I have a confession to make: I never liked chicken pot pie. I had an aversion to both pie crusts and peas, which traditional chicken pot pie has in abundance. But I love the idea of chicken pot pie: A hearty blend of poultry, vegetables, and gravy served up in a convenient little package. It sounds like the perfect comfort food, right? So, enter this autoimmune protocol-friendly Chicken Pot Pie Soup! This is a recipe from my e-book 28 Days of One-Pot AIP, which features simple, one-pot AIP recipes for easy prep and easy cleanup. This recipe uses asparagus in lieu of peas and swaps the crust for a bowl for a dish that’s just as comforting and even more convenient. It isn’t as thick and creamy as traditional chicken pot pie because I didn’t feel like adding thickeners, but if you prefer a creamier texture, by all means add a few tablespoons of arrowroot starch 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), but broccoli also works well!
Similar to Chicken Pot Pie Soup:
- Mongolian Beef Stir-Fry
- Five-Spice Beef Stew
- Italian Wedding Soup
- Shrimp and Asparagus Stir-Fry
- Spaghetti Squash Alfredo
Want more easy one-pot AIP dishes?
My e-book 28 Days of One-Pot AIP is exactly what it sounds like: a 28-day meal plan featuring only 100% autoimmune protocol, one-pot recipes. I love this way of cooking because preparation is so much simpler and cleanup doesn’t involve a huge stack of dirty dishes you’ll be tempted to leave for a week. Plus, you’ll be amazed at the variety of flavors still available to you, like this Chicken Pot Pie Soup, satisfying green smoothies, and colorful salads! You can get the e-book for $9.99.