This Nutritious Chicken Pot Pie Soup encompasses all the warm tastes of traditional chicken pot pie in a simple, one-pot meal! It’s filled with succulent chicken, potatoes, carrots, peas, and corn in a creamy, herb-infused broth made without the use of heavy cream.
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This Nourishing Chicken Pot Pie Soup has every element I adore about chicken pot pie! Succulent chicken, potatoes, peas, carrots, and a lush, savory broth served in a single cozy bowl. It utilizes milk rather than heavy cream, and you can pair it with a biscuit on the side for that classic pot pie experience.
When I have a yearning for chicken pot pie yet desire a dish I can whip up in one pot on a weekday, this is the soup I turn to. I prepare the chicken first, then reintroduce it at the end to ensure it remains tender while the potatoes and veggies simmer. It’s substantial enough for dinner, especially with warm biscuits for dipping. An ideal meal for hectic weeknights that everyone in the family will appreciate!
Reasons I Adore This Soup!
- All the classic pot pie tastes – chicken, potatoes, carrots, peas, and seasonings create a comforting experience with every spoonful.
- Creamy without heavy cream – a bit of flour thickens the broth, and milk adds a creamy texture.
- One-pot preparation – cook your chicken, build the soup, and combine everything in one pot.
- Perfect for leftovers – the soup reheats excellently for a fuss-free lunch or dinner later in the week. We love to prepare this for meal prepping!
Essential Ingredients
- chicken breasts – around 1 1/2 lbs of boneless, skinless chicken breasts should be diced into 1-inch pieces for quick cooking and easy eating in the soup. Leftover turkey or chicken is also excellent in this soup.
- olive oil – one tablespoon is needed for the chicken and another tablespoon for the vegetables.
- onion, carrots, celery, and garlic – these create the savory foundation of the soup and add immense flavor.
- dried herbs – dried thyme and rosemary introduce that signature chicken pot pie flavor.
- flour – whole wheat or all-purpose flour is used to thicken the broth. All-purpose will produce a slightly smoother, lighter soup.
- chicken broth – selecting low-sodium chicken broth allows you to fine-tune the seasoning at the end.
- yukon gold potatoes – these potatoes become tender yet maintain their shape in the soup. Sweet potatoes are also a wonderful alternative.
- frozen veggies – incorporate the frozen peas and corn near the end to keep them vibrant and prevent overcooking.
- milk – mix in the milk over low heat for a creamy touch.
- fresh parsley – adding some at the end brings a fresh burst to this soup.
Refer to the complete ingredient list with measurements in the recipe card below.
Simple Substitutions
- Can I utilize rotisserie chicken? Absolutely. Omit the initial cooking step and mix about 3 cups of shredded cooked chicken into the soup along with the peas, corn, and milk.
- Can I opt for chicken thighs? Boneless, skinless chicken thighs can replace the breasts. Ensure they are fully cooked before removing them from the pot.
- What about another type of milk? You can use any milk you prefer for cooking; however, a lower-fat option may result in a broth that is less rich. Unsweetened, unflavored dairy-free milk is also an option, provided your broth aligns with your needs.
- Is it possible to make it gluten-free? The recipe includes flour. A gluten-free all-purpose flour blend may serve as a substitute, but I recommend testing the final texture before labeling the recipe as gluten-free on the blog.
Creating Nutritious Chicken Pot Pie Soup
- Cook the chicken. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, cooking for 5 to 7 minutes, stirring occasionally, until fully cooked. Transfer to a plate.
- Sauté the vegetables. Lower the heat to medium and add the remaining tablespoon of olive oil, along with the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
- Add herbs and garlic. Incorporate garlic, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for around 30 seconds, until fragrant.
- Thicken the broth. Sprinkle flour over the vegetables, stirring for 1 minute. Gradually pour in the chicken broth, stirring to ensure smooth integration of the flour.
- Simmer the potatoes. Add the potatoes and bring the soup to a gentle boil. Lower the heat, cover, and simmer for 12 to 15 minutes, or until the potatoes and carrots are tender.
- Complete the soup. Stir in the cooked chicken, peas, corn, and milk. Simmer uncovered over low heat for approximately 5 minutes, stirring occasionally, until everything is heated through. Maintain a gentle simmer after adding the milk.
- Serve. Incorporate parsley, taste, and adjust salt and pepper as needed. Ladle into bowls for serving with biscuits, crackers, or crusty bread, if desired.
Kelly’s Advice for Crafting the Finest Soup
- Consistently cut potatoes – half-inch cubes should cook in approximately the same time, ensuring each bite contains some potato.
- Add broth progressively – stirring while pouring helps to avoid lumps in the flour-thickened base.
- Check potatoes before adding milk – they should be tender when pierced with a fork. The last five minutes mainly serve to heat the chicken, peas, and corn.
- Adjust thickness to your preference – the soup thickens as it sits. Stir in a splash of broth or milk when reheating if you prefer a thinner consistency.
Storage and Reheating
- For Storage: Keep leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it has thickened.
- To Freeze: You can freeze this soup, although the potatoes may become softer and the milk-based broth might alter in texture after thawing. For optimal results, refrigerate and consume within a few days.
Commonly Asked Questions
This adaptation features lean chicken breasts, abundant vegetables, low-sodium broth, and milk instead of heavy cream. It’s a filling, satisfying way to savor chicken pot pie flavors in a soup format.
The flour cooked with the vegetables thickens the broth as the soup simmers. It will also thicken further as it cools. If you prefer a thinner soup, incorporate additional broth gradually.
Yes. Prepare the soup, allow it to cool, and refrigerate in an airtight container. Reheat gently, adding a splash of broth or milk as needed.
No. Simply add them straight from the freezer during the final minutes of cooking.
Yes, but anticipate the potatoes to be softer and the creamy broth to appear slightly different after thawing. Thaw in the refrigerator, then gently reheat while stirring.
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I hope everyone enjoys this Nutritious Chicken Pot Pie Soup! If you appreciate this recipe as much as we do, kindly leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
- 2 Tbsp olive oil, divided
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, for seasoning the chicken
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/4 cup whole wheat flour or all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb Yukon gold potatoes, cu into 1/2-inch cubes (about 3 cups)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup milk
- 1 Tbsp chopped fresh parsley
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Cook for 5 to 7 minutes while stirring occasionally until done. Transfer to a plate.
Lower the heat to medium. Add the remaining tablespoon of olive oil, onion, carrots, and celery. Sauté for 5 to 6 minutes, until the vegetables soften.
Add the garlic, thyme, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the broth, stirring until smooth.
Add the potatoes. Bring it to a gentle boil, then reduce the heat, cover, and let it simmer for 12 to 15 minutes until the potatoes and carrots are tender.
Stir in the cooked chicken, peas, corn, and milk. Simmer uncovered over low heat for around 5 minutes until heated through. Ensure the soup doesn’t boil after adding the milk.
Mix in the parsley. Taste, adjust the seasoning, and serve warm.
Serving: 1/6th of recipe | Calories: 350kcal | Carbohydrates: 33g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 400mg | Fiber: 5g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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