skillet over medium high heat. Season the chicken breasts with salt and pepper. Add to the skillet to brown on the outside, about 2 minutes per side. Remove the chicken from the pan and add to the saucepan with the simmering broth. Let cook until the chicken is cooked through and registers 160˚ F internally with an instant read thermometer. Remove the chicken pieces to a plate or cutting board to cool briefly, then shred into bite-sized pieces with a fork. Set the warm broth aside.

  • 02

    In a large pot or Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add the onion to the pot and cook until it begins to soften, about 4 minutes. Add the carrot to the pot and cook about 3-4 minutes more. Add the garlic and cook just until fragrant, about 1 minute.

  • 03

    Add the remaining 4 tablespoons of butter to the pot and melt amongst the vegetables. Once it is fully melted, add in the flour. Stir so that the flour is incorporated into the butter and vegetables, and no dry bits remain. Slowly add the warmed broth a bit at a time, making sure each addition is incorporated before adding more. Once all of the broth has been stirred in, add in the milk. Stir in the salt and pepper. Allow the mixture to come to a boil. Once it reaches a boil, lower the heat to a medium simmer and let cook, stirring frequently, until the mixture has thickened. Taste for seasoning and adjust as needed. Stir in the peas and the shredded chicken and let cook a few minutes more, until warmed through. Serve warm.

Source

https://c1.staticflickr.com/1/675/32265391456_797e7b3da7_c.jpg
  • Melanie

    This looks so good! I usually stay away from soups with flour because I hadn’t found a gluten free one that didn’t get all pasty. I have a new blend I’ve been using for baking and I may have to try it in this!

  • Annie

    Oh good! I hope it works out!

  • Ann Grismore

    You are my Spirit Animal! I made a vegetarian pot pie soup last week and it was good but heavy. I love that there is a lightened up version. Thank you so much!

  • Sarah

    Agree her version looks pretty rich – but man I love that cookbook. Thanks for sharing this lighter version! Weather is gross and gray in Columbus too – perfect soup weather :)

  • Angela

    May I suggest tapioca flour and cornstarch (3:1)? It works so well. Start small and increase slowly.

  • Angela

    I have gone through her cookbook so many times. Most of it looks good, but I’m with you. A lot of it is too rich for regular days. I like your adaptations. I also like your photo. Though chicken soup is one of the most delicious soups, it is the least photogenic. Your colour additions give it depth and it is a feast for the eyes, as well.

    January in Washington is gray and dreary. It is like living under a sink full of dirty dishwater. At least we have snow and lots of it.

    (Confession: I loathe peas. I cannot get past memories of the canned ones that, once opened, surrounded the room in a green mist of stink and exploded like cysts when pressure was applied. Any tips on how to get over this? I want to like them or at least be in the same room without power gagging.)

  • Do you add the chicken back in to the soup at any point? There is nothing worse than overcooked chicken so I’d guess it’s after the boiling step or you add the chicken to your bowl and pour the hot soup over top.

  • gladys banta

    Looks wonderful. going to make this today with rotissorie chicken.

  • Melanie

    It was great! I was worried when I first added the flour and a little broth, but it was great in the end. We had it with gluten free biscuits and a salad for dinner tonight. Perfect for all the grey weather we’ve had here in Indiana.

  • I was so excited to make this for dinner – unfortunately, it wouldn’t thicken for me. I ensured all of the broth was incorporated each time before adding more, so I’m not sure what went wrong. Maybe 8 cups of liquid is too much. I’m going to try to add a bit of potato starch and hope for the best.

  • Shawn

    What bread are you serving with the soup? Anything particular you’d recommend?

  • I mean, I love the idea of pie crust crackers but totally agree – a special occasion food! I wonder how this would be with chickpeas in place of the chicken. Hmmmm…

  • Alice

    I made this tonight and it was delicious! I have never cooked chicken this way for soup before and it gave it so much flavor. Thanks for the recipe.

  • Elizabeth

    Hi Annie, I made this soup and am really enjoying it. I even used a little less butter overall and thought it was great. Thanks for the recipe.

  • Annie

    I’m thinking you probably just needed to cook it longer to ensure adequate thickening. Lots of other readers have made it with good results so far so hopefully it will turn out better for you next time!

  • Annie

    Sorry I left that out. Fixed thanks to your comment!

  • Annie

    Hey spirit animal! :)

  • You never fail to post the perfect recipe just when I’m searching for some kind of dinner-for-the-week idea. Not only does this use up all the bits and pieces I have hanging around my freezer, but you hit the nail on the head with fighting this super gloomy Midwest winter we’re experiencing. Thanks Annie!

  • Annie

    So glad to hear it!

  • Annie

    This was just a baguette I had left over from the local bakery. I think this would be great with many types of artisan bread!