Chicken Pot Pie Soup

Lynn Socko


Take away the crust, and this is what you have!

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★★★★★ 2 votes
makes about 8 cups
15 Min
40 Min
Stove Top


4 c
rich chicken stock, no salt added or store bought
2 c
milk or heavy cream
4 c
small diced potatoes
2 c
carrots, small diced
1 c
diced onions
1 c
celery, small diced
1 c
frozen peas
2 c
cooked chicken, diced
6 Tbsp
6 Tbsp
1- 1 1/2 tsp
granulated garlic
1 tsp
black pepper
1 tsp
granulated onion
1/8 tsp
1/8 tsp
poultry seasoning


Step 1 Direction Photo

1Cut potatoes, celery and carrots in same size small cubes. Dice onion. Dice cooked chicken.

Step 2 Direction Photo

2In a large soup pot add 6 tbsp of butter and saute` carrots, celery, and onion till tender.

3In another pot boil diced potatoes until tender. Set aside.

Step 4 Direction Photo

4Once carrots, onion and celery are tender, add 6 tbsp of flour and mix around to make paste. Add milk and mix to make a "gravy", now add warm chicken stock. Mix together well. Add garlic and onion granules, pepper, thyme, and poultry seasoning as well as peas. Simmer for about 20 min. Add potatoes and chicken and salt to taste. Simmer about 10 min. more.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy