Easy Chicken Pot Pie Soup is a lightened up, stovetop version of the classic chicken pot pie. Full of hearty chicken and veggies, it will only take 30 minutes to get on the table--perfect for busy weeknights!
In a medium sized pot, melt the butter over medium-low heat. Whisk in the flour and cook for about 30 seconds.
Slowly whisk in the water and then add the bouillon. Whisk to fully combine.
Increase the heat to medium-high. Add the carrots and onion (and potatoes, if using), stir, and cook for about 15-20 minutes, stirring occasionally as the sauce thickens.
Add the chicken, and cook for 5 minutes. Add the peas, stir, and cook for another 5 minutes. Season with salt and pepper to taste.
This makes 2 BIG servings of soup. You will likely have enough to feed at least 1 small child in addition to 2 adults.
Calorie information is approximate.