I hope that wherever this post finds you today that you’re well, staying very warm, and feeling ready to cozy in for a winter weekend ahead. I’m already counting down the hours until I can pack away my computer and call it a “week” and start weekending. Because it looks like this is going to be a good and simple one.
Tonight is a taco date night “in” with my favorite guy, where we’re already planning to make round two of those mezcal margs I shared with you yesterday. Then Saturday morning is brunch with girlfriends, followed by a Sunday morning full of carols and Advent stories at church. But other than that, I am trying very hard to keep the rest of the weekend gloriously unscheduled, and open for impromptu naps, coffee dates, cookie bake-a-thons, or whatever sounds merry and bright. Free weekends don’t seem to happen very often in this busy holiday season. But I always love and want to protect them when they do. So in lieu of making lots of more plans, I’m just going to see where the winter wind blows….which very well might be to my couch with a good book and a soft blanket and a snuggly pup. Mmmm, winter.
That said, I do know one thing I’ll be doing this weekend for sure: eating the leftovers of this ode to pot pie filling.
Also known as Chicken Pot Pie Soup.
The inspiration for this simple soup recipe obviously came from its namesake. Or really, the filling of its namesake. In an effort to cut down on extra carbs, I decided to nix any sort of pie crust or biscuit topping…
…although if you feel like serving it with some biscuits, you could whip up a batch of my 3-Ingredient Coconut Oil Biscuits in just minutes. Or even roll out a pie crust and cut it into cracker-shapes (or any shape) to top your soup.
Or…you could go the super-easy route, and just top the soup with a few little oyster crackers, which is precisely what I did. (They took me a whole 10 seconds to pull out of the pantry!)
But the filling — err, soup — is definitely the star of the party here.
It’s incredibly rich and creamy (even with using just milk instead of heavy cream). It’s chocked full of tender chicken and fresh vegetables (that you’re welcome to customize with whichever veggies you prefer). It’s easy to make (and ready to go in about 30 minutes). And more than anything, it tastes just like the delicious pot pie that inspired it.
Definitely the perfect comfort food for this time of year, and for lazy weekends such as this one.
This Chicken Pot Pie Soup recipe is simple to make, lightened up with a few easy tweaks, and deliciously rich and creamy.
4 Tablespoons butter or olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, peeled and minced
4 ounces button or baby bella mushrooms, diced
1/3 cup all-purpose or white whole wheat flour
3 cups chicken stock
2 cups milk
3 cups shredded cooked chicken
1 pound Yukon gold potatoes, diced
1 cup frozen corn
1 cup frozen peas
1 teaspoon Italian seasoning, homemade or store-bought
1/2 teaspoon salt
1/2 teaspoon freshly-cracked black pepper
Heat butter in a large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
Taste the soup and season with additional salt and pepper, if needed.
Serve immediately, with crackers on top or on the side, if desired.
Just made this with frozen veggies from the garden. Instead of the milk, I used pureed (cooked) acorn squash I had frozen. No worry about curdling the milk and added a sweetness to the soup. Delicious after a cool, breezy day of painting, planting and mowing. Thank you for this recipe!
Thanks for sharing, Kelly, we’re so happy you enjoyed it!
I made this soup using gluten-free flour, and it was delicious. I also made gluten-free biscuits to go on top. Easy and delicious for a weeknight meal. Thank you for the recipe!
Soup is almost done! Took a wee taste… So good! I didn’t have mushrooms, dagnabit, but I did finely chop some kale and sautéed with the onions. I also subbed poultry seasoning. What I had on hand. I am going to be eating good this week! Also used boneless skinless chicken thighs small dice and pan fried first.
I love this soup. Second time I’ve made. Perfect for a rainy day. I used already cooked chicken diced up for quicker preparation. I don’t care for mushrooms so I doubled the carrots and celery for more veggies…perfect!!!
Just made this soup for my family and they loved every bite I omitted the mushrooms but out everything else.
Delicious! Highly recommend this recipe.
My 2nd time making it❣️I loved it so much I decided to double the recipe & use 1 cup of cream❤️ Just finished making it, can hardly wait to try?
This is a cold day soup for us. Very simple, yet so comforting. Thank you.
Made this for New Years, it was a GREAT hit! I served it with Pillsbury crescent rolls…yummy!
Just made this soup according to recipe… seemed lacking something so added 1 knot chicken bouillon cube and 1 can cream of chicken soup. Delicious!! Creamy and definitely comfort food on a cold and rainy day.
I just made this soup and it is delicious. Could I reheat it tomorrow in a crockpot for a school potluck? Thanks, Mary
I made this today for lunch because it’s pi day and it was fabulous! I followed the recipe as is and it was perfect. My 3 year took a bite and his eyes got wide and he said “is this chicken pie soup?” So obviously the flavor is just right. Usually I don’t follow a recipe for soup and I just wing it but I was told today that it was significantly better than my usual soups haha. We ended up pairing it with some basmati rice. Next time I will try with coconut milk which might go well with the rice.
One of my new favorites.
Great comfort food! Made it in the instant pot — saute the onion and garlic in butter, add everything else, reducing chicken broth to 2 cups, except for the milk and flour, pressure cook for ten minutes. I used whole raw chicken thighs, so after pressure release, used a fork to break them up into pieces. Then stir the flour into 1 1/2 cups milk, put pot in saute mode, and add to the soup. Stir until thickened.
I made this tonight and it was very good! I added a half a block of cream cheese and it was wonderful!!!
This is a lovely soup! I’ve made it twice. I think I would like a bit more chicken flavor so next time I’m going to add a bit of chicken soup base. Can’t wait to try this again!
One of my favourite soups!
Made this tonight. My husband doesn’t like mushrooms but he didn’t complain. Will make this again.
This was the base of an absolutely delicious soup/stew. I can’t eat flour so I used cornstarch instead. I also didn’t have fresh milk. Powdered milk with water turned out to be a wonderful addition. Toward the end I added cornstarch to the last of the milk before adding. I also added 1 can low fat cream of chicken soup. I added that after the broth but before the milk so that I could judge consistency. My husband has been sick with a cold/flu, and he gave it a big thumbs up.
This soup was fantastic. I think I Mmmm’d with every spoonful. The only difference that I did was make it in my Instapot. Worked great. I set it to saute for the veggies, mushrooms, and garlic. I also added 2 teaspoons Vegetable bouillon to it. Then I set it to slow cook for 3 hours. I put the frozen peas in at the last 30 minutes. I served it with 7-up biscuits.
I just have one question. What is the calorie count for this soup?
Great soup, the family loved it!
Definitely a keeper, thank you!
Dinner tonight! AH-MAZING!! I was afraid this was going to be a bit “runny,” but it thickened perfectly and honestly, if I’d had a pie crust ready, I could have dumped it in and baked it. But instead, we enjoyed some slices of hearty bread and this incredible creamy, flavorful soup! We’re not fans of mushrooms or peas, so we just left those out, and I substituted a can of corn for the frozen (since I didn’t have any). Hubby smiled and said, “you can make that one AGAIN!” And it’s going to become a winter favorite, I’m sure!!
i made this soup but i’m allergic to milk so i used almond milk instead, & it worked out very nicely! Just a heads up for anyone wondering because i know i was. Thanks for the recipie
Just made this today! It’s a gloomy, drizzly Minneapolis day. So this soup is perfect!
Loved this soup! I used rotisserie chicken and added Tony Chacere’s to my bowl before eating. That kicked it up a notch and made it even better. I left out the mushrooms and added extra carrots and celery to make up for it. I must have made my potato pieces too big as it took much longer to cook than the directions said. Next time I will either cut the pieces smaller or maybe try the frozen Potato O’Briens that you can find in the frozen food section. A big thumbs up!!
Delicious recipe. First, I cooked my chicken in the crock pot w/ 1 can of Cream of Celery Soup before adding to the other ingredients. Cook time for me was more like 1-2 hrs. because of the potatoes. Will definitely make again.
I’m making this today bc I’ve been thinking about it ever since a friend ate it at work- looked and smelled wonderful! Wondering if I can make a double batch and freeze?
This soup is delicious and tastes just like chicken pot pie! Just right for a snowy winter weekend. I used leftover rotisserie chicken and it was perfect.
I live in North Georgia Appalachian mountain area, we have a very cold Winter. I tried this soup recipe when looking for new ways to use leftover baked chicken. It was a big hit with my family, and oh so nourishing! I also left off the biscuits and any crust. I didn’t have raw carrots on hand so just before serving, I folded in 10 oz. of canned cooked carrots—it worked wonderfully and gave that pop of color too. I am already planning on making batches to freeze or take to a neighbor. Thank you!!
Yup…the hubsters loved it! He said the density and texture was amazing. I can make it again. I omitted the mushrooms and the celery because i didn’t have it on hand… added extra garlic and omitted the biscuits (hubs isn’t a fan of buscuits).
This is simmering right now. I used homemade turkey stock, Costco canned chicken and I thickened it with a little Instant potato powder. Instead of Italian seasoning I used poultry seasoning! Lunch is on the stove!
Really delicious recipe! My entire family loved it. I forgot to add the potatoes as I was kind of in a hurry. I ended up added some dried orzo pasta towards the end and cooked it until pasta was done. I also added some bullion. We had it with the pillsbury crescent rolls. Everyone had 3 servings. I will definitely make this again! Thank you for sharing this great recipe.
Prep time was 2 hours, not 20 mins, when making this soup. However, it was delicious & everyone enjoyed it.
YUM! Perfect for a rainy day when you just want that comfort food taste. I made paleo with almond flour and almond milk and it was delish! Thanks for creating and sharing this recipe!
This was amazing. We did use a lot more seasoning than the recipe called for. I didn’t have any potatoes at the house so I made some bow tie pasta and used that instead. I also didn’t use any mushrooms because my husband hates them.
I have made this several times, everyone eats it and that’s saying something! Made with rotisserie chicken, fresh veg, frozen veg. I omit the mushrooms due to allergies. I season with salt, pepper, thyme, extra better than bouillon chicken base…. it’s just excellent. Tonight having it with egg noodles, just omitted the potatoes.
I’ve made this three times and am pleased with it. Simple and fresh! I add double the veggies as we like lots of those. Making this dish again tonight!
So Delicious!!! I had to make a some adjustments due to food allergies and what I had on hand. I replaced onion with a leek and small shallot, and used gluten free flour. I used leftover turkey and some beautiful home-made turkey broth. I added some fresh parsley to the end. It was so good that I had a hard time stopping eating it and my husband also loved it. I have been looking for a good potpie soup recipe for awhile and this definitely hit the spot! Thank you!
You did again! You have created delicious soup!! I love your recipes, they are truly made from “scratch”, no additives, processed or canned ingredients added…I always follow your ingredients and steps and always come away with the most delicious food. Thank you for sharing your wonderful and creative recipes!
We were having a family birthday party and when your birthday is celebrated, you get to pick the theme for the meal. We were celebrating four birthdays and themes were “Country Cooking”, “Potatoes” and “Soup” (“Healthy Desserts” too but that was a different dish ?). Some members have food sensitivities (corn, wheat, soy) and some are vegans. I was scratching my head to find something to work for everyone! I ended up doing this soup and subbed chickpeas for chicken, vegetable broth for chicken broth, unsweetened almond milk for milk, omitted corn and the flour and added frozen green beans. It was absolutely perfect and everyone could eat it…my new favorite soup! Six year old grandgirl just asked for seconds of our leftovers today and I’ll add vegan dumplings to it this evening when my son comes over for dinner. Yummy! Just wanted to share how easy it is to adapt for lots of different food issues. Thanks!
PS: I planned to thicken it with mashed potato flakes or xanthum gum but it really didn’t need it so I didn’t.
Thank you for this recipe. We’re currently on lockdown here in LA due to the coronavirus, and I was looking for a recipe to use up some leftover veggies (both fresh and frozen), as well as some bone-in chicken breasts we had on hand…substituted the milk for some almond milk (that’s all we had), and used the skin from the chicken breast in place of butter. Came out perfect!
Paired this with your 3-ingredient coconut oil biscuits, as it didn’t require milk or the use of any precious eggs…
I look forward to having it again, exactly as your recipe called for, once this is all over. Thank you so much…Stay safe and God bless!
Delicious! One of my family’s favorite recipes
Creamy, Easy and Delicious!
Made this for halloween last year and I plan to do it again this year. It is very delicious.
Wow! The flavour is just wonderful – I was questioning the Italian seasoning, but it makes this dish amazing! My only problem is getting the potatoes to cook – I used small ones and cut them into quarters, but they’re pretty stubborn! Just a few more minutes and we’ll be enjoying this for dinner!
Thank you once again for an excellent recipe – I’ll be using this one over and over.
Hey Lorraine, I used to have that problem too! Now I start boiling the potatoes in a separate pot while I begin the recipe, and by the time you have to add the potatoes, they’ve already started cooking! It doesn’t take nearly as long. I discovered this from trial and error.
Hi, wanted to see what a serving size was. I see it serves 8, but don’t know how much that would be per each person.
This recipe was nothing short of awesome. Just learn from my mistake which is don’t let the soup get up to a boil, that broke my soup but it still tasted delicious.
Loved this soup. The only change I made was using cream of mushroom soup instead of the fresh mushrooms for extra creaminess, cutting the milk down to 1 cup. Served with biscuits and it was just like a deconstructed chicken pot pie. Perfect.
I’ve been making this recipe for a few years now. It’s one of my family’s favorites! Tip of using russet potatoes: chop and then boil for about 10-15 mins to get the cooking started. If you put them in a pot and then turn on the stove and start the rest of the recipe, by the time you need to add the potatoes that should be long enough. Then you don’t have to wait forever for them to cook in the soup! I always omit the mushrooms, because that’s what the family likes, but this recipe never fails to impress! My go-to for meal train, too!
I’ll start the potatoes separately next time, per Brittany’s suggestion. It’s difficult to get them cooked without accidentally boiling the soup otherwise.
Can you freeze this soup?
We love this soup it does taste just like a chicken pot pie 🥧, this will be my 4th time making it we enjoy it so much, sometimes my husband will eat it all I service my with biscuits 😋😋.
I added fresh oregano and dried Italian seasoning.