chicken pot pie soup

4.43 from 19 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 4 tablespoons unsalted butter or olive oil
  • 1 yellow onion, diced
  • 1 cup diced carrots (2 medium carrots)
  • 1 cup diced celery stalks (3 celery stalks)
  • 3 cloves  garlic, minced
  • cup flour
  • 4 cups chicken broth
  • 2 cups milk
  • 3 cups shredded cooked chicken
  • 1 lb. Yukon gold potatoes, diced
  • 1 cup frozen petite peas
  • ½ lemon, juiced
  • kosher salt and cracked black pepper
  • biscuits, for serving

Instructions

  • Prepare store-bought biscuits according to package directions.
  • Heat in a large Dutch oven over medium-high heat 4 tablespoons butter until melted;  add 1 diced onion, 1 cup diced carrots, and 1 cup diced celery.  Season with a big pinch salt and pepper and sauté for 5-7 minutes, stirring frequently, until the onion is soft and translucent.  Add 3 cloves minced garlic and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  • Sprinkle in ⅓ cup flour until it is completely combined, and sauté for an additional 1 minute, stirring occasionally. Gradually stir in 4 cups stock and 2 cups milk, stirring frequently. Stir in 3 cups shredded chicken and 1 lb. diced potatoes.
  • Bring the mixture to a simmer (be careful not to bring it to a boil), stir occasionally to prevent sticking. Reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
  • Stir in 1 cup peas and juice from ½ lemon. Taste the soup and season with additional salt and pepper, as needed.
  • Serve immediately, with warm biscuits on the side.

SERVING SUGGESTIONS

  • Serve with warm biscuits to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap shredded chicken for shredded turkey or pork.
  • Vegetarian: Remove chicken from the recipe and swap chicken broth for vegetable broth.
  • Gluten-Free: Replace flour with gluten-free all-purpose flour such as Cup 4 Cup. Select gluten-free biscuits for serving.

MAKE AHEAD

  • Chop onions, garlic, and carrots and store in an airtight container in the refrigerator for up to 4 days.
  • Shred rotisserie chicken and store in an airtight container in the refrigerator for up to 3 days.

Notes

NOTES:
If you’re up for making my delicious homemade biscuits, check out this recipe.
If you’re up for taking it easy, these are my favorite store-bought biscuits from the freezer aisle that I pop into the oven just as I begin cooking this recipe and emerge ready for dunking just as I finish up.

Nutrition

Calories: 366kcal | Carbohydrates: 32g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 688mg | Potassium: 813mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3992IU | Vitamin C: 32mg | Calcium: 150mg | Iron: 2mg