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This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!
Chicken Pot Pie Soup
Chicken pot pie is the ultimate comfort food, and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans. It’s also great with leftover turkey like I did in this Turkey Pot Pie Soup recipe. Hopefully, you’ll be inspired to make it this week for your family. Trust me—you’ll be glad you did!
Why This Soup Works!
- Filling: With 30 grams of protein and 4 grams of fiber, this chicken soup is very filling.
- Easy: Making this chicken pot pie soup recipe is simple, especially if you start with cooked chicken. You can also buy pre-sliced mushrooms to save some time.
- Healthy: This dish is a complete meal-in-one, loaded with chicken and so many veggies. Using skim milk reduces the calories to less than 270 per serving.
Chicken Pot Pie Soup Ingredients
- Slurry: Flour and water
- Milk: You’ll need four cups of fat-free milk.
- Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn)
- Potatoes: Peel and cube two medium-sized white or yukon gold potatoes.
- Bouillon: Chicken bouillon cubes create a flavorful broth.
- Herbs: Add a pinch of dried thyme.
- Chicken: Dice 16 ounces of cooked chicken breast into small pieces.
- Salt and Pepper to season the pot pie soup
How to Make Chicken Pot Pie Soup
- Create a Slurry: Whisk a half cup of water with the flour.
- Boil: Pour the remaining water and milk into a large soup pot or Dutch oven and slowly bring it to a boil.
- Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen vegetables, and return the mixture to a boil.
- Simmer: Partially cover the pot and simmer on low for about 20 minutes until the vegetables are tender.
- Potatoes: Add the potatoes and cook for about five minutes until soft.
- Chicken and Slurry: Add the chicken and slowly whisk in the slurry. Cook for a few more minutes until the soup thickens, and adjust the salt and pepper as needed.
Variations
- Vegetables: Modify this chicken pot pie soup recipe with vegetables you like. Don’t like mushrooms? Omit them and add some carrots and more celery.
- Mushrooms: Swap baby bellas for white button mushrooms.
- Dairy-Free Soup: Many people commented that they made this soup with unsweetened plain almond milk.
- Gluten-Free Soup: Use two tablespoons of cornstarch instead of flour for the slurry, and buy gluten-free bouillon cubes.
- Bouillon: Swap bouillon cubes with two teaspoons of Better than Bouillon.
- Sodium: If you’re watching your sodium intake, replace the bouillon and water with 1 ½ cups of low-sodium chicken broth.
- Herbs: Add extra thyme or other herbs, like rosemary or parsley.
- Turkey: Great for Thanksgiving leftovers in place of chicken.
How to Poach Chicken
This recipe requires cooked chicken breast. If you have raw chicken, place three breasts in a pot and cover them with water. Bring it to a boil and simmer, covered, for 10 to 15 minutes. Then, remove the meat and dice it into bite-sized pieces. You can also use rotisserie chicken.
What to Serve with Chicken Pot Pie Soup
This healthy chicken pot pie soup is very filling, but it is delicious with:
- Some bread on the side to soak up the creamy broth.
- If you want to get fancy, you can serve it in hollowed-out bread bowls.
- Top it with cut-out baked pie crust as croutons.
- I often eat the soup with these Easy Garlic Cheddar Biscuits.
Chicken Pot Pie Soup Storage
Leftover chicken pot pie soup makes a great lunch. Refrigerate leftovers for up to 3 days and warm it in the microwave.
I typically don’t freeze soup with dairy because it can separate. However, many people commented below, saying it froze well. So, if you have extra soup that will go bad before you can eat it, you might as well try freezing it. If you do, let me know how it goes!
More Soup Recipes You May Enjoy:
Yield: 6 servings
Serving Size: 1 1/2 cups
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Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
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Pour remaining water and milk into a large pot and slowly bring to a boil.
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Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
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Partially cover and simmer on low until vegetables are soft, about 20 minutes.
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Remove lid, add potatoes and cook until soft, about 5 minutes.
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Add chicken, and slowly whisk in slurry, stirring well as you add.
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Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Last Step:
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Serving: 1 1/2 cups, Calories: 268 kcal, Carbohydrates: 32 g, Protein: 30 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 64 mg, Sodium: 983 mg, Fiber: 4 g, Sugar: 12 g
