Chicken Pot Pie Soup is the ultimate comfort food and is SO easy to make with simple ingredients, including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables.
Boil & Mash the Potatoes: Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add ¾ tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
Cook the Chicken: (Skip if using cooked chicken.) Add 2 TBS olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ¼ tsp pepper and add it to the pot. Sauté until cooked through, about 5 minutes. Remove and set aside.
Soften the Onions/Garlic/Celery: Add 2 TBS butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
Add the chicken broth slowly and incorporate it into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, this will add flavor into the broth.
Slowly add the half and half, cream of chicken soup, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
Bring to a boil, reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until smooth and creamy.
Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes or until ready to serve.
Note 1: You should have about 2 ½ cups of diced chicken. Leftover chicken can also be used and won’t need to be sautéed in the beginning.
Crock Pot Method
*Skip Olive Oil and Flour ingredients for Slow Cooker Method.
Melt 2 TBS butter on low or high in the Crock Pot. Add diced onions, celery, and garlic. Toss to combine.
Meanwhile, boil the potatoes: Submerge potatoes in 2 inches of cool water and gradually bring to a boil on the stove top. Add ¾ tsp salt and cook until very fork tender. Drain. Add 2 TBS butter and mash until creamy.
Add the chicken broth and cream of chicken to the potatoes. Use an immersion blender to combine, or transfer to a blender in batches. Transfer to the Crock Pot. (It will be thick.) Add Worcestershire sauce, thyme, rosemary, onion powder, garlic powder, and frozen vegetables to the slow cooker.
Season chicken with ½ tsp salt + ¼ tsp pepper. Add to the slow cooker.
Cook on high for 3 hours or for low on 5 hours.
Microwave the half and half for 45 seconds and stir it into the Crock Pot. Heat until warmed through and serve with Buttermilk Biscuits!