Chicken Pot Pie Soup

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The taste of chicken pot pie, in a soup!

The taste of chicken pot pie, in a soup! Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. It’s also great with leftover turkey, as I do here in this Turkey Pot Pie Soup recipe.

It’s a blizzard here today and I’m snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you’ll be inspired to make it this week for your family, trust me you’ll be glad you did!

The taste of chicken pot pie, in a soup! Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits.

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well. Leftovers make a great lunch!!

How To Make Chicken Pot Pie Soup

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The taste of chicken pot pie, in a soup! Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
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4.65 from 56 votes
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Chicken Pot Pie Soup

268 Cals 30 Protein 32 Carbs 3.5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 6 servings
COURSE: Dinner, Lunch, Soup
CUISINE: American
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Ingredients

  • 1/4 cup flour, to make gluten-free use 2 tbsp cornstarch instead
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables, peas, carrots, green beans, corn
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Instructions

  • Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  • Pour remaining water and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add chicken, and slowly whisk in slurry, stirring well as you add.
  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition

Serving: 1- 1/2 cups, Calories: 268kcal, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 64mg, Sodium: 983mg, Fiber: 4g, Sugar: 12g
WW Points Plus: 6
Keywords: Chicken Pot Pie Soup, chicken pot pie soup from scratch, chicken pot pie soup recipe, easy chicken pot pie soup, pot pie soup

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533 comments

  1. Add the potatoes with the other veggies! That is all! Enjoy!

  2. Am I missing something. The potatoes can’t cook in 5 minuets.

  3. Can this be made in a crockpot/slow cooker?

  4. Yummy! Maybe my husband’s new favorite. Easy and quick! 

  5. Made this tonight. Had an issue with the dairy curdling. Next time will add dairy at end. 

  6. Can you freeze this meal? If so, how would you thaw it out and cook? Thanks!

  7. Made this for dinner tonight. It was quick and easy to make, and very good!

  8. This was very tasty!  Our three young boys and my husband loved it.  I sauteed the onion and celery in a little butter and sprinkled it with poultry seasoning before adding it to the soup.  I also used chicken broth instead of the water and chicken bouillon for more flavor.  It thickened after it sat for a while and got even better as it thickened.  Will definitely make again.

  9. Is there any way I could make this dairy free? What could I replace the milk with?

  10. I’m in the process of making this, and just an added tip- I need quite a bit more than 5 minutes to often those potatoes.  And I cut them very small.  More like 15 minutes. I used red potatoes 

  11. Tried to make this with oat milk and unfortunately it split. I’m wondering if perhaps next time I add all the oat milk to the flour and cook the veg etc. in the 2 cups of chicken broth, then add the oat milk/flour mixture at the end. 

    I found this to be a little bland but that’s easily fixed by sautéing the onions, celery, and adding some garlic. Also by adding more salt, pepper and herbs. I’ll try again using the above technique and let you know if it can be made with oat milk. 

  12. This was VERY good. Nice and thick. I don’t like mushrooms so I just doubled the frozen veggies. It needs salt though. We serves with biscuits on the side. Will prob double next time. 

  13. I enjoyed this soup. I used leftover turkey and sautéed the celery and onions in butter and seasoned with salt and pepper before adding to the soup. I also added quite a bit of salt throughout. I diced the potatoes very small and added earlier than the recipe suggested and they were fine. 

  14. I really enjoyed this recipe! After reading some comments I made a few of my own changes. Instead of water and chicken bouillons I used chicken broth (adjusted 3.5 cups of milk and 2 cups of chicken broth). I also sauteed the onion and celery for a few minutes first in olive oil and a small amount of butter. This also helped cut down the time the vegetables needed to soften. I used white yams instead of potatoes (delicious!) and shredded rotisserie chicken which really helps add more depth of flavor. Turned out great! I did make the cheddar biscuits with it too.

  15. Can this be made in a crockpot?

  16. The flavor was good I made it to a T except i used regular milk. I should have known better than to put the potatoes in so late they were hardddd still and mine were only small cubes. I would make it again with some tweaks, I will do the celery and onion sauteed before bringing adding liquids to boil and add my potatoes in right away.

  17. My family loved this!