Chicken Pot Pie Soup is a deliciously simple soup recipe made from scratch. It is a fantastic classic comfort food brought to you in a bowl.
This Chicken Pot Pie Soup is a super simple staple comfort food! It’s fantastic during the cold fall and winter months; I love cozying up with a bowl during the chilly holiday season!
We love this soup; so easy to make, and my kids even eat the veggies!
I am a huge fan of soup in the fall and winter months all year. Typically, I have a soup I stick to for the season, like summer. We do a lot of my Chicken Tortilla Soup, and I stick to this Chicken Pot Pie Soup for fall and winter.
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I can’t even begin to describe how amazing this soup is: creamy, warm, and full of comfort. And guess what? You don’t even miss the crust from the chicken pot pie.
Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.
Inspiration for This Soup
Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the lines of a pot pie. When I asked what it was, she said it was a Chicken Pot Pie Soup, and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.
Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients, and a few days later, my family and I enjoyed the same soup!
The Secret Ingredient that Makes it Amazing
Now, I know many people have a pot pie soup they love, but a secret ingredient elevates this soup to a whole new level of awesomeness.
So here it is, the secret my friend Zora shared….Montreal steak seasoning! It’s a spice mix with various flavors that gives this chicken pot pie soup an amazing flavor.
For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.
Ingredients
- Cubed cooked chicken
- Peeled and cubed potatoes
- Butter
- Flour
- Finely chopped yellow onion
- Chopped celery
- Frozen peas
- Chopped carrots
- Heavy cream (you can also use half and half or whole milk)
- Water
- Chicken base
- Montreal Steak seasoning
How to Make Chicken Pot Pie Soup?
Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
Add in water and chicken base, and bring it to a boil.Let it simmer over medium heat for 10-15 minutes.
Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.
Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
Bring to a boil and then reduce heat to low and simmer. Cover with a lid cracked slightly to vent and simmer for 15-20 minutes or until thickened.
Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Serve this soup with homemade bread and a wedge salad or green salad on the side for a delicious dinner.
Seriously, people, you have got to try this. It is oh-so good and will not disappoint. You will devour this soup with a spoonful.
Other Chicken Pot Pie Inspired Recipes
- One Pot Chicken & Biscuits – a twist of this hearty soup but baked with biscuits on top.
- Slow Cooker Chicken & Dumplings – an easy slow cooker recipe my family loves.
- Homemade Biscuits – use these to go along with your Chicken Pot Pie Soup.
- Chicken Pot Pie
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Chicken Pot Pie Soup
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 8
Calories: 280 kcal
Chicken Pot Pie Soup – a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in a bowl.
Ingredients
- 2 medium potatoes peeled and cut into 1/2" cubes
- 3 tablespoons butter
- 3 carrots chopped
- 4 celery ribs chopped
- 1 small yellow onion finely diced
- 3 tablespoons Montreal Steak seasoning
- 2 tablespoons chicken base
- 4 cups water
- 2-3 tablespoons flour
- 2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
- 10 ounces frozen peas
- 2 cups cooked chicken cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
Add in water and chicken base, and bring it to a boil.Let it simmer over medium heat for 10-15 minutes.
Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Video
Serving: 1.25cupsCalories: 280kcalCarbohydrates: 24gProtein: 15gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 650mgPotassium: 633mgFiber: 4gSugar: 5gVitamin A: 4583IUVitamin C: 21mgCalcium: 126mgIron: 2mg
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This recipe was first posted in October 2014, it has been updated.
