Chicken Pot Pie Soup

by Terri Peña

Soup may seem an odd choice for a summer menu, but when you have been outside all day and the sun starts to set, a warm soup is exactly what you need to fend off an evening chill while feeding a body that has been swimming or hiking all day.

I first made this soup in the winter using frozen vegetables and it was very good, but the addition of fresh summer veggies really makes it sing. Make the soup the day before your outing, cool, and store in large ziplock bags.  The bags can be transported in a cooler without taking up too much space, if you are worried about breakage, double bag. Once everyone is ready for dinner, place a pot over the fire, add the soup and warm.

Chicken Pot Pie Soup


  • 2 cups cooked chicken, torn into bite sized pieces
  • 1 onion, diced
  • 4 carrots, sliced
  • 1 cup red potatoes, cut into bite sized pieces
  • 2 ears of corn, kernels removed
  • 1 cup peas
  • 4 cups chicken broth
  • 1/4 cup cream
  • 4 tablespoons butter
  • 4 tablespoons cornstarch
  • 2 tablespoons dry red wine (optional)
  • 1 teaspoon dried sage, or one tablespoon fresh
  • 1/2 teaspoon dried thyme, or one tablespoon fresh

Cooking Directions

  1. In a large pot, saute the onions and carrots until the begin to soften. Add the potatoes and broth and cook until the potatoes are tender.
  2. In a small bowl, make a slurry using the cornstarch and 4 tablespoons of cold water. Stir the slurry into the broth and vegetables.
  3. Add the remaining ingredients to the pot and continue cooking until the soup has thickened.

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