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Chicken Pot Pie Soup

chicken pot pie soup Entree
Chicken Pot Pie Soup
  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 4

All your pot pie favorites—like potatoes, chicken and veggies—in a creamy garlic-herb broth turn a comfort food classic into an easy weeknight meal. ...MORE+ LESS-

February 6, 2018

Ingredients

2
tablespoons butter
1/4
cup finely chopped onion
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups milk
1
package (1.6 oz) garlic and herb sauce mix
1/4
teaspoon pepper
1
cup diced peeled potato (about 1 medium)
1
bag (10 oz) frozen mixed vegetables
2
cups chopped deli rotisserie chicken

Steps

Hide Images
  • 1
    In 3-quart saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • 2
    Stir in chicken broth, milk, sauce mix and pepper with whisk until smooth. Stir in diced potato; heat to boiling. Reduce heat to medium; cook 5 to 7 minutes, stirring occasionally, until potatoes are tender.
  • 3
    Stir in frozen vegetables and chicken; cook 10 to 15 minutes, stirring frequently, until thickened and heated through.

Expert Tips

  • Serve with your favorite Pillsbury™ Grands!™ biscuits.
  • Substitute 1 bag (10 oz) frozen broccoli, cauliflower and carrots for the frozen mixed vegetables in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
34%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
1320mg
55%
Potassium
580mg
16%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
13%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • We love this chicken pot pie soup not only for its classic comfort food taste, but also for its versatility. Have leftover cooked turkey? You can use that in this soup instead of chicken. No biscuits on hand? Try cutting small 1-inch rounds from Pillsbury refrigerated pie crusts and serving them baked on top of the soup. You can even mix up the veggies in this recipe to match your family’s taste—broccoli, corn, carrots, green beans and onion are all good choices for this hearty soup. Feeling inspired? Most chicken soups are easily customizable like this one, and we have the recipes to get you started, along with some genius ideas for what to serve on the side.

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