Chicken Pot Pie Soup
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There’s nothing better than a warm bowl of Chicken Pot Pie Soup on a chilly day. This lightened-up version has all the soul-warming comfort of the classic with tender chicken, carrots, peas, and corn in a creamy and flavorful broth. It is an easy one pot recipe that delivers big cozy vibes with simple ingredients!
When that first cool fall breeze hits, all I want is cozy comfort food! This creamy Chicken Pot Pie Soup recipe is one of the first recipes on my must-make list because it has everything you love about classic chicken pot pie in a lighter, easier form. If you also love chicken pot pie, try my tasty and fun spin-off: Tater Tot Topped Chicken Pot Pie!
Why You’ll Love Chicken Pot Pie Soup
- Tastes just like classic chicken pot pie but in a cozy bowl form.
- Lightened up so it still feels comforting without being too heavy.
- Easy, one-pot recipe that’s perfect for busy weeknights.
- Family-friendly and picky-eater approved (literally my favorite reason).
- Great way to use leftover chicken or rotisserie chicken.
- Perfect soup to take to a loved one.
Ingredients for Homemade Chicken Pot Pie Soup
- Cooked chicken breast: diced or shredded. Rotisserie chicken works great for a super easy short cut. You can use my Instant Pot Shredded Chicken or Easy Baked Chicken Breast recipe here!
- Butter: adds flavor and richness.
- Olive oil
- Yellow onion, diced
- Celery, diced
- Carrots, diced
- Milk: helps create a creamy base
- Frozen corn and peas: Use frozen mixed vegetables with corn, peas, carrots, and green beans for convenience.
- Garlic, minced
- Salt and black pepper
- Fresh thyme: a few sprigs add classic chicken pot pie flavor.
- Turmeric: optional, but it naturally gives the soup a golden color and has great health benefits.
How to make Chicken Pot Pie Soup:
- In a dutch oven or large pot heat olive oil over medium-high heat. Add diced carrots, celery, onion, and garlic. Cook until your onions are translucent and carrots and celery are soft.
- When the onions are translucent, add butter, let it melt and stir it into the veggies.
3. After the butter is melted stir in the flour and continue to gently stir for about 30 seconds until the raw flour taste cooks.
4. Stir in milk and chicken broth. Add turmeric, salt, pepper, and thyme.
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5. Bring the soup to a gentle boil then return to a simmer. Stir occasionally until thickened. This takes about 15-20 minutes.
6. Finally, stir in the frozen veggies and cooked chicken continue to heat until warmed. This should take just a few minutes.
Chicken Pot Pie Soup Helpful Tips and Variations
- No fresh thyme? Use 1 tsp dried thyme instead.
- Make it extra hearty- Add potatoes for extra comfort. Peel and chop about 1 lbs of russet or yukon gold potatoes, par cook in the microwave for a few minutes then add them in after the broth and milk addition.
- Faster veggie prep: I love to use a food processor a throw my Mirepoix all in at once pulsing until it’s all finely chopped.
- Meat variation: Use leftover turkey or ham from the holidays! They both work so well in this.
- Choose your milk: You can use whole milk, 2%, or 1% milk in this recipe. Using unsweetened plain almond milk helps keep it a little more calorie and WW friendly. Heavy cream works too!
How to serve :
Chicken Pot Pie Soup is perfect all by itself, but a few simple additions can make it even more epic. Serve in big cozy bowls and top with fresh parlsey, freshly cracked black pepper, and creamy cheddar for added flavor. If you miss the crust pair it with biscuits, puff pastry squares, pie crust croutons, or your favorite crusty bread.
- Puff pastry squares or pie crust crackers
- biscuits or dinner rolls
- Crusty bread
- crackers
- Simple green salad
- Extra fresh herbs, cheese, or black pepper on top
How to store and reheat:
If you’re lucky enough to have leftovers. Store in an airtight container in the refrigerator for 3-4 days. This soup is not freezer friendly.
Reheat in the microwave for about 2 minutes stirring every 30 seconds or reheat in a pot on the stovetop over medium heat until warm.
More creamy soups to love:
- Instant Pot Potato Soup
- Creamy Chicken Noodle Soup
- Crockpot Chicken and Dumplings
- Crockpot White Chicken Chili
- Ham and Potato Soup
This recipe for Chicken Pot Pie Soup was originally posted on 09/27/2016. It’s been updated with new photos and extra tips and variations on 09/22/2022.
Chicken Pot Pie Soup
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups unsweetened almond milk (or use 1%,2%, or whole milk)
- 2 cups low sodium chicken broth
- 1/4 cup flour
- 2 cups cooked chicken (shredded or diced into small peices)
- 1 cup frozen peas
- 1 cup frozen corn
- 3 ribs diced celery (about 1 cup total)
- 1 medium diced yellow onion
- 4 large diced carrots (about 1 cup total)
- 4-5 cloves garlic (or about 1-2 tbsp minced from jar)
- 1/4 tsp turmeric optional, but does give the soup the rich golden yellow color
- 4-5 sprigs fresh thyme (you can do 1/4 tsp dry, but really recommend the fresh if you can find it easily)
- salt & pepper to taste
Instructions
- In a dutch oven or large pot heat olive oil over medium-high heat. Add diced carrots, celery, and onion. Season with a pinch of salt and pepper. Cook until your onions are translucent and carrots and celery are soft. Add garlic and cook for about 30 seconds or until fragrant.
- When the onions are translucent, add butter, let it melt and stir it into the veggies.
- After the butter is melted, add the flour and stir constantly for about 30 seconds to let the raw flour taste cook off.
- Stir in milk and chicken broth along with the sprigs of thyme and turmeric (if using).
- Now, bring the soup to a boil and then return heat to low letting it simmer. Stir occasionally until thickened, this takes about 15-20 minutes.
- Lastly, Stir in frozen peas and corn along with the cooked chicken. Continue to simmer until heated through. This will take just a few minutes.
- Be sure to salt and pepper to taste!
- Store in fridge up to 4 days in a container with a tight fitting lid.
Just made this soup for the first time…. Soooooo good plus quick & easy. Skinnyish Dish NEVER disappoints!
This soup was SO delicious- thick, savory and hearty! Made it on a rainy and cool summer day with some butter swim biscuits- not “skinnyish” in any way, but heavenly with this soup! Will definitely make again!
This was sooo good! I used a bag of frozen mixed veggies but followed the rest of the ingredients and directions as written. It turned out better than I expected so will putting this into the regular rotation. Yum!
Delicious! I added 1/2 teaspoon of better than bouillon chicken base in place of the butter and sauté the vegetables. It came out great.
The butter really ups the points. Has anybody tried anything else instead? I can’t believe it’s not butter or something? Or is the butter critical for the taste?
It’s 3 Points total, I would stick with the real butter in this case.
Absolutely delicious, very easy to make, and the kind of rich, filling, salty and satiating soup that I look forward to for lunch, and that I can actually eat and feel full after! Checks all the boxes. Make it!
So happy you enjoyed it, Sam! Appreciate you stopping back to leave a review and comment!
So good, a real comfort food. I try to always have a batch of this ready in the freezer. I take this to family members when they are not feeling well and it always makes them feel better.
I have made this twice so far, most recently last night and OMG! love it
Came out so delicious!
I just made this recipe and it is absolutely delicious!!!!
Made with leftover Thanksgiving turkey & homemade turkey stock… it was absolutely delicious! Thank you for yet another winning recipe Star!! You have become my #1 go to site for recipes since I joined WW in early 2022… thanks for helping me lose 65 pounds so far!❤️
Just made this with leftover Turkey and made a loaf of crunchy bread. Soooo delicious! Thanks so much for all your yummy recipes!
This was absolutely delicious!! Low points and filling. I can’t wait to make another recipe!!
This is delicious!! I added 3 cooked Yukon gold potatoes and 2 more cups of chicken broth. A little shredded cheddar and green onion on top was amazing.