Chicken Pot Pie Soup Recipe, a Big Bowl of Comfort

Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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 1/8″ thick rounds; 1 qt (4 cups) chicken stock; 3 cups dairy milk, almond milk or other alternative dairy milk; 1-2 Tablespoons homemade Chicken Bouillon Powder (or your favorite gluten-free bouillon), to taste; 1 Tablespoon minced garlic; 2 Bay Leaves; 1 teaspoon poultry seasoning; 2 cups frozen peas (or frozen green beans if you prefer); 1/2 cup water; 3 Tablespoons arrowroot powder (or corn starch); salt and pepper, to taste

Jump to Recipe

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

chicken pot pie soup in a bowl with puff pastry sticks

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.

Love pot pie, but not in the mood for soup? Check out Kristin’s delicious and easy chicken pot pie at Dizzy, Busy and Hungry.

In This Post:

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.

chicken bouillon powder in an apothecary jar with a Tablespoon of chicken stock powder spilling out onto the concrete counter top. There is a turquoise stoneware pitcher, a philedendron and and turqupise and white striped kitchen towel in the background

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.

Homemade Cashew Coconut Milk, dairy-free and sugar-free, in a pitcher and in a glass

Choosing a Dairy Alternative

Can I use ANY dairy alternative in place of the milk?

If your soup is to be dairy free as well as gluten free, choose a dairy alternative with a neutral flavor. While coconut milk would add a thick, creamy texture, the coconut flavor will be more noticeable in the soup.

Instead, select almond milk or cashew milk or my cashew coconut milk which has limited coconut so no flavor changing issues.

I don’t recommend oat milk in dishes that will be cooked as the oatmeal used to make it actually begins to cook and create a cereal/porridge texture.

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.

Or try Sandhya’s recipe for these yummy Bialys. They’re scrumptious yeast rolls filled with an onion and poppy seed topping. Yum!

homemade biscuits on a white plate slathered with creamy butter and dripping with honey — https://glendaembree.com/biscuits

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!

Kale Apple and Butternut Salad in a white serving bowl

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.

chicken pot pie soup in a stainless steel pot.

How to Make Chicken Pot Pie Soup

Peel potatoes and cut into 1″ cubes.
Slice the carrots into 1/8″ 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 1/2 cup of cold water. Pour the slurry into the soup pot and stir to combine.
Add the pre-cooked chicken and stir.
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.

Chicken Pot Pie Soup in a blue stoneware bowl with two puff pastry sticks.

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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