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Home » Recipes » Soups

Chicken Pot Pie Soup Recipe

By Laura Fuentes Updated Sep 9, 2024

5 from 24 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

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?

  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. 

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

chicken pot pie soup bowl
Servings: 6 servings
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
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
Print Pin

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. 

Serve:

  • Serve the soup topped with fresh parsley and a biscuit. 

Equipment

Dutch Oven
printed papers of weekly family meal plan
Ad Free Weekly Meal Plan $1
two sets of maroon souper cubes with white lids
Freezer Soup Cubes
red dinosaur shaped soup ladle
Nessie Soup Ladle

Nutrition

Serving: 1 serving | Calories: 235kcal | Carbohydrates: 17g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 414mg | Potassium: 742mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5457IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 1mg

More Soups

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    Roasted Butternut Squash Soup with Coconut Milk
  • a pot with chicken stew and potatoes
    Chicken Stew with Potatoes
  • a bowl of sweet potato chili
    Sweet Potato Paleo Chili
  • overhead view of a bowl of paleo chili and a hand holding a spoon
    Instant Pot Paleo Chili

Comments

    5 from 24 votes (19 ratings without comment)

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    Recipe Rating




  1. Jackie says

    February 25, 2025 at 3:05 pm

    5 stars
    Such a great recipe!

    Reply
  2. rachel says

    February 24, 2025 at 7:04 am

    5 stars
    This was so good!

    Reply
  3. Pamela says

    October 22, 2023 at 3:04 pm

    5 stars
    This soup turned out great! Thanks for the perfect recipe to warm up.

    Reply
  4. Amy says

    February 06, 2023 at 7:28 am

    5 stars
    Best chicken pot pie soup recipe ever!!! I though it would be a little complicated, but it’s SO easy to make. The soup is light and creamy, my family loved it!

    Reply
  5. Mandy Edwards says

    February 04, 2023 at 2:51 pm

    5 stars
    What is half and half as i am from the UK. Thanks

    Reply
    • Laura Fuentes says

      February 11, 2023 at 11:35 am

      Half and half is cooking cream in the UK.

      Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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