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Sunday, November 19, 2017

Chicken Pot Pie Soup

My husband loves Pot Pies. Me, not so much. I wanted to give us a delicious, hearty soup without all the preservatives you get in those frozen pot pies. Plus no crust! You could easily top with some buttered breadcrumbs and place under the broiler if you so choose. 


  • 4 tbsp. unsalted butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 medium Yukon gold potatoes, diced
  • 1/4 cup flour
  • 3 (14 oz) cans chicken broth (low sodium)
  • 1 1/2 cups of 2% milk
  • 2 cups diced chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • salt and pepper to taste


  1. In a large pot, heat the butter, add the onion, celery and carrots. Cook for about 5 minutes or so until tender.
  2. Add in the garlic, bay leaves, and potatoes. Sprinkle with the flour and stir until well coated.
  3. Add in the chicken broth, and 1 1/2 cups of milk. Stir and reduce heat to low and let simmer for a 1/2 hour.
  4. Stir in the chicken, peas and corn.
  5. Season with salt and pepper.
  6. Simmer for another 20 minutes.
  7. Remove bay leaves before serving. 



I bought a bag of mini carrots, chopped what I eyeballed what would equal 2 carrots. Then I bagged up the rest for snacks for the week. 

I bought a bag of small steamable golden potatoes and used about 6 of them. The rest I will roast for another meal or make hash browns with some poached eggs on top. MMMM

This would be a great after Thanksgiving soup using leftover turkey. 

I bought a big family pack of chicken, seasoned 3 and baked in the oven for 30 minutes. 

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