• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Her Wholesome Kitchen
  • Recipe Index
  • eBooks
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • eBooks
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • eBooks
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Chicken Pot Pie Soup

    Published: Aug 25, 2021 · Modified: Feb 1, 2022 · This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    Today: get our Big Salads Recipe eBook for 60% off! See It Here

    Today: get our Big Salads Recipe eBook for 60% off! See It Here

    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.

    chicken pot pie soup

    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.

    For more of our top cozy cold-weather soups, check out the popular Stuffed Pepper Soup and Easy Lasagna Soup (both are also soup versions of classic meals)!

    Chicken Pot Pie Soup Ingredients

    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
    chicken pot pie soup

    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. 

    how to make chicken pot pie soup

    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.

    how to make chicken pot pie soup

    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. 

    chicken pot pie soup

    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.

    chicken pot pie soup

    Frequently Asked Questions

    How can I make my soup thicker or thinner?

    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).

    How can I prevent my soup from sticking to the bottom of my pan?

    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).

    How do I blend the potatoes for the soup?

    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.

    chicken pot pie soup
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    chicken pot pie soup

    Chicken Pot Pie Soup


    ★★★★★

    5 from 8 reviews

    • Author: Megan
    • Total Time: 40 minutes
    • Yield: 3 - 4 servings 1x
    Print Recipe
    Pin Recipe

    Description

    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. Serve it with biscuits or bread.


    Ingredients

    Scale
    • 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))
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried sage

    Instructions

    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). 
    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. 
    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. 
    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.
    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. 
    6. 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. 

    Notes

    • Chicken: substitute 4 cups of pre-cooked shredded chicken or rotisserie chicken to skip the first step of the recipe 
    • Potatoes: you can also use 2 pounds of Yukon gold potatoes, diced
    • Frozen vegetables: use 3 cups of any mix of your favorite frozen vegetables: peas, corn, carrots, green beans 
    • Prep Time: 5 minutes
    • Cook Time: 35 minutes
    • Category: Main Course

    Nutrition

    • Calories: 371
    • Sugar: 12
    • Sodium: 805
    • Fat: 11
    • Saturated Fat: 5.2
    • Carbohydrates: 41.9
    • Fiber: 7.8
    • Protein: 26.2
    • Cholesterol: 65

    Keywords: chicken, fall, pot pie, soup, winter

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

    More Recipes

    • Peanut salad dressing in a jar.
      Easy Peanut Salad Dressing Recipe
    • Green goddess dressing with a spoon.
      Green Goddess Dressing
    • Cheeseburger salad with creamy dressing.
      Cheeseburger Salad
    • cabbage salad with peanuts.
      Cabbage Salad with Peanut Dressing

    Reader Interactions

    Comments

    1. Joan Breckwoldt

      August 25, 2021 at 5:52 pm

      5 stars
      Oh my, this is one of the best meals I’ve ever tasted. And it’s beautiful and easy! Amazing recipe!

      ★★★★★

      Reply
      • Megan

        August 26, 2021 at 9:21 am

        5 stars
        Thank you!! So glad that you enjoyed the recipe! 🙂

        ★★★★★

        Reply
    2. Anita

      December 18, 2021 at 1:30 pm

      5 stars
      Wonderful recipe! I am glad I made enough for myself and my parents several meals of it.
      Thank you!!

      ★★★★★

      Reply
      • Megan

        December 18, 2021 at 1:48 pm

        Thank you Anita! Glad you enjoyed it! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Hi, I'm Megan! I'm a health coach & I love to share salad recipes that are simple and delicious.

    Browse all recipes here →

    Footer

    • Contact Us
    • Privacy Policy
    • Story Explorer
    Disclaimer: Her Wholesome Kitchen is a participant in the Amazon Services LLC Associates Program. If you purchase through one of our links, we may earn a commission at no cost to you.

    Copyright © 2023 HER WHOLESOME KITCHEN LLC