Chicken Pot Pie Soup recipe

Course: Entree, Soup

Cuisine: American

Keyword: chicken pot pie soup, comfort food, pot pie soup

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 337kcal

Author: Colleen Kennedy

My favorite winter soup! Easy recipe for Chicken Pot Pie Soup. Loaded with flavor, serve with biscuits or crescent rolls. The best Chicken Pot Pie Soup recipe!

Print Recipe

Ingredients

2 TBS butter
½ cup chopped onion
¼ cup plus 1 TBS flour
4 cups chicken stock/broth
1-2 cups frozen carrots and peas (combined) or 1 cup of each separately
Black pepper to taste (I like a lot)
shake or two of cayenne pepper (optional but yummy)
1 TBS chicken bouillon or more to taste
Salt (if you choose depending on taste)
½ cup heavy cream
2 cups shredded chicken (cooked)

Instructions

Melt the butter in a medium pot over medium-high heat, add in onion and and sauté for 2-3 minutes, stirring often until the onions begin to wilt.
Sprinkle in the flour remove from the heat and stir or whisk until combined.
Return to the heat and cook for a minute more, stirring constantly.
Slowly add in the chicken stock, ⅓ of it at a time, stirring constantly and scraping up any browned bits from the pan. The filling will begin to thicken just after it begins to bubble.
If adding potatoes do so here and allow them to simmer for 5 minutes.
Add in carrots and peas.
Sprinkle in the chicken bullion and truffle salt (if using) and stir to combine.
Simmer for 5 minutes.
Remove from heat, add in your heavy cream, stir, place back on heat and allow it to just start to simmer.
Add in shredded cooked chicken, stir. Taste and adjust seasoning.
Remove from heat and allow it to sit for a few minutes.
Serve with biscuits, pie crust cut outs, crescent rolls or bread.

Notes

Add cooked shredded chicken just before you serve this. All you need to do is warm the chicken through.

MAke this Turkey Pot Pie Soup by swapping turkey for the chicken.

Make this a vegetable pot pie soup by leaving out the meat and increasing the veggies.

Nutrition