Creamy Chicken Pot Pie Soup is all the comforting goodness that makes up the inside of chicken pot pie without all the fuss of actually making it into a pie. With chunks of succulent roasted chicken, crisp vegetables, and a rich, creamy sauce, you'll close your eyes and savor every spoonful until you empty the bowl...and then you'll go back for more!

Disclosure

This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

June Dairy Month

Did you know that June is National Dairy Month? It's Undeniably Dairy true! In honor of National Dairy Month, the Sunday Supper Tastemakers have teamed up with the Florida Dairy Farmers to bring you our best recipes made with milk, so you can add milk to your diet throughout the day in the form of breakfast, lunch, dinner, and, of course, dessert (our favorite part!).

Milk is a Versatile Ingredient

Milk is not just for the cereal bowl! It is a versatile ingredient that can be used in your daily cooking routine from breakfast to dessert and everything in between. My Creamy Chicken Pot Pie Soup recipe has a smooth creamy texture because I use whole milk to keep it a simple, fresh, and delicious recipe! In addition to this creamy soup recipes, I use milk to my Pumpkin Spice Donuts, creamy pasta recipes, Bechamel Sauce, Slow Cooker Oatmeal, Pastry Cream, and so much more. I love the versatility of milk!

I like to serve this creamy soup with homemade buttermilk biscuits, but I hear it's great over rice too. Don (my hubs) especially likes it over rice. If you read my blog, you know we are not compatible when it comes to rice. He LOVES it and just about every meal he says "you know what this would be good with....", and I always answer, "ummmm....let me guess, RICE (with an eye roll, of course) haha. Too bad for him I'm not as big a fan of the fluffy white grains. It's not really the taste, it's the consistency (that's a nod to ZombieLand).

Recipe Prep Tips

• Start the roasted chicken breasts first.
• While the chicken is roasting in the oven, make the soup on the stove top in a stock pot.
• As always, taste as you go and adjust seasonings to your liking by adding a little bit at a time until it's just right.
• Use an instant read thermometer to check the doneness of the chicken.
• By the time the chicken is cooled, the soup should be thick enough to add the chunks of roasted chicken and serve.
• Try to resist the urge to snack on the roasted chicken breasts while they are cooling. It's a struggle for me.
• I recommend cutting up the crispy, roasted chicken skin and adding it right into the soup with the succulent pieces of chicken. It will enhance the comforting roasted flavor that really sets this soup apart from the rest.
• If you want to serve this soup with buttermilk biscuits, the order of making it would be to get the chicken roasting in the oven, start the soup simmering on the stove top, and then make the biscuit dough. Pop the biscuits in the oven when you take the chicken out. By the time the biscuits are done, the chicken will have rested and be ready to go in the soup. Quick and efficient. Just the way I like to cook!

Serving suggestions

• Serve in a bowl with a spoon is a simple way to enjoy this soup and perfectly pleasing.
• Although this soup can stand alone with just a spoon, it is even better if you take the time to make some buttermilk biscuits. Put a biscuit in the bowl and spoon the soup right on top of it. So good! My favorite way to enjoy it.
• Or be like Don and serve it over rice or even pasta. It's a versatile recipe you can enjoy however you like.

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Creamy Chicken Pot Pie Soup

By Life Tastes Good
Published 06/04/2017

All the comforting goodness of chicken pot pie without all the fuss! Make life taste good with Creamy Chicken Pot Pie Soup today!

Ingredients

• 1 Fully cooked Roasted Chicken Breast
• 1/3 cup butter
• 1 cup thin baby carrots
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 cup frozen peas
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1 3/4 cups water
• 2/3 cup milk

Instructions

1. Prepare the Roasted Chicken Breast as directed in my recipe. Click here for my Roasted Chicken Breast recipe.
2. While the chicken breast is roasting in the oven, melt 1/3 cup butter in a saucepan over medium heat. Add 1 cup carrots and cook until they start to soften (between 3-5 minutes). Then add 1/2 cup chopped celery, 1/3 cup chopped onion, and 1 cup frozen peas. Cook until veggies are tender.
3. Add 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seed and stir to coat the veggies.
4. Slowly stir in 1 3/4 cups water and 2/3 cups milk. Add 2 teaspoons chicken base, and reduce the heat to mid-low. Give it a taste and adjust the seasoning to your liking. Simmer until thickened.
5. Once the chicken is rested and cooled slightly, remove the meat from the bones and cut into bite sized pieces. Add chicken to the soup. Don't be afraid to toss the skin in there too! It adds great roasted flavor! Enjoy!

NOTE: This recipe is easily doubled if you need to feed a crowd or, if you're like us and just want leftovers.

Yield: 4-6 Servings
Prep Time: 10 mins.

Cook time: 30 mins.
Total time: 40 mins.