Chicken Pot Pie Soup Recipe – creamy and chunky soup that tastes like chicken pot pie filling but without the hassle of making a whole pie. Serve with a side of fluffy drop biscuits for a quick and filling week night dinner your whole family will love!
CHICKEN POT PIE SOUP
Busy moms love shortcuts. We also love making delicious and filling meals for our families. This Chicken Pot Pie recipe combines the two and instantly became a winner in our house. It’s my favorite part of the pie without making the crust and then hoping that the bottom is not soggy and uncooked. This soup is easy, fool-proof and absolutely fantastic!
Besides, it’s soup season and the chilly winter days make me crave a big bowl of steaming hot soup loaded with veggies and meat! For other nights, try my Chicken Pot Pie Skillet. It’s a family favorite!
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HOW TO MAKE CHICKEN POT PIE SOUP?
- In a large stockpot, melt butter. Add chicken and cook over medium heat stirring often, until chicken is no longer pink. Remove chicken onto a plate and set aside.
- To the pot, add onion, garlic and mushrooms and cook, stirring often, until onion is almost translucent. Add potatoes, celery and carrots and stir all vegetables together.
- In a mixing bowl, whisk together milk, chicken broth, flour (or cornstarch) and Italian seasoning. Add to pot with vegetables. Stir together. Bring to boil. Reduce the heat and simmer.
- Cook until potatoes and carrots are soft, about 12 to 15 minutes. Add peas and cooked chicken and stir together.
- Serve with fluffy drop biscuits.
This soup is filled with vegetables and chicken and cooks in just 30 minutes. For even shorter prep time, you can chop the veggies and store together in a freezer bag and use cooked chicken. I served this soup with my favorite drop biscuits that always come out fluffy and delicious.
Comfort food at it’s best, even if it only took 30 minutes to make it.
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CHICKEN POT PIE SOUP RECIPE:
Creamy and hearty soup for chilly winter days. Loaded with vegetables and chicken and best served with biscuits.
- 1 lb boneless skinless chicken breast, cut into bite size pieces
- 3/4 cup baby carrots diced
- 3/4 cup frozen peas
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 2 Yukon gold potatoes peeled and diced
- 2 celery ribs diced
- 3 white mushrooms washed, sliced
- 2 cups College Inn chicken broth
- 1 cups whole milk or half and half
- 1/4 cup all-purpose flour OR 1 Tablespoon cornstarch
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- In a large stock pot, melt 2 tablespoons of butter. Add chicken and cook over medium heat stirring often, until chicken is no longer pink. Remove chicken onto a plate and set aside.
- To the pot, add onion, garlic and mushrooms and cook, stirring often, until onion is almost translucent.
- Add potatoes, celery and carrots and stir all vegetables together.
- In a mixing bowl, whisk together milk, chicken broth, flour (or cornstarch) and Italian seasoning. Add to pot with vegetables. Stir together. Bring to boil. Reduce the heat and simmer.
- Cook until potatoes and carrots are soft, about 12 to 15 minutes.
- Add peas and cooked chicken and stir together.
- Serve with fluffy drop biscuits.
Deborah says
We have eaten so much soup this winter – I need to add this one to the menu!!
Liz @ The Lemon Bowl says
This looks like the ultimate comfort food! Gorgeous photos too!
Dorothy at Shockingly Delicious says
What a smart idea to soupify chicken pot pie! So perfect for chilly weather now.
Sues says
As a busy “non-Mom” I love recipes like this! Perfect for making after a busy work day 🙂
Anna@CrunchyCreamySweet says
Yes! Thanks, Sues!