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A pot of creamy chicken pot pie soup brimming with peas, carrots, potatoes, and herbs sits next to fresh celery on a table.

Chicken Pot Pie Soup

Mandy Applegate
This creamy and hearty chicken pot pie soup brings all the cozy comfort of the classic dish into a bowl. Packed with tender chicken, fresh veggies, and a rich, savory broth, it’s perfect for chilly nights or whenever you crave a comforting meal. It’s easy to make with ingredients you probably already have!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 344 kcal

Ingredients
 
 

  • ¼ cup flour
  • 3 cups chicken stock
  • 3 cups fat-free milk
  • 1 large celery stalk chopped
  • ½ cup onion chopped
  • 2 cups portobello mushrooms sliced
  • Salt and pepper to taste
  • 1 pinch thyme
  • 3 cups classic mixed vegetables peas, carrots, green beans, corn
  • 2 potatoes peeled and cubed small
  • 3 cups cooked chicken breast diced small

Instructions
 

  • In a medium bowl, combine ½ cup of cold chicken stock with flour to create a slurry. Whisk until well blended and set aside.
    ¼ cup flour, 3 cups chicken stock
  • In a large pot, pour the remaining stock and milk, and slowly bring to a boil.
    3 cups fat-free milk
  • Add the potatoes, celery, onion, mushrooms, thyme, fresh pepper, and frozen vegetables. Bring back to a boil.
    1 large celery stalk, ½ cup onion, 2 cups portobello mushrooms, Salt and pepper , 1 pinch thyme, 3 cups classic mixed vegetables, 2 potatoes
  • Partially cover the pot and simmer on low for about 20 minutes, until the vegetables are soft.
  • Add the chicken and slowly whisk in the slurry, stirring constantly as you add it.
    3 cups cooked chicken breast
  • Continue cooking for another 2-3 minutes, until the soup thickens. Adjust salt and pepper to taste.
  • Serve hot and enjoy!

Notes

  • Chicken: Save time by using rotisserie chicken instead of cooking chicken breasts from scratch. It adds extra flavor too! You can also use leftover turkey from Thanksgiving dinner to make turkey pot pie soup.
  • Mix Up the Veggies: Swap in your favorite vegetables, like broccoli or sweet potatoes, for a fun twist.
  • Thicker or Thinner Soup: For a thicker soup, add a bit more flour to your slurry. If it’s too thick, stir in a splash of milk or chicken stock.
  • Herbs: Fresh thyme or rosemary can take the flavor to the next level.
  • Gluten-Free: Use a gluten-free flour blend for the slurry to keep the recipe gluten-free.
  • Dairy-Free: Substitute coconut milk, oat milk, or almond milk for a creamy, dairy-free soup.

Storage and Reheating Instructions

  • Fridge: Once the soup has cooled completely, transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
  • Reheat: To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, just add a splash of chicken stock or milk to bring it back to its creamy glory.

Nutrition

Calories: 344kcalCarbohydrates: 41gProtein: 35gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 67mgSodium: 324mgPotassium: 1133mgFiber: 6gSugar: 10gVitamin A: 4895IUVitamin C: 25mgCalcium: 212mgIron: 3mg
Keyword chicken pot pie soup
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