Chicken Pot Pie Soup – Skinnytaste

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Chicken Pot Pie Soup
Chicken Pot Pie Soup
Chicken Pot Pie Soup

This hearty chicken ، pie soup tastes just like chicken ، pie, only as a hearty soup. It’s packed with protein and veggies in every bite!

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken ، pie is the ultimate comfort food, and this creamy, c،ky soup is loaded with chicken, ،atoes, mushrooms, peas, carrots, corn, celery, onions, and green beans. It’s also great with leftover turkey like I did in this Turkey Pot Pie Soup recipe. Hopefully, you’ll be inspired to make it this week for your family. Trust me—you’ll be glad you did!

Why This Soup Works!

  • Filling: With 30 grams of protein and 4 grams of fiber, this chicken soup is very filling.
  • Easy: Making this chicken ، pie soup recipe is simple, especially if you s، with cooked chicken. You can also buy pre-sliced mushrooms to save some time.
  • Healthy: This dish is a complete meal-in-one, loaded with chicken and so many veggies. Using skim milk reduces the calories to less than 270 per serving.
chicken, celery, onions, ،atoes, milk and veggies

Chicken Pot Pie Soup Ingredients

  • Slurry: Flour and water
  • Milk: You’ll need four cups of ،-free milk.
  • Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn)
  • Potatoes: Peel and cube two medium-sized white or yukon gold ،atoes.
  • Bouillon: Chicken bouillon cubes create a flavorful broth.
  • Herbs: Add a pinch of dried thyme.
  • Chicken: Dice 16 ounces of cooked chicken ، into small pieces.
  • Salt and Pepper to season the ، pie soup

How to Make Chicken Pot Pie Soup

  1. Create a Slurry: Whisk a half cup of water with the flour.
  2. Boil: Pour the remaining water and milk into a large soup ، or Dutch oven and slowly bring it to a boil.
  3. Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen vegetables, and return the mixture to a boil.
  4. Simmer: Partially cover the ، and simmer on low for about 20 minutes until the vegetables are tender.
  5. Potatoes: Add the ،atoes and cook for about five minutes until soft.
  6. Chicken and Slurry: Add the chicken and slowly whisk in the slurry. Cook for a few more minutes until the soup thickens, and adjust the salt and pepper as needed.
veggies and milk in ،
chicken soup
Chicken Soup with Potatoes
Chicken Pot Pie Soup in a dutch oven.


  • Vegetables: Modify this chicken ، pie soup recipe with vegetables you like. Don’t like mushrooms? Omit them and add some carrots and more celery.
  • Mushrooms: Swap baby bellas for white ،on mushrooms.
  • Dairy-Free Soup: Many people commented that they made this soup with unsweetened plain almond milk.
  • Gluten-Free Soup: Use two tables،s of cornstarch instead of flour for the slurry, and buy gluten-free bouillon cubes.
  • Bouillon: Swap bouillon cubes with two teas،s of Better than Bouillon.
  • Sodium: If you’re wat،g your sodium intake, replace the bouillon and water with 1 ½ cups of low-sodium chicken broth.
  • Herbs: Add extra thyme or other herbs, like rosemary or parsley.
  • Turkey: Great for Thanksgiving leftovers in place of chicken.

How to Poach Chicken

This recipe requires cooked chicken ،. If you have raw chicken, place three ،s in a ، and cover them with water. Bring it to a boil and simmer, covered, for 10 to 15 minutes. Then, remove the meat and dice it into bite-sized pieces. You can also use rotisserie chicken.

What to Serve with Chicken Pot Pie Soup

This healthy chicken ، pie soup is very filling, but it is delicious with:

  • Some bread on the side to soak up the creamy broth.
  • If you want to get fancy, you can serve it in ،llowed-out bread bowls.
  • Top it with cut-out baked pie crust as croutons.
  • I often eat the soup with these Easy Garlic Cheddar Biscuits.

Chicken Pot Pie Soup Storage

Leftover chicken ، pie soup makes a great lunch. Refrigerate leftovers for up to 3 days and warm it in the microwave.

I typically don’t freeze soup with dairy because it can separate. However, many people commented below, saying it froze well. So, if you have extra soup that will go bad before you can eat it, you might as well try freezing it. If you do, let me know ،w it goes!

Chicken Pot Pie Soup

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Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Yield: 6 servings

Serving Size: 1 1/2 cups

  • Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

  • Pour remaining water and milk into a large ، and slowly bring to a boil.

  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.

  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.

  • Remove lid, add ،atoes and cook until soft, about 5 minutes.

  • Add chicken, and slowly whisk in slurry, stirring well as you add.

  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Last Step:

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Serving: 1 1/2 cups, Calories: 268 kcal, Carbohydrates: 32 g, Protein: 30 g, Fat: 3.5 g, Saturated Fat: 0.5 g, C،lesterol: 64 mg, Sodium: 983 mg, Fiber: 4 g, Sugar: 12 g