Chicken Pot Pie Soup

5 from 42 votes

This Chicken Pot Pie Soup is hearty, comforting and perfect for a busy weeknight meal. It’s simply cozy comfort food in a bowl!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Total Cost: $10.92 recipe / $1.82 serving

Servings: (1⅓ cup each)

Calories: 353kcal

Author: Marsha McDougal

Equipment

Dutch Oven

Ingredients

6 Tbsp salted butter $0.74
1 yellow onion $0.70
3 garlic cloves $0.24
⅓ cup all-purpose flour $0.06
1 tsp Italian seasoning $0.10
1 tsp salt $0.05
½ tsp black pepper freshly cracked, $0.02
1 lb. yukon gold potatoes $1.09
5 cups chicken broth $0.65
2 chicken breasts cooked, shredded or diced $5.34
12 oz. frozen mixed vegetables $1.25
½ cup heavy cream $0.68

Instructions

Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!

See how we calculate recipe costs here.

Video

Notes

*You can also use cooked rotisserie chicken or leftover turkey from Thanksgiving in place of the cooked chicken breasts. Or, substitute a can of salmon for the chicken.

*Half and half works in place of the heavy cream, though your soup will be slightly lighter.

*Rehydrated soy curls can take the place of the chicken. Use vegetable broth instead of chicken broth, and you'll have a vegetarian pot pie soup.

*Use sauteed carrots, onions or any of your favorite vegetables in place of the frozen.

Nutrition

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