Chicken Pot Pie Soup
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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!
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
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.
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.
- 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.
- 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!
- Now, bring the soup to a boil and then let it simmer stirring 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.
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:
- Instant Pot Potato Soup
- Creamy Chicken Noodle Soup
- Crockpot Chicken and Dumplings
- Crockpot White Chicken Chili
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
Materials
- 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
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.
This is a family favorite in our house! My very picky son eats at least two bowlfuls!
This is such an easy and delicious recipe. My family loves it so much I make it every other week. Leftovers heat up wonderfully too.
I’m so happy you enjoy it, Alecia! Thanks for stopping by to let me know! =)
Can you add regular milk instead of almond milk?
Yep!
So good and easy to make. My husband loved it too. Will be making this a lot more. It was perfect for the cold weather we’ve been having too 🙂
Instagram: @jaimie_b_
Wow! This recipe was seriously so so so good I’m also eating gluten and dairy free- it was easy to swap out to make this recipe work for me. Loved it!!!!
I am in love with this soup and have made it roughly every other week since finding it. SO GOOD. AND SO EASY. Now I want to make it again!
My IG: ninev20
This was a HUGE hit! My husband loved it! We subbed for 1% milk since it was what we had in the fridge and added a cube of chicken bouillon for a little extra flavor. We will be making this again!
Thank you for sharing!
I just made this for dinner & it was a success! We’ve been craving chicken pot pie & this hit the spot. So glad that there’s leftovers because I need a repeat of it soon! Made a couple of swaps (trying to use up what we have on hand) like using mostly frozen mixed veggies & going with 1 cup of almond milk and 1 cup of fat free half & half. Another marvelous recipe! Right away my husband was in awe over the color of the soup & then was instantly smitten with the flavor.
My husband and I tried this recipe after my daughter suggested it! We love it and he has requested it once a week! I am gluten free and used potato starch for the thickener, it works well. I have also added a couple small diced potatoes. Yum! Bone broth instead of chicken broth increases the nutritional value as well! Thank you for a new family favorite!
Went out of town with girl friends for a weekend and I brought this for a meal. Everyone loved it!!!
OMG SO GOOD!!! Sad I didn’t make this sooner! Will definitely become a staple in my house.
This was amazing! The whole family LOVED it and ate it all up! No leftovers (that never happens!).
I’m not generally a hugh chicken pot pie person but this was SO good. I made it tonight because it sounded like something my boyfriend would enjoy and I could easily keeps track of points. We both loved it! I love almond milk but was a little nervous about using it for a soup but really could not tell the difference. Good thing to know for future soups. Also love the turmeric addition. Yum! I made 2 ingredient dough biscuits to go with, for all the WW folks out there. Thanks for recipe!
So so so happy you took a chance on this recipe even though you weren’t sure and also super happy you stopped back by to let me know and rate the recipe!
What can I use in place of thyme? I cannot stand it! Lol
I would just leave it out or you can try a little oregano, Italian seasoning, or poultry seasoning. Since I haven’t done them in this specific soup I don’t have the exact measurements, but I would start with 1 tsp the adjust to taste.
I only ever had this soup at a restaurant called Sweet Tomatoes and they only had it every November. I fell in love with it. They closed indefinitely due to covid as it was buffet style.
When I say this totally fills the void I mean like 100%! I add thin sliced Bella mushrooms and double the liquids and flour as we eat it a lot! So delicious!
Hi, I made this for lunch today with left over turkey from Thanksgiving. I have to say the soup was absolutely delicious. I did make it with almond milk and you couldn’t taste the difference. Thank you for such a delicious recipe
Does this soup freeze well?
I saw in one of you comments that someone added sweet potato. I was thinking of adding just potatoes would those be can or already cooked potatoes? I guess my question is how to add the potatoes.
This soup is nothing short of amazing…my family LOVES this soup! I seriously can’t say enough about this soup. It’s so easy to make and tastes amazing with some biscuits.Yum! 🙂
Made this tonight and it was great! I did use regular milk though because the only almond milk I had was vanilla.
Very good!