Creamy Chicken Pot Pie Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 Tbs cooking fat
  • 1 onion, diced
  • 3-4 cups frozen veggies (mine had peas, carrots, and green beans)
  • 2 celery stalks, diced
  • 2-3 Tbs arrowroot flour (depending on how thick you want it)
  • 2½ cups chicken broth, divided
  • 1 can coconut milk
  • 1 tsp salt
  • 2 tsp thyme
  • 2 tsp savory (parsley works too)
  • ½ tsp sage
  • 3 cups shredded chicken
  1. Melt fat in a large pot over medium heat
  2. Add onion and cook until translucent, about five minutes
  3. Add celery and frozen veggies and cook for 3-5 minutes
  4. In a small bowl mix arrowroot flour with ½ cup cold chicken broth until combined
  5. Pour arrowroot mixture over veggies and stir until combined
  6. Add coconut milk and remaining 2 cups broth
  7. Bring to a boil, reduce heat to med low and simmer until it thickens, about 10 minutes
  8. Add salt and spices, adding more to taste
  9. Add shredded chicken and simmer for additional 10 minutes
Recipe by Vibrant Life Army Wife at