Chicken pot pie in soup form means all the comfort food flavor minus the crust.
"You're not going to do that rich, flaky crust—which is yummy, but super fattening—so it's a little bit lighter and a little healthier," says original "Queer Eye" cast member Carson Kressley. (And yes, he is cooking dressed in a CREAM-colored suit—a look he calls "a little splash of McQueen with a touch of Gucci.")
This recipe calls for frozen veggies, but Carson likes to make it with fresh peas and corn from his garden when they're in season.
- 4 tablespoons butter
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 ounces button or baby bella mushrooms, diced
- ⅓ cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- ½ teaspoon each salt & pepper
- Crackers, for serving (optional)
Heat butter in a large pot over medium-high heat until melted. Add onion, carrots, and celery and cook, stirring frequently, until the onion is soft and translucent, 6 to 7 minutes. Add in the garlic and mushrooms, and cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes more.
Stir in the flour until it is completely combined, and cook for 1 minute, stirring occasionally. Gradually stir in the chicken stock and milk, then stir in the shredded chicken, potatoes, corn, peas, Italian seasoning, salt and pepper.
Bring the mixture to a simmer—be careful not to bring it to a boil—stirring occasionally to keep the soup from sticking to the pan. Reduce heat to medium-low and simmer until the potatoes are tender and cooked through, 10 to 15 minutes.
Taste the soup and season with additional salt and pepper, if needed.
Serve immediately with crackers, if desired.
