Easy Chicken Pot Pie Soup

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

Cook Time 15

Total Time 30

Servings servings

Calories 526kcal

Cost $12

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 ½ teaspoons salt
1 teaspoon pepper
1 teaspoon chicken granulated bouillon
½ teaspoon tumeric this is optional, it adds great nutrition and also a beautiful golden color.
⅔ cup bisquick
4 cups chicken stock
½ 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 - 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!!