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”.
Another great side for soup is a simple green salad or some crunchy veggie sticks. This delicious broccoli salad would be fabulous, too!
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!Print
A hearty, satisfying meal in one comfort food bowl! Everything you love about Chicken Pot Pie without the extra work of pie crust. You can whip this up quickly, even on busy weeknights. It’s sure to become a family favorite!
- 1 large red onion
- 1 Tablespoon cooking oil ( I use avocado oil.)
- 4 large pre-cooked boneless skinless chicken breasts (around 3 lbs)
- 3 lbs of russet potatoes, peeled and cut into 1″ cubes
- 1 lb carrots, sliced into ⅛” thick rounds
- 1 qt (4 cups) chicken stock
- 3 cups alternative milk or dairy milk
- 1-2 Tablespoons Better than Bouillon Chicken Base (or your *favorite gluten-free bouillon), to taste
- 1 Tablespoon minced garlic
- 2 Bay Leaves
- 1 teaspoon poultry seasoning
- 2 cups frozen peas
- ½ cup water
- 3 Tablespoons arrowroot powder (or corn starch)
- salt and pepper, to taste
- Peel potatoes and cut into 1″ cubes.
- Slice the carrots into ⅛” rounds.
- Shred or chop pre-cooked chicken.
- 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.
- Add in the cubed potatoes and carrots.
- Pour the chicken stock and the milk of your choice into the pan over the vegetables.
- Stir in the bouillon, minced garlic, bay leaves and poultry seasoning.
- 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.
- Allow the mixture to cook over medium heat until the potatoes are fork-tender.
- Whisk the arrowroot powder (or cornstarch) into the ½ cup of cold water. Pour the slurry into the soup pot and stir to combine.
- The soup will begin to thicken in just a minute or two.
- 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.
- Serve with biscuits, puff pastry sticks or even a green salad on the side.
- Category: Soup, Chicken
- Method: stove top
- Cuisine: American
Keywords: soup, pot pie, chicken