Winter comfort food: Chicken pot pie soup

Winter comfort food: Chicken pot pie soup

Soup season is finally here! 

Chicken Pot Pie Soup
Chicken pot pie soup / The Tocka Blog

There's is nothing better than digging into a delicious hot meal on a cold winter's day. 

Food blogger Landi Govender is sharing one of her favourite recipes for the cold weather  - chicken pot pie soup.

"Chicken Pot Pie Soup is a favourite of mine, it's so flavorful and creamy full of roasted veggies and fresh herbs. I usually serve it with crusty toasted ciabatta with a sprinkling of parmesan. This recipe yields a big pot full which means no cooking the next day or you could easily turn the remaining soup into pot pies and bake them in puff pastry," says Landi. 

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Here's a what you need to try this yummy recipe.


2 ½ cups diced potatoes
2 cups sliced carrots
4 tablespoons olive oil, divided
2 teaspoons sea salt
1 teaspoon ground black pepper
6 slices bacon, chopped
500g boneless skinless chicken breast, cubed
1 cup diced yellow onion
1 cup diced celery
1 tablespoon minced garlic
2 tablespoons unsalted butter
6 tablespoon flour
4 cups chicken stock
2 ½ cups milk
3 sprigs fresh thyme
2 cups frozen peas


1. Preheat oven to 200°c. On a baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer. Bake until browned, about 15 minutes, tossing with a spatula halfway through cooking. Set aside.

2. In a cast iron pot, add remaining 2 tablespoons olive oil; sprinkle bacon in an even layer and cook over medium heat, stirring occasionally, until crispy. Remove bacon using a slotted spoon, and set aside.

3. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper; cook in batches until just browned, about 3 minutes. Remove chicken from pan using a slotted spoon. Set aside.

4. Add onion, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes. Add butter; let melt. Sprinkle in flour; stir to coat vegetables, and let cook one minute, stirring constantly.

5. Gradually add stock, whisking constantly. Add milk, and bring to a boil. Reduce heat to medium-low; add chicken, carrots, potato, and thyme. Let simmer until thick and creamy, about 10 minutes.

6. Stir in peas; taste and season with additional salt and pepper, if desired.

Sprinkle servings with bacon, croutons and crusty bread.

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Visit The Tocka Blog for more recipes.

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