I have fond memories of chicken pot pie growing up. I recently learned it’s one of my mom’s favorite foods, which is probably why we enjoyed it often. She at times would make her own but we would usually have the individual frozen pot pies.
The key to this soup being reminiscent of a pot pie is to cut the vegetables into bite size pieces and make a consistency that’s more like a stew than a soup. Included in this recipe are a few tricks to thicken the soup so it more closely resembles the gravy that we associate with chicken pot pie.
In case you aren’t already convinced by the title, here are a couple other reasons you should try this recipe:
Soup is easy to make in a large batch making it great to feed a crowd or to freeze for later.
You just might find some distant childhood memories while eating it.
The vegetables in pot pie can vary so you can use up what you have on hand.
With a specific flavor profile, it can help expand your soup repertoire.
Ingredients for GAPS Legal Chicken Pot Pie Soup
1 Whole Chicken
8 Whole Carrots
4 Celery Stalks
1 Yellow Onion
10 oz. Frozen Peas
2 sprig of Tarragon
2 sprig of Basil
Directions for GAPS Legal Chicken Pot Pie Soup
Prepare your stock first. Cut up the entire chicken (See how to break down a chicken here.) Set breast meat aside. Add the rest of a chicken to a large stock pot filled with filtered water. Bring to a boil.
Cube chicken breasts, keeping meat around the same size.
Cut up 3 carrots, 2 celery stalks and ½ onions.
Once chicken is brought to a boil, skim off any scum. Add in the aromatics: carrots, celery, onions, tarragon and basil.
Boil for an hour and half until chicken is done.
Once chicken is done, remove the chicken pieces from the stock pot. Set aside to cool. Keep the remaining yummy stock on the stove.
Once chicken has cooled, remove the chicken meat from the bones. Remove all the meat, joints and connective tissue from the bones. It’s all good stuff! Set the skin aside. The skin will be blended into the stock. Add the bones back to the stock.
Continue to simmer the stock for another 30 - 45 minutes.
Chop up remaining carrots, celery and onion. Roughly chop the cooked chicken into bite sized pieces.
Strain the stock. Add 8 cups of stock to a seperate pot. Add in the chicken skin and any organ meats. Blend the skin into the stock with an immersion blender.
Add in chopped carrots, celery, and onion. Cook for 20 minutes.
When carrots are soft, add in chopped chicken pieces and the frozen peas. Add fresh tarragon and basil. Add additional salt and a few turns of a pepper grinder.
Cook for twenty minutes, until peas are warmed.
For added creaminess, I recommend adding sour cream, cultured cream, ghee, butter, or heavy whipping cream, whichever you are tolerating. Make sure to add any probiotic foods into your bowl after serving so as not to kill the live microbes.