5 from 3 votes
Chicken Pot Pie Soup
This hearty chicken pot pie soup has all the flavors of chicken pot pie but is way easier to make in soup form! The pie crust crackers are a great addition but can be skipped for a faster meal.
Prep Time
30 mins
Cook Time
25 mins
Servings:
8
Calories:
394 kcal
Course:
Soup
Cuisine:
American
Ingredients
Pie Crust Crackers
- 2 disks pie dough refrigerated
- 1/4 cup butter salted
- 1/2 teaspoon poultry seasoning
- salt
- black pepper
Soup
- 1/4 cup butter
- 1/2 cup white onion diced
- 1/2 cup celery diced
- 1 cup white mushroom sliced
- 1 tablespoon garlic minced
- 1 teaspoon poultry seasoning
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 2 cups russet potato diced small
- 2 cups mixed vegetables green beans, carrots, peas and corn, frozen
- 3/4 cup heavy cream
- 4 cups chicken diced, cooked
Instructions
- Preheat the oven to 425 °F.
- Unroll the pie dough onto a baking sheet. Brush the dough with the melted butter.
- Sprinkle lightly with the poultry seasoning, then salt and pepper.
- Cut the crust into triangles or shapes as desired, Bake until puffed and golden, about 10 minutes. Remove and cool on the sheet.
- Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion and celery. Cook until they are soft.
- Add in the garlic and sauté until browned and fragrant, around 2 minutes. Sprinkle the poultry seasoning and the flour over top of the vegetables, and stir, letting the flour lightly brown and cook.
- Slowly stir in the broth, stirring to combine.
- Add in the potatoes. Reduce the heat to medium and simmer, partially covered, for 10 minutes.
- Add in the frozen vegetable mix and heavy cream, and continue to simmer until all of the vegetables are tender.
- Add the chicken to the pot and simmer until heated through, about 1 minute.
- Divide among bowls and top with the crust.
Cup of Yum
Nutrition Information
Calories
394kcal
(20%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.5g
(25%)
Cholesterol
112mg
(37%)
Sodium
834mg
(35%)
Potassium
551mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3064IU
(61%)
Vitamin C
9mg
(10%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 394
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 112mg | 37% |
| Sodium | 834mg | 35% |
| Potassium | 551mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3064IU | 61% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.