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.

• Instant Pot Shredded Chicken
• Easy Baked Chicken Breast
• Slow Cooker Shredded Chicken

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.

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.