Easy Chicken Pot Pie Soup #30MinuteMeal

Want your kids to eat their veggies? Serve them Chicken Pot Pie Soup - Meaty, flavorful and hearty this is rich & decadent and super yummy!
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 cups
Calories 526kcal
Author Souper Chef Deb from Bowl Me Over


  • 2 cups diced chicken
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 onion
  • 1 cup sliced mushrooms or 1 7 oz can sliced mushrooms drained
  • 1 clove garlic
  • 1 cup frozen peas
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon chicken granulated bouillon
  • 1/2 teaspoon tumeric
  • 2/3 cup bisquick
  • 4 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 store bought pie crust


  • Start by preheating the oven - cut the pie crust into shapes if desired and bake according to package directions - remove & allow to cool.
  • Chop the vegetables & mince the garlic. Place a large stock pot over medium heat. Add butter & olive oil. When hot & bubbly add the vegetables, all of the spices and cook for 6-7 minutes. Add the garlic and bisquick and cook for another couple of minutes, mixing very well - as the picture shows above, you want to cook it until it's a golden brown - this will remove the flour taste and really develop the flavors. It only takes a couple of minutes.
  • Then add the stock - scrape the bottom of the pan as you'll want to remove all of the golden bits on the bottom of the pan - that's where the flavor is at! Continue to stir and cook - it is SUPER thick! Cook for about 3-4 more minutes then stir in the frozen peas, diced chicken and cream. Stir well to incorporate and remove from heat. It's ready to serve - top with pie crust!!


Calories: 526kcal | Carbohydrates: 41g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1274mg | Potassium: 590mg | Fiber: 3g | Sugar: 8g | Vitamin A: 84.3% | Vitamin C: 16.5% | Calcium: 8.9% | Iron: 16%