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Chicken Pot Pie Soup

This delicious made from scratch creamy chicken pot pie soup is the ultimate comfort food that is so easy to make! 

Chicken Pot Pie Soup

I found an easy recipe for chicken pot pie soup on Natasha’s Kitchen that looked irresistible!  I adapted the recipe to exclude the mushrooms because I didn’t have any on hand and I didn’t feel like going to the store.  The soup was so easy to throw together and I was happy to be able to use up some leftover roasted chicken that I had in the fridge. The whole family enjoyed this chicken pot pie soup and it paired nicely with homemade biscuits and a tasty salad.

Chicken Pot Pie Soup

How to Make Chicken Pot Pie Soup

Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.

Add the garlic and flour and cook, stirring constantly, for 1 minute. Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste. Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.

Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes.  Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Lunch, Soup
Cuisine: American
Servings: 8 +
Author: Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen

Ingredients

  • 6 tbsp butter
  • 1 small yellow onion, diced
  • 3 carrots, sliced into rings
  • 2 stalks of celery, sliced
  • 3-4 cloves of garlic, minced
  • cup flour
  • 6 cups chicken broth
  • ½-1 tsp chicken bouillon powder, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 1 lb Yukon gold potatoes, peeled & diced into ¼-inch pieces
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup heavy cream
  • 2 tbsp fresh parsley, chopped finely

Instructions

  • Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened. 
  • Add the garlic and flour and cook, stirring constantly, for 1 minute.
  • Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste.
  • Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.
  • Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes. 
  • Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy. 
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5 Comments

    1. Holly,

      It’s a quick soup so I’ve never tried making it in the crockpot. I just cook it on the stove and it’s done in 45 minutes.

      -Pam