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Chicken Pot Pie Soup

This Chicken Pot Pie Soup is just every bit of hearty, creamy and comforting as classic Chicken Pot Pie, BUT without the extra work of making pie crust and baking it in the oven. This dreamy recipes is filled with tender chicken, lot of vegetables, and covered in a truly amazing rich and creamy broth. It’s perfect for lunch, dinner, or to take to a friend or family member in need!

bowl of soup with chicken, celery, carrots and a spoon

Let’s be honest when I start feeling a cool breeze and Fall hits all I can think about is making comfort food! There are a few things that are first on the *must make* list to make like this. If you love Chicken Pot Pie, try this fun spin off: Tater Tot Topped Chicken Pot Pie!

This recipe for Chicken Pot Pie soup is pure comfort while still being on the healthy-ish side. It has lots of vegetables, tender bites of chicken, and a super flavorful creamy base. All of these components are just like a traditional chicken pot pie, but without the crust or extra oven time making this a totally awesome weeknight meal!

If you think you’ll be missing a pot pie crust, I don’t think you will! This soup has become a fan favorite here on The Skinny-ish Dish. It’s so flavorful, easy, and tends to be completely family friendly too!

Ingredients

photo of ingredients: flour, thyme, minced garlic, milk, chopped onions, diced celery, diced carrots, shredded chicken breast, olive oil, butter, peas, corn, salt and pepper

This might seem like a longer list of ingredients, but it all comes together so easily and quickly. I suggest getting all the ingredients ready to go and in place before starting the soup.

  • Cooked chicken breast
  • Unsalted butter
  • Olive Oil
  • Diced Onion
  • Diced Celery
  • Diced Carrots
  • Milk
  • Frozen corn and peas- you can also use the frozen mixed veggies with the corn, peas, carrots, and green beans.
  • Minced garlic cloves
  • Salt and black pepper
  • Fresh thyme- I love adding a few sprigs of fresh thyme it truly completes the whole chicken pot pie flavor.
  • Turmeric- This seasoning has light pepper like taste so you don’t need this ingredient cause you can add pepper, but I love to use it because adds the golden yellow color naturally and Turmeric also has some awesome health benefits.

How to cook the chicken

For extra ease, we like to use a rotisserie chicken from the grocery store. Just remove the breasts and chop them up.
But, making your own is a super delicious and budget friendly option! These are my go to recipes to make a bulk amount of cooked chicken to add to recipes that call for chicken that’s already cooked.

a bowl of chicken poe pie soup in the background with a spoonful of the soup

How to make Chicken Pot Pie Soup:

  1. 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.
  2. When the onions are translucent, add butter, let it melt and stir it into the veggies.
  3. After the butter is melted, add the flour and stir constantly for about 30 seconds to let the raw flour taste cook off.
  4. Stir in milk and chicken broth.
  5. Add the turmeric and thyme sprigs. I add the whole sprigs and then pick them out later on before serving. Sometimes I leave them in there and when someone finds them in their soup, I shout “You Win!” and they are like, “What do I win?” and I’m like “the hot bowl of delicious soup that you’re eating, you’re welcome”. Haha!
  6. Now, bring the soup to a boil and then let it simmer stirring occasionally until thickened, this takes about 15-20 minutes.
  7. 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.
ladle of chicken, peas, corn, carrots with creamy soup base

Chicken Pot Pie Soup Variations and Tips!

  • If you don’t have fresh thyme- you can use 1/4 teaspoon of dried thyme.
  • Fresh rosemary and parsley are also delicious additions!
  • Make this soup recipe a little extra hearty and add potatoes! Peel and chop a couple of potatoes, microwave them for a few minutes to pre cook just a bit, and add them after you pour in the chicken broth and milk.
  • Make chopping the celery, carrots, and onion super easy and fast by cutting into chunks and then adding all three into a mini food processor and chop until they are in small pieces.
  • Use Leftover turkey! This is a great recipe to make using leftover turkey from Thanksgiving or Christmas!
  • Use different 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.

How to serve:

This soup recipe is a hearty meal that goes well with a yummy salad or biscuits. Check out my two ingredient dough biscuits! I almost always have a batch in my freezer.

How to store and reheat:

If you’re lucky enough to have leftovers. Store in a container with a tightly fitting lid for up to 5 days.

Reheat in the microwave for about 2 minutes stirring every 30 seconds or reheat in a pot on the stove over medium heat until warm.

Other soup recipes you’ll love:

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

Chicken Pot Pie Soup is a cozy, easy, and family friendly soup. Chock-full of vegetables and tender chicken in a rich and creamy broth.
Print Recipe
bowl of soup with chicken, celery, carrots and a spoon
Prep Time:10 mins
Cook Time:30 mins

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.

Notes

Serving Size: About 1.25 cups
Click here for WW Personal Points! 
192 calories 8g fat, 3g saturated fat, 5g sugar (0g added sugar, 0g sugar alcohols), 18g carbohydrates (14.5 net carbs), 3.5g fiber, 13g protein
 

Soup Variations and Tips!

  • If you don’t have fresh thyme- you can use 1/4 teaspoon of dried thyme.
  • Fresh rosemary and parsley are also delicious additions!
  • Make Chicken Pot Pie Soup a little extra hearty and add potatoes! Peel and chop a couple of potatoes, microwave them for a few minutes to pre cook just a bit, and add them after you pour in the chicken broth and milk.
  • Make chopping the celery, carrots, and onion super easy and fast by cutting into chunks and then adding all three into a mini food processor and chop until they are in small pieces.
  • Use Leftover turkey! This is a great recipe to make using leftover turkey from Thanksgiving or Christmas!
  • Use different 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.

Nutrition

Serving: 1.25cups | Calories: 192kcal | Carbohydrates: 18g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 153mg
Servings: 6
Calories: 192kcal
Author: Star @ the skinny-ish dish
Tried this recipe?Mention @theskinnyishdish or tag #skinnyishdishrecipes!

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188 Comments

  1. 5 stars
    I use almond milk if I have it, but 1% milk tastes just as good. I have also add more green beans and potatoes. One of my favorites soups! #top21

  2. 5 stars
    This soup is so fantastic. I always make a recipe as is the first time. I used our leftover Thanksgiving turkey instead of chicken but other than that, made as is. This is so so delicious. Full of veggies, and the flavor is just like a pot pie. My husband and I loved it. I will add this to our rotation for sure!! Thank you Star. Your recipes never fail :-)))

  3. My husband looked doubtful when I served him this but after scraping up every last drop he declared it delicious! We can’t wait to have the leftovers for lunch today. A perfect soup for a cold night.

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