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A bowl of soup.

Chicken Pot Pie Soup

All the delicious flavors you find in a chicken pot pie in a bowl of soup without the crust!
5 from 4 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Author: Hezzi-D

Ingredients

  • 3 Tablespoons butter
  • 1/2 lb. chicken breasts cut into 1 inch cubes
  • 1 onion chopped
  • 4 ribs celery chopped
  • 4 carrots chopped
  • 4 garlic cloves minced
  • 6 c. chicken broth
  • 3 Tablespoons flour
  • 1 1/2 c. heavy cream
  • 10 oz. frozen peas
  • 2 c. baby potatoes cubed
  • 1 Tablespoon Montreal chicken seasoning or steak seasoning if that's what you have
  • salt and pepper

Instructions

  • Place the butter in a large stock pot over medium heat.
  • Add in the chicken and saute for 5-6 minutes or until the chicken is no longer pink on the outside.
  • Add the onion, celery, and carrots and saute for 5 minutes stirring occasionally.
  • Put the garlic in the pan and saute 1 minute.
  • Add the chicken broth to the pan and simmer for 15 minutes stirring occasionally.
  • In a medium bowl whisk together the flour and heavy cream.
  • Pour the heavy cream mixture into the pot with the chicken and vegetables and mix well to combine.
  • Add in the peas, potatoes, and Montreal seasoning. Stir.
  • Bring the soup to a simmer and cook for 30 minutes, stirring occasionally.
  • Taste the soup, season with salt and pepper, and serve.

Notes

Recipe adapted from Dash of Sanity