Chicken Pot Pie Soup
Serves: 4
This delicious chicken pot pie soup is everything you love in the pie, served now in a creamy soup form.
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ medium onion, diced
  • ½ cup celery, diced (about 2 stalks)
  • ¼ cup flour
  • 2 (15 oz) cans of chicken broth
  • 1 cup milk
  • 1 cup diced potato
  • 1 cup mixed veggies
  • 2 cups leftover chicken, diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon parsley
  • ¼ teaspoon thyme
  • ½ teaspoon garlic powder
  • Topping oyster crackers(optional)
  1. Heat butter and olive oil in a large stockpot over medium-high heat until melted and combined.
  2. Add onion, carrots, and celery. Saute for 5 minutes, stirring frequently, until the onion is soft and translucent.
  3. Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally.
  4. Gradually add in the chicken broth then the milk, stirring frequently. (VERY IMPORTANT)
  5. Stir in the potatoes, chicken, mixed vegetables, and seasonings until thoroughly combined.
  6. Bring the soup to a low simmer stirring occasionally. Cover and simmer for about 15 minutes until the potatoes are tender.
  7. Enjoy!
Recipe by Domestic Dee at