Comforting Chicken Pot Pie Soup
A creamy, nourishing soup inspired by the flavors of classic chicken pot pie
Chicken pot pie is one of those timeless comfort dishes that warms you from the inside out, and this soup brings all the cozy flavors together in one hearty bowl. Instead of preparing a traditional pie with a crust, this recipe transforms the filling into a creamy, vegetable-packed soup that is satisfying enough to serve as a full meal. Tender chicken, soft potatoes, sweet peas, carrots, mushrooms, and celery come together in a velvety broth that tastes like home cooking at its finest.
Whether you want a family-friendly dinner, a make-ahead lunch for busy weekdays, or a comforting bowl of warmth on a chilly evening, this recipe brings all the comfort of traditional chicken pot pie with far less effort. It is rich, creamy, and full of flavor without feeling heavy, making it a wonderful option year-round.
Why You Will Love This Chicken Pot Pie Soup
It’s incredibly filling:
With plenty of lean chicken breast, wholesome vegetables, and potatoes, every serving offers a generous amount of protein and fiber to keep you satisfied.
It comes together easily:
Using cooked chicken speeds up the cooking process, and the soup simmers gently on the stove until the vegetables become tender and flavorful.
It’s a lighter option:
Using low-fat milk creates a creamy base without the heaviness of traditional cream, while still delivering a rich, comforting texture.
It’s a complete meal in one pot:
No need to prepare additional sides unless you want to. This soup has protein, vegetables, and starch all in one comforting bowl.
Ingredients You Will Need
For the thickening slurry
- All-purpose flour
(or cornstarch if you prefer a gluten-free option) - Cold water
For the soup base
- Water
- Fat-free or low-fat milk
- Chopped celery
- Chopped onion
- Sliced baby bella or white mushrooms
- Frozen mixed vegetables (peas, carrots, corn, green beans)
- Two medium potatoes, peeled and cut into small cubes
- Chicken bouillon cubes or low-sodium broth base
- A pinch of dried thyme
- Freshly ground black pepper
- Cooked chicken breast, finely diced
- Salt, to taste
How to Make Chicken Pot Pie Soup
1. Make the Slurry
In a small bowl, whisk the flour with a portion of cold water until smooth. This mixture will help thicken the soup without lumps.
2. Build the Base
Add the remaining water and milk to a large pot or Dutch oven. Warm the mixture gradually and bring it just to a gentle boil.
3. Add the Vegetables
Stir in the celery, onions, mushrooms, frozen vegetable blend, chicken bouillon, thyme, and black pepper. Allow the soup to return to a boil, then reduce the heat. Simmer partially covered for about 20 minutes, or until the vegetables have softened and released their flavors.
4. Add the Potatoes
Once the vegetables are tender, add the diced potatoes and simmer for an additional 5 minutes until the potatoes are cooked through.
5. Add the Chicken and Thicken
Stir in the cooked chicken breast. Slowly drizzle the slurry into the pot while whisking gently to avoid any clumping. Continue cooking for a few minutes until the soup thickens to your desired consistency. Taste and adjust the seasoning with salt and pepper.
Helpful Variations
Use turkey instead of chicken:
This soup works beautifully with leftover turkey, making it perfect for after-holiday meals.
Customize the vegetables:
You may replace mushrooms with additional celery or carrot, or add fresh green beans instead of frozen.
Dairy-free option:
Unsweetened almond milk or another mild dairy-free milk can be used for a lighter, lactose-free alternative.
Gluten-free option:
Replace the flour with cornstarch. Stir it into cold water to create a smooth slurry before adding it to the soup.
Lower-sodium modification:
Swap the bouillon cubes for low-sodium chicken broth.
How to Poach Chicken (If Starting with Raw Chicken)
If you do not have cooked chicken ready, place three boneless chicken breasts in a pot and cover them with water. Bring the water to a boil, then reduce to a gentle simmer. Cover and cook for 10 to 15 minutes, or until the chicken is cooked through. Allow it to cool slightly, then dice into small pieces.
What to Serve with Chicken Pot Pie Soup
Although this soup makes a complete meal on its own, it pairs wonderfully with simple sides such as:
- Warm dinner rolls or crusty bread for dipping
- Flaky baked pastry cut into strips or squares for a pot-pie-style topping
- Homemade biscuits for a comforting finish
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
While soups containing milk can sometimes separate when frozen, many cooks successfully freeze this recipe. You may freeze leftovers for up to one month, then reheat slowly and stir well before serving.
Chicken Pot Pie Soup Recipe
Servings: 1 1/2 cup per serving
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
- 2 cups water
- 4 cups fat-free milk
- 1 large celery stalk, chopped
- 1/2 medium onion, chopped
- 8 oz sliced baby portobello mushrooms
- 2 chicken bouillon cubes
- Freshly ground black pepper
- Pinch of dried thyme
- 10 oz frozen mixed vegetables
- 2 small potatoes, peeled and cubed
- 16 oz cooked chicken breast, diced
- Salt, to taste
Instructions
- In a bowl, whisk 1/2 cup cold water with the flour until smooth. Set aside.
- In a large pot, combine the remaining water and milk. Bring just to a boil over medium heat.
- Add the celery, onion, mushrooms, bouillon, thyme, pepper, and mixed vegetables. Return to a boil, then partially cover and simmer gently for 20 minutes.
- Add the potatoes and continue cooking for about 5 minutes, or until they are tender.
- Stir in the chicken, then slowly pour in the slurry while whisking. Allow the soup to simmer for 2 to 3 minutes until thickened.
- Taste and season with salt and more pepper if needed. Serve warm.