This delicious soup recipe is comforting and packed with flavor! Homemade Chicken Pot Pie Soup is a hearty recipe full of vegetables and chicken. It’s a retake on the classic pot pie except so much easier to make.
This soup is completely homemade with good for you ingredients that are healthy for you. Try making this soup for dinner tonight!
This healthy chicken pot pie soup is loaded with veggies and protein and is the perfect nourishing meal. I love making an easy one pot soup for a quick weeknight meal.
Sometimes if I’m craving chicken pot pie and don’t have time to make it, I’ll whip up this soup instead. It’s so good and my whole family gobbles it right up, even the kids! This easy soup recipe is the perfect way to get your kiddos to eat their veggies. Try out this tasty comfort food recipe for on the next extra cold evening.
Why You’ll Love this Chicken Pot Pie Soup Recipe
- This healthy soup has all of the comfort of your favorite chicken pot pie recipe, but with far less calories!
- You can have this easy soup recipe on the table for dinner in about 55 minutes.
- The clean-up after making this one pot dish is a snap. No messy kitchen to worry about after a busy day.
Ingredients for Chicken Pot Pie Soup
- Boneless Skinless Chicken Breasts – You’ll need one pound of boneless skinless chicken breast diced into 1 inch cubes. Try to keep your chunks of chicken consistent sizes so that they all cook through in the same time frame.
- Frozen Peas – Frozen peas taste so much better than canned peas in this pot pie soup.
- Carrots – You can either dice your carrots or cut them into thin circles.
- Yukon Gold Potatoes – These are my favorite potatoes to use. They soak up flavor so well and the skins don’t get chewy! You could use russet potatoes or red potatoes if you prefer.
- Unsalted Butter – Use unsalted butter so that you are able to control the salt level of this pot pie soup.
- All-purpose flour – All-purpose flour is used as the thickener for the broth.
- Olive Oil – I use olive oil to sauté the onions, garlic, and chicken. But you could substitute it with avocado oil, vegetable oil, or even a bit of extra unsalted butter.
- Onion – Diced yellow onion will have the most mild flavor that will blend well into the soup.
- Heavy Cream – Heavy cream makes this soup extra smooth and creamy. You could substitute for half and half if you prefer.
- Chicken Stock – Use chicken stock instead of chicken broth for an extra rich flavor.
- Minced Garlic – You can either mince your own garlic or use the pre-minced garlic in the jar.
- Fresh Thyme and Parsley – Fresh thyme and parsley really makes the difference! Try to use fresh instead of dried.
- Refrigerated Biscuits – Eating a biscuit along with pot pie soup gives it that “pot pie crust” feel. Refrigerated biscuits are easiest, but you could make homemade biscuits if you prefer!
How to make Chicken Pot Pie Soup
In a dutch oven or large pot, heat the olive oil over medium heat. Add the cubed chicken and cook until there is no pink on the outside. Then, add the onions and cook until they begin to soften.
Add the carrots, potatoes, and garlic next and stir it together and keep cooking.
Place the butter into the same pot and once melted sprinkle the flour over the top and stir it in. Add the chicken stock and turn the mixture to high heat and bring it to a boil. Once boiling, lower the heat to keep the soup at a simmer and let it simmer for twenty minutes.
While the soup is simmering, prepare the biscuits according the directions on the package.
After the soup has simmered for 20 minutes, add the fresh thyme and parsley, and the frozen peas. Let it simmer for 10 more minutes then add the heavy cream and stir to combine.
Ladle the soup into bowls and serve each bowl with a fresh biscuit!
How to store leftovers
FRIDGE: Store leftover soup in an airtight container in the fridge for 3-4 days. Be sure to heat it thoroughly before eating.
FREEZER: Pot pie soup can be stored in the freezer in an airtight container for up to 2 months.
I recommend making fresh biscuits when you’re reheating your leftovers, but leftover biscuits can be stored a reheated in the oven, microwave, or toaster oven.
Can I use canned carrots and peas in this soup?
Sure! Canned carrots and peas won’t need as much time to cook, so wait to add them towards the end of the cooking process.
- Dice your potatoes into small cubes so that they cook quickly and evenly.
- If you’re in a pinch (or even a time crunch) sub canned chicken for the diced boneless skinless chicken breasts.
- If you can’t find refrigerated biscuits, grab a tube of refrigerated crescent rolls!
You’ll love this easy chicken pot pie soup recipe! Give it a whirl for dinner tonight.
More Soup Recipes You’ll Love
- Try out this Instant Pot Chicken Taco Soup for a quick and easy weeknight dinner.
- Make this comforting Chicken Noodle Soup next time you’ve got sickness running through the house.
- Crock Pot White Chicken Chili is perfect to throw together and let cook all day.
- Chicken and Rice Soup will become a family favorite, especially during winter!
- Warm up with a big bowl of this Crock Pot Creamy Tortellini Soup loaded with vegetables, crushed tomatoes, spices and kale. Serve it with crusty bread for an easy dinner.
- An easy, hearty soup perfect for the winter! This creamy Crock Pot Potato Soup uses cubed hash brown potatoes to make it so quick to make.
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts cubed
- 1 small onion diced
- 3 medium carrots sliced into coins
- 2 small Yukon gold potato cut into small chunks
- 2 cloves garlic minced
- 1 Tablespoon unsalted butter
- 1 Tablespoon all-purpose flour
- 32 ounces chicken stock or broth
- 4 sprigs fresh thyme
- 2 cups frozen peas
- 2 Tablespoons chopped fresh parsley
- ½ cup heavy cream
- 16 ounces refrigerated biscuits 8 count
- Heat the olive oil in a large pot over medium heat. Add the cubed chicken and cook it until it’s no longer pink on the outside. Add the onion and cook it with the chicken until it starts to soften. Add the carrots, potatoes, and garlic and stir it all together.
- Add the butter to the pan, stirring until it’s melted. Sprinkle the flour over the top of the chicken and vegetables and stir.
- Add the chicken stock, turn the heat to high and bring the soup to a boil. Lower the heat and keep the soup at a constant simmer. Let it simmer for twenty minutes.
- While soup is cooking prepare biscuits according to package directions.
- After the 20 minutes is done add the thyme, frozen peas, chopped parsley and continue simmering for another ten minutes.
- Then add the heavy cream and stir to combine.
- Ladle the soup into bowls and serve with prepared biscuits.