Chicken Pot Pie Soup – Batch Cook Recipe

This creamy Chicken Pot Pie Soup is deliciously simple comfort food at it’s best. It’s easy to make and loaded with healthy vegetables. This Chicken Pot Pie Soup recipe makes a big batch, enough for a whole month of cosy lunches. It freezers beautifully too.

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Ingredients

• 900g Chicken Thighs £4.99
• 2.5kg Potatoes £1.24
• 1kg Onions 99p
• 1 Bulb Garlic 24p
• 1 Pack Celery 57p
• 900g Frozen Peas 99p
• 1kg Frozen Sweetcorn £1.45
• 1kg Carrots 46p
• 4 Cubes Chicken Stock 22p
• 250g Butter 48p
• 1 Pint Milk 36p
• 300ml Cream £1.05

Total = £13.04

Makes 26 servings = 50p per serving

Food purchased from Aldi. Prices correct at time of publishing.

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How to Cook Chicken Pot Pie Soup

I’m cooking this recipe in my slow cooker because I find it quicker and easier to just chuck everything in the slow cooker and get on with my day. I don’t think it particularly makes a difference to the taste of the Chicken Pot Pie Soup, so if you find it easier to cook this on the hob then go right ahead and do what works for you.

Start by peeling and chopping the potatoes. Pop them in a big pan with some water and bring them to the boil.

While the potatoes are boiling peel and mince the garlic.

Chop the onions. 

Once the potatoes are cooked pop them into the slow cooker. 

Use the same pan (saves on the washing up) to fry the garlic and onions until they are translucent. Pop them into the slow cooker too.

Set the slow cooker to low while you add the rest of the ingredients.

Peel and chop the carrots then add them to the slow cooker.

Dice the celery and throw that into the slow cooker too.

Next add the chicken thighs to the slow cooker. There’s no need to chop the chicken thighs or to brown them. Just pop the whole packet straight into the slow cooker – nice and easy.

I use chicken thighs instead of chicken breasts to keep the cost of this Chicken Pot Pie Soup down. You can totally use chicken breasts if you prefer.

Then add in four stock cubes. If I had homemade poultry stock to hand I’d have used that instead of shop bought stock cubes. 

Add about 250g of butter. Real butter would taste divine but this is a budget recipe so I’m using buttery spread.

Pour on enough milk to just cover the chicken and vegetables. I added about a pint.

Give the ingredients a stir, making sure that the chicken is completely covered by the vegetables and liquids. Leave the slow cooker on low for about 8 hours or on high for 5 hours.

Once the chicken thighs are cooked through remove them from the slow cooker and set them aside. 

Blend your Chicken Pot Pie Soup using a hand blender. You can totally leave it chunky if that’s how you like it. I bended about half of my Chicken Pot Pie Soup and left the other half chunky.

Pull the meat apart with a pair of forks. 

Now for the most difficult part of the entire recipe. You’re going to need a BIG pan. 

Mix the slow cooked ingredients with the shredded chicken and add the frozen peas and sweetcorn. Stir in the cream and mix it all together. 

I really struggled to find a container big enough. I mixed as much the ingredients as I could in the slow cooker then added the frozen vegetables to each individual freezer tub. It was a pain in the butt and I really wish I’d have anticipated just how much Chicken Pot Pie Soup there would be. 

It worked out OK in the end but it would have mixed much more evenly if I’d have made sure that my “big pan” was availible before starting!!

This Chicken Pot Pie Soup still tasted epic despite my blunder. 

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I do hope that my Chicken Pot Pie Soup recipe has inspired you to have a go at making a batch of your own.

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Pin It Now, Cook it Later

Pin this Chicken Pot Pie Soup recipe to your Pinterest board so you can find it when you need a recipe for healthy comfort food.

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