Chicken Pot Pie Soup
All the cozy flavor of a classic chicken pot pie in soup form — thick, creamy, and perfect for dunking a warm biscuit.
- Prep Time
- 10 min
- Cook Time
- 15 min
- Total Time
- 25 min
- Servings
- 6 servings
Chicken Pot Pie is one of those comfort foods people can't seem to get enough of — including me. Since soup season is here, this is one of my favorite recipes to serve in a soup bowl with a soup spoon (yes, I'm particular about that, and there's no shame in it).
My other favorite part of eating soup is having something to dunk in it — a buttermilk biscuit dipped in this soup is a very good time.
Ingredients
- 1 lb. unsalted butter
- 1 cup all-purpose flour (use a gluten-free blend to make this GF)
- 2 tbsp. onion powder
- 4 cups chicken broth
- 2 cups whole milk (or your favorite dairy-free milk)
- 2 lbs. cooked chicken, diced
- 1 lb. frozen mixed vegetables (corn, green beans, carrots, peas)
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- 1Melt the butter in a stock pot over medium heat. Whisk in the flour and onion powder, and cook for 1 minute.
- 2Slowly whisk in the chicken broth and milk. Continue cooking for about 10 minutes, stirring occasionally, until the soup thickens.
- 3Stir in the chicken, vegetables, salt, and pepper. Serve hot with biscuits.
Tips
- Rotisserie chicken works great here — the mix of white and dark meat adds extra flavor.
Storage & Reheating
Freezer instructions: portion into containers, cool in the refrigerator, then cover and freeze for up to 4 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
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