Creamy Chicken Pot Pie Soup

courtesy

I had to make a few adjustments to fit this into Whole30, but man was it worth it!!  I love comfort food and this marks all of those boxes.  Everyone loved it at our house and it makes enough for a crowd.  I'm going to post recipe with my adjustments, but if you'd rather see hers in true form, just click the link below the title.

Creamy Chicken Pot Pie Soup

Lillie Eats and Tells

• 1 tbs oil (or butter)
• 1.5 cups diced shallots 170 g
• 3 sprigs of thyme, leaves pulled off the stem
• 3 cups (316 g) carrots, chopped
• 2 cups (260 g) celery, chopped
• 2 tsp salt
• 3 garlic cloves, minced
• 2 tbs arrowroot starch (or flour)
• 30 g bone broth (or dry white cooking wine)
• 2 cups fat free milk (or cashew milk for Whole30)
• 2 cups bone broth 
• 4 cups shredded rotisserie chicken breast, 650 g
• 2 cups frozen peas (230 g) (omit for Whole30)
• 20 oz cauliflower, steamed, then blended with a little of your broth
• salt and pepper to taste         

1. In a heavy bottomed pot or large, deep skillet, sauté oil (or butter), shallots and thyme for a few minutes over medium-hight heat until soft and fragrant. 
2. Add carrots, celery, and salt and sauté for five more minutes. Then add garlic and cook for another minute.
3. Sprinkle veggies with 2 tbs arrowroot (or all purpose flour) and stir until well combined. Add the 30 g broth and let it cook for just a minute, then add milk, whisking gently until it thickens.
4. Add broth, shredded chicken, frozen peas, and blended steamed cauliflower and combine well. Finish with some fresh cracked pepper and any additional salt to taste.
5. At this point you can serve it as a soup alongside a biscuit or piece of crusty bread. Or you can cover with a layer of pie crust or biscuit dough and bake until the top is brown and cooked through for a more traditional pot pie.