Whenever you crave the flavors of a chicken pot pie but don’t have the time to make one, this stove-top Chicken Pot Pie Soup is the perfect fix.
It has all the flavors of a pot pie, right down to the peas, carrots, and seasonings but no kneading involved. This recipe is definitely a keeper during cold weather when you need something warm and delicious fast!
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.
It’s naturally gluten-free and can even be made dairy-free by using one of the ingredient swaps mentioned below.
This cozy soup is easy to make with basic pantry staples, chicken, and vegetables. Here’s a full list of what you’ll need:
- Chicken breasts boneless, skinless
- Onions & celery gives flavor to the broth
- Green peas & carrots essential to anything “pot pie”
- Chicken broth make your own chicken broth with this recipe
- Half and half adds just the right amount of creaminess
- Seasonings garlic powder, thyme, salt, pepper, all the basics
- Cornstarch & water used to make a slurry to thicken the soup
- Fresh parsley for garnish
Substitutes and Swaps
Below are a few ways to make this recipe just as delicious with ingredients you have on hand or your family’s favorite vegetables:
Instead of chicken breasts
Use boneless, skinless chicken thighs or pre-cooked and shredded chicken added in the final 10 minutes of cooking. You can also swap out the chicken entirely and make a Turkey Pot Pie Soup.
Instead of peas & carrots
Frozen green beans, corn, sliced mushrooms, chopped cauliflower florets, and diced potatoes.
Instead of half & half
Use 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.
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.
Gluten-Free Chicken Pot Pie Soup
Since this chicken pot pie soup is made with no grains, it’s an excellent gluten-free option, filling and hearty. My Almond Flour Biscuits are a match made in heaven for this soup if you need gluten or grain-free biscuits.
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.
Add the remaining oil to the pot and sauté the veggies.
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.
Ladle the soup into a bowl, top with chopped fresh parsley, and serve with a biscuit.
If you’ve wanted to work ahead, you can also make this delicious pot pie soup in the slow cooker. Just set everything to cook in the morning, and by the time dinner rolls around, all you have to do is stir in cream and green peas before serving.
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.Print
Chicken Pot Pie Soup
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.
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, 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
- 4 cups chicken broth
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 ½ cups half & half
- 2 tablespoons chopped parsley
- Biscuits, for serving
- 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.
- 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. Add the seasonings, salt, black pepper, chicken broth, and chicken pieces. Brings to a boil, reduce heat, and simmer for 20 to 30 minutes, until the potatoes 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.
- Serve the soup topped with fresh parsley and a biscuit.
- Serving Size: 1 ½ cups
- Calories: 228
- Sugar: 7.4g
- Sodium: 966mg
- Fat: 8.9g
- Saturated Fat: 4.8g
- Trans Fat: 0.3g
- Carbohydrates: 14.7g
- Fiber: 3.2g
- Protein: 22.1g
- Cholesterol: 79.7mg