Chicken Pot Pie Soup Recipe, a Big Bowl of Comfort

Chick­en Pot Pie Soup is a deli­cious savory, creamy soup stud­ded with chunks of chick­en, pota­toes, car­rots and peas. 

The broth is infused with onion and gar­lic, plus fla­vor­ful herbs. It’s the per­fect warm com­fort food hug on a win­ter night. 

Our kids have always loved pot pies. When all 5 of them were younger and still at home, it was actu­al­ly a big treat when I would buy frozen pot pies to have for din­ner. lol Back then we could usu­al­ly get them 4 for $1, so it was an eco­nom­i­cal meal, too.

Over the years, I have learned to make a few dif­fer­ent ver­sions of pot pie and they are always met with wel­come ooohs and aahhhhs. 

But, the truth is, when I am in a hur­ry to put a meal on the table, stop­ping to make pie crust and con­struct a com­plete pot pie isn’t in the cards.

Luck­i­ly, you can achieve all the same savory deli­cious­ness found in a pot pie by turn­ing it into a quick 30 minute soup. 

Chick­en Pot Pie Soup is hearty and sat­is­fy­ing and this recipe will leave you with left­overs for tomor­row’s lunches!

Chick­en Pot Pie Soup is also easy to make as a gluten-free, dairy-free meal, so you can pro­vide a healthy option for those on restrict­ed diets.

The Ingredients

• Chick­en — This recipe calls for 4 large, pre-cooked bone­less skin­less chick­en breasts. I love batch cook­ing chick­en and hav­ing it the freez­er for quick meal fix­es. I have two recipes that work per­fect­ly for this. Slow Cook­er Chick­en Breasts and Per­fect Baked Chick­en Breasts. Choose a dif­fer­ent cut of chick­en if that’s your pref­er­ence. And, if you don’t have pre-cooked chick­en in the freez­er, you could just as eas­i­ly use a rotis­serie chick­en from the store with great results. 
• Pota­toes — I peel the pota­toes. It def­i­nite­ly isn’t nec­es­sary. Your fam­i­ly pref­er­ence should be the decid­ing fac­tor. I feel like pota­toes are as inte­gral to pot pie as the chick­en, though. So don’t skip this ingre­di­ent. It is impor­tant that the pota­toes be cut into 1″ or small­er chunks to be sure they cook through in 30 minutes. 
• Car­rots — I scrub them, but don’t peel them. Again, it’s a mat­ter of pref­er­ence. You do you. Slice the car­rots into 1/8″ rounds.
• Onion — I use a large red. Yel­low or white will be deli­cious, too.
• Milk or Dairy-Free Milk — This choice will depend on who you’re cook­ing for. If you can use dairy milk, that’s awe­some. If not, use a thick and creamy dairy-free alter­na­tive like my Cashew Coconut Milk. It’s what I use in this recipe and it’s scrump­tious! Almond Milk is also a good choice.
• Chick­en Stock — be sure your brand is gluten-free if that’s needed.
• Frozen Peas (Or frozen green beans, if you pre­fer. You could use canned green beans but the col­or is not as vibrant and they are too mushy for my taste.)
• Sea­son­ings & Herbs — I use home­made chick­en bouil­lon (Again, use your favorite and check for gluten-free if need­ed.), minced gar­lic, bay leaves and poul­try sea­son­ing.
• Arrow­root — This is for thick­en­ing. You can use corn­starch if that’s what you have on hand. I was going for a com­plete­ly gluten/­grain-free dish and arrow­root was in the pantry, so that was my choice.

A Note About Bouillon

My all-time favorite bouil­lon used to be Bet­ter than Bouil­lon Chick­en base. None of the ingre­di­ents list­ed should tech­ni­cal­ly have gluten. How­ev­er, the com­pa­ny states it is made in a plant where wheat prod­ucts are processed. There­fore, they can’t cer­ti­fy it as gluten-free. If you’re high­ly sen­si­tive to gluten, it is not a good option for you. 

I got real­ly frus­trat­ed search­ing for afford­able gluten free chick­en bouil­lon that actu­al­ly tast­ed good. And so, I devel­oped my own and that is what I use reg­u­lar­ly, now. I’m so pleased with this deli­cious veg­an and gluten free chick­en bouil­lon pow­der. I hope you’ll try it, too.

You may also already have a favorite gluten-free bouil­lon. Absolute­ly use it in this recipe and adjust the amount to suit your tastes and spe­cif­ic brand. Your taste buds will tell you how much you need.

Choosing a Dairy Alternative

What To Serve With Chicken Pot Pie Soup

Since the soup does­n’t have the pie crust we enjoy in a pot pie, some sort of bread side is always good.You can see in the pic­tures that I went super-sim­ple with my sides, this time. 

I used one sheet of puff pas­try, brushed it with melt­ed but­ter and then cut it into short strips. I baked them at 400° for around 10–12 min­utes until they were browned and crispy. They were crisp and flaky like a pie crust and the per­fect soup “dip­pers”. They were NOT gluten free, though.

I have since dis­cov­ered this recipe for gluten free puff pas­try and am anx­ious to give it a try, next time.

Bis­cuits would be anoth­er nat­ur­al side with this homey, deli­cious meal. Check out my Easy Bis­cuit recipe to have home­made bread quick and easy for any meal.

Anoth­er great side for soup is a sim­ple green sal­ad or some crunchy veg­gie sticks. This Kale Sal­ad with Apple and But­ter­nut would be fab­u­lous, too!

AND…Every great soup sup­per needs a deli­cious­ly sim­ple dessert! I think these McDon­ald’s Choco­late Chip Cook­ies would be the per­fect way to end a meal of Chick­en Pot Pie Soup. Grab the recipe on the One Sweet Har­mo­ny blog.

Or how about com­fort food in a cook­ie?!!! These Molasses Cook­ies from Lau­ra, over at Lit­tle House Big Alas­ka would be a scrump­tious fin­ish to a Chick­en Pot Pie Soup din­ner. As, would this fab­u­lous fruit stud­ded Keto Bread Pud­ding from Zuzana at Low Carb No Carb.

Are you look­ing for more clas­sic chick­en soup recipes? Check out this recipe for Chick­en and Dumplings on the blog at Lit­tle House Big Alaska.

How to Make Chicken Pot Pie Soup

1. Peel pota­toes and cut into 1″ cubes.
2. Slice the car­rots into 1/8″ rounds.
3. Shred or chop pre-cooked chicken.
4. Mince the onion and saute it in the cook­ing oil, in a deep stock pot, for 3 or 4 min­utes until it begins to soft­en and be aromatic.
5. Add in the cubed pota­toes and carrots.
6. Pour the chick­en stock and the milk of your choice into the pan over the vegetables.
7. Stir in the bouil­lon, minced gar­lic, bay leaves and poul­try seasoning.
8. Bring the pot to a boil and then reduce to medi­um heat.  You may want to stir occa­sion­al­ly as the pot comes to a boil to make sure noth­ing is sticking.
9. Allow the mix­ture to cook over medi­um heat until the pota­toes are fork-tender.
10. Whisk the arrow­root pow­der (or corn­starch) into the 1/2 cup of cold water.  Pour the slur­ry into the soup pot and stir to combine.
11. The soup will begin to thick­en in just a minute or two.
12. Shut off the heat and stir in the frozen peas.  The heat of the soup will be enough to warm them and they will retain their bright green color.
13. Serve with bis­cuits, puff pas­try sticks or even a green sal­ad on the side.

The Recipe

I hope you get a chance to make a batch of my scrump­tious Chick­en Pot Pie Soup, this week­end. Share it with the peo­ple you love and be blessed, my friend! 

And, if you do get a chance to make it and find that it’s a soup you real­ly enjoy, I hope you’ll come back and tell me in a com­ment on this post. Please also con­sid­er leav­ing a 5 star rat­ing when you leave a comment. 

Your 5 star rat­ing helps oth­ers find our chick­en pot pie soup recipe when doing a Google search. Thanks so much!

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