Go Back
+ servings
looking down on a bowl of chicken pot pie soup and biscuits
Print Recipe
5 from 9 votes

Chicken Pot Pie Soup Recipe

Chicken pot pie soup is a delicious soup made from scratch that's loaded with hearty vegetables, chicken and mouth-watering seasoning.
Prep Time20 mins
Cook Time23 mins
Total Time43 mins
Course: Soup
Cuisine: American
Keyword: healthy, homemade
Servings: 8 Bowls
Calories: 210kcal


  • 4-5 medium potatoes peeled and cut into 1/2 inch cubes
  • 2 cups chopped carrots
  • 1 medium onion peeled and chopped
  • 4 cups chicken broth
  • 6 tablespoons butter
  • 1/3 cup flour
  • 2 1/2 cups milk
  • 2 cups chopped cooked chicken rotisserie works great
  • 1 1/2 cups frozen peas
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 teaspoons salt


  • Add the potatoes, carrots, onion, and chicken broth to a large pot over medium heat. Bring the mixture to a simmer. Simmer until the potatoes and carrots are tender and easily pierced by a fork (about 15 minutes).
  • While the vegetables are cooking, melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a paste. Cook 3-4 minutes, until golden. Slowly whisk in the milk, and cook until thickened.
  • Pour the milk mixture into the vegetable pot and stir to combine. Add the chicken and frozen peas and cook 3-5 minutes, until heated through. Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings, then serve hot.


Serving: 1Cup | Calories: 210kcal