If you’re craving all the comfort and nostalgia of a classic chicken pot pie but want something a bit lighter and easier to make, this Chicken Pot Pie Soup is the perfect solution. It has all the cozy flavors you love—tender chicken, hearty veggies, and a creamy, savory broth—but skips the crust, making it a warm, satisfying meal without the fuss of baking. It’s like a hug in a bowl, perfect for chilly days or whenever you need a little extra comfort.
Why You’ll Love This Recipe
- Hearty & Wholesome: Packed with lean shredded chicken, nutrient-dense vegetables like carrots, peas, and potatoes, and a creamy broth, this soup is a hearty and balanced meal in one bowl.
- Simple to Make: With only 15 minutes of prep time, this recipe is easy enough for a weeknight dinner but tastes like it simmered all day.
- Customizable: Use cashew milk for a dairy-free version or add a pinch of paprika for extra warmth. You can even switch up the vegetables based on what you have in your fridge.
- Leftovers Taste Even Better: Like many soups, the flavors deepen overnight, making this an ideal recipe to batch cook and enjoy throughout the week.
Here are the Main Ingredients you Will Need for this Recipe:
Step-by-Step Instructions:
In a large pot, heat butter over low heat. Add the diced onion and carrots. Sauté for 5-7 minutes until the onions are translucent and the carrots have started to soften.
Stir in the diced potatoes, celery, peas, and corn. Allow the potatoes to cook with the other vegetables for 5 minutes, stirring occasionally.
Pour in the chicken broth and milk. Increase the heat to bring the mixture to a simmer. Simmer for 8-12 minutes, or until the potatoes are fork-tender. Stir occasionally.
Stir in the shredded rotisserie chicken (or canned chicken), poultry seasoning, paprika, salt, pepper, and chopped parsley. Gradually whisk in the flour, adding 30g at a time while stirring constantly to prevent lumps. Continue to simmer for 3-5 minutes until the soup thickens to your desired consistency.
Taste the soup and adjust seasoning as needed. Once thickened, remove from heat and serve hot. Garnish with additional parsley if desired.
Recipe Notes and Modifications:
- If the soup isn’t thick enough after adding the flour, you can create a slurry by mixing 1-2 tablespoons of flour or cornstarch with a little cold water or broth, then stir it into the soup and simmer until it reaches your desired consistency.
- For a dairy-free version, use cashew milk or unsweetened almond milk in place of 2% milk. Replace the butter with olive oil or a dairy-free margarine.
- Adjust the paprika according to your spice preference. For a smokier flavor, use smoked paprika.
- This soup is great for meal prep! Store it in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits.
- The soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly with freezing.
Other Soup Recipes You’ll Enjoy:
This Chicken Pot Pie Soup brings all the comfort of a classic pot pie into a simple, delicious soup that’s perfect for any day of the week. It’s creamy, filling, and packed with flavor, making it a hit with the whole family. Whether you’re enjoying it fresh or reheating it for lunch, this recipe is sure to warm you from the inside out. Give it a try and let it become a new go-to in your comfort food lineup!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Chicken Pot Pie Soup
10
Servings15
minutes35
minutes290
kcal365
50
minutesTo track this recipe on My Fitness Pal, search TBB Chicken Pot Pie Soup
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
200 g white onion, diced (1 large)
370 g celery, chopped
415 g carrots, chopped (5 large)
250 g frozen corn (1.5 cups)
300 g frozen peas (2 cups)
390 g white baby potatoes, diced into chunks
330 ml 2% milk (or cashew milk for dairy-free option)
785 g rotisserie chicken or 4 cans of Kirkland canned Chicken Breast
90 g flour
750 ml chicken broth (3 cups)
15 g butter (1 tbsp)
3 tbsp fresh parsley (or 1 tbsp freeze dried), chopped
1.5 tsp poultry seasoning
1.5 – 2.5 tsp salt (to taste)
1 tsp black pepper
1/2 – 1 tsp paprika (depending on spice preference)
Directions
- In a large pot, heat butter over low heat. Add the diced onion and carrots. Sauté for 5-7 minutes until the onions are translucent and the carrots have started to soften.
- Stir in the diced potatoes, celery, peas, and corn. Allow the potatoes to cook with the other vegetables for 5 minutes, stirring occasionally.
- Pour in the chicken broth and milk. Increase the heat to bring the mixture to a simmer. Simmer for 8-12 minutes, or until the potatoes are fork-tender. Stir occasionally.
- Stir in the shredded rotisserie chicken (or canned chicken), poultry seasoning, paprika, salt, pepper, and chopped parsley. Gradually whisk in the flour, adding 30g at a time while stirring constantly to prevent lumps. Continue to simmer for 3-5 minutes until the soup thickens to your desired consistency.
- Taste the soup and adjust seasoning as needed. Once thickened, remove from heat and serve hot. Garnish with additional parsley if desired.
Recipe Notes & Modifications
- If the soup isn’t thick enough after adding the flour, you can create a slurry by mixing 1-2 tablespoons of flour or cornstarch with a little cold water or broth, then stir it into the soup and simmer until it reaches your desired consistency.
- For a dairy-free version, use cashew milk or unsweetened almond milk in place of 2% milk. Replace the butter with olive oil or a dairy-free margarine.
- Adjust the paprika according to your spice preference. For a smokier flavor, use smoked paprika.
- This soup is great for meal prep! Store it in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits.
- The soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly with freezing.
Nutrition Facts
- Serving Size: 365g
- Total number of serves: 10
- Calories: 290kcal
- Carbohydrates: 32.2g
- Protein: 30.7g
- Fat: 4.8g
- Fiber: 5.6g
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Made this in the crockpot, cooked on high for 5hrs and it was amazing. Didn’t require flour in the slow cooker. Also would recommend full sodium chicken broth for more flavour.
Making it in the crockpot is a great idea- thank you for sharing!!