Chicken Pot Pie Soup

Green Bowl of Soup with visible chunks of vegetables and chicken and herbed croutons

There is nothing better on a cold and windy, driving rain kinda day than fingers curled around a steaming bowl of soup, legs tucked under a blanket, snuggled with the family on the couches, in front of a blazing fire in the wood stove.

This type of dinner is a regular occurrence in the autumn season in our home in the Pacific Northwest.

Chores done, horses fed, cow milked, chickens tucked away for the night, dogs content on their bed on the porch, cats snuggled together by the wood pile, darkness having fallen before dinner- there is a sense of completion and quiet contentment that evening brings.

This hearty chicken soup is filled with flavorful garden vegetables and chunks of chicken in a rich and nutritious creamy homemade broth.  All the flavor of chicken pot pie and none of the fuss,  it’ll warm ya to your toes!

Chicken Pot Pie Soup


3 boneless, skinless chicken breasts, cubed and cooked or 2 cups cooked and shredded rotisserie chicken
1 onion, diced
2 celery stalks with leaves, finely diced
3 large carrots, chopped
4 cloves garlic, minced or crushed
1/2 cup butter
1/2 cup flour
4 cups chicken stock, low sodium, homemade or storebought
4 cups whole milk
2 cups peas, fresh or frozen
2 cups corn, fresh or frozen
2 cups green beans, cut into 1 in pieces, fresh or frozen
2 tsp Montreal Steak Seasoning
2 tsp parsley flakes
2 tsp poultry seasoning
1 tsp nutmeg
1 tsp allspice
1 tsp paprika
1 pinch red pepper flakes, if desired


Lightly oil the bottom of a stock pot and place over medium high heat. Add diced onion, carrots and celery.  Saute for 5-7 minutes until onion just begins to turn translucent.

Lower heat to medium and add butter and flour to vegetable mixture.  Cook and stir until butter is melted and flour is incorporated.

Add chicken stock and milk, increase heat to high and bring mixture to a boil.  Immediately lower heat and simmer for 5-10 minutes or until thickened.

Add all remaining ingredients and simmer until heated through. Leftovers keep well in the fridge for up to a week but due to dairy ingredients, do not freeze well.

Serves 8-10

Serve with warm rolls, garlic toast, or cheddar garlic biscuits