Chicken Pot Pie Soup

4.93 from 14 votes

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This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal in less than 30 minutes. Serve in a Homemade Bread Bowl or with a Biscuit on the side. Try my Chicken Pot Pie Recipe too!

Chicken Pot Pie Soup

What is Chicken Pot Pie Soup?

This is a low carb, high protein, Chicken Pot Pie Soup that I serve with big, lovely biscuits because THIS IS WHO I AM. The creamy and light soup is a fast weeknight meal that is pretty healthful that my kids gobbled up in no time. Though, I may have bribed them with biscuits. They are cut from the same cloth as their mama.

Chicken Pot Pie Soup

How to Make Chicken Pot Pie Soup

Making Chicken Pot Pie Soup could not be any easier. Cook your veggies, make a roux, season, cook chicken, then add in frozen veggies and cream, all in one pot! For full details see the recipe card down below!

Saute Veggies in Butter

In a large pot, melt butter. Saute onion, celery, and carrots until tender.

Make a Roux, then add in Chicken Broth, Seasonings + Chicken tenders

Sprinkle in the flour to the melted butter and veggies mixture. Stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.

Can I Use a Rotisserie Chicken to Save Time?

Yes! Using a precooked rotisserie chicken will shave off a few minutes and certainly make this meal even quicker.

Cover + Cook

Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Then add chicken back into the pot.

Stir In Frozen Veggies + Heavy Cream

Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes.


Serve with biscuits or enjoy in a bread bowl!

Spoonful of Chicken Pot Pie Soup


One of my readers added quinoa to their Chicken Pot Pie Soup to make it more filling while still maintaining all of its healthy benefits. Way to go!

More Soup Recipes to Try!

That’s it! Chicken Pot Pie Soup, done in under an hour, healthy, warm, and comforting. Consider making this recipe as the weather gets chillier.

The printable recipe card is below! Enjoy!

Chicken Pot Pie Soup
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4.93 from 14 votes

Chicken Pot Pie Soup

A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!
servings 3 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 tablespoons butter
  • ½ large onion diced
  • 3 ribs celery diced
  • 3 large carrots peeled and diced
  • ¼ cup all purpose flour
  • 4 cups chicken broth
  • 1 bay leaf
  • ½ teaspoon poultry seasoning
  • salt to taste
  • black pepper to taste
  • 1 pound chicken tenders
  • ½ cup frozen corn
  • ½ cup frozen peas
  • ½ cup heavy cream
  • parsley fresh, chopped, for garnish


  • In a large pot, melt butter over medium heat. Saute onion, celery and carrots for about 5 minutes.
  • Sprinkle flour over the vegetables and stir to absorb. Cook for about 2 minutes to avoid that raw flour flavor.
  • Whisk in chicken broth and seasonings and bring to boil. Then reduce heat to medium-low and add in raw chicken tenders.
  • Cover and cook on low for 15 minutes.
  • Remove chicken pieces to a clean plate and shred. Add shredded chicken back into pot.
  • Stir in frozen corn and peas, and heavy cream. Simmer for another 5 minutes or so until vegetables are warmed through.
  • Garnish with fresh chopped parsley and serve hot, with biscuits.



Calories: 566kcal | Carbohydrates: 25g | Protein: 39g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 1516mg | Potassium: 987mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3547IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie Soup

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Recipe Rating

27 Responses
  1. Marcia S.

    5 stars
    I first made this for my 18 month old granddaughter. She is a very picky eater and she loved this! This is one of your many recipes that I make often!

  2. This Week at the Brennan's | Lauren's Latest

    […] fast. Every birthday we celebrate is so trippy to me. Regardless, we had a fun little party (I made this for dinner) and we ate that chocolate cake. It was certainly delightful, though my chocolate cake […]

  3. Filipa Wong

    5 stars
    Made this a few days ago and it was a big hit! I was a bit under the weather, so it was extra comforting. Great recipe, as always.

  4. Shannon

    I can’t wait to make this, it has finally cooled down enough here in AZ for some yummy winter comfort food, and I can’t wait !!

  5. Roberta McMullin

    5 stars
    I love this chicken pot pie soup. I love soups of all kind but this is a change from the regular chicken noodle soup. It is not difficult to make and makes an excellent lunch, dinner (or even a bowl for breakfast) especially when it is cold outside! Thanks for a good, used often now, recipe.

  6. Gianna

    5 stars
    I originally picked this because I was looking for something easy, but it was soooooooo good. I’ll definitely make it again. I added half a cup of dry quinoa in with the broth to make it a little more filling. Thanks for another amazing recipe!

  7. Brenda Bates

    Teri – I saw your question about converting this recipe to a pressure cooker – I use an Instant Pot and here’s what I’d do.

    Add butter to pressure cooker and saute the onion, celery and carrots for approximately 5 minutes; add chicken tenders (cut up), broth, seasonings and frozen vegetables and cook on high pressure for 5 minutes, then do a quick release. In a small bowl, mix together flour and cream until smooth; turn pot to saute/browning, add the flour/cream combo to pot and simmer until desired consistency.

    I’m going to try this soon myself! Looks fabulous. Hope this helps (and works!)

  8. Teri

    This is a reply to Tia’s comment. It wouldn’t let me reply directly to hers! Can you please tell HOW you did this in the pressure cooker? I would love to try it but don’t know how to convert recipes! Thanks!!!!!

  9. Tia Robertson

    5 stars
    As always, an amazing recipe! I forgot to thaw out the chicken ahead of time (errands, then sick kiddo due to food poisoning while away at the grandparents) so I converted this to a pressure cooker recipe to save time- and it was amazing!!! Definitely making this again!

  10. Amy C.

    Yes ma’am! Go for it! It’s so awesome, and addicting- but try it 3-4 times before you decide if you love or hate it! Even mentally I feel better! (And I teach 3year olds all day!!). Thanks again for all the awesome recipes and let me know what you think if you get to try Pure Barre! (Oh-and the best part- a littleeee less guilt when you eat a piece of bread or a cupcake!!)

  11. Amy C.

    Hello! I too struggle with carbs and THIGHS! Also- before I say anything else- your recipes are ALWAYS fantastic!!! I know you workout a lot- if you know of a Pure Barre studio near you- go take a class and try it out! Seriously- it’s a 55 minute workout that doesn’t seem long, but is AWESOME! I swear by it, and it actually has changed my thighs! It’s changed everything- and I live in the middle of no where, so I drive an hour and a half to it!!! Anyhow- this comment is long enough- have a great day!!!

  12. cookbook queen

    I am currently eating low carb (sad face), so I am excited about this soup! It looks SO so yummy. Although if we are being honest…I’d much prefer it with those big fluffy biscuits.
    As an aside, your legs are perfect, friend. xo