Chicken Pot Pie Soup is a deliciously simple soup recipe made from scratch. It is a fantastic classic comfort food brought to you in a bowl.
This Chicken Pot Pie Soup is a super simple staple comfort food! It’s fantastic during the cold fall and winter months; I love cozying up with a bowl during the chilly holiday season!
We love this soup; so easy to make, and my kids even eat the veggies!
I am a huge fan of soup in the fall and winter months all year. Typically, I have a soup I stick to for the season, like summer. We do a lot of my Chicken Tortilla Soup, and I stick to this Chicken Pot Pie Soup for fall and winter.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I can’t even begin to describe how amazing this soup is: creamy, warm, and full of comfort. And guess what? You don’t even miss the crust from the chicken pot pie.
Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.
Inspiration for This Soup
Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the lines of a pot pie. When I asked what it was, she said it was a Chicken Pot Pie Soup, and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.
Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients, and a few days later, my family and I enjoyed the same soup!
More soup recipes
The Secret Ingredient that Makes it Amazing
Now, I know many people have a pot pie soup they love, but a secret ingredient elevates this soup to a whole new level of awesomeness.
So here it is, the secret my friend Zora shared….Montreal steak seasoning! It’s a spice mix with various flavors that gives this chicken pot pie soup an amazing flavor.
For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.
Ingredients
- Cubed cooked chicken
- Peeled and cubed potatoes
- Butter
- Flour
- Finely chopped yellow onion
- Chopped celery
- Frozen peas
- Chopped carrots
- Heavy cream (you can also use half and half or whole milk)
- Water
- Chicken base
- Montreal Steak seasoning
How to Make Chicken Pot Pie Soup?
Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.
Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
Bring to a boil and then reduce heat to low and simmer. Cover with a lid cracked slightly to vent and simmer for 15-20 minutes or until thickened.
Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Serve this soup with homemade bread and a wedge salad or green salad on the side for a delicious dinner.
Seriously, people, you have got to try this. It is oh-so good and will not disappoint. You will devour this soup with a spoonful.
Other Chicken Pot Pie Inspired Recipes
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Chicken Pot Pie Soup
Video
Ingredients
- 2 medium potatoes peeled and cut into 1/2" cubes
- 3 tablespoons butter
- 3 carrots chopped
- 4 celery ribs chopped
- 1 small yellow onion finely diced
- 3 tablespoons Montreal Steak seasoning
- 2 tablespoons chicken base
- 4 cups water
- 2-3 tablespoons flour
- 2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
- 10 ounces frozen peas
- 2 cups cooked chicken cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
- In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
- Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
- Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
- Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
- Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
- Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
This recipe was first posted in October 2014, it has been updated.
how much flour? I don’t see it in the ingredients. Thanks.
2-3 tablespoons San
Sounds wonderful for cold winter nights. I was wondering if instead of thickening with flour I could use small dumplings and would they thicken it enough. Thanks for recipe, sounds and looks delicious.
On main page of ingredients it says 2 Tbsp.
Sounds great, will try
Sandra,
This looks so tasty. I am planning this for this weekend. Can’t wait.
Linda
This sounds and looks so delicious. I love Chicken Pot Pie and this looks equal delicious. Putting it on our weekly menu for next week. Can’t wait to try it. Thanks for sharing your friend’s recipe!
It is the best!
This looks super yummy! Pinning, so I can make this for the family this winter. Visiting from Create Link Inspire.
Sounds super delicious!! Sharing and pinning! 🙂
Thanks for the pin! San
For even more flavor use chicken stock instead of water. Also, instead of cooking potatoes separately you could just add them to the water to boil. That way they will also be flavored and it will save a pot. 🙂
I’m drooling right now! Pinned. Lou Lou Girls
That looks DIVINE!
Sooooo yummy, we love all your recipes, I always come to this site if I’m stumped at what to make for supper, and when my family says, “we don’t care” lol. Thanks for sharing all of tthem
Thank Emily, this made my day.
I am so excited to try this …i do not see the carb count though. Can anyone help me with that please? Thank you
Sorry, our recipe maker has not been working correctly, usually the nutrition facts are included. For this recipe, with 8 servings, it would be around 21 g total carbs per serving. That is 5 g of fiber and 5 g of sugar.
Hi there. Sorry, but potatoes are not low carb and 20 carbs, subtracting the fiber of 3 grams leaves you with 17 net grams for carbs. That’s too high to be considered low carb. Would have to sub out the potatoes for something else, like maybe white radish or a squash. Same thing for your Easy Thai Shrimp Soup it includes rice in the recipe which again is not low carb. Please, if you are going say these are low carb recipes, at least offer a substitution for the carbs you are including in your original recipe. It’s just too much work! They look delicious and would like to try them, but too many carbs.
Hi Laila. Sorry, I’m not seeing where in the recipe here it says that it’s low carb! If you could point out where you saw this, I will definitely correct it. You are totally right about it not being low carb with the potatoes. You can definitely just leave them out to lower the carbs to 12 g per serving, 3 g from fiber. If you skip making the roux by cutting out the flour that brings it to 10 g per serving, again with 3 from fiber. If you’d like to substitute it, you can, but it will do just fine without them!
Hi Jenn. Your recipe was included on a page that was titled low carb soups. Sorry, I thought you knew! both of them were actually.
Oops! We must have missed that! We definitely don’t consider those low-carb unless you modify them, sometimes other sites share our recipes without checking. Sorry for the confusion!
This looks amazing and PERFECT for the weather we have today! Thank you for the secret ingredient, too. 🙂 I’ve pinned it, shared it on facebook, and my family will be testing it soon.
Thanks again!!
Sandra this looks so good! I love soups this time of year and this one looks so comforting. Thanks so much for sharing this at the Project Parade!
I love chicken pot pie for it’s comfort food factor as well, and I love that you turned it into a soup! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks so wonderful! Love chicken pot pie. Pinning!
I make homemade pot pies and have thought often that I should turn it into a soup recipe. Thanks so much for sharing yours. Pinning!
Hi Sandra!! Your delicious soup has been featured at our Simple Supper Linky Party at Moore or Less Cooking! LINK: http://mooreorlesscooking.com/2014/11/17/simple-supper-tuesday-linky-party-36/
Nettie <3
This sounds wonderful. I’m going to serve it with homemade biscuits on the side instead of crackers. That would really taste like chicken pot pie. My mouth is watering thinking about it! Thanks for this awesome sounding recipe.
I made this tonight and it was delicious!! A bit salty so next time I’m only using about 2-3 tsp total of the Montreal Seasoning. That combined with the chicken stock seems to be a lot of sodium. Which don’t get me wrong….I love my salt but I’ll make a bit of an adjustment next time. Also I took a store bought pie crust dough and put it on a cookie sheet. Sliced it with a pizza cutter into short strips and dusted it with some poultry seasoning and a bit of salt and baked it until golden…about 6min. (put it on parchment) Topped the soup with some of those and it made it even more like Pot Pie. 🙂 Thanks for sharing this recipe….a definite keeper!!!
That is how I have had it also, with chunks of some type of pie crust on top and a little mixed into the soup. It must have been added at the end of cooking so it wouldn’t dissolve completely. Delicious!!!
thanks for the great idea!
Can this be made ahead and frozen? thanks!
Yes, that would work just fine. Enjoy!