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Chicken Pot Pie Soup is so creamy and tastes just like a chicken pot pie! Loaded with hearty vegetables, chicken, and a perfectly seasoned creamy broth base. This homemade soup recipe is perfect for a cold day.
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Chicken Pot Pie Soup

Chicken Pot Pie Soup is so creamy and tastes just like a chicken pot pie! Loaded with hearty vegetables, chicken, and a perfectly seasoned creamy broth base. This homemade soup recipe is perfect for a cold day.
Course Soup
Cuisine American
Keyword chicken pot pie soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 people (1 cup each)
Calories 328kcal
Author Jessica

Ingredients

  • 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
  • cups whole milk
  • 2 cups cooked chicken chopped or shredded
  • cups frozen peas

Instructions

  • 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.

Notes

Chicken Broth : I prefer to use chicken stock in this recipe so I use a 32 oz carton of chicken stock. It is full salt, so make note of that if you use a reduced sodium chicken broth or chicken stock. You may have to add additional salt. A 32 oz container is equal to 4 cups if you are doing water + bouillon. 
Potatoes : Use whatever potato you like. I prefer red potatoes but yukon gold potatoes would work well along with russet potatoes. 
Carrots : I use baby carrots because they are already small so you just need to slice them thinly. And you don't have to peel them!
Chicken : Use leftover chicken, a rotisserie chicken, or my preferred way is to throw 3 chicken breasts into the slow cooker (frozen is fine) with a can of full salt chicken broth. Cook on LOW heat for 7 hours and then shred with two forks. When the chicken is done it's about time to make dinner. 

Nutrition

Calories: 328kcal | Carbohydrates: 31g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 615mg | Potassium: 748mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5954IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 2mg