Stovetop Chicken Pot Pie Soup
Cozy, creamy chicken pot pie soup loaded with potatoes, veggies, and shredded chicken.
Servings 12 cups
Ingredients
For the Chicken
- 1 pound chicken breast
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 tablespoon olive oil
For the Soup
- 6 tablespoons butter
- 1 cup diced celery about 3 stalks
- 1 medium yellow onion about 1 cup chopped
- 3 garlic cloves minced
- ⅓ cup flour
- 6 cups chicken broth
- 1 pound Yukon gold potatoes chopped into very small pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups diced cooked chicken*
- ½ cup heavy whipping cream
- 1 cup frozen carrots
- 1 cup frozen peas
- 6 biscuits optional
Instructions
- Preheat oven to 400°F. Place chicken breasts on a sheet pan and season with salt, garlic powder, onion powder, and pepper. Drizzle with olive oil. Bake for 30–35 minutes, or until the internal temperature reaches 165°F. Let rest briefly, then dice or shred into bite-sized pieces.
- While the chicken bakes, melt butter in a large pot over medium-high heat. Add celery, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth until smooth. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until potatoes are tender
- Stir in the diced chicken, frozen carrots, frozen peas, and heavy cream. Simmer uncovered for another 5–7 minutes, or until the vegetables are tender and the chicken is heated through.
- Taste and adjust seasoning with more salt and pepper, if needed. Serve warm with biscuits, if using.
Notes
Shortcut: Don’t want to cook chicken? Rotisserie chicken works great—just shred about 4 cups and add it to the soup as directed.
Nutrition
Serving: 2Cups + Biscuit | Calories: 560kcal | Carbohydrates: 41g | Protein: 31g | Fat: 30g | Saturated Fat: 14g | Fiber: 5g | Sugar: 7g
