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“Wrap yourself in comfort with this heartwarming and delicious soup recipe from Carnation. All the savory flavors of a classic chicken pot pie - chicken, celery, carrots, peas, in a creamy sauce - are showcased in this easy-to-make soup. A great cold weather lunch or dinner dish for your family. What a fabulous way to use up leftover roasted chicken.”
8 cups

Ingredients Nutrition


  1. Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes.
  2. Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan.
  3. Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
  4. Add frozen peas and evaporated milk and stir until heated through.

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