chicken pot pie soup recipe
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5 from 16 votes

Chicken Pot Pie Soup Recipe

ONE POT Chicken Pot Pie Soup - All the flavors that you love about chicken pot pie, but saves you time and calories! Creamy, hearty and delicious. The perfect comfort meal on a chilly night! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: chicken pot pie soup
Servings: 6
Calories: 311kcal
Author: Jamielyn Nye

Ingredients

  • 1/4 cup salted butter
  • 2 cups diced potatoes
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1/2 cup chopped sweet onion
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon ground black pepper (more to taste)
  • 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
  • 1/8 teaspoon ground nutmeg
  • 2 cups shredded cooked chicken
  • 1/2 cup frozen peas
  • 32 ounces chicken stock
  • 1/2 cup half and half

Instructions

  • Melt the butter in a large pot over medium heat. Add the potatoes, carrots, celery and onion. Cook until the onions are tender (about 5 minutes).
  • Stir in the flour until blended. Then slowly add the chicken broth, salt , pepper, thyme and nutmeg. Bring to a light boil over medium high heat, stirring occasionally. Boil until the potatoes are fork tender. 
  • Reduce the heat to low so it is no longer at a boil. Then add a spoonful or the soup to the half and half to temper it. Stir together and then slow stir into the soup. Add the chicken and frozen peas. Heat through and then add more salt, pepper and thyme if desired. 
  • Serve warm with biscuits or crackers.  

Nutrition

Calories: 311kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 846mg | Potassium: 751mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4070IU | Vitamin C: 16.6mg | Calcium: 74mg | Iron: 3.5mg