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Bowl of chicken pot pie soup with diced chicken, peas and root vegetables — RIPE Europe recipe
Batch 022

Chicken pot
pie soup.

Hearty meal Liquid Gold Batch 022
45 minutes Serves 6 Liquid Gold

A pot pie in the form of a soup. Diced chicken, soft root vegetables, peas and thyme, with half the pot blended at the end to give it body without the pastry. It feeds a crowd and reheats well, which is most of what you want from a Sunday soup.

Sinead McInerney pulling a tray of roasted chicken bones from the Rational oven, RIPE Lifestyle Europe Lisbon kitchen
The bones the chicken broth starts from, just out of the oven.
Method
  1. Heat the olive oil and butter in a large pot over medium-high. Season the chicken with salt and pepper and brown on all sides.
  2. Lift the chicken out and set aside.
  3. Add a little more oil if the pot looks dry, then tip in the onions, carrots, potatoes, cauliflower, peas and thyme.
  4. Pour in the broth and oat milk. Simmer over medium heat for about twenty minutes, until the potatoes are tender.
  5. Ladle half the soup into a blender, blitz until smooth, then return it to the pot.
  6. Stir the chicken back in to warm through. Taste, adjust the seasoning, and serve with extra thyme and a thread of olive oil.
More recipes

Keep cooking.

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"Blending only half the pot keeps things interesting: a creamy base with bites of chicken and vegetable through it."
— from the kitchen, on this recipe
Common questions

A few things people ask.

Liquid Gold is the right call here; the dish leans on its chicken character. Mushroom broth would make an interesting earthy cousin, but the result is a different soup. Beef broth overwhelms the thyme and the cauliflower.
Yes, and it improves overnight. Cook the soup fully, cool, and refrigerate for up to three days. Reheat gently on the stove, stirring occasionally; the blended cauliflower thickens a little in the fridge and may need a splash more broth or oat milk to loosen.
It freezes for up to three months. The oat milk can split slightly on thawing, so stir vigorously as it reheats and it usually pulls back together. Defrost overnight in the fridge for the best texture.
Yes. Whole milk works, single cream works, half-and-half works. Each one nudges the soup a little richer. Skim milk is too thin and can taste watery against the broth. Avoid plant milks other than oat (almond and soy can curdle in a hot pot).
Generously, yes. It's a hearty bowl, particularly with the blended base. If you're serving alongside bread or a salad, you might stretch it to eight smaller bowls. As a one-pot meal in winter, six is honest.
As written, yes. There's no flour and no pastry; the cauliflower is doing the thickening that a roux would normally do. Just check that your oat milk is certified gluten-free if that matters to you (some brands process oats in shared facilities).

Cooked, tested and written by Sinead McInerney in our Lisbon kitchen. Last reviewed: June 2026.