Chicken Pot Pie Soup

Chicken pot pie is the ultimate comfort food, and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans. It’s also great with leftover turkey like I did in this Turkey Pot Pie Soup recipe. Hopefully, you’ll be inspired to make it this week for your family. Trust me—you’ll be glad you did!

Chicken Pot Pie Soup Ingredients

Slurry: Flour and water Milk: You’ll need four cups of fat-free milk. Vegetables: Celery, onion, baby bella mushrooms, and frozen mixed vegetables (peas, carrots, green beans, and corn) Potatoes: Peel and cube two medium-sized white or yukon gold potatoes. Bouillon: Chicken bouillon cubes create a flavorful broth. Herbs: Add a pinch of dried thyme. Chicken: Dice 16 ounces of cooked chicken breast into small pieces. Salt and Pepper to season the pot pie soup

How to Make Chicken Pot Pie Soup

Variations

Vegetables: Modify this chicken pot pie soup recipe with vegetables you like. Don’t like mushrooms? Omit them and add some carrots and more celery. Mushrooms: Swap baby bellas for white button mushrooms. Dairy-Free Soup: Many people commented that they made this soup with unsweetened plain almond milk. Gluten-Free Soup: Use two tablespoons of cornstarch instead of flour for the slurry, and buy gluten-free bouillon cubes. Bouillon: Swap bouillon cubes with two teaspoons of Better than Bouillon. Sodium: If you’re watching your sodium intake, replace the bouillon and water with 1 ½ cups of low-sodium chicken broth. Herbs: Add extra thyme or other herbs, like rosemary or parsley. Turkey: Great for Thanksgiving leftovers in place of chicken.

What to Serve with Chicken Pot Pie Soup

This healthy chicken pot pie soup is very filling, but it is delicious with:

Some bread on the side to soak up the creamy broth. If you want to get fancy, you can serve it in hollowed-out bread bowls. Top it with cut-out baked pie crust as croutons. I often eat the soup with these Easy Garlic Cheddar Biscuits.

Chicken Pot Pie Soup Storage

Leftover chicken pot pie soup makes a great lunch. Refrigerate leftovers for up to 3 days and warm it in the microwave. I typically don’t freeze soup with dairy because it can separate. However, many people commented below, saying it froze well. So, if you have extra soup that will go bad before you can eat it, you might as well try freezing it. If you do, let me know how it goes!

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