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 minutesminutes
Cook Time 20 minutesminutes
Servings 8people (1 cup each)
Calories 328kcal
Author Jessica
Ingredients
1carton (32 oz)chicken broth or chicken stock
2cupspeeled and chopped potatoes(about 2-3 potatoes, I use red potatoes)
2cupsthinly sliced carrots
1yellow onionfinely diced
6tablespoonssalted butter
1/3cupall-purpose flour
1teaspoonsalt
1teaspoongarlic powder
½teaspoonblack pepper
2½cupswhole milk
2cupscooked chickenchopped or shredded
1½cupsfrozen 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.