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96% would make again

Chicken Pot Pie Soup

Tasty Team


for 6 servings

  • 1 onion, diced
  • 4 stalks celery, diced
  • 6 carrots, diced
  • 1 clove garlic
  • 3 tablespoons butter
  • ¼ cup flour (30 g)
  • 2 cups chicken stock (470 mL)
  • 2 cups half & half (470 mL)
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 pinch ground nutmeg
  • 1 cup frozen corn (175 g)
  • 1 cup frozen peas (150 g)
  • 1 whole rotisserie chicken

Nutrition Info

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    Calories 290
    Fat 22g
    Carbs 18g
    Fiber 3g
    Sugar 7g
    Protein 5g

Estimated values based on one serving size.


  1. Heat oil in large pot on medium high heat.
  2. Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
  3. Stir in butter and melt.
  4. Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
  5. Add the chicken stock and half and half and stir to combine.
  6. Season with pepper, thyme, and nutmeg and allow to come to a boil.
  7. Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
  8. Season with salt.
  9. Optional - garnish with cookie sized pieces of pie crust.
  10. Enjoy!

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