17019 shares This post may contain affiliate links.Read my disclosure policy.This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup.

It’s packed with protein and veggies in every bite! Chicken Pot Pie Soup Chicken pot pie is the ultimate comfort food, and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans.It’s also great with leftover turkey like I did in this Turkey Pot Pie Soup recipe.Hopefully, you’ll be inspired to make it this week for your family.

Trust me—you’ll be glad you did! Why This Soup Works!Filling: With 30 grams of protein and 4 grams of fiber, this chicken soup is very filling.Easy: Making this chicken pot pie soup recipe is simple, especially if you start with cooked chicken.You can also buy pre-sliced mushrooms to save some time.

Healthy: This dish is a complete meal-in-one, loaded with chicken and so many veggies.Using skim milk reduces the calories to less than 270 per serving.Chicken Pot Pie Soup Ingredients Slurry: Flour and water Milk: You’ll need four cups of fat-free milk.

Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn) Potatoes: Peel and cube two medium-sized white or yukon gold potatoes.Bouillon: Chicken bouillon cubes create a flavorful broth.Herbs: Add a pinch of dried thyme.

Chicken: Dice 16 ounces of cooked chick

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