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. 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!
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
More Soup Recipes You May Enjoy:
- Stuffed Pepper Soup
- Turkey Chili Taco Soup
- Beef, Tomato and Acini Di Pepe Soup
- Baked Potato Soup
- Broccoli Cheese and Potato Soup
Chicken Pot Pie Soup
- 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
- 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.
540 comments on “Chicken Pot Pie Soup”
My family and I love this soup!
Thinking about making this tonight. Do you have a recipe for the bun that is in your picture? Thanks!
So delicious, but my potatoes took forever to cook! I used Russet…wonder if that was the wrong kind?
I made a few changes to suit my own taste (thighs instead of breast, oat milk at a much smaller ratio to water), also added potatoes earlier thanks to reading comments ahead of time. Also used better than bouillon to add flavor.
This soup is delicious! One of my husband’s favorites. We sent a bowl over to my neighbor and he asked for the recipe as he really liked it too. Thanks Gina!
Add the potatoes with the other veggies! That is all! Enjoy!
Am I missing something. The potatoes can’t cook in 5 minuets.
Can this be made in a crockpot/slow cooker?
Yummy! Maybe my husband’s new favorite. Easy and quick!
Made this tonight. Had an issue with the dairy curdling. Next time will add dairy at end.
Can you freeze this meal? If so, how would you thaw it out and cook? Thanks!
Made this for dinner tonight. It was quick and easy to make, and very good!
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.
Is there any way I could make this dairy free? What could I replace the milk with?
I think plain almond, oat, cashew or coconut milk would ne delicious
Did you try this? I’m curious to know how it turned out!
Unflavored plain almond milk
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
Thanks. Wish I would have read the comments before hand.
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.
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.
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.
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.
Can this be made in a crockpot?
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.
My family loved this!
I made this as written except I had no celery and used 1% milk. I need to use canned goods up, so I used canned mushrooms and 3 cans of chicken to reach 16 oz. It’s delicious! Looking forward to my lunches this week. Very easy and tasty for so few ingredients.
I love this! I use extra veggies (but use fresh), extra chicken, and a sprig of fresh rosemary when simmering. I add a little corn starch to the slurry. When done, I put some of it on a casserole, top with reduced fat refrigerated crescent rolls and bake at 350 for 20 minutes until browned. The remainder of the soup makes great lunches!
What would be a good substitute for the mushrooms? My daughter doesnt like them. 🙄
I add extra celery, a whole onion (rather than just a half), and a fresh carrot. My frozen veggies come in a 12 oz bag, and I use the whole thing. Sometimes I add an extra potato if I feel that the ones I have on hand are on the smaller side. (Perks of the purple plan!)
I hate mushrooms, so I’ve never made this soup with them, but I think it’s great with the extra veggies- definitely still a hearty soup!
Hope this helps!
I made this for my husband & I for dinner last night – really loved it, thought it had great flavor and was hearty without being too heavy. Would definitely add the potatoes at the same time as the rest of the vegetables to prevent burning. I also think I brought the milk & water mix to a boil too quickly, because I burned the bottom of my enamel coated cast iron pot BADLY! So, that wasn’t fun. Posting here to say great recipe, will be making again but be careful and don’t make the same mistake I did if you make it!
Delicious!! Made this on a cold and rainy night and it hit the spot. I made it for my husband and his 17 year old son and they had no idea that it was lightened up. I used canned chicken bc that’s what I had on hand. Another great Skinnytaste recipe!
Can this be made in the instant pot?
Unfortunately I also agree with those that said it was bland. I’ve made this before and I thought it was better then but I didn’t like it this time around. I even sautéed the vegetables and added total chicken seasoning and garlic and it was still really bland. I’m sorry Gina. I love most of your recipes but this didn’t do it for me. 😕
Do you think this would freeze okay? I’m not sure how cooked potatoes would be after being frozen..
I don’t think this one will.
Could use use unsweetened almond.milk in the soup recipe?
I have used this recipe so many times. Just trying to gondairy free with the almond milk.
Yes, that is the only way I make it.
I’ve frozen it, and I’m not always thrilled by the results when I thaw it. For me, this is one that I freeze by necessity- I have an extra serving that I didn’t eat- rather than by plan- ie, I’m going to make this, freeze half of it, and eat it during that busy week at the end of the month. I’d suggest eating sooner rather than later, as I think it degrades over time.
This is absolutely delicious. My husband has on his make again list with no changes, which is unusual . I only used one potato to cut back on carbs and used canned chicken. Great cool weather meal.
I was not impressed! The recipe had no flavor. I added additional bouillon and salt with no improvement.
I will not be be making this again.
I made this exactly as written except I forgot mushrooms (oops!) and it is DELICIOUS!! It tastes just a good as a soul
Made with all the heavier stuff. I love it.
I made this exactly as written, except that I used two Knorr bouillon cubes that are twice as big as the little ones. It is yummy. My potatoes cooked fine in 5 minutes, perhaps because I cut them very small. I will make it again.
Delicious! Used 2 cups 2% milk and 2 cups cashew milk. Also sautéed veggies in 1 tablespoon Butter first. Also added another 1/4 cup flour to make it even thicker. With those substitutions, the calorie count per serving is less than your version as written. Can’t figure out how that is.
I made a couple of changes but it came out delicious!😊. I cooked the vegetables and chicken (raw) first along with a bullion cube and water. I had the potatoes in there too in order to make sure they were done. I added a pinch more corn starch and mine was on the thicker side which I wanted.
This soup came out very yummy! I made this in my Instant Pot, and used the “soup” function. After the soup was done, I put the pot on simmer and added my cornstarch, water and milk until thickened slightly. All the veggies, including the potato were added at the same time in the pot. Since I used boxed broth, which I find to be on the bland side, I added some chicken concentrate bouillon for flavor. Of course, we all will flavor to our own taste buds, and I flavored mine with a pinch of thyme as suggested, but added an additional pinch of poultry seasoning and It came out great, and this recipe will definitely be a regular soup I make at home. Thanks for the recipe!
This is so GOOD!! Thank you!!
I tried this recipe years ago and was not impressed; just did not have enough flavor for me. I just made it again with a few changes and it was much better; in fact, very good. I poached my own chicken breasts with onion and celery. I first sautéed onion, carrot (2), celery (2 stalks) and garlic (2 cloves) in 1 t. butter and 1 t. olive oil before adding the milk. Instead of water I used the broth from the poached chicken for added flavor. I used frozen peas and corn (no green beans). I didn’t use all of the slurry; I added a little at a time until I got the consistency I wanted; I also added Better Than Boullion. (The butter and olive oil changes the points, of course, but I think it was worth it).
Yes, this would be fantastic with extra butter and olive oil, but the point of it is to keep it on the lighter side. I’m sure there are very many higher fat/calorie chicken pot pie soup recipes on the internet. I really appreciated how tasty this soup came out for less than 300 calories per 1.5 cups.
wonderful recipe. I’ve made this 3 times so far and each time it is wonderful. Very easy to make! I used “Better than Boullion” and the flavor is great. Thanks for a great recipe. It is truly comfort food in a bowl.
Think this can be frozen?
Not sure if it will reheat ok
I freeze this into individual freezer bags and it reheats very well! Love love it!
Lover the chicken pot pie recipe ❤️
Excellent!!! I used subbed almond milk for less calories and pressure cooked 2 medium Yukon potatoes in the 6 qt instant pot for 15 minutes.
I’ve never really been a fan of chicken pot pie but a soup version sounded so good and comforting. This tastes great! I’m amazed at how much it actually smelled and tasted like chicken pot pie. Only differences I made were adding the potatoes with the other veggies (because of other comments I read) and using unsweetened cashew milk instead of fat free milk since I don’t buy cow’s milk anymore. It tasted just as good but with a lot less calories. This soup is perfect for the cold weather we’re having right now. It really makes a large amount too. Yum!
Great soup but a slight error in recipe. Potatoes need more than 5 minutes to cook even cut small. I had to wait much longer to get them cooked. Next time I’ll add them with the other veggies so they are cooked.
How would it come out in a crockpot? TIA
I made this for the first time and it was t very thick. Should I add more slurry?? It was very good just thin…
Nope. Very bland. Don’t waste your time.
I think I would probably use chicken broth instead of the bouillon and water.
If you sauté the onion mushrooms and celery for a few minutes it really kicks up the flavor profile.
I saved this recipe a while back and finally made it for dinner last evening and all I got were a bunch of complaints from the family. Yes, complaints. Complaints that I didn’t make a bigger batch!! I made it exactly as the recipe reads, and it was gone in an instant! I had to notate on the recipe it’s a “doubler” as I have had to do with several of Gina’s other recipes that my family devours. If you want quick, easy and super delicious comfort in a bowl, then this is the soup for you.
Do you think this would freeze well? I wanted to make it to send with my son when he goes back to school.
Yes, it freezes well. I’ve made it quite a few times.
I have made this many times and it is delicious!! I am trying not to eat much meat right now, so I was wondering if you have any suggestions on how I could make this vegetarian or if you think it would still be good without chicken.
Love your recipes Gina!
Been wanting to make this for a while. Found mushrooms on sale this week so decided to try it with extra mushrooms, peas corn celery and sweet potato. Other small change I made was add 1/2 c half and half as I did not have enough milk. It was delicious!
Another 5 star recipe. Thank you Gina
Made this in the Instant Pot and it came out GREAT! It was my 2nd time making it, the first was on the stove. I put everything in the pot EXCEPT for the milk and most the veggies. I did put the onion, celery, mushrooms, and whole bag of baby carrots in. Pressure cook high for 5 mins and then did Natural Release for 25 mins. Probably would be fine doing a quick release if you prefer. Then I added the 4 cups of milk with the 1/4 cup flour whisked in. Turned to saute so that it could buble a bit and stirred while it thickened. Then I added my frozen vegetables. In my case I did whole bag each of cauliflower, peas, and string beans. They defrost perfectly in the hot soup. Terrific low calorie filling meal! Helping me lose those last few pounds before my cruise. Thanks
Did you put the chicken cooked or uncooked in the instant pot?
Hi Gina, just wondering why the chicken pot pie soup is 5 points and the turkey pot pie soup is 3 points. It seems like almost the same recipe. Delish btw.
Would this still taste good without the chicken? Just wondering if I can make it vegetarian. 🙂
My sons girlfriend doesn’t eat meat at all. I made hers without and she loved it
Another skinny taste winner, made this last night and even my 4 year old gobbled it up. So good!!!!
This looks great. Could I use half milk half stock for the 4 cups of non fat milk? TIA
Great dish and easy to make. Perfect stew for a cold winter night. Enjoy!
This is an excellent recipe. Both my husband and I loved it. It tasted like you were eating a pot pie.
How do you cook the chicken ?
I wrote this in the post: If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces.
I just made this again for the umpteenth time and wanted to comment on the front page so that it might help others: you can add the chicken breasts with the vegetables in the third step and poach directly in the pot. I do 20 min for raw, 30 min for frozen. Turns out perfect every time.
This is the most bland soup I’ve ever made. I’m experiencing with spices to ad some flavour, because I can’t bring myself to waste it by throwing it out. Will never make it again!
I found this soup a little underwhelming as well. Didn’t seem to have a whole lot of flavour; or at least not the flavour of chicken pot pie. Not sure if I went wrong somewhere or if this just wasn’t to my taste.
Use better than bouillon mixed in w the water. Makes a huge difference. Also add some thyme or oregano.
I want to make this for Christmas Eve and don’t see how many servings this makes?
Is there an IP version of this recipe?
I made this in IP last night. Put everything in except flour. Cooked on high for 7 minutes. I was using already cooked chicken. Let natural release for 20 mins then flipped release valve. Used saute feature to bring to boil then thickened. Turned out great!
PBE, did you put the milk into the instant pot, too? I’ve wondered about trying this recipe in the instant pot, but I wondered how it would be with the milk. I would be using raw chicken, so I might do 8 minutes, but I figure if the chicken is chopped, it should cook through.
This was amazing! The whole family enjoyed, even with the mushrooms, which my kids normally avoid!
What a great recipe! The only changes I made were to use chicken stock instead of water, I don’t like mushrooms, so I didn’t put them in and I used regular whole milk! I’ve been craving this and it was so delicious! Next time I will probably just add some garlic cloves because I love garlic in everything! Thanks for the recipe, LOVED it!
I love this and have made it a few times already. Perfect for freezing and taking for lunches. I buy a Costco rotisserie chicken and use the “Better Than Bullion” chicken flavor. Just love
I just made this soup today and it was delicious! It really did taste like a pot pie, minus the crust. This is a keeper. I will definitely make this one again.
I’ve made this a couple of times and it is easy and delicious! And at 5 Freestyle points, is good for us on WW.
I saw where you calculated this recipe on the new WW freestyle program as having 5 points. When I entered it into the App calculator I come up with 7 points. What would I be doing to have that come up different? But the soup is super yummy!
thanks so much,
Hi Lynne. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Love this recipe…make it all the time. Do you think it would freeze well?
Does this freeze well?
Like for individual lunches?
Should be fine.
Are these points used for the WW program?
I used unsweetened almond milk instead of milk. 3 small red potatoes (which I could have easily omitted), and i used probably like 10 celery stalks. This was a really good soup! Took a little longer to make than I thought it would, but it was well worth it. For the chicken I used up the rest of an air fried chicken we had for supper the night before. Which didn’t look like enough so I used up some shredded chicken I had in the freezer. I served with 2 ingredient cheesy breadsticks. YUMM!!! Will definitely be making this again!
I made this for dinner with homemade biscuits this was absolutely delicious ?
Any suggestions on how to make this dairy free? Or any substitutions for the milk?
I have used regular unsweetened (not vanilla!) almond milk for this, and it comes out great!
I used regular unsweetened almond milk with good results!!
What is meant by “chicken bouillons”? Does it mean 2 chicken bouillon cubes?
That is what I used. I used less salt … lots in bouillon cubes.
This soup is AMAZING!!! 🙂 Souper delicious!
I’m in kitchen remodel phase so don’t have a cooktop. Think it would work in a crockpot?
Wondering the same!
Did either of you try this in the crock pot??
Tastes just like a pot pie, don’t even miss the crust. Making it again next week!
This soup is amazing!!! Sometimes lighter versions of cream based soups come out flat and gross. But this has so much flavor and the flour/water mix added at the end gives the perfect consistency. I have been making ST soups for a while, but this is my new favorite. 🙂
Made this for soup of the week today…I substituted chicken stock for the water otherwise I didn’t change a thing… this soup is really good and will definitely make it again..
could you use almond milk?
I have used almond milk and it comes out delicious. Just make sure it’s regular unsweetened almond milk with no added sugar or vanilla or anything like that. I also use the canned chicken from Sam’s Club when I make this and it’s delish. Super quick too!
I’ve made this several times. Delicious with the chicken but also great way to use leftover turkey during the holidays. Soooo good!
Anyone tried this in the instant pot?
Extremely delicious!! Wow it doesn’t taste healthy at all, you would NEVER know. I did a little different by baking boneless skinless chicken thighs instead of breast. I also used small red potatoes with skin on but would suggest an extra potato since they are smaller. The recipe was a bit more complex for a weeknight meal and would suggest it on a weekend and leftovers. I also added bisquick dumplings on top which made it even better (definitely more calories but not too horrible). I (like everyone else) also added the potatoes from the beginning or else they would not cook. Would definitely make again absolutely delicious!
Delicious, but I made a few changes. I browned the chicken breasts in olive oil, then cubed them. In the same pan I sautéed the onions, mushrooms, and celery for a few minutes. Then added everything to the pot with the hot milk/water and cooked for 15 minutes. Turned out very tasty.
Delicious. I used rotisserie chicken as well and omitted the mushrooms.
That sounds perfect. Planning to make this tonight!!
This recipe is fantastic! It is so hardy and warm especially with it being -4, feels like -30 Wisconsin today. My whole family loved it, including my 16 month old, a very picky 3 year old, my husband and I. I followed the recipe and made the slurry with flour, the only thing I did differently per previous reviews was I added the potatoes with all the veggies and let them simmer all together. We ate it with crusty rustic Italian bread. This is definitely a keeper for the cold winter nights! Thanks Gina!
Tastes exactly as you’d hope it would. Lots of chopping, but straightforward. So yum!
I made this soup over the weekend and it was a huge hit! We did have a ton leftover (family of 3) – I’ve seen other comments on here that it freezes well. Another plus!
This is very bland. Tried to spice it up but didnt work well. Needs something but I am not sure what
This is so yummy! To make it dairy-free, I used a cauliflower soup base instead of milk (sautéed onions, 6 cups chicken broth, head of cauliflower, chopped). After I puréed that, I added all the veggies and the diced, cooked chicken. No one in my family could tell it was made from cauliflower, plus I saved a little on points 🙂
Love this idea!
I really want to make this in the Crock-Pot, has anyone tried to yet??
Has anyone tried this in the Instant Pot?
Is there any way to make this lower sodium?
Very delivious. Can leftovers be frozen?
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Can this be cooked in a crockpot?
Holy cow. This recipe is *amazing*! So thick and creamy despite using nonfat milk. Made it for my parents, who declared it the best chicken soup they’ve ever had and kept sneaking bites from the pot (admittedly they may be a bit biased, but still). Definitely glad I added the potatoes at the same time as the rest of the veggies, as other commenters suggested. Thank you Gina!!!!
Some slight changes–I caramelized a large whole onion for that extra special touch, and to bulk it up a bit more, I used 3 celery stalks, 3 large carrots, and extra mushrooms. I also used only 1 bouillon cube for fear of it being too salty, then added dried basil + all purpose seasoning for extra flavor. Didn’t find it bland at all!
Hi Gina! I LOVE your recipes. You have made my dinners AH-MA-ZING! My question with this recipe is why in your cookbook do you cook the chicken in the soup, but online you cook the chicken separately? What is your preferred way to do it? Thanks!!!
You can do it either way! 🙂
Gina, what are your thoughts on freezing this?
should be ok!
I was just wondering if you had any suggestions how to adjust the recipe for a slow cooker? By how much would you reduce the liquid?
Thanks a lot
I have not tested.
I’m putting this on the rotation for extra week. I want to omit the chicken bullion and water and use chicken broth instrad. Has anyone tried this and if so how were your results? Thanks in advance for your feedback!
Would this work if cooked in the crockpot?
I have not tried it.
Made this tonight for the first time and it was delicious! The cheddar garlic biscuits went great with it!
Love the recipes!
Thanks! (me too!)
I just made this and it is beyond delicious!!!! I tweaked the spices a little and added veggies and potatoes at the same time, that’s all I changed.
You are changing/saving my life one recipe at a time. I’m overweight, high blood pressure, high cholesterol, high blood sugar, high everything that shouldn’t be high. My best friend gave me some healthy eating guidelines from a challenge at her job and I’m following them using your recipes. 9 pounds down so far. Thank you for your delicious recipes, they will help to bring me back to health. Because your website is so awesome I don’t really need your cookbooks but i will buy both today………….
Thank you !
That’s great!! Keep up the good work!!
Can you modify this for the instant pot? Looks amazing!
I made this last night and had it for lunch today. It is hands down the best soup I’ve ever made! I ended up with 6 x 1.5 c servings, plus another 1/2 cup. I only added half the mushrooms called for but followed the rest of the recipe exactly. I cooked the chicken in a frying pan with some cooking spray and seasoning before adding it to the soup.
Could I do this with almond flour or add xantham gum to bind? I wanna make the soup but lower carbbed.
Or heavy whipping cream in place of milk??
Could you use Almond Milk or another non-dairy milk?
I used a chia/almond/coconut blend and it came out great. It separated a little bit in the boil, but I stuck with it and it all came together when adding the slurry.
I used almond milk and it separated and lost it’s visual appeal but it still tasted great.
I’m making this now and it smells delicious! As with any recipe, there’s trial and error. This soup is milk based and is sticking to the bottom of my pan. Also, I am having to bring mine back to a full boil for the potatoes to finish. Love skinny taste, but wanted to share my experiences for others out there 🙂
My husband and I rave over the lasagna soup so we were excited to try this. It should be called pot pie filling soup or chicken stew. The flavor is delicious. However, my husband was disappointed by the lack of crust (i made him cornbread but he still was not satisfied). I was thinking possibly puff pastry or phylo dough could be used in the future. Looking forward to see if you re-work this in the future to add a crust element somehow!
Made this tonight! So comforting!
Yummy! But can I use something other than milk? I'm kosher and would love to make this
When I calculate the WW puts it comes out to 5 not 7 pets for 1 1/2 cups. Is it possible to start adding the sugar content and saturated fat content on all recipes so those of us on WW can accurately calculate?
Can I use soy milk? Can I use canned veggies?
How do I list the newer comments to the top of the list. I love the site but I just found the older stuff shows first. 🙂
Do you have an Instant Pot version of this recipe?
I made this for dinner tonight and just entered it into the WW recipe builder. I'm so disappointed… it came out as 12 points, not 7 as stated in the recipe. Am I doing something wrong. I did enter 6 servings of 1.5 cups each).
Out of curiosity, I entered this into the WW Recipe Builder and it comes to 7 SP as indicated. If you used the calculator with the nutrition information, the SPs would be higher because that contains the N/I for the 0 point vegetables.
Would anyone be able to recommend a different kind of milk besides cows, soy or almond that would work in this recipe? Thank you!
I made this tonight— really good! It makes a HUGE pot of soup, so I might cut in half next time since I'm only cooking for two. I had the extra large bouillon cubes, I added one, tasted, and it seemed like it needed more, so I added the second and it was perfect. I used most of the meat from a rotisserie chicken, followed the recipe pretty closely but my off-book additions were one large russet potato, some chopped mini carrots, and a bag of frozen peas. I think I put too much stuff in, so I had to add a little more water in the end but hey, still delicious!
Just tried this for the first time today after seeing it on the weekly recipe planner email. I really used this as more of a guideline/method though since I wanted to use what I had on hand. I have no idea what the points might be, but I figured it's still pretty healthy. I had 2% milk, and some homemade chicken stock as my base (though still added some better than bouillon). Veggies were garlic, onion, potato, turnip, peas, carrots, corn, celery and cauliflower. I think my veggie blend was definitely on the sweet side though so I ended up adding quite a bit of salt and pepper to tone that down. It's quite tasty and filling though! I'm going to test out freezing a serving of it to see how it does. If it reheats well I'll be making a large batch for my expecting sister-in-law. This would be a great lunch or dinner for them when they're busy with the new baby.
I made this today. OMG, is all I have to say!! Of course I had to put my own little Teresa spin on it, and add some crushed red pepper flakes, and a few other spices. It's so good, it should be against the law!!!
Delicious! My potaotes weren't completely tender in the time given. I will only make 2 slight changes to this recipe next time – put the potatoes in at the same time as the rest of the veggies and to make the slurry with a heaping 1/4 C of flour (I like my soup thick!). Thank you!!
Just made this last week (with the biscuits) and it was wonderfully delicious! Thank you!
I have made this twice now and will definitely make it again and again as it got a 2-thumbs up approval rating in my house! I added a couple of bay leaves and a dash of nutmeg for depth. It was nice and thick, hearty and very satisfying. Thanks for another winning recipe. I hit a weight-loss slump and was eating the same things over and again and then I discovered your blog. I am SOOO much more satisfied with dinner and have started to lose weight again! Thanks!!!
I made this today and although I followed your recipe precisely, I think the milk curdled. I brought the milk and water to a very slow boil, so I'm not sure what I did wrong. At any rate, this recipe was not a success for me, but I so want to have it for tonight's -20 forecast. Any ideas?? Thanks so much! Love your site!
I made this today and it was very tasty! I did have an issue with the milk curdling. What can I do next time to prevent that from happening? Thank you!
Love this soup!!!!! DELCIOUS!! whole family loves!!!
Amazing recipe & it really does taste like a chicken pot pie. My husband, who loves chicken pot pie and was skeptical, thoroughly enjoyed this soup. Thanks Gina for another great recipe!
We love chicken pot pie but I don't love left over pie crust the next day or the calories in it. Made this and was out of this world both the day I made it and the next day. Will be on constant rotation!!!
This is a family favourite! Thanks for the great recipe 🙂
I made this (and the garlic cheddar biscuits with it) and it was sooooo good. Thanks for the great recipes 🙂
Made this today even though it is summer and we loved it! Left out the mushrooms cause neither of us are crazy about them. I halved the recipe and it worked fine. Yum!
This was absolutely amazing… as is the case with all of the other recipes that I have made from your site. THANK YOU for providing recipes that have so much flavor and still healthy. You have really changed my eating habits.
Question regarding the potatoes though. For some reason, mine came out super hard and uncooked. I didn't mind as I ate around them.. but any tips for how to ensure that they are cooked? I didn't see any other comments like this, but I also followed the recipe to the letter. Thanks Gina!!
This was absolutely delicious! I substituted turkey for the chicken and left out the mushrooms (yuck! ;)) When my husband and I were eating this I said, "I can't believe this is low fat" and he goes "WHAT? This is low fat?!" We both couldn't even believe it. It was SO good! This is definitely going into my rotation!
Just made this for lunch and it was delicious. What potatoes do you recommend using…Idaho or red or the Yukon gold?
Yum-deli-icious! Snowed in here in VA, had to snowshoe to grocery store after boyfriend drank the milk I had on hand for the recipe, but worth it! Did 1 potato, quarter head of cauliflour, used 3 Tbs Better Than Bouillion, and used the water I poached the chicken in for a little more flavor. My 14YO son's reaction after 1 large bowl was "I wish I wasn't so full because I want more".
We have "Soup Wednesday" in our office and I made this for today. It was SO GOOD. I used a rotisserie chicken and 16oz of frozen veggies and no mushrooms and it was PERFECT. Delicious and everyone loved it! Thanks!!
Absolutely delicious on this chilly night! Thank you for this recipe. I added an extra pinch of thyme, extra bullion, and served it with southern style biscuits and it was perfect 🙂
It was absolutely delicious! I put one garlic clove, spring onions and parsley too. The only problem.. I couldn't stop eating and I had 2 bowls!!
Have you tried it using sweet potatoes instead of regular potatoes? Amazing!
I made this for supper tonight, the whole family loved it! Thanks for another delicious and healthy recipe Gina!
I made this recipe today, following the directions and using my common sense. I assumed that small meant about 1/2 in and was happy with that decision. The soup was nicely thick, and very filling. I think it was low on taste. I kept felt that it was missing something. Next time I will use chicken stock instead of bullion, add another bag of mixed veggies. and a couple of cloves of garlic. Might see how a couple of hot sauce dashes will round out the flavor I did add salt – about 1 tsp, but that did little to help.
This soup was delicious–you've got tons of reviews! But it was just that good! I had to say it again!
Anyone know if this freezes well? I'm worried because of the milk and I can't eat all of this in a week. Thanks!
I just finished making it and it is really good! I super happy with the nutritional info for it too.
This was tasty however, I DO NOT RECOMMEND FREEZING this soup. I tried it as I am just one person and eating an entire pot of soup before it goes bad is challenging. The soup tasted fine after being frozen however, it did separate a lot. I think it would be best to eat it fresh and the next couple days for leftovers.
None the less, this is a delicious recipe and I will make again…when I have company that is.
Made this earlier this week…OMG can we say delicious! Super easy to make and tons of great flavor! I love every recipe I have made from this website! Keep up the great work 🙂
I made this last night for dinner. Loved it. My extremely picky 4 year old said it was the best soup he ever had. The fact I didn't have to remind him to eat made me a believer. This is definitely going into the rotation
I just made this recipe and it turned out amazing, thanks!! One question though – it makes such a large portion; any chance some of the leftovers can be frozen for a few months?
I just made this and I must say this is the best soup I have EVER made!!!!! Thank you Gina!
Made this tonight along with the biscuits! It was sooo good!
This is on the stove now and I can't thank you enough. Especially with the polar vortex we are experiencing here in the northeast. Waiting for hubby to get home from work to add the slurry and thicken it but based on my tastings thus far, it's already delicious! I followed your recipe exactly and added one extra boullion cube for good measure and there's nothing bland about it. This takes me back to my childhood frozen chicken pot pies which were so yummy but so bad for you. I'm off to make the biscuits now. I just pray I don't eat them before hubby gets home! Thanks for all you do Gina!
made this for dinner tonight….everyone LOVED it!!!
This was absolutely the best soup I have ever made. It was hearty, flavorful, and creamy. I also made the garlic cheddar biscuits. Oh. My. God. My husband and I have declared them Red Lobster biscuits. Thank you for your recipes, I thoroughly enjoy cooking (and eating) them!!
I enjoyed this recipe, but I thought it was a little lacking in flavor. I ended up adding two additional bouillon cubes but next time I might add even more, or substitute the water for veg/chicken broth. I liked the concept, but felt like the recipe needs a little something extra… served the garlic cheddar biscuits with it, though, which were a HUGE hit.
This is delicious!!! I've made it a couple of times and there are never leftovers
Amazing! It was perfect on a cold night like tonight. My picky husband was very impressed. Thank you!!
i just made this and its awesome 🙂 However, I'm a single girl in the city and I dont know if I'll be able to eat all this up that quickly. Do you know if it freezes well?
Loved this recipe but I had hard time bringing milk mixture to boil without sticking and burning. I did it gradually but I had to stand at stove and stir continuously. I used non stick pot do not sure what I did wrong
I made this soup last year and it was so good, it got me started on a chicken pot pie kick for a while. Thanks for reposting!
Amazing!!! Amazing!!! Loved it. Thank you!!! Husband loved it and 2 bowls and many biscuits..
So funny you posted this today, as we just had some yesterday from the freezer, since I did a big batch two months ago for the arrival of our new baby. I can say, it freezes great and reheats without a problem. Totally delicious!
This was delicious! My husband, 4 year old daughter, and 6 year old son all loved it! Thanks!
Tried it for the first time today…seriously tasty! Since I had to poach the chicken breast anyway, I used the poaching liquid in place of some of the liquid and it bumped up the chicken flavor.
This is all kinds of awesome! I fed it to my family twice over Christmas break. I eliminated the celery and mushrooms, used Trader Joe's chicken broth instead of bullion, and thickened the whole thing with rice flour. Just like a chicken pot pie, only better!
Gina, This is one of our family's absolute favorite recipes! Thanks for reposting!
I made this last night too!! I absolutely love it and make a double batch just to have as much as possible.
Funny story… I made this for dinner last night along with the cheddar garlic biscuits. It is delish, by the way! Anyway, I sat down with my bowl of leftover soup for lunch just now, pulled up your website to see today's post, and low and behold, it is exactly what I'm eating for lunch! Your recipes never fail me; tonight is crock pot picadillo! Thanks, Gina!
I was excited to make this recipe because my husband loves chicken pot pie. This was the 1st Skinnytaste recipe that hasn't turned out for me. I wish the directions were a little more detailed such as saying what temperature setting to use to bring the mixture to a slow boil. I didn't know if I should use low or medium heat. Also didn't know if I should stir it a lot during this stage given it is a milk based soup. I followed the directions exactly but thought it was very bland. I'm sure it is user errror since so many people love it but I ended up throwing my batch away. Don't think I will try a milk based recipe again. But I will definitely try more Skinnytaste recipes.
Just made this today for the second time. Be forewarned that it makes a *lot* of food, and could probably feed a small army–or holiday party, whichever you prefer. This time I halved the recipe and cooked as directed–only I used 2% milk and simmered my soup down to a thick pie filling. I then used pre-made dough (hey, I'm a student!) and a deep ramekin to make it into an actual pot pie.
It was SO GOOD. I am not the sort of person to toss around garish caps locks endorsements, but this warrants it. A lot of pot pie recipes fall short of the mark: they're either long and painstaking, or easier but bland approximations. Gina, in this recipe, you have married efficiency and flavor. It is loaded with delicious veggies and the sauce is phenomenal. I haven't even finished my pie and I already want to make another one.
Wow this was SOOO Delicious! I poached the chicken for the recipe and was able to make a broth from the water. I used this instead of the water in the recipe which added a bit of flavor. I also substituted almond milk which made me nervous but it is what was in my fridge and it turned out great! I didn't feel cheated at all it was so rich! Best soup I have made! Thank you for a great healthy recipe!
I just made this soup and OH MY GOD! So delicious. I was craving the real pot pie crust so I decided to add some breadcrumbs on top and broil it for a quick minute to give it some crisp. SO GOOD! I have made a few of your recipes and what is great is that I live alone and can make most of them last the whole week. 🙂 NOM NOM!
Love this! We have made it twice now and I really cannot get over how creamy it is. I made first batch for a family gathering and everyone loved it!
I just made this soup on Monday. My only comment is that it makes a *lot* of food–way more than even six 1.5 cup servings. Otherwise, it was delicious! I wanted mine thicker than soup, so I added 1/3 cup of flour and reduced it for probably 20 minutes on the stove.
Next time, I'm going to skip the pretense of soup altogether and just pour this puppy into two pie dishes, cover with dough, and freeze one. If you love chicken pot pie, you are going to think you died and went to heaven with this recipe. It's simplified enough that you can make it on a weeknight, but phenomenally tasty.
I just made this today. I used low sodium bouillons and did not put mushrooms in it and it was so good. Only thing I think I will need to change is next time I will add the potatoes with the vegs at same time cause I had to bring to another boil to get the potatoes to cook. Was very easy to make.
I cooked this for dinner tonight. Instead of chopping potatoes, I used diced hashbrowns. I love the flavor, but it needs LOTS of seasoning.
I made this tonight and it is delish. I cant wait for lunch tonmorrow!!!!
This is my absolute favorite recipe EVER!!! Doesnt taste light at all, and the perfect solution to my obsession with chicken pot pie! 🙂
This soup is delicious, but the potatoes need to go in at the same time as the rest of the vegetables. Even a small dice will not cook in five minutes on a simmer.
This is wonderful!!!
Just made this tonight and it was DESLISH!!! Thank you!
Made this last night and it was delicious!! I am not a fan of turkey at all and this was soooooo good! Looking forward to leftovers for lunch….
I had high expectations for this soup. I love chicken pot pie. My soup needed more chicken flavor and it was a little watery. Don't get me wrong it was good but missing something.
This is fantastic! Thank you for the recipe. this one is going in the book!
This was SO good! The whole family enjoyed it. Thanks!
This soup was fabulous! My family doesn't like mushrooms, so I substituted fresh spinach…wonderful! Very filling and flavorful. Will definitely make this again…and again!
We are shut in at home, thanks to the snow so I made this soup along with the biscuits and it came out AMAZING!! My family, especially my husband loved it! Thanks Gina
Made this tonight as its cold and icy here. It was fantastic. and it goes great with the garlic cheddar biscuits, which were also fantastic! Thanks again, Gina!
I used 2 cups of reduced sodium chicken stock and left out the bouillon. I also added 1/2 tsp of poultry seasoning too. It was AMAZING!
This was really so good! Making it again today – putting some in a pie for my non-calorie-conscious husband. :):)
Made this yesterday and LOVED it! Perfect for a cold, rainy day. Can't wait for leftovers tonight. I love meal planning from your site. It's so easy and I'm guaranteed to find something new and healthy that my family will eat!
I made this for lunch as our first meal in our new house, and everyone loved it!!
I added a few bay leaves during cooking and also added some diced garlic.
I also used a slew of different sliced mushrooms since the store had them all pre-sliced.
It was delicious! I made the garlic cheddar biscuits too! (Also delicious!)
Love this soup! Very yummy winter comfort food! Thank you for all your great recipes!
We all love this recipe! I am making it again tomorrow! 🙂
This is on the stove right now!
I cooked the chicken breasts in the water and bouillon in the crock pot overnight to make my own broth!
I also added some fresh garlic and a few bay leaves to the soup for extra flavor 🙂
I'll report back with family response 😉
Sleeting outside and have this simmering on the stove now. A milk monster in my house drank my 4th cup of milk, so supplemented with 3 cups of milk and one cup of chicken broth. Tastes awesome.
YUM!!! left out the potatoes completely, and used cornstarch for thickening….DELISH!!! hubby was a big fan too!
I can confirm…Almond milk substituted for skim milk works great in this recipe!! Sooo good.