Creamy chicken pot pie soup loaded with celery, peas, carrots and potatoes makes great comfort food as the weather gets cooler.
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I’ve been craving lots of warm soups lately with the chilly weather we’ve been getting here.
Chicken pot pie is the ultimate comfort food and this creamy, chunky soup version is loaded with chicken, potatoes, peas, carrots and celery in every bite.
The great thing about soups is you can swap out the ingredients and vegetables to suit your taste.
Serve it along with your favorite biscuits or crackers.
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Or if you already have an extra baked pie crust handy, you can certainly serve the soup inside as well.
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This soup comes together fairly quickly if you are using leftover chicken or even turkey meat, especially if you have leftovers from Thanksgiving.
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- 3 tablespoons butter
- 3 medium potatoes peeled and cubed
- 1 medium onion diced
- 2 celery ribs chopped
- 2 medium carrots chopped
- 1 cup peas
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cooked chicken
- 1 cup frozen or fresh peas
- 2 cups homemade chicken broth or 1-15 oz can low-sodium chicken broth
- 2 1/2 cups milk of your choice
- 1 teaspoon fresh parsley finely chopped (can substitute with dried)
- 1/4 teaspoon fresh thyme finely chopped (can substitute with dried)
- 1/4 teaspoon fresh rosemary finely chopped (can substitute with dried)
- 1 bay leaf
- salt and ground pepper to taste
- In a large Dutch oven or pot, heat butter over medium-high heat. Add the onions and garlic and cook for about 3 minutes until fragrant.
- Add the celery and carrots and cook for another 5 minutes.
- Stir in the flour whisking constantly until blended.
- Gradually whisk in chicken broth and milk.
- Add the potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste.
- Bring to a gentle boil, stirring occasionally.
- Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.
- Stir in shredded chicken and peas and cook just until heated through.
- Remove bay leaf and serve warm with your favorite biscuits or crackers or in a baked pie crust.
Adapted from: Food Network
Love this recipe! Make it after every holiday with the homemade broth from the turkey! Also I use all purpose gluten free flour to make it gluten free!
It sounds wonderful with the homemade turkey broth 🙂 Thanks for stopping by Andrea 🙂
Yum! Chicken Pot Pie most definitely is one of the best comfort foods and I love this soup version. Perfect for leftovers!
Thanks so much Christin.
Stacy | Wicked Good Kitchen -
Mmmm! Kelly, I’m suddenly hungry for Chicken Pot Pie Soup for breakfast! Your soup looks comforting and absolutely divine. My hubby would go hog wild for this, too. Seriously! I think I’ll be making this very soon. 🙂 Thank you for sharing, girl! xo
Aaw thanks so much Stacy! Hope you have a wonderful week too! xo
Dedy@Dentist Chef -
what a comfort chicken pot pie…..
i can imagine the texture!
i guess i cave some for my rainy days lately!
Thanks Dedy 🙂
Wow, genius!! I might have to put this inside that pot pie crust I just made! This looks amazing!
Thanks so much Erika! Hope you have a great week and Happy Thanksgiving!