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Chicken Pot Pie Soup

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I have another delicious soup recipe for you today. We love Chicken Pot Pie, but sometimes it can be tricky to make. This Chicken Pot Pie Soup has all the flavor of traditional Chicken Pot Pie, and it is so easy to prepare. There’s no crust, obviously, but we served ours with premade biscuits for an extra yummy addition.

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chicken pot pie soup

Chicken Pot Pie Soup Ingredients

Here’s what you’ll need to make this soup-

chicken pot pie soup
  • 4 Tablespoons butter
  • 1 medium onion, peeled and diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 3 cups shredded, cooked chicken (you can bake ahead of time or use rotisserie to make this meal even easier)
  • 5-6 Yukon gold potatoes, diced
  • 12 oz. frozen vegetables mix (ours included green beans, carrots, corn, and peas)
  • 12 oz. frozen corn (you could also just use another bag of the mix, we just like extra corn)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tsp garlic powder

How to Make Chicken Pot Pie Soup

Then, here’s how to make it-

chicken pot pie soup
  • Heat butter in a large pot over medium heat. Stir until melted.
  • Add onion, and saute for 4-5 minutes, stirring constantly, until the onion is soft.
  • Stir in the flour slowly, stirring until completely combined. Heat for another minute.
  • Gradually add the chicken broth and milk, stirring well.
  • Add the cooked chicken, potatoes, celery, frozen vegetables, and seasonings. Stir to combine.
  • Bring the mixture to a gentle simmer, stirring occasionally to avoid sticking.
  • Once simmering, reduce heat to medium-low and simmer for 15-17 minutes, until potatoes are fork tender.
  • Serve hot, with biscuits.
chicken pot pie soup

For a printable version of this recipe, see below.

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These kitchen supplies will come in handy for making this soup-

Yield: 8 Servings

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Delicious Chicken Pot Pie Soup, served with biscuits. Yum!

Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 4 Tablespoons butter
  • 1 medium onion peeled and diced
  • 2 celery stalks diced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 3 cups shredded cooked chicken (you can bake ahead of time or use rotisserie to make this meal even easier)
  • 5-6 Yukon gold potatoes diced
  • 12 oz. frozen vegetables mix ours included green beans, carrots, corn, and peas
  • 12 oz. frozen corn you could also just use another bag of the mix, we just like extra corn
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tsp garlic powder

Instructions

    1. Heat butter in a large pot over medium heat. Stir until melted.
    2. Add onion, and saute for 4-5 minutes, stirring constantly, until the onion is soft.
    3. Stir in the flour slowly, stirring until completely combined. Heat for another minute.
    4. Gradually add the chicken broth and milk, stirring well.
    5. Add the cooked chicken, potatoes, celery, frozen vegetables, and seasonings. Stir to combine.
    6. Bring the mixture to a gentle simmer, stirring occasionally to avoid sticking.
    7. Once simmering, reduce heat to medium-low and simmer for 15-17 minutes, until potatoes are fork tender.
    8. Serve hot, with biscuits.

Nutrition Information:

Yield:

8

Serving Size:

1 bowl

Amount Per Serving: Calories: 452
chicken pot pie soup

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