‘Tis the season for pumpkin everything, warm meals & hearty soups!
If you’ve followed me since last year, you know that I created a pot pie soup with pumpkin carrots that was good, but I knew I could make it better even though I butchered the pumpkin carrots this year! Having this blog & my ‘gram has definitely made me a better cook 😉 I always hate when blogs sit there & have to explain the recipe & literally every little detail about it before actually posting the recipe.. so let’s get to it! You’re going to LOVE this one.

Pot Pie Soup
Makes 8, 2 cup servings

Ingredients
1 yellow onion chopped
4 garlic cloves minced
3 celery stalks sliced
4 medium carrots sliced
1 can no sodium added corn drained
1 can no sodium added peas drained
1lb Yukon gold potatoes diced
2 tbsp olive oil
2tbsp whole wheat flour or flour of choice
20oz protein of choice (I recommend shredded chicken but anything works!)
4c no added sodium chicken broth
2 cans cream of chicken soup

Directions
1.) Heat olive oil in a large pot over medium heat
2.) Add onion, garlic, celery, & carrots, sauté until onions are translucent (5-8 minutes)
3.) Add potatoes, flour & chicken broth
4.) Bring to a boil, then simmer until veggies are soft (15-20 minutes)
5.) Stir in shredded chicken, corn, peas & cream of chicken soup
6.) Soup is done when it’s thickened up & potatoes are soft!
7) Serve with Pillsbury flaky biscuits if desired 🙂

Calories | Macros
Per 2 cup serving
277 calories | 30g carbs | 7.6g fat | 21g protein