Chicken Pot Pie Soup

barbara lentz


Creamy and hearty soup. Taste like chicken pot pie without the crust. I have made biscuits before and drop them on top. Yum


☆☆☆☆☆ 0 votes

20 Min
25 Min
Stove Top


  • 2 c
    chicken breast cut in bite size pieces
  • 1 medium
    onion chopped
  • 4 clove
    garlic minced
  • 1 c
    cubed carrot
  • 2 c
    cubed potatoes
  • 1 c
    frozen peas
  • 1 1/2 stick
  • 2/3 c
  • 4 c
    chicken broth
  • 2 Tbsp
    chicken bouillon
  • 4 c
  • 1 Tbsp
    each salt, rosemary, and thyme
  • 1 tsp

How to Make Chicken Pot Pie Soup


  1. Place some oil in a skillet and cook the chicken with the onions and garlic. Set aside.
  2. Cook the potatoes and carrots in boiling salted water adding the peas the last 5 minutes. Drain. Set aside
  3. Add butter to a large Dutch oven. Once butter is melted add the flour and make a roux. Add the chicken stock and chicken bouillon. Slowly add the milk. Cook until boiling whipping constantly until thickened. Add the rosemary, salt, thyme and pepper. Add the chicken and potatoes mixture. Heat through.

Printable Recipe Card

About Chicken Pot Pie Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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