Chicken Pot Pie Soup | Real Balanced (2024)

If you love chicken pot pie, you will love it in soup form. Like the original, you get protein, veggies, and carbs, but now you can enjoy it after cooking everything in just one pot.

It’s a great comfort food choice for a weeknight dinner, and leftovers the next day are delicious.

💛Why you’ll love this recipe

• Made in one pot.
• Great for weeknight dinners or lazy weekends — can be prepped and ready to serve in 1 hour.
• Filling and high in protein.

➡️Ingredients

⏲How to make this chicken pot pie soup recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Preheat Pot: Heat oil in a large pot or Dutch oven over medium heat.
• Cook Chicken: Add chicken to the pot and sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Cook until the chicken is cooked throughout, about 5-6 minutes, turning the chicken over to cook all sides as it cooks. Then, using a slotted spoon or tongs, transfer the cooked chicken to a plate and set aside.
• Sauté Vegetables: Add diced potatoes, carrots, celery, and onion into the same pot. Stir vegetables together and sauté until the onions start to look translucent, about 3-4 minutes.
• Add Seasonings: Stir in the remaining 1 ½ teaspoons salt, remaining ¼ teaspoon pepper, thyme, parsley, garlic powder, and paprika, and cook for an additional 1 minute.
• Add Flour: Sprinkle the flour directly over the sautéed vegetables and stir well to coat, cooking for 1 minute. (This is done instead of making a separate roux.)
• Stir in Broth, Add Chicken, Then Simmer: Pour in the chicken broth, stirring constantly to avoid lumps from forming. Add the cooked chicken back in. Bring to a simmer, then let it cook until the potatoes are tender, about 15 minutes, stirring occasionally.

• Stir in Frozen Vegetables: Stir in frozen corn and peas and cook for 3-4 minutes.
• Stir in Heavy Cream: Stir in the heavy cream and let it simmer for another 2-3 minutes. Carefully taste and add more salt and pepper, based on taste preferences.
• Serve: Ladle the soup into bowls, garnish with pepper and parsley, then serve.

👉Ingredient substitution suggestions

• Olive Oil: Any cooking oil or melted unsalted butter will work here.
• Chicken Breasts: Use boneless, skinless chicken thighs instead of chicken breasts. You can also use pre-cooked rotisserie chicken or even leftover turkey (for turkey pot pie soup) and skip the “Cook Chicken” instruction.
• Heavy Cream: To make the soup a little lighter, you can replace heavy cream with half-and-half.
• Vegetables: Feel free to customize the vegetable mix with your favorites or what’s in season. Cauliflower florets, green beans, or bell peppers can be great additions or substitutions.
• Chicken Broth: Vegetable broth or beef broth will work here. You can also use low-sodium broth if you’re watching your sodium intake.
• Frozen Corn and Peas: You can use fresh or canned corn and peas instead of frozen.

✨Variations

• Add a squeeze of fresh lemon juice and/or a teaspoon of finely grated lemon zest for some added brightness.
• Sprinkle a pinch of red pepper flakes into the soup for a little heat.
• Stir in a handful of shredded cheddar, Parmesan, or Monterey Jack cheese just before serving.
• Crumble crispy bacon on top of the soup as a garnish.

〰️How to serve

• Bread — Pair with biscuits, whole-grain rolls or a baguette.
• Crackers — Serve with keto crackers or oyster crackers.
• Salad — Pair with a creamy cucumber onion salad or Caesar salad.
• Side Dish — Serve with baked sliced zucchini or baked jicama fries.

💬 FAQs

📚 More soup recipes

• Hungarian Mushroom Soup
• Pumpkin Soup with Canned Pumpkin
• Chicken Corn Soup
• Cauliflower Cheddar Cheese Bacon Soup
• Creamy Italian Sausage Soup