Michigan 
This recipe brings the heartiness of pot pie into soup form. Pot pies originate in Greece, where various fillings were cooked in open pastry shells. This recipe is easy to make, creamy, and satisfying. It’s also a great way to use leftover chicken or turkey.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 Tbsp unsalted butter
- 1 small yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- ¼ cup all-purpose flour
- 2 cans (14 oz each) chicken broth
- 1½–2 cups milk
- 1½ tsp chopped fresh thyme
- 2 cups shredded cooked chicken (or leftover turkey)
- ½ cup frozen peas
- ½ cup frozen corn
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 Tbsp fresh chopped parsley
Directions
- Heat butter over medium heat in a large soup pot.
- Add onion, celery, and carrots and cook until tender, about 5 minutes.
- Add garlic, bay leaves, and potatoes.
- Sprinkle with flour and stir until vegetables are coated and flour starts to dissolve.
- Add chicken broth, 1½ cups milk, and thyme. Stir and reduce heat to low, letting soup simmer 20 minutes or until potatoes are tender.
- Stir in shredded chicken, peas, and corn. Season with salt and pepper.
- Simmer soup 10 minutes. If soup is too thick, add additional ½ cup milk.
- Stir in parsley and remove bay leaves.
- Serve immediately.
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