This soup is a family favorite, perfect for a weeknight meal or a cozy weekend lunch. Unlike traditional pot pies, it skips the crust and focuses on a wholesome, creamy broth packed with nutritious ingredients. It’s the best of both worlds: the hearty taste of chicken pot pie, with a light, health-conscious twist.
Why You’ll Love This Recipe
- Cozy Comfort: Perfect for cold days when you crave something hearty yet healthy.
- One-Pot Meal: Quick and easy cleanup, with all the flavor packed into one pot.
- Nutritious: Packed with vegetables and lean protein to satisfy your comfort food cravings in a healthier way.
- Crowd-Pleaser: Even picky eaters will love this warm, creamy soup!
Ingredients You’ll Need:
Here’s a list of everything you’ll need for this cozy bowl of Chicken Pot Pie Soup:
- Olive oil – for a light, healthy base to sauté the vegetables.
- Onion – adds a base flavor that pairs well with the other veggies.
- Celery – for a classic, savory depth.
- Carrots – adds a touch of sweetness and a lovely pop of color.
- Garlic – essential for that warm, rich flavor.
- Boneless, skinless chicken breasts – lean and tender for a light protein boost.
- Chicken broth – helps create the savory, flavorful base.
- Russet potatoes – for heartiness and a creamy texture.
- Frozen peas – added at the end for a fresh pop of green.
- Frozen corn – gives a touch of sweetness and flavor.
- Dried thyme and parsley – for a classic pot pie flavor.
- Salt and pepper – to season everything just right.
- Coconut milk or almond milk – a creamy but lighter alternative to heavy cream.
How to Make Chicken Pot Pie Soup
With just a few steps, this soup comes together quickly and easily, filling your kitchen with the comforting aroma of a classic chicken pot pie.
Step-by-Step Instructions:
- Start with the Veggies
Begin by heating olive oil in a large pot over medium heat. Add the onions, celery, and carrots, and sauté for about 5 minutes or until the vegetables begin to soften. This helps build that classic pot pie base flavor that’s full of warmth and depth. - Add the Garlic and Herbs
Stir in the garlic, thyme, and parsley, and cook for another minute, until the garlic is fragrant. The dried herbs and garlic add a wonderful aroma and taste that bring the pot pie flavor to life. - Cook the Chicken
Nestle the chicken breasts into the pot with the veggies. Pour in the chicken broth, and bring everything to a gentle simmer. Cover and let the chicken cook in the broth for about 15-20 minutes, or until it’s cooked through and tender. This infuses the broth with even more flavor and makes the chicken juicy. - Add the Potatoes and Simmer
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. Add the potatoes to the soup and continue simmering for another 10 minutes or until the potatoes are tender. - Return the Chicken and Add the Final Ingredients
Add the shredded chicken back to the pot, along with the frozen peas and corn. Stir in your coconut or almond milk, letting it simmer until the soup is creamy and all the flavors are melded together. Adjust the seasoning with salt and pepper, to taste. - Serve and Enjoy
Ladle the soup into bowls, and garnish with a sprinkle of parsley if desired. Grab a cozy blanket, and enjoy your comforting bowl of Chicken Pot Pie Soup!
Helpful Tips
- Potato Texture: For a thicker, creamier soup, you can lightly mash some of the potatoes after they’re cooked. This will add extra creaminess without needing heavy cream.
- Coconut Milk Swap: If you’re not a fan of coconut milk, you can substitute almond milk, or even low-fat cream if you prefer. Just keep in mind that different milk choices will slightly change the flavor.
- Flavor Boosters: A little bit of lemon juice added at the end can brighten up the flavors without overpowering the comforting taste of the soup.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free (if using gluten-free chicken broth)
Notes:
This Chicken Pot Pie Soup can be customized based on what you have on hand. It’s also very forgiving, so feel free to adjust the vegetable quantities based on your preferences!
Nutritional Information
Each serving of this soup contains approximately:
- Calories: 250
- Protein: 20g
- Carbohydrates: 25g
- Fiber: 5g
- Fat: 8g
Frequently Asked Questions
Can I freeze this soup?
Yes! This soup freezes well. Simply let it cool, pour it into an airtight container, and freeze for up to 3 months. When you’re ready to enjoy it, just thaw and reheat on the stovetop.
What can I serve with this soup?
This Chicken Pot Pie Soup is filling on its own, but a fresh side salad or a slice of crusty bread pairs beautifully if you’re looking for an extra bit of texture and flavor.
Can I make this in a slow cooker?
Absolutely! Add all the ingredients except for the peas, corn, and milk to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, add it back in with the peas, corn, and milk, and cook for another 10-15 minutes.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a bit of extra broth to achieve the desired consistency.
Related Recipes
If you loved this comforting Chicken Pot Pie Soup, you’ll definitely enjoy these other cozy recipes:
Conclusion
Whether you’re looking for an easy weeknight meal, a comforting lunch to meal-prep, or a hearty dish to serve friends and family, this Chicken Pot Pie Soup has it all. It’s warm, creamy, and full of flavor, but also nutritious enough to enjoy guilt-free. Give it a try next time you’re craving comfort in a bowl!
Print
Cozy and Comforting Chicken Pot Pie Soup Recipe
Description
When the temperature drops and the craving for warm, comforting meals starts to set in, there’s nothing like a hearty, creamy soup to bring a little coziness to the day. This Chicken Pot Pie Soup takes everything we love about classic chicken pot pie—the creamy filling, the tender veggies, the chunks of chicken—and brings it together in a lighter, soupier version that warms you from the inside out. It’s like a bowl of comfort, without the fuss of rolling out pie crusts.
This soup is a family favorite, perfect for a weeknight meal or a cozy weekend lunch. Unlike traditional pot pies, it skips the crust and focuses on a wholesome, creamy broth packed with nutritious ingredients. It’s the best of both worlds: the hearty taste of chicken pot pie, with a light, health-conscious twist.
Ingredients
Here’s a list of everything you’ll need for this cozy bowl of Chicken Pot Pie Soup:
- Olive oil – for a light, healthy base to sauté the vegetables.
- Onion – adds a base flavor that pairs well with the other veggies.
- Celery – for a classic, savory depth.
- Carrots – adds a touch of sweetness and a lovely pop of color.
- Garlic – essential for that warm, rich flavor.
- Boneless, skinless chicken breasts – lean and tender for a light protein boost.
- Chicken broth – helps create the savory, flavorful base.
- Russet potatoes – for heartiness and a creamy texture.
- Frozen peas – added at the end for a fresh pop of green.
- Frozen corn – gives a touch of sweetness and flavor.
- Dried thyme and parsley – for a classic pot pie flavor.
- Salt and pepper – to season everything just right.
- Coconut milk or almond milk – a creamy but lighter alternative to heavy cream.
Instructions
- Start with the Veggies
Begin by heating olive oil in a large pot over medium heat. Add the onions, celery, and carrots, and sauté for about 5 minutes or until the vegetables begin to soften. This helps build that classic pot pie base flavor that’s full of warmth and depth. - Add the Garlic and Herbs
Stir in the garlic, thyme, and parsley, and cook for another minute, until the garlic is fragrant. The dried herbs and garlic add a wonderful aroma and taste that bring the pot pie flavor to life. - Cook the Chicken
Nestle the chicken breasts into the pot with the veggies. Pour in the chicken broth, and bring everything to a gentle simmer. Cover and let the chicken cook in the broth for about 15-20 minutes, or until it’s cooked through and tender. This infuses the broth with even more flavor and makes the chicken juicy. - Add the Potatoes and Simmer
Once the chicken is cooked, carefully remove it from the pot and shred it using two forks. Add the potatoes to the soup and continue simmering for another 10 minutes or until the potatoes are tender. - Return the Chicken and Add the Final Ingredients
Add the shredded chicken back to the pot, along with the frozen peas and corn. Stir in your coconut or almond milk, letting it simmer until the soup is creamy and all the flavors are melded together. Adjust the seasoning with salt and pepper, to taste. - Serve and Enjoy
Ladle the soup into bowls, and garnish with a sprinkle of parsley if desired. Grab a cozy blanket, and enjoy your comforting bowl of Chicken Pot Pie Soup!
Notes
This Chicken Pot Pie Soup can be customized based on what you have on hand. It’s also very forgiving, so feel free to adjust the vegetable quantities based on your preferences!