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Chicken Pot Pie Soup

A quick and easy family friendly dinner
Course Soup
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 313kcal
Author Marie


  • 6 tablespoons butter
  • 6 tablespoons flour
  • 6 cups of chicken broth (homemade is best if available)
  • 3 cups frozen mixed vegetables (eg, carrots, corn, peas, green beans)
  • 3 cups diced cooked chicken (leftover or from rotisserie)
  • Salt and pepper to taste
  • Rolls for serving (optional)


  • In a large skillet, melt butter over medium heat
  • Add flour and mix to form roux
  • Cook roux over low heat for about 1 minute but do not allow it to brown
  • Slowly pour chicken broth into the roux in ½-cup increments and whisk to thicken.
  • After all the broth has been incorporated, add vegetables and chicken and heat through - 3 to 4 minutes
  • Add salt and pepper to taste.


This soup can also be used as a filling for chicken pot pie. If you like your soup/filling very thick, you can add some potato flakes for more thickening.


Calories: 313kcal | Carbohydrates: 19g | Protein: 27g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1055mg | Potassium: 568mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4985IU | Vitamin C: 25.9mg | Calcium: 51mg | Iron: 2.4mg