Chicken Pot Pie Soup – Skinnytaste

This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!

Chicken Pot Pie Soup

Chicken pot pie is the ultimate comfort food, and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans. It’s also great with leftover turkey like I did in this Turkey Pot Pie Soup recipe. Hopefully, you’ll be inspired to make it this week for your family. Trust me—you’ll be glad you did!

Chicken Pot Pie Soup Ingredients

• Slurry: Flour and water
• Milk: You’ll need four cups of fat-free milk.
• Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn)
• Potatoes: Peel and cube two medium-sized white or yukon gold potatoes.
• Bouillon: Chicken bouillon cubes create a flavorful broth.
• Herbs: Add a pinch of dried thyme.
• Chicken: Dice 16 ounces of cooked chicken breast into small pieces.
• Salt and Pepper to season the pot pie soup

How to Make Chicken Pot Pie Soup

1. Create a Slurry: Whisk a half cup of water with the flour.
2. Boil: Pour the remaining water and milk into a large soup pot or Dutch oven and slowly bring it to a boil.
3. Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen vegetables, and return the mixture to a boil.
4. Simmer: Partially cover the pot and simmer on low for about 20 minutes until the vegetables are tender.
5. Potatoes: Add the potatoes and cook for about five minutes until soft.
6. Chicken and Slurry: Add the chicken and slowly whisk in the slurry. Cook for a few more minutes until the soup thickens, and adjust the salt and pepper as needed.

Variations

• Vegetables: Modify this chicken pot pie soup recipe with vegetables you like. Don’t like mushrooms? Omit them and add some carrots and more celery.
• Mushrooms: Swap baby bellas for white button mushrooms.
• Dairy-Free Soup: Many people commented that they made this soup with unsweetened plain almond milk.
• Gluten-Free Soup: Use two tablespoons of cornstarch instead of flour for the slurry, and buy gluten-free bouillon cubes.
• Bouillon: Swap bouillon cubes with two teaspoons of Better than Bouillon.
• Sodium: If you’re watching your sodium intake, replace the bouillon and water with 1 ½ cups of low-sodium chicken broth.
• Herbs: Add extra thyme or other herbs, like rosemary or parsley.
• Turkey: Great for Thanksgiving leftovers in place of chicken.

What to Serve with Chicken Pot Pie Soup

This healthy chicken pot pie soup is very filling, but it is delicious with:

• Some bread on the side to soak up the creamy broth.
• If you want to get fancy, you can serve it in hollowed-out bread bowls.
• Top it with cut-out baked pie crust as croutons.
• I often eat the soup with these Easy Garlic Cheddar Biscuits.

Chicken Pot Pie Soup Storage

Leftover chicken pot pie soup makes a great lunch. Refrigerate leftovers for up to 3 days and warm it in the microwave.

I typically don’t freeze soup with dairy because it can separate. However, many people commented below, saying it froze well. So, if you have extra soup that will go bad before you can eat it, you might as well try freezing it. If you do, let me know how it goes!

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