Chicken Pot Pie Soup

Chicken Pot Pie Soup - a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in a bowl.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 280kcal

2 medium potatoes peeled and cut into 1/2" cubes
3 tablespoons butter
3 carrots chopped
4 celery ribs chopped
1 small yellow onion finely diced
3 tablespoons Montreal Steak seasoning
2 tablespoons chicken base
4 cups water
2-3 tablespoons flour
2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
10 ounces frozen peas
2 cups cooked chicken cubed
1/2 teaspoon salt
1/2 teaspoon pepper

Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.