Confession: I never really liked chicken pot pie. I was never a fan of pie crusts or peas, and chicken pot pie has them both in abundance. But I love the idea of it. Just chicken, vegetables, and a savory gravy. This AIP-friendly soup from my latest e-book, 28 Days of One-Pot AIP, was inspired by chicken pot pie and uses asparagus in lieu of peas and skips the crust and goes straight to a bowl. It isn’t as thick and creamy as traditional chicken pot pie because I didn’t feel like adding thickeners (the only one I tolerate well is arrowroot starch, and it’s expensive). But if you prefer a creamier texture, by all means add a few tablespoons before bringing the pot to a boil and stir constantly until it dissolves. If you eat peas, you can use them instead of the asparagus (about two cups). Also feel free to add a splash of lemon juice and/or a few sprigs of cilantro for a bit of zing!
Want more easy one-pot AIP dishes, already arranged in weekly meal plans? Check out my e-book here!