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You are here: Crunchy Creamy Sweet / Soup / Easy Chicken Pot Pie Soup

Easy Chicken Pot Pie Soup

Published: Jun 4, 2019 · Modified: Jan 7, 2020 by Anna 7 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Chicken Pot Pie Soup - easy and creamy soup that tastes like a 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 weeknight dinner your whole family will love! 

Serve this soup with my Flaky Buttermilk Biscuits or my Cheesy Garlic Breadsticks.

Side shot of soup with veggies in a bowl, biscuit on the side.

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! Comfort food at it's best, even if it only took 30 minutes to make it.

How to make Chicken Pot Pie Soup?

  • Start by cooking chicken in a large stockpot. Once done, remove chicken onto a plate and set it aside.
  • Next, cook onion, garlic, and mushrooms until onion is almost translucent.
  • Add potatoes, celery, and carrots and stir everything together.
  • Whisk milk, chicken broth, flour (or cornstarch) and Italian seasoning. Add to vegetables and stir together. Bring mixture to boil, reduce heat and simmer for 12 to 15 minutes, until veggies are soft.
  • Cook until potatoes and carrots are soft, about 12 to 15 minutes. Add peas and cooked chicken and stir together to warm everything up.
  • Serve with biscuits.

What do you need to make this soup (your shopping list):

  • chicken breast
  • baby carrots
  • frozen peas
  • onion
  • garlic
  • Yukon gold potatoes
  • celery
  • white mushrooms
  • chicken broth
  • whole milk or half and half
  • flour or cornstarch
  • Italian seasoning
  • salt and pepper

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How long does it take to make this soup?

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.

Chicken and veggie soup in bowl with red rim.

More Easy Soup Recipes:

One Pot Lasagna Soup

Roasted Tomato Soup

20-Minute Chicken Noodle Soup

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!

Soup in bowl with biscuit on the edge.

Chicken Pot Pie Soup

Author: Anna
Creamy and chunky soup that tastes like a 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 weeknight dinner your whole family will love! 
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine American
Servings 4 people
Calories 315 kcal
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Ingredients
 
 

  • 1 lb boneless skinless chicken breast, cut into bite size pieces
  • ¾ cup baby carrots diced
  • ¾ cup frozen peas
  • ½ 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 chicken broth
  • 1 cups whole milk or half and half
  • ¼ cup all-purpose flour OR 1 Tablespoon cornstarch
  • ½ teaspoon Italian seasoning
  • salt and pepper to taste

Instructions
 

  • 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.

Nutrition

Calories: 315kcal | Carbohydrates: 28g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 558mg | Potassium: 1192mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3705IU | Vitamin C: 31.8mg | Calcium: 140mg | Iron: 4.8mg
Tried this recipe?Leave a comment with rating below!

This post was originally published on January 11th, 2016 and updated on June 4th, 2019.

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Reader Interactions

Comments

    5 from 6 votes (1 rating without comment)

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    Recipe Rating




  1. Krista Wallace says

    February 22, 2021 at 10:46 am

    5 stars
    Can I make this in the instapot???

    Reply
  2. Terr says

    September 10, 2020 at 8:30 pm

    What is the serving size of this soup?

    Reply
  3. Deborah says

    January 14, 2016 at 8:42 pm

    5 stars
    We have eaten so much soup this winter - I need to add this one to the menu!!

    Reply
  4. Liz says

    January 11, 2016 at 6:17 pm

    5 stars
    This looks like the ultimate comfort food! Gorgeous photos too!

    Reply
  5. Dorothy says

    January 11, 2016 at 4:30 pm

    5 stars
    What a smart idea to soupify chicken pot pie! So perfect for chilly weather now.

    Reply
  6. Sues says

    January 11, 2016 at 7:32 am

    5 stars
    As a busy "non-Mom" I love recipes like this! Perfect for making after a busy work day 🙂

    Reply
    • Anna@CrunchyCreamySweet says

      January 13, 2016 at 5:02 pm

      Yes! Thanks, Sues!

      Reply

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