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Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup


4 Tbsp. butter

3 carrots, diced

4 celery stalks, diced

1 large onion, diced

2 medium potatoes, peeled and cubed

2 cloves garlic, minced

4 cups chicken broth

2 tsp. steak seasoning

3 Tbsp. flour

1/2 cup milk

1 cup heavy cream

1 cup frozen peas

2 cups cooked chicken

salt & pepper to taste


Melt butter in a large soup pot. Add carrots and celery. Cook over medium high heat for 5 minutes. Add onion and cook for 5 minutes more.

Add potatoes and garlic and continue cooking while stirring for 3 minutes. Add chicken broth and steak seasoning. Bring to a boil and reduce to simmer. Cover and cook for 30 minutes, stirring occasionally.

Whisk flour and milk in a bowl, until smooth. Add to pot along with heavy cream and peas. Cover and simmer on low for 10 more minutes, or until potatoes are tender.

Stir in cooked chicken and season with salt & pepper to taste.

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