Chicken Pot Pie Soup

5 from 12 votes

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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!

Today I’m sharing a low carb, high protein, Chicken Pot Pie Soup that I served with big, lovely biscuits because THIS IS WHO I AM. The soup really tastes amazing on its own, but it tastes even better with a warm biscuit on the side. 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

Ingredients for Chicken Pot Pie Soup

Chicken Pot Pie Soup is made from simple yet flavorful ingredients, giving you a tasty healthy soup! Here’s what you need:

  • Butter and Flour – these are used to make a roux as the base of the soup.
  • Onion, Celery, and Carrots – these all are used for flavor and texture.
  • Chicken Broth – broth makes this dish soupy as well as adding flavor.
  • Bay Leaf, Poultry Seasoning, Salt and Pepper – these four seasonings go a long way in making this soup delicious.
  • Chicken Tenders – you can also use rotisserie chicken here to make this soup an even quicker meal.
  • Frozen Corn and Frozen Peas – both are frozen to save time! But don’t worry because they are still packed full of vitamins.
  • Heavy Cream – to thicken and for creaminess.

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!

  1. In a large pot, melt butter. Saute onion, celery, and carrots until tender.
  2. Sprinkle over the flour and stir to absorb and cookout raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
  3. Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Add chicken back into the pot.
  4. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes and then serve. Serve with biscuits or enjoy in a bread bowl!

Spoonful of Chicken Pot Pie Soup

Variations

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!

5 from 12 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 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

  • 4 tablespoons butter
  • 1/2 large onion diced
  • 3 ribs celery chopped
  • 2-3 large carrots peeled and chopped
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to taste
  • 1 lb chicken tenders
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream

Instructions

  • In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes.
  • Sprinkle over flour and 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.
  • Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve. Serve with biscuits.

Nutrition

Calories: 564kcal | Carbohydrates: 25g | Protein: 38g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 191mg | Sodium: 1514mg | Potassium: 1144mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2838IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg
Course: Dinner
Cuisine: American
Keyword: Chicken Pot Pie Soup
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Recipe Rating




24 Responses
  1. 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

  2. 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!!!

  3. 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!!)

  4. 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!

  5. 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!!!!!

  6. 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!)
    🙂

  7. 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!

  8. 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.

  9. 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 !!

  10. 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.

  11. 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 […]

  12. 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!

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