Chicken Pot Pie Soup
Your favorite pot pie in an amazingly simple, delicious and creamy soup. Use a rotisserie chicken or leftover chicken and this hearty Chicken Pot Pie Soup comes together in no time!
We eat soup year ’round. Even during the hottest parts of Summer. I love that you can make a a big double batch and that it just gets better after a day or 2 in the fridge. Soup is such a great meal for busy families. A lot of Fall days, my son and daughter will have volleyball and Football practice and we will all eat dinner at different times. So I love having a big batch of soup to warm up for them with a grilled cheese for a quick meal!
Our favorite soups to have year ’round is Nana’s Ground Beef & Vegetable Soup, The Ultimate Potato Soup, Slow Cooker White Chicken Chili and this Chicken Pot Pie Soup. We probably have each of those at least once a month, with grilled cheese.
Check out these other favorite soups, Click the photos to be taken to the recipes, or keep scrolling for the Creamy Chicken Pot Pie Soup recipe you came for!
This Chicken Pot Pie Soup gets absolutely rave reviews EVERY single time. It is probably the most popular soup recipe on my site. It is an amazingly simple, delicious and creamy soup. This hearty dinner comes together in no time with leftover grilled chicken or a store bought rotisserie!
I hope your family enjoys this Chicken Pot Pie Soup as much as we do! <3
- 4 Tbsp butter
- 3 carrots, diced
- 4 celery stalks, diced
- 1 large onion, diced
- 2 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tsp Montreal Steak Seasoning
- 3 Tbsp flour
- 1/2 cup milk
- 1 cup heavy cream
- 1 cup frozen peas
- 2 cups cooked chicken, (leftovers, rotisserie or just boil 2 breasts)
- salt & pepper to taste
Melt butter in a large soup pot.
Add carrots and celery.
Cook over medium high heat for 5 minutes.
Add onion and cook for 5 minutes more.
Next, add potatoes and garlic and continue cooking while stirring for 3 minutes.
Add chicken broth and Montreal Steak Seasoning.
Bring to a boil and reduce to simmer.
Cover and cook for 30 minutes, stirring occasionally.
Whisk flour and milk in a bowl, until smooth.
Add to pot along with heavy cream and peas.
Cover and simmer on low for 10 more minutes, or until potatoes are tender.
Stir in cooked chicken and season with salt & pepper to taste.
Serve with rolls.