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CHICKEN POT PIE SOUP
This chicken pot pie soup is everything you love about chicken pot pie but without the pie crust and it’s a soup! So creamy, warm, and the perfect homemade soup to have on a cold night.
Full of hearty vegetables, chunks of chicken, a creamy milk roux, and a base of chicken broth. This soup is so good and kid-friendly too.
HOW TO MAKE CHICKEN POT PIE SOUP
Chicken Broth or Chicken Stock – Either one works. I prefer chicken stock in most soup recipes because it has a richer flavor which I think does well in soup. I have used both in this recipe and they’re both delicious!
Potatoes – Peel the skin off or leave it on. Make sure to wash the potato well if you are leaving the skin on. I use red potatoes but any potato you love or whatever you have in your kitchen will work just fine.
Carrots & Onion
- These combine into a large pot and simmer until the potatoes are easily pierced with a fork. While it’s cooking you will make the roux which is just a fancy word for a creamy milk & flour mixture that helps thicken the soup and make it creamy.
Salt, Garlic Powder, & Black Pepper
Whole Milk – You want the higher fat milk to help it thicken quicker.
- Melt the butter in a separate saucepan. Once melted, add the flour and the seasonings. Stir with a whisk to form a paste. Slowly add in the milk and cook until thickened. Pour this into the vegetables & chicken broth mixture.
- Add these in and heat until warmed through and the peas are done.
MY TIPS & HELPFUL HINTS FOR THIS RECIPE
Can I substitute a different milk for the whole milk?
- Because of the higher fat content the whole milk will thicken up quicker than if you used a lower fat milk. Yes you can substitute with 2% or 1% milk (I would not use skim) but it will take longer for the milk to thicken up. And the whole milk gives a thicker, richer texture and taste to the soup.
Can I freeze chicken pot pie soup?
- I personally would not freeze this soup because dairy tends to separate once thawed and can curdle. But with that said, I have had so many readers comment on other dairy recipes and say that it freezes fine. Just thaw it out, add some additional liquid, and it heats up well. So it’s really up to you if you want to freeze this or not.
Do I peel the potatoes or leave them unpeeled?
- This is really up to preference. I don’t like the peel on so I always peel potatoes when I use them for soups. If you love the potato skin, then just be sure to wash it really well before chopping it up and adding it into the soup.
What do I serve with this?
- I love to serve this with some bread! My kids love just plain white bread that I toast & butter. I cut the toast diagonally and it’s their favorite. I love a crusty roll or my soft & fluffy 1 hour rolls with this soup. You can make homemade rolls or go the easy route (which I normally do) and buy some frozen crusty rolls at the grocery store. They cook up in the oven in just 8 minutes. You could get really fancy and cut shapes out of pie crust and bake them. Serve the cooked pie crust shapes on top of each soup serving.
YOU WILL LOVE THESE OTHER SOUP RECIPES
Cream Cheese Chicken Soup – This gets rave reviews! A chicken broth based soup with cream cheese, carrots, celery, chunks of chicken, and seasonings. It’s so yummy and a great use of a rotisserie chicken or leftover chicken.
7 Can Chicken Taco Soup – This recipe is literally 7 cans! Everyone is so skeptical of it but once you try it, you’ll love it and love how easy it is to make. Serve with tortilla chips, sour cream, and cheese for a delicious 20 minute dinner that uses easy canned ingredients.
Minestrone Soup – You will never need another recipe for minestrone soup after this one! I make it all the time and could never get sick of it. Loaded with fresh veggies, beans, and pasta in a perfectly seasoned tomato sauce & broth base.
Chicken Pot Pie Soup
- 1 carton (32 oz) chicken broth or chicken stock
- 2 cups peeled and chopped potatoes (about 2-3 potatoes, I use red potatoes)
- 2 cups thinly sliced carrots
- 1 yellow onion finely diced
- 6 tablespoons salted butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2½ cups whole milk
- 2 cups cooked chicken chopped or shredded
- 1½ cups frozen peas
- In a large pot, over medium-high heat, add chicken broth or stock, potatoes, carrots, and onion. Bring to a simmer (not a full boil, if it's a full boil then reduce heat slightly) and let cook for 15 minutes or until the potatoes are easily pierced with a fork.
- While the vegetables are simmering make the roux. Melt the butter in a saucepan, over medium-high heat. Once melted, add the flour, salt, garlic powder, and pepper. Stir with a whisk to form a creamy paste. Cook for 1 minute while stirring constantly. * It helps if you measure out the flour, salt, garlic powder, and pepper beforehand and have it ready to go in a small cup. Same thing with the milk, measure it out and have it ready to go.
- While whisking slowly add in the milk. Cook until the thickened, this takes about 4-5 minutes, stirring frequently to prevent burning.
- Pour the thickened milk mixture into the vegetables & chicken broth and stir until combined. Add the chicken and frozen peas. Stir and cook for 15 minutes or until peas are done and chicken is warmed through. * You don't want the soup boiling at this point. If it is then turn the heat down to medium or medium-low if needed.
- Serve immediately. Store leftovers in an airtight container in the fridge for 3-4 days. You may have to add some additional water when reheating leftovers.