Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup, a non-vegetarian American classic that brings the essence of traditional pot pie to your bowl without the crust. This rich, creamy soup features tender shredded chicken, hearty vegetables, and a velvety broth, making it a satisfying meal for any occasion.

Perfect for those following a gluten-free or dairy-free diet, this soup is versatile enough to be enjoyed on its own or paired with crusty bread. Packed with protein and essential nutrients, it’s a wholesome choice for family dinners.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to warm up your kitchen with this comforting dish!

Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 60 minutes

Overview

This comforting Chicken Pot Pie Soup captures the essence of the classic pie without the need for a crust. With tender shredded chicken, hearty vegetables, and a rich, creamy broth, this soup is a delightful and satisfying meal perfect for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 2 - 8 Ounces (oz) chicken breast halves, tenderized
• 6 - Tablespoons (tbsp) salted butter, melted
• 6 - Tablespoons (tbsp) all-purpose flour
• 1 - Cup evaporated milk
• 2 - 32 Ounces (oz) chicken broth
• 3 - Large russet potatoes, peeled
• 4 - Medium carrots, peeled
• 1 - Cube chicken bouillon
• 1.5 - Teaspoons (tsp) black pepper, ground
• 1 - Pinch salt, to taste
• 1 - Cup frozen peas
• 1 - Cup frozen corn

Steps

1. Pour 1/2 inch of water into a large pan over medium heat and bring to a simmer, about 2 minutes. Add the chicken breasts, cover, and cook until no longer pink in the center, about 15 to 20 minutes. Ensure the internal temperature reaches at least 165°F (74°C). Transfer the chicken to a plate and shred once cool enough to handle.
2. In a large pot, melt the butter over medium heat. Add the flour and stir continuously with a wooden spoon or whisk until a thick paste forms. Continue cooking the roux for 2 minutes.
3. Gradually add the evaporated milk to the roux, stirring until fully incorporated. Then, add the chicken broth and stir until no lumps remain. Bring the mixture to a boil.
4. Add the potatoes, carrots, chicken bouillon, black pepper, and salt to the pot. Cook until the vegetables are tender, about 20 minutes.
5. Stir in the shredded chicken, frozen peas, and corn. Cook until everything is heated through, about 5 more minutes. Serve hot and enjoy!