Easy Chicken Pot Pie Soup

Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
6 servings


  • 4 cups milk

  • 2 cups water

  • 2 (15 ounce) cans mixed vegetables, drained

  • ¾ pound cooked, cubed chicken breast meat

  • 2 medium red potatoes, diced

  • 1 large stalk celery, diced

  • ½ medium onion, diced

  • 1 tablespoon chicken soup base

  • ¼ teaspoon poultry seasoning, or to taste

  • ground black pepper to taste

  • 2 tablespoons cornstarch

  • ¼ cup water, or as needed


  1. Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.

  2. Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.

  3. Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.

Cook's Note:

Mushrooms would also make a great addition to this soup.

Nutrition Facts (per serving)

296 Calories
6g Fat
33g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 296
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 62mg 21%
Sodium 797mg 35%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 27g
Vitamin C 13mg 64%
Calcium 246mg 19%
Iron 2mg 12%
Potassium 948mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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