Recipe

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Chicken pot pie soup is full of veggies and tender chicken in a light, creamy broth. It has all the flavors of a pot pie but in half the time.

This soup has everything we love from chicken pot pie, but no kneading involved. During cold weather, when you need a warm and delicious dinner fast, this easy recipe is always a keeper!

overhead view of chicken pot pie soup in a bowl

Healthy Chicken Pot Pie Soup

Chicken pot pie soup is full of veggies and white meat chicken in a light, creamy broth. It’s the kind of comfort food that makes you feel good on the inside and won’t leave you sluggish half an hour later.

Ingredients

This cozy soup is easy to make with chicken, veggies, and basic pantry staples. Measurements are in the recipe card, but first, check the full list of what you’ll need and the substitutes and swaps you can make:

Chicken: boneless, skinless chicken breasts or thighs, or use pre-cooked and shredded chicken added in the final 10 minutes of cooking.
Onions and celery: give flavor to the broth.
Green peas and carrots: essential to anything “pot pie”. You can also use frozen green beans, corn, sliced mushrooms, chopped cauliflower florets, or diced potatoes.
Chicken broth: use store-bought or make your own chicken broth with this recipe.
Half and half: you can swap it for equal amounts of regular milk, or to make it dairy-free, use almond milk or cashew milk. It won’t be as creamy, but still delicious.
Seasonings: garlic powder, thyme, salt, pepper, all the basics.
Cornstarch and water: used to make a slurry to thicken the soup.
Fresh parsley: for garnish.
Biscuits: my Almond Flour Biscuits are a match made in heaven for this soup if you need gluten or grain-free biscuits.

a bowl of chicken pot pie soup with biscuits to one side

How to Make Chicken Pot Pie Soup

There’s something therapeutic about making this soup on the stove-top, it’s super simple, and the aromas of veggies simmering in seasoned broth are soothing. Ready to make it?

Brown the meat
Cook the chicken over medium-high heat until browned on all sides. Set aside on a plate.
Sauté
Add the remaining oil to the pot and sauté the veggies.
Simmer
Add the seasonings, broth, and cooked chicken to the veggies and bring to a boil. Reduce the heat and simmer.
Make a slurry
Combine the cornstarch and water. Add to the soup along with the half & half and green peas.
Serve
Ladle the soup into a bowl, top with chopped fresh parsley, and serve with a biscuit.

Watch this delicious, comfort food soup recipe come together in the recipe video below.

Other ways to cook it
If stovetop is not your favorite method for preparing soup, no problem! You can also make Instant Pot Chicken Pot Pie Soup or make this delicious soup in the crockpot.

How to Thicken Chicken Pot Pie Soup

Making a slurry, or a mixture of water and cornstarch, is the best way to thicken this stove-top chicken pot pie soup. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly pour into the stew while stirring and watch as the broth thickens.

Storing and Reheating Leftovers

This chicken pot pie soup will keep up to 4 days in the fridge. If you want to freeze leftovers for later, you can!

Reheating leftovers is easy and can be done by bringing the soup to a simmer on the stove-top, or if you’re making a serving for only one, reheat it in the microwave.

Want to pack this for a thermos lunch? Good ideas, and if you have trouble keeping items like soups and stews hot in a thermos container, I show you how to fix that in this post.

Chicken Pot Pie Soup

Servings: 6 servings

Prep Time: 10

Cook Time: 35

Chicken pot pie soup is full of veggies and tender chicken in a light, creamy broth. It has all the flavors of a pot pie but in half the time.

5 from 24 votes

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Watch how it’s made:

Ingredients

2 tablespoons olive oil
1 pound chicken breasts, boneless, skinless, cubed
1 onion, diced
3 stalks celery, diced
3 carrots, diced
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
32 ounces chicken broth, (4 cups)
2 tablespoons cold water
1 tablespoon cornstarch
1 cup frozen peas
1 ½ cups half & half
2 tablespoons parsley, chopped
Biscuits, for serving

Instructions

Cook the chicken:

In a large soup pot, heat the oil over medium-high heat. Add the chicken and cook for 3 minutes or until browned on all sides. Remove the chicken from the pot and set it aside on a plate.

Cook the veggies:

Heat the remaining tablespoon oil over medium-high heat and add the onions, celery, and carrots. Cook for 3 minutes or until the veggies are softened and golden brown.

Combine and simmer:

Add the seasonings, salt, black pepper, chicken broth, and chicken pieces. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until the carrots are fork-tender.
In a small bowl, combine the cornstarch and water. Stir it into the soup along with the half and half and green peas. Continue cooking for another 10 minutes or until thickened.