Chicken Pot Pie Soup
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This easy, creamy Chicken Pot Pie Soup recipe is everything I love about classic chicken pot pie tucked into one big, cozy bowl. It’s loaded with tender chicken, carrots, celery, peas, and corn in a thick, herby broth that’s surprisingly easy to make from scratch without condensed soup or heavy cream. It’s a lighter, family friendly dinner that is ready in about 35 minutes and exactly the kind of meal that makes a chilly day feel a whole lot better.
Recipe Quick Glance: Chicken Pot Pie Soup
- Cooking Level: Easy
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Calories: 190
- Main Ingredients: Cooked chicken, carrots, celery, peas, corn, milk, and chicken broth
- Best For: Easy family dinners, meal prep, chilly days, and using leftover chicken
- Flavor: Savory, creamy, and herby with all the classic flavors of chicken pot pie
- Texture: Thick and creamy with tender chicken and vegetables
- Serving Ideas: Biscuits, puff pastry squares, crackers, or crusty bread
- Why You’ll Love It: It’s made in one pot, ready in about 35 minutes, and creamy without condensed soup or heavy cream.
The Soup I Make When Cozy Season Hits
When that first cool fall breeze hits, all I want is cozy comfort food, and this Chicken Pot Pie Soup is always one of the first recipes on my must make list. It tastes like the creamy inside of a classic chicken pot pie, but it’s lighter, easier, and made entirely in one pot.
This is my kind of healthy Chicken Pot Pie Soup. It uses milk instead of heavy cream and skips condensed soup, so it’s lighter without tasting like a compromise.
This is also one of those wonderfully practical recipes that gives leftover or rotisserie chicken a whole new life. It’s warm, family friendly, picky eater approved, and perfect for taking to someone who could use a comforting homemade meal.
If easy, family friendly comfort food is your love language too, try my Chicken Broccoli Rice Casserole next. And if you love these classic chicken pot pie flavors, don’t miss my Tater Tot Topped Chicken Pot Pie.
Hope you love this one! xo-Star
Key Ingredients
- Cooked chicken: Use two cups of diced or shredded cooked chicken. Rotisserie chicken is a great shortcut, or prepare my Crockpot Shredded Chicken, Instant Pot Shredded Chicken or Easy Baked Chicken Breast.
- Carrots, celery, and onion: These vegetables create the savory base of the soup. Dice them fairly small so they soften quickly and fit easily on a spoon.
- Frozen peas and corn: Add these toward the end so they stay tender and colorful. Frozen mixed vegetables can also be used for an even easier shortcut.
- Butter, flour, and milk: These ingredients create a creamy broth from scratch without condensed soup or heavy cream. Whole milk, 2%, 1%, or unsweetened plain almond milk will work.
- Fresh thyme and turmeric: Thyme gives the soup its classic chicken pot pie flavor. Turmeric is optional, but a small amount gives the broth its warm golden color without making the soup taste strongly of turmeric. I prefer fresh thyme, but if dried thyme is easier, use about 1 teaspoon.
How to Make Chicken Pot Pie Soup
- Sauté the vegetables: Sauté carrots, celery, and onion first. Add the garlic only after the vegetables begin to soften, then cook it for about 30 seconds.
- Add the butter: When the onions are translucent, add the butter. Let it melt, then stir it into the vegetables.
- Add the flour: After the butter has melted, stir in the flour and continue stirring for about 30 seconds to cook out the raw flour taste.
- Add the liquids: Stir in milk and chicken broth.
- Season and simmer: Add the seasonings. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until thickened.
- Finish the soup: Finally, stir in the frozen vegetables and cooked chicken, then continue heating until warmed through. This should take just a few minutes.
Star’s Helpful Tips
- Cut the vegetables fairly small: Smaller pieces cook faster, fit better on a spoon, and give you a little bit of everything in each bite. For quicker prep, add the carrots, celery, and onion to a food processor and pulse until finely chopped. Be careful not to turn them into a paste.
- Use frozen vegetables for an easy shortcut: Frozen peas and corn work perfectly, but you can also use a frozen mixed vegetable blend with peas, corn, carrots, and green beans.
- Add potatoes if you want a heartier soup: This recipe is made without potatoes, but you can add about one pound of peeled and diced russet or Yukon Gold potatoes. Partially cook them just until soft in the microwave, then add them with the milk and chicken broth.
- Adjust the thickness as needed: The soup will continue to thicken as it simmers and cools. If it becomes too thick, stir in a splash of chicken broth or milk until it reaches your preferred consistency.
What to serve with Chicken Pot Pie Soup
Chicken Pot Pie Soup is perfect all by itself, but a few simple additions can make it even more special. Serve in big cozy bowls and top with fresh parsley, freshly cracked black pepper, and freshly shredded cheddar for added flavor. If you miss the crust pair it with biscuits, puff pastry squares, pie crust croutons, or your favorite crusty bread.
- Biscuits: My Garlic Parmesan Drop Biscuits are one of my favorite things to serve with this soup. They’re perfect for dipping into that thick, creamy broth.
- Puff pastry or pie crust: Bake puff pastry squares or strips of pie crust until golden and crisp. They add the flaky crust element that makes the soup taste even more like classic chicken pot pie.
- Bread or crackers: Crusty bread, warm dinner rolls, oyster crackers, or saltines are all simple and delicious choices.
- Something fresh: A simple green salad balances the creamy soup and rounds everything out into a cozy, satisfying dinner.
- Pasta: When I want to stretch the soup a little further, I cook pasta separately and stir it into individual bowls. Keeping it separate prevents the pasta from soaking up too much broth in the leftovers.
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Storage, Reheating, and Freezing
Refrigerator: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual servings in the microwave in 30 second intervals, stirring between each one. You can also reheat the soup in a saucepan over medium low heat. Add a splash of milk or chicken broth if it has thickened in the refrigerator.
Freezer: I do not recommend freezing this soup. The milk based broth can separate and develop a grainy texture after freezing and thawing.
Chicken Pot Pie Soup FAQs
DID YOU MAKE THIS RECIPE?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag @theskinnyishdish on Instagram and use the hashtag #theskinnyishdish so I can see my recipes in the wild and share it with my followers! Thanks for visiting! -Star
Chicken Pot Pie Soup
Ingredients
- 1 tbsp olive oil
- 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)
- 2 tbsp butter
- 1/4 cup flour
- 2 cups unsweetened plain almond milk (or use 1%,2%, or whole milk)
- 2 cups low sodium chicken broth
- 4-5 sprigs fresh thyme (you can do 1 tsp dry, but really recommend the fresh if you can find it easily)
- 1/4 tsp turmeric optional, but does give the soup the rich golden yellow color
- 2 cups cooked chicken (shredded or diced into small peices)
- 1 cup frozen peas
- 1 cup frozen corn
- salt & pepper to taste
Instructions
- Sauté the vegetables: Heat the oil in a dutch oven or large pot over medium heat. Add the carrots, celery, and onion- add a couple pinches of salt and pepper and sauté until they begin to soften. Add the garlic and cook for another 30 seconds.
- Add the butter: Once the onions are translucent, add the butter. Let it melt, then stir it into the vegetables.
- Add the flour: Stir in the flour and continue stirring for about 30 seconds to cook out the raw flour taste.
- Add the liquids: Slowly stir in the milk and chicken broth until everything is thoroughly combined and smooth.
- Season and simmer: Add the thyme, turmeric, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until thickened.
- Finish the soup: Stir in the frozen peas, corn, and cooked chicken. Continue heating for a few minutes, until the vegetables and chicken are warmed through.
- Salt and Pepper to taste.
Notes
- Chicken: Any cooked, diced or shredded chicken works. Rotisserie chicken is an easy shortcut and there is no need to warm it before adding it to the soup.
- Milk: Whole milk, 2%, 1%, or unsweetened plain almond milk will all work. Be sure the almond milk is unflavored and unsweetened.
- Thyme: Remove fresh sprigs before serving. If using dried thyme, substitute about 1 teaspoon.
- Frozen vegetables: Add the peas and corn directly from the freezer. There is no need to thaw them first. An equal amount of frozen mixed vegetables also works.
- Consistency: The soup will continue to thicken as it simmers and cools. Add a splash of chicken broth or milk if it becomes thicker than you prefer.
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 just made this and it’s absolutely delicious. I made it exactly as was written bc I trust your recipes… one of the few I feel that way about:-) you’ve never led me astray.
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.