Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Pot Pie Soup 4.7 (3) 2 Reviews 2 Photos Chicken pot pie soup—talk about a tasty twist on tradition! It has all the things we love about chicken pot pie, but in a soup. Thick and creamy, full of vegetables—the only thing missing is the crust. By Shelia Johnson Shelia Johnson Shelia Johnson is an Allrecipes Allstar and avid member of the Allrecipes community, sharing her original recipes on the site. She is founder of Gangsta Goodies Kitchen, a website and food brand that celebrates love, food and relationships. Allrecipes' editorial guidelines Published on February 26, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1/4 cup vegetable oil, divided 4 to 6 bone-in, skin on chicken thighs 1 teaspoon all-purpose seasoning, plus more as needed 1 large yellow onion, chopped 2 stalks celery, chopped 4 carrots, cut into bite-sized pieces 2 cloves garlic, chopped 1 cup mushrooms, cut into bite-sized pieces 1 cube chicken bouillon, or more to taste 2 teaspoons dried rosemary 1/4 cup all-purpose flour 1 (12 ounce) bag mixed frozen vegetables 4 cups chicken stock, or more as needed 1 cup heavy cream or half-and-half Directions Heat 3 tablespoons oil in a Dutch oven or large cast iron skillet over medium heat. Pat chicken dry with a paper towel and season to taste with all-purpose seasoning. Cook chicken thighs in the hot oil until browned, 4 to 5 minutes. Transfer chicken to a platter to cool. Add onions, celery, carrots, and garlic to the remaining oil in the Dutch oven (add 1 tablespoon more oil if needed). Season mixture with 1 teaspoon all-purpose seasoning to layer the flavor. Cook and stir until onions begin to turn translucent, 3 to 4 minutes. Add mushrooms, chicken bouillon cube, and dried rosemary. Cook and stir for 2 minutes. Whisk in flour; cook for 1 to 2 minutes. Slowly whisk in chicken stock. Bring to a simmer and continue stirring until flour is well mixed into stock. Cook, stirring constantly, until soup begins to thicken. Depending on how thick you would like your soup, you may need to add a little more stock. Meanwhile, remove skin from chicken thighs, pull the meat apart, and add to the pot. Continue to stir for 1 minute. Cover and cook at a low simmer for 10 to 12 minutes. Add frozen vegetables; stir and reduce heat. Pour in heavy cream and stir well to blend in the cream. Cover, and return soup to a simmer, 3 to 5 minutes. Remove from heat, stir, and serve immediately. I Made It Print Nutrition Facts (per serving) 449 Calories 31g Fat 20g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 449 % Daily Value * Total Fat 31g 39% Saturated Fat 11g 56% Cholesterol 141mg 47% Sodium 482mg 21% Total Carbohydrate 20g 7% Dietary Fiber 4g 14% Total Sugars 7g Protein 26g 51% Vitamin C 5mg 6% Calcium 68mg 5% Iron 2mg 13% Potassium 637mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.