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Chicken Pot Pie Soup Recipe

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This recipe for Chicken Pot Pie Soup, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shannon Fane


3 T. butter and a few swirls of olive oil
1 medium onion diced
15 baby carrots diced
1/3 cup flour
salt and pepper to taste
1 tsp nutmeg
6 cups good chicken stock I like Kitchen Basics
1 box of mushrooms optional
1/2 bag of frozen peas or more if you like
3 Yukon gold potatoes diced
1 cup of heavy cream
2 bay leaves
3 cups cooked chicken ( I either cook 3-4 breast in the crockpot or use rotisserie)
1 T. honey

Melt 3T. of butter in a big soup pot, along with a few swirls of olive oil

Saute the onions and carrots and add salt and pepper to taste

Add the flour and let it cook about a minute, as you stir it around the pan

Add the chicken stock and stir well, to deglaze the flour bits from bottom of pan

Add the potatoes, chicken and mushrooms and cook 10-15 minutes on medium heat, until potatoes start to soften

When potatoes are slightly soft, add the rest of the ingredients and cook on low for 15 minutes or so and then it can sit with the lid on until you are ready to serve

Personal Notes:
Personal Notes:
Can be served with any bread but we love Rhodes frozen dinner rolls. Remember they need to rise 4-5 hours.




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