Chicken Pot Pie Soup

"This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways)"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by startnover photo by startnover
photo by startnover photo by startnover
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
  • In sauce pan melt margarine or butter.
  • Blend in flour, chicken bouillon, garlic and pepper.
  • Cook until mixture is smooth and bubbly; gradually add milk.
  • Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
  • Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
  • Serve in bread bowls or over cornbread.
  • NOTE: Cook time does not include time for individual ingredients, soup only.

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Reviews

  1. This soup was just what my daughter was craving. She saw a coupon for Sweet Tomatoes restaurant that showed their Chicken Pot Pie Soup and wanted it so I did a quick search and found this. My method was just a bit different than listed but I kept the ingredients the same for the most part. I cooked the chicken breasts in the crock pot all day and made chicken broth at the same time. I removed some of the broth from crock pot and boiled my potatoes and carrots uncovered in the broth until there was only about 1 cup of the broth left. I added the cubed chicken and the peas, melted the butter in a measuring cup and stirred the flour into the melted butter until it was smooth. Then I added the butter/flour mixture slowly into the pan and then the milk, brought the soup to a simmer and in about 5 minutes it was thick and absolutely delicious! I served the soup with biscuits and it was a big hit in my house!
     
  2. This was a great and easy recipe. I used frozen veggies in a bag to cut my prep time, and a little more flour to thicken it up. It was super delicious. Best recipe for pot pie soup.
     
  3. One of the best soups I've ever eaten. I made it this week, which was perfect for the rainy weather we've been having. It was so good, I couldn't stop eating it!
     
  4. This recipe is a keeper! I used the same vegetables except I switched celery for green pepper and switched white sweet potatoes for regular, subbed ground white pepper for black pepper, added bouquet garni and poultry seasoning, swapped a can of coconut milk for regular milk and used chicken base (4 cups, with 1 cup vegetable stock). Also used potato flour to thicken with although since it was so thick I had to add additional water maybe next time I'll start with 1/4 cup then go from there - tastes great! Pre-cooking the vegetables and chicken greatly speeds up the cooking.
     
  5. Thanks for this great recipe, starnover! Just had a big bowl for dinner on a snowy evening. Paired it with a spinach salad and Honey Oat Bread (#4218). YUM! I made these modifications: used one glove of garlic instead of garlic powder, used 2 C half & half and 2 C chicken broth, white whole wheat flour. Will make again and again.
     
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Tweaks

  1. Very good recipe...a hit with our family! I bought bread bowls at Panera to serve it in...kids loved it! I used a bag of frozen mixed vegetables (carrots, corn, green beans), which saved time peeling and cutting carrots (microwave the veg. first). Also used minced garlic instead of garlic powder, and instead of 4c whole milk, I used 1c 1% milk, 1c half and half and 2c chicken stock. Still turned out nice and thick (just be sure to add the liquids slowly and stir constantly). Now I just need to figure out how to spice it up a bit. It was a little too bland. More pepper maybe? Will definitely make again. Thanks!
     
  2. This recipe is a keeper! I used the same vegetables except I switched celery for green pepper and switched white sweet potatoes for regular, subbed ground white pepper for black pepper, added bouquet garni and poultry seasoning, swapped a can of coconut milk for regular milk and used chicken base (4 cups, with 1 cup vegetable stock). Also used potato flour to thicken with although since it was so thick I had to add additional water maybe next time I'll start with 1/4 cup then go from there - tastes great! Pre-cooking the vegetables and chicken greatly speeds up the cooking.
     
  3. Excellent flavor and presentation. What a good fit for someone wanting winter comfort food. The only change I made was added a little poultry seasoning and used instant mashed potatoes instead of flour to thicken it. I baked small rounds of pie crust so the family could add to top of each bowl if they wanted. It's a keeper and I want to double it next time so hopefully I will be able to freeze enough for a quick meal when I can't think of anything to fix.<br/>Thanks for sharing!!
     
  4. Very good and easy to do. Instead of thickening with flour, I used 2 mashed potatoes. Thanks for sharing.
     
  5. Thanks for this great recipe, starnover! Just had a big bowl for dinner on a snowy evening. Paired it with a spinach salad and Honey Oat Bread (#4218). YUM! I made these modifications: used one glove of garlic instead of garlic powder, used 2 C half & half and 2 C chicken broth, white whole wheat flour. Will make again and again.
     

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