Chicken pot pie soup


  • 6 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery sticks, chopped
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour (substitute gluten free as needed)
  • 6 cups unsalted chicken stock
  • 4 tsp salt
  • ½ tsp pepper
  • 1 lb Yukon gold potatoes, peeled and diced into ½ inch pieces
  • 1 rotisserie chicken, shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup half and half
  • 1 tube of grands biscuits


  • Heat a dutch oven or large soup pot over medium high heat and melt butter. Add chopped carrots, celery and onion and sauté for approximately 5 minutes, until softened.
  • Add minced garlic and sauté for another 2-3 minutes. Add 1/3 cup of flour, stirring constantly for one minute until golden and fully incorporated.
  • Add 6 cups of chicken stock, potatoes, salt, and pepper to pot. Bring to a boil and reduce heat to a simmer, partially cover and cook for approximately 13 minutes until potatoes are fork tender.
  • Add shredded chicken, frozen peas and corn, and the half and half. Bring to a simmer and continue cooking for another 5 minutes.
  • Serve in bowls with biscuits on the side.


  • If you prefer a thicken consistency you can substitute heavy whipping cream for the half and half. You can also make a cornstarch slurry (1:1 ratio) until you reach desired thickness.  


  • Serving:1 of 10
  • Calories: 259
  • Protein:12g
  • Carbs: 18g
  • Fat: 14g
  • Sodium: 977mg
  • Sugar: 4g