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Soup in bowl with biscuit on the edge.

Chicken Pot Pie Soup

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! 

Course Soup
Cuisine American
Keyword chicken pot pie soup, chicken soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 315 kcal
Author Anna

Ingredients

  • 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 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
US Customary - Metric

Instructions

  1. 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.
  2. To the pot, add onion, garlic and mushrooms and cook, stirring often, until onion is almost translucent.
  3. Add potatoes, celery and carrots and stir all vegetables together.
  4. 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.
  5. Cook until potatoes and carrots are soft, about 12 to 15 minutes.
  6. Add peas and cooked chicken and stir together.
  7. Serve with fluffy drop biscuits.
Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving
Calories 315 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 77mg26%
Sodium 558mg24%
Potassium 1192mg34%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 7g8%
Protein 33g66%
Vitamin A 3705IU74%
Vitamin C 31.8mg39%
Calcium 140mg14%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.