Go Back
+ servings
Chicken vegetable pot pie soup

Vegetable Chicken Pot Pie Soup

Course: Main Course, Soup
Cuisine: American
Keyword: healthy vegetable soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 people
Calories: 243kcal
Author: Mama the Passionate Gardener
A delicious and heart-warming soup fit for cozy cold nights or a healthy summer dinner.
Print Recipe


The vegetable base

  • 3 tbsp cooking oil
  • 2 tbsp butter
  • 1/2 cup onions, chopped
  • 3 garlic cloves, crushed
  • 1 cup carrots, diced
  • 1 pound button mushrooms, cut
  • 1 cup peas
  • 2 cup potatoes, diced
  • 1/2 cup celery, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 2 tbsp oregano, parsley, or basil
  • 1 1/2 quarts water or broth
  • 2 cups shredded chicken

White sauce (thickener)

  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups milk


  • Heat oil and butter in a large pot over medium-high heat.
  • Add the onions and saute till wilted, then add the rest of the vegetables. Continue to saute for 4 minutes.
  • Add in the water or broth and bring to a boil. Then reduce the heat to simmer, cover, and cook for 30 minutes.

Make the white sauce

  • Melt the butter in a saucepan, then stir in the flour till browned a little.
  • Slowly pour in the milk. Keep stirring till thickened.
  • Set aside for later.

Thicken the soup

  • After 30 minutes, the vegetables should be tender.
  • Whisk in the white sauce to incorporate.
  • Add more herbs if necessary, and adjust the seasoning to your taste.


For a warm season version use green beans, corn, and squash.  


Calories: 243kcal