Baking with Olivia and Caroline

Chicken pot pie has always been one of my favorite winter comfort foods, but honestly, I love soup no matter the season. This one has all the cozy, creamy flavors of a homemade chicken pot pie, just without the extra time or fuss. It’s the kind of soup that makes you say, “Mmmmm sooo good!”

One chilly weeknight, I was craving chicken pot pie but didn’t have the energy (or time) to make the crust. So I threw everything into a pot, and the result was pure comfort: rich, hearty, and full of flavor.

I invited my oldest daughter to join me for dinner. She was the perfect taste tester. When she was little, she loved soup so much she’d eat it for breakfast before school and constantly asked for it in her lunchbox. That evening, it was flurrying outside, the wind was blowing, and the woodstove was crackling. Because of this soup, the house smelled delicious and our bellies were satisfied and warm. 

I served it with a simple green salad and a flaky biscuit that soaked up every last drop. The next day, I had the leftovers for lunch, and honestly it tasted even better than the night before. The flavors had time to marry, and marry they did!

Ingredients:

4 Tbsps salted butter
1 medium onion, diced
4 carrots, diced (about 1½ cups)
1 cup celery, (about 2 large ribs) diced (use the green leafy parts too for extra flavor)
2 cloves garlic, minced
¼ cup plus 2 Tbsps all-purpose flour
5 cups chicken stock
1 heaping Tbsp Better than Bouillon chicken base
2 cups Yukon gold potatoes, cut into bite-size pieces
1 bay leaf
1–2 tsps fresh thyme, chopped
2 cups shredded rotisserie chicken
¾ cup heavy cream
1 cup frozen peas
½ cup frozen corn
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions:

In a Dutch oven or large stockpot, melt the butter over medium heat.

Add the diced onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for about 30 seconds, stirring constantly.

Stir in the flour and cook for 1 minute.

Slowly pour in the chicken stock, then add the Better than Bouillon, potatoes, bay leaf, and thyme.

Bring to a boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until the potatoes are fork-tender.

Add the shredded chicken, heavy cream, peas, and corn. Stir to combine and cook for another 5–10 minutes.

Season with salt and pepper to taste.

Garnish with chopped parsley if desired.

As always, enjoy! •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.