Chicken Pot Pie Soup
A lighter version of the classic chicken pot pie all in one pot.
Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course dinner
Cuisine American
Servings 6
Calories 354 kcal
- 2 pounds chicken breasts or boneless thighs
- 4 cups mixed vegetables carrots, peas and corn
- 2 stalks celery chopped
- 1 white onion diced
- 1 tbsp olive oil
- 5 cups chicken broth
- 2 cups fat free milk can use milk of choice
- 1/3 cup flour optional (could use yogurt to thicken)
- 3 cups yukon potatoes cut into 4ths
- 1 cup chopped mushrooms
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp cajun seasoning optional
Boil chicken until tender enough to shred or use rotisserie chicken.
Shred chicken using fork or your mixer.
In a large pot or dutch oven, add olive oil, onions and celery over high heat.
Sauté for about a minute.
Add in mixed vegetables and let cook for about 5 minutes.
Stir chicken into the vegetables.
Add milk, broth, mushrooms and potatoes to pot. Bring to a boil.
Once boiling, stir in flour and seasonings. Let boil for about 20 minutes or until potatoes are tender.
Serve with your favorite hot sauce, cornbread and enjoy!
Calories: 354kcalCarbohydrates: 35gProtein: 33gFat: 8g
Keyword chicken, chicken pot pie, dinner, easy dinner, soup