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chicken pot pie soup recipe

Chicken Pot Pie Soup

Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
This chicken pot pie soup is creamy, hearty and super delicious with simple ingredients. It has all the flavors of chicken pot pie but is easy to make in one pot and no crust!

Ingredients

  • ¼ cup salted butter
  • 2 cups diced potatoes
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • ½ cup chopped sweet onion
  • ⅓ cup all-purpose flour
  • 32 ounces chicken stock
  • 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon Kosher salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • ½ cup half-and-half , or heavy cream
  • 2 cups shredded cooked chicken (cooked turkey will work too)
  • ½ cup frozen peas

Instructions

  • In a large pot over medium heat, melt 1/4 cup butter. Add 2 cups potatoes, 1 cup carrots, 1 cup celery, and 1/2 cup onion. Sauté 5 minutes, or until the onions are tender.
  • Stir in 1/3 cup flour until blended. Slowly whisk in 32 ounces chicken stock, 1 teaspoon thyme, and 1/8 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a light boil over medium-high heat. Reduce the heat to medium. Stirring occasionally, simmer until the potatoes are fork tender. Reduce the heat to low to stop any boiling.
  • In a small bowl, stir together 1/2 cup half-and-half with 1 teaspoon of soup to temper it. Slowly stir into the soup. Add 2 cups cooked, shredded chicken and 1/2 cup frozen peas. Heat through and add more salt, pepper, and thyme, if desired. 
  • Serve warm as is or with biscuits or crackers.  

Notes

Crockpot:
  1. Add chicken (recommend using frozen), potatoes, carrots, celery, onion, peas, stock, butter, salt, pepper, thyme and nutmeg to crockpot. 
  2. Cook on high for 3 hours or on low for 6 hours. Remove and shred chicken, then add back in. 
  3. In a small bowl, mix together half and half and flour until smooth. Add to crockpot, stir and cook on high for about an hour until thick and creamy.
Freeze: Once cooled, store soup in an airtight container or freezer bag and place in the freezer. To thaw, stick in the fridge overnight. If it thickens up too much while in the freezer, feel free to add a splash of chicken broth to help make the consistency more 'soupy' again.

Nutrition

Calories: 201kcal, Carbohydrates: 17g, Protein: 6g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 706mg, Potassium: 361mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4061IU, Vitamin C: 9mg, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.
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