Chicken Pot Pie Soup : a Big Bowl of Comfort

Chick­en Pot Pie Soup is a 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.

Ingredients You’ll Need for Chicken Pot Pie Soup and How to Prep Them

• 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. Choose a dif­fer­ent cut 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 ⅛” 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!
• Chick­en Stock — be sure your brand is gluten-free if that’s needed.
• Frozen Peas
• Sea­son­ings & Herbs — I use bouil­lon (again, 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, so arrow­root was my choice.

A Note About Bouillon

My all-time favorite bouil­lon is 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. 

Instead, choose some­thing like the *Healthy Foun­da­tions Veg­an Gluten-Free Chick­en Base. I have also used that one with good results when I need to be sure my dish is 100% gluten-free.

You may also already have a favorite bouil­lon. Absolute­ly use it in this recipe and adjust the amount to suit your tastes and spe­cif­ic brand.

What To Serve With Chicken Pot Pie Soup

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 per­fect soup “dip­pers”.

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 deli­cious broc­coli sal­ad 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.

The Easy Recipe for Chicken Pot Pie Soup

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! 

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