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Chicken Pot Pie Soup

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5 from 2 votes

Chicken Pot Pie Soup

Course Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 302kcal


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 4 cups low-fat 1% milk
  • 2 chicken bouillon cubes
  • 1/2 cup yellow onion diced
  • 8 ounces sliced baby bella mushrooms
  • 1 (12 ounce) pkg. frozen peas & carrots
  • 2 cups potatoes peeled, diced
  • 16 ounces cooked chicken cubed
  • Salt and pepper to taste


  • Melt butter in a large pot over medium- high heat. Whisk in flour and cook, stirring continuously for 2 minutes, or until golden brown.
  • Whisk in chicken broth and cook for 2-3 more minutes, or until thickened. Whisk in milk and mix until smooth. Add chicken bouillon cubes and mix until dissolved.
  • Add onion, mushrooms, frozen vegetables and potatoes; mix until combined. Bring to a boil, then reduce heat to low and let simmer for 20 minutes or until vegetables are tender.
  • Add chicken and season with salt and pepper, and cook for a few additional minutes until chicken is heated through.


MFP: MFF Chicken Pot Pie Soup
February 2021


Serving: 14.6ounces | Calories: 302kcal | Carbohydrates: 24.4g | Protein: 27.5g | Fat: 10.5g

2 thoughts on “Chicken Pot Pie Soup

  1. 5 stars
    On repeat all winter!

  2. 5 stars
    Delish! I added a few extra spices, omitted mushrooms since I hate them, swapped for extra peas & carrots, and it was perfect. Served with the no-knead rolls!

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