Easy and comforting chicken pot pie soup is full of white meat chicken, peas, carrots, string beans, corn, and aromatics like onion and garlic. It comes together quickly when using frozen vegetables and pre-cooked chicken. Serve with puff pastry squares or biscuits!
5cupscooked chickenshredded or diced, leftover or from rotisserie
Biscuits, rolls, or puff pastry squares for serving(optional)
In a large pot, melt butter over medium heat
Add onions and garlic powder to melted butter and cook for about 3 minutes until fragrant; stir often.
Add vegetables and continue to cook for 2 or 3 minutes and stir often.
Add flour and combine well. Continue cooking and stirring for another 2 or 3 minutes to cook the flour a bit.
Slowly pour chicken broth into the mixture and stir very well.
After all the broth has been incorporated, add chopped potatoes, and other seasonings (salt, pepper, thyme, parsley), and bring to a boil.
After the mixture has come to a boil, immediately turn the heat to medium-low and simmer for about 45 minutes taking care to stir every 10 minutes or so. Make sure to scrape the bottom and sides of the pot every so often, preferably with a wooden spoon.
Add cooked chicken about 10 minutes before the soup is finished, and stir well.
Check the soup for seasoning and add additional salt and/or pepper if desired.
Serve with puff pastry squares (I like one under soup and one on top), biscuits, or rolls.
This soup can also be used as a filling for chicken pot pie. Store for up to 3 or 4 days in the refrigerator or up to 3 months in the freezer.