Chicken Pot Pie Soup

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I doubled this recipe and made it for dinner at my parent's house! A huge hit! I love this recipe! :

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For a day like 2day, comfort food was needed. I must say, kudos 2 this recipe!

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I have been looking for lets just say a long long time for a recipe that could ever get close to what my favorite pot pie soup sold in a grocery store had. Of course it was a big secret on how to make it so I never found out, till now. This lets say is the icing on the cake. I am making this soup today again.. for the 8th time in the last few months I cant get enough and neither can my family. I am adding something new on this one I still have alot of my Turkey left from Thanksgiving so I am adding some of that meat as well. I will let you all know how it tastes.

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This recipe is fantastic! I used red potatoes and left the skin on since I didn't feel like peeling them. I also added some poultry seasoning for a little extra flavor. It was a big hit, perfect for colder weather. I also made Tyler's "Better Buttermilk Biscuits" to go along with it instead of the pie crust, so delicious. It was requested that I make this once a month for dinner.

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This recipe is delicious. I am very consious of my fat intake, so here are a few things I do with this recipe and it is just as awesome! Instead of a full 1/2 cup of oil, use 1/4 cup oil and 1/4 cup butter (or all butter. I like to use Smart Balance 50/50 butter blend. It has lots of good-for-you Omega 3's. Also, instead of using heavy cream, you can use fat free half and half. You get the same creamy taste with a lot less fat. I also found that you get better flavor if you use fresh veggies or if you buy the veggies individually frozen insted of one big bad of mixed veggies. And you definitely need more than one pie crust. No suggestions on cutting the fat there, outside of making your own pie crust! This is so much fun to make!

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I made this tonight for dinner and it was a homerun (quite literally! I HIGHLY recomend trying this recipe.

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I love this soup, i have printed it out and gave it to all my friends and family, almost all of them have made it and they love it also.

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Just follow the directions, its not that hard. I recommend not draining out all of the juice, inside of the soup.

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I enjoyed the recipe very much on its own; but I had a lot of refrigerator clearing out to do and adapted it. However, the original version on its own is great and I highly recommend it.

I used more water; had chicken thighs, a bit more cream and added chicken stock and the vegetable mix I purchased frozen had green beans, tomato pieces and okra but no corn...so added an 11 oz can [drained] sweet white and yellow corn. Because I had so much liquid, I never covered the pot but kept it on medium heat, stirring occasionally, tasting and testing. The pie crust is a brilliant idea. What I like so much is that this recipe is highly adaptable. It will be kept in my "Favorites" section. I know that when it's colder here, I will enjoy it even more. In the meantime, what is left will be frozen for easy dinner prep.
Thank you, Aaron for a great and innovative recipe!

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I have been trying to make this dish for years but it always fell short. I had given up figuring that I was never going to get the taste just right. When I saw the show I thought well I might as well try although I figured I was wasting my time & ingredients as before. When I tasted the finished dish all I could think of to say was "Eureka I Have Found It". Five stars is just not enough for the down home wonderful taste of this dish.