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Chicken Pot Pie Soup

Creamy chicken pot pie soup loaded with celery, peas, carrots and potatoes makes great comfort food as the weather gets cooler. You can make this a Turkey Pot Pie soup with turkey leftovers as well.
Course Main Course, Soup
Cuisine American
Keyword chicken soup recipes, easy soup recipe, weeknight meal chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 342 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the celery and carrots and cook for another 5 minutes.
  3. Stir in the flour whisking constantly until blended.
  4. Gradually whisk in chicken broth and milk.
  5. Add the potatoes, parsley, thyme, rosemary, bay leaf and season with salt and pepper to taste.
  6. Bring to a gentle boil, stirring occasionally.
  7. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.
  8. Stir in shredded chicken and peas and cook just until heated through.
  9. Remove bay leaf and serve warm with your favorite biscuits or crackers or in a baked pie crust.
Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving (1 bowl (1/6 recipe))
Calories 342 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 61mg20%
Sodium 743mg31%
Potassium 1001mg29%
Carbohydrates 37g12%
Fiber 6g24%
Sugar 9g10%
Protein 20g40%
Vitamin A 4180IU84%
Vitamin C 39.9mg48%
Calcium 187mg19%
Iron 5.1mg28%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.