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How to Make Creamy Chicken Pot Pie Soup - A Step-by-Step Guide

There's nothing quite like a comforting bowl of creamy chicken pot pie soup on a chilly evening. This recipe takes all the flavors of a classic chicken pot pie and transforms them into a rich and satisfying soup that's perfect for warming you up from the inside out.

The base of this soup is a creamy and flavorful broth that's loaded with tender chunks of chicken, hearty vegetables, and a generous helping of buttery, flaky pie crust pieces that add a delightful crunch to every bite.

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Ingredients

  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 6 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 2 (32 ounce) cartons chicken broth (such as Swanson®)
  • 3 large russet potatoes, peeled and cut into chunks
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 1 cube chicken bouillon
  • 1 ½ teaspoons ground black pepper
  • 1 pinch salt
  • 1 cup frozen peas
  • 1 cup frozen corn

Information

  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle.
  • Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil.
  • Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes.
  • Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

    • Nutrition

    371 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 67mg
    • Sodium: 1405mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 20g
    • Vitamin C: 15mg
    • Calcium: 127mg
    • Iron: 2mg
    • Potassium: 928mg

    Categories

    Soup recipes
    Chicken recipes
    Creamy recipes
    Pot pie recipes
    Main recipes