Chicken Pot Pie Soup

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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

Cook Time40

Total Time55

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: servings

Calories: 295kcal

Get Recipe Ingredients

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

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