Go Back
+ servings
Chicken Pot Pie Soup

Chicken Pot Pie Soup

A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!
Course Dinner
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 564kcal
Author Lauren Brennan


  • 4 tablespoons butter
  • 1/2 large onion diced
  • 3 ribs celery chopped
  • 2-3 large carrots peeled and chopped
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to taste
  • 1 lb chicken tenders
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream


  • In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes.
  • Sprinkle over flour and stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
  • Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve. Serve with biscuits.


Calories: 564kcal | Carbohydrates: 25g | Protein: 38g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 191mg | Sodium: 1514mg | Potassium: 1144mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2838IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg