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4.81 from 51 votes

Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: 30 minute, chicken
Servings: 8 -10 servings

Ingredients

  • 4 Tablespoons butter or olive oil
  • 1 medium onion peeled and diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic peeled and minced
  • 4 ounces button or baby bella mushrooms diced
  • 1/3 cup all-purpose or white whole wheat flour
  • 3 cups chicken stock
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning homemade or store-bought
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

  • Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering).  Add onion, carrots, and celery.  Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent.  Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  • Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.  Gradually add in the chicken stock and milk, stirring frequently.  Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
  • Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan.  Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  • Taste the soup and season with additional salt and pepper, if needed.
  • Serve immediately, with crackers on top or on the side, if desired.