• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Laura Fuentes
  • Healthy Eating
  • Cookbooks
  • Recipes
  • About
  • #MOMLIFE
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • Cookbooks
  • Eat Healthy
  • Fasting
  • Meet Laura
  • Contact
×

Chicken Pot Pie Soup Recipe

Jump to Recipe·Print Recipe
large bowl of chicken pot pie soup

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!

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.

It’s naturally gluten-free and can even be made dairy-free by using one of the ingredient swaps mentioned below.

Ingredients

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.

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?

  1. Brown the meat
    Cook the chicken over medium-high heat until browned on all sides. Set aside on a plate.
  2. Sauté
    Add the remaining oil to the pot and sauté the veggies. 
  3. Simmer
    Add the seasonings, broth, and cooked chicken to the veggies and bring to a boil. Reduce the heat and simmer. 
  4. Make a slurry
    Combine the cornstarch and water. Add to the soup along with the half & half and green peas. 
  5. Serve
    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 bowl
Print Recipe
Pin Recipe

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. 

 

  • Author: Laura Fuentes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop

Ingredients

  • 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

Instructions

  1. 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. 
  2. 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 carrots are fork-tender. 
  3. 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. 
  4. Serve the soup topped with fresh parsley and a biscuit. 

Equipment

Dutch Oven

Buy Now →

Weekly Meal Plan

Buy Now →

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 6.9 g
  • Sodium: 397.8 mg
  • Fat: 9.5 g
  • Saturated Fat: 5 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 15.9 g
  • Fiber: 3.1 g
  • Protein: 24.2 g
  • Cholesterol: 76.3 mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Soups

  • How to Thicken Chili without Changing the Taste
  • Slow Cooker Soups
  • Chicken Soup Recipes
  • Creamy Roasted Cauliflower Soup 

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I'm Laura.
I inspire moms to live a healthy lifestyle while juggling their family and work with fresh recipes and practical advice.

More about me →

Let's Be Social!

Facebook Twitter Pinterest Instagram YouTube
Download The Busy Mom's Guide to a Healthier Life

Fresh Favorites

  • Authentic New Orleans Chicken Gumbo
  • Fluffy Chocolate Chip Pancakes
  • 20+ Low Carb Lunch Ideas
  • Crispy Garlic Chicken Thighs

Trending Now

  • Teen Girl Gift Ideas for New Drivers
  • Paleo Chili Recipe | All Meat Veggie Chili
  • How to Roast Vegetables
  • Benefits of Intermittent Fasting for Women

Footer

^ back to top

Browse

  • Recipe Index
  • Weekly Meal Plan
  • Clean Eating Program

Download the Busy Mom's Guide to a Healthy Life

laura holding meal plan guide in front of prepped food

Useful Links

  • Contact
  • Permissions
  • Terms & Conditions
  • Privacy Policy

COPYRIGHT © 2023 LAURA FUENTES · DESIGN BY FUENTES MEDIA