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Chicken Pot Pie Soup

Diced chicken, carrots, potatoes, peas and zucchini are simmered in a creamy broth along with garlic and onion. Think of homemade chicken pot pie, but in a soup form. Ladle yourself a big bowl of Chicken Pot Pie Soup and serve with a flaky biscuit hot from the oven.  

Author Emily Weeks, RDN, LD

Ingredients

  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • 4 Tbsp flour
  • 4 cups milk
  • 3 cups chicken stock
  • 1 tsp chicken boillion
  • 4 small Yukon gold potatoes, diced (about 3.5 cups)
  • 1 cup carrots, diced
  • 1 small zucchini, diced
  • 1/2 cup frozen peas
  • 1 stalk celery, diced
  • 2 chicken breasts, diced
  • cracked salt and pepper
  • Oven rolls, for serving

Instructions

  1. In a large pot, melt the butter, olive oil and add the salt, pepper, onion powder, and minced garlic. Add the flour and whisk for 2 minutes.

  2. Slowly pour in the milk and chicken stock. add the chicken boullion. Whisk until the mixture begins to boil and thicken, about 4-5 minutes. Add the veggies and bring to a boil, then reduce to a simmer.

  3. Mean while, heat a swirl of olive oil in a medium size pan. Season the chicken with the salt and pepper until cooked through. Add to the soup pan.

  4. Simmer for 10-15 minutes until veggies are soft. Serve with a freshly baked roll.