Chicken Pot Pie Soup

4.50 from 6 votes

Chicken Pot Pie Soup is the ultimate comfort food, blending delicious and hearty ingredients into an easy weeknight meal that's perfect for cold weather. Ready in just 50 minutes, this creamy delight is best served with biscuits, offering a twist on a beloved classic.

Course Soups

Cuisine American

Keyword chicken pot pie soup

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 481kcal

Author Stacie Vaughan

Equipment

Ingredients

4 tbsp unsalted butter
1 yellow onion finely chopped
2 celery stalks finely chopped
¼ cup all-purpose flour
3 ½ cups chicken broth
1 ½ cups heavy cream
¾ cup milk
½ tsp garlic powder
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 ½ cups potatoes peeled and chopped into small pieces
2 cups mixed frozen vegetables thawed
2 cups cooked chicken shredded

Instructions

In a large pot or Dutch oven, melt the butter over medium-high heat.
Add the onion and celery to the pot and cook, stirring frequently, until tender and translucent, about 5 minutes.
Stir in the all-purpose flour and cook another minute, stirring constantly, to form a roux.
Gradually pour in the chicken broth, heavy cream, and milk, whisking continuously to combine everything.
Add the garlic powder, Italian seasoning, salt and pepper; continue to stir until the soup thickens and becomes smooth.
Add the chopped potatoes to the soup and bring to a gentle simmer. Cover with a lid and cook until the potatoes are tender, about 15 to 20 minutes, depending on the size of the potatoes.
Once the potatoes are cooked, add the thawed mixed frozen vegetables and cooked chicken. Simmer for a few more minutes until heated through.

Nutrition