Honey, let me tell you about one of my favorite recipes — Chicken Pot Pie Soup is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like chicken, onions, carrots, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Chicken Pot Pie Soup
Ingredients
- 2 cup Chicken
- 0.25 cup Onions
- 1 cup Carrots
- 2 cup Potatoes
- 1 cup Peas
- 6 tablespoon Butter
- 0.33333333333333 cup All-Purpose Flour
- 2 tablespoon Dry
- 4 cup Buttermilk
- 0.25 teaspoon Black Pepper
- 0.125 teaspoon Garlic Powder
Instructions
- To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
- In sauce pan melt margarine or butter.
- Blend in flour, chicken bouillon, garlic and pepper.
- Cook until mixture is smooth and bubbly; gradually add milk.
- Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
- Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
- Serve in bread bowls or over cornbread.
- NOTE: Cook time does not include time for individual ingredients, soup only.
