Go Back Email Link
+ servings
Print Recipe
No ratings yet

Chicken Pot Pie Soup

Comforting and hearty, Chicken Pot Pie Soup features all of the ingredients from a classic chicken pot pie made into a soup instead.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Chicken, Entree, Soup and Stew
Cuisine: American, southern american
Keyword: chicken pot pie soup, homemade pot pie soup, pot pie soup in bread bowl
Servings: 6 servings
Calories: 295kcal

Ingredients

  • 2 tablespoon unsalted butter
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 large onion diced
  • 2 tablespoon garlic minced
  • 2 tablespoon all purpose flour
  • 1 teaspoon dried thyme
  • 1 medium bay leaf
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 large potatoes peeled and diced
  • 2 tablespoon chicken boullion power
  • 4 cups water
  • ½ cup frozen peas
  • ½ cup frozen corn
  • ½ cup half and half
  • 1 lb chicken cooked, and shredded or chopped
  • 1 tablespoon fresh parsley chopped

Instructions

  • Melt the butter in a large saucepan over medium-high heat. Add the carrots, celery and onion and cook, stirring frequently for 7-10 minutes, until vegetables are slightly softened and aromatic.
    2 tablespoon unsalted butter, 2 medium carrots, 2 stalks celery, 1 large onion
  • Then stir in garlic and cook for 30 seconds, until fragrant. Sprinkle all purpose flour all over the vegetables and stir around until the flour is fully coated and no lumps/white spots remain.
    2 tablespoon garlic, 2 tablespoon all purpose flour
  • Whisk the chicken bouillon powder into warm water until it dissolves. Then add potatoes, seasonings and chicken stock into the pot. Bring to a boil and boil for 15 minutes or until potatoes are fork tender.
    1 teaspoon dried thyme, 1 medium bay leaf, 1 teaspoon pepper, 2 large potatoes, 2 tablespoon chicken boullion power, 4 cups water, 1 teaspoon salt
  • Add frozen vegetables, half-and-half and cooked chicken to the pot. Stir in and cook for another 2-3 minutes, until everything is heated through.
    ½ cup frozen peas, ½ cup frozen corn, ½ cup half and half, 1 lb chicken
  • Discard the bay leaf and ladle spup into bowls. Garnish with fresh parsley.
    1 tablespoon fresh parsley

Notes

Chicken Pot Pie Soup can be served in a bread bowl, with baguette slices, crackers or biscuits. 

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 867mg | Potassium: 848mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3857IU | Vitamin C: 36mg | Calcium: 82mg | Iron: 2mg