This chicken pot pie soup is all the flavors of classic chicken pot pie in a cozy, satisfying bowl of soup! Plus it's amazingly easy to make in just over 30 minutes.
About This Recipe
You'll love this recipe for it's comforting, classic flavors and heartiness. This recipe has all the flavors of traditional chicken pot pie in a soup!
This is a lighter/healthier version of chicken pot pie: it skips the heavy cream and flour while still staying creamy and thick. The trick to keeping this soup creamy is some whole milk and pureed (or mashed) potatoes.
Chicken Pot Pie Soup Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:
- 2 large boneless skinless chicken breasts (about 1.25 - 1.5 pounds)
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 2 pounds russet potatoes (about 2 - 3 large potatoes), or Yukon gold potatoes
- 2 cups whole milk
- 3 cups frozen mixed vegetables (I used peas, carrots, corn)
- ½ teaspoon dried thyme, rosemary & sage
Popular Substitutions & Additions
- Chicken: substitute 4 cups of pre-cooked shredded chicken or rotisserie chicken to save time when making this recipe
- Potatoes: you can also substitute Yukon gold potatoes
- Frozen vegetables: use 3 cups of any mix of your favorite frozen vegetables: peas, corn, carrots, green beans are all popular
How to Make Chicken Pot Pie Soup
STEP 1: Preheat the oven to 425° Fahrenheit. Cook the chicken breasts on a baking sheet for 25 - 30 minutes, until cooked through. Once cooled, shred the chicken. (To save time, you can also skip this step and use about 4 cups pre-cooked chicken or rotisserie chicken, shredded).
STEP 2: Add the butter to a large pot or dutch oven over medium heat. Once melted, cook the onion 3 - 4 minutes, until translucent. Add the garlic and cook for 1 minute more.
STEP 3: Add the broth and diced potatoes to the pot. Bring to a boil and then turn the heat down to simmer, covered, for 15 - 20 minutes, until the potatoes are tender. Stir occasionally.
STEP 4: Add half of the potatoes (along with some of the onion and garlic) with 2 cups of milk to a blender or food processor and blend until smooth. You can also mash the potatoes by hand, but the texture will not be as creamy.
STEP 5: Add everything to the pot, including the pureed potatoes, shredded chicken, and remaining ingredients: frozen vegetables and seasonings. Simmer over medium heat for 10 minutes, uncovered, and stirring frequently so that the soup does not stick to the bottom of the pot.
STEP 6: Serve & Enjoy! Taste and season with additional salt and pepper if preferred. Serve warm, optionally topped with fresh parsley and a side of bread, biscuits or crackers.
How to Serve This Recipe
Serve this soup warm, optionally with some chopped fresh parsley on top. This soup is also extra tasty when served with something to dip into it: crackers, bread or biscuits.
How to Store This Recipe
In the fridge: cool and store your soup in an airtight container for up to 3 - 4 days in the fridge.
In the freezer: cool and store your soup in an airtight container in the freezer for up to 3 months.
Note: if your soup is too thick as you reheat it, add a splash of chicken broth or milk to thin it.
Frequently Asked Questions
To make your soup thinner, add additional milk or chicken broth. To make your soup thicker, simmer it for longer at the end of the recipe (be sure to stir it frequently to prevent burning).
If your soup starts to stick to the bottom of your pan, turn the heat down and be sure to stir frequently. You can also add more liquid (milk or broth).
Spoon out half of the potatoes (some of the onion and garlic will be mixed in with them) and add them to a blender with the milk. Blend until smooth. You can also mash the potatoes by hand in a bowl, but they will be lumpier and not as smooth or creamy in texture.