Time to get cozy with a chicken pot pie – soup style. If you love the flavor of chicken pieces with vegetables smothered a rich white gravy, you’ll want to dig into this creamy chicken pot pie soup. It’s so hearty and filling and super easy to make.
I love the taste of chicken pot pie. My mother used to make it a lot when I was a kid and I always think of her when I have it. But a chicken pot pie can take quite a long time to make. When you don’t have the time to make a chicken pot pie from scratch, this chicken pot pie soup will give you that same comfort food feeling quickly. It’s one of my favorite 30 minute meals.
November 12 is Chicken Soup for the Soul Day. This delicious soup will warm you to the soul for sure!
Easy chicken soup recipes are the perfect way to warm up when the weather is cool. We love to eat it at our house all winter and even in the spring when the nights are still cool. For another delicious chicken soup, this time made in one pot on the stove, try my Thai Chicken Coconut Soup.
This Creamy Chicken pot Pie Soup is comfort food at its best.
This soup tastes even better than it sounds. This cream of chicken soup pot pie style gives you your favorite casserole flavors cooked into a simple one pot soup that your family will ask for again and again. And you won’t mind making it because goes from pot to the table in just 30 minutes.
The flavor of the soup comes from a combination of garlic and a lovely combo of spices. Paprika gives the soup a nice smokey flavor, garlic gives it a bite, poultry season adds the pot pie flavor, and the mixture of several other different dried spices adds a lovely savory flavor that we so often think of when we mention chicken pot pie.
Start by cooking your chicken in a large saute pan with some butter and a bit of coconut oil. (Coconut oil helps to keep the butter from burning and has so many great uses, too). I used cubed chicken breasts today but have also made the recipe with chicken thighs and it’s great, too. (The chicken thighs adds a few more calories to the soup, though.) When the chicken is almost cooked, add the garlic to allow it to add some flavor to the chicken meat.
Remove the chicken to a plate, but leave as much of the garlic in the pan as you can. It’s time to add those spices! The next step is to make a roux using 2 tbsp of the flour and some more butter. Cook it until you make a thick paste and then stir in the spices and herbs. Cook the roux for just a few minutes to combine all the flavors. (See tips for making several types of roux here.)
Now we are ready to make the creamy white gravy style sauce for the easy chicken pot pie soup recipe. Just stir in the stock, 2% milk and salt and pepper. Combine well. The sauce is just full of flavor now.
Now take the rest of the flour and combine it with about a cup of the soup mixture in a jar and give it a good shake to combine it well. Add it back to the soup and cook gently until the gravy mixture starts to thicken.
Return the cooked chicken to the pot and stir some frozen vegetables into the chicken pot pie soup mixture. I used a combination of peas, corn and carrots, but any mixed vegetables will do. The vegetables add some needed color to the soup.
Combine well and cook for about 20 minutes with the cover on the pot. Time to relax for a few minutes before you add in the last step – a splash of heavy cream. This adds a lovely rich, creamy finish to the soup.
The aroma of the soup is divine. It has a homey smell that is so nostalgic. It reminds me so much of my mother’s kitchen. Time to use that big ladle to spoon it into the bowls!
How many calories in chicken pot pie soup?
With this much flour in a recipe, it’s hard to make a really healthy chicken pot pie soup but I did my best. To get the calorie count down low, I used chicken breasts because the white meat of the chicken has less calories. I also used fat free chicken stock. I tried to slim the soup down slightly by using 2% milk, but kept the heavy cream at the end light, just to give it some richness but not add too many extra calories. The recipe serves 6 with each bowl having about 300 calories.
Serve this soup with a sprinkle of fresh chopped parsley and some homemade Italian bread. The combination is delicious!
Time to taste this recipe for chicken pot pie soup
This soup is so rich and satisfying. Close your eyes and remember mama’s chicken pot pie and you will almost believe that is what you are eating. Each bite is has a decadent, creamy helping of the gravy that smothers the tender chicken pieces and vegetables.
If you are looking for REAL comfort food in a bowl that reminds you of mom’s home cooking without all the work. Give this recipe a try. It’s ready in just a flash!
Admin note: This recipe first appeared on the blog in January of 2015. I have updated the recipe with all new photos, and a step by step cooking tutorial. I’ve also added the nutritional information. Enjoy!
- 1 lb of diced chicken breasts or chicken thighs (boneless) cut into cubes
- 2 cloves of garlic diced
- 2 Tbsp unsalted butter, divided
- 1 tsp of coconut oil
- ¾ cup flour, divided
- 1 tsp poultry seasoning
- 1 tsp onion flakes
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cup of fat free chicken stock (fat free, low sodium)
- ¾ tsp Mediterranean sea salt
- ½ tsp black pepper
- 2 cups 2% milk
- 2 cup of frozen mixed vegetables (my mixture had carrots, corn and peas in it.)
- ¼ cup of heavy cream
- small handful fresh parsley, chopped
- In a large saucepan over medium high heat, melt 1 tablespoon butter with the coconut oil and the diced chicken. Cook until chicken is cooked through.
- Remove chicken from pan and set aside, but leave the cooking liquid in pan. Add the remaining butter and 2 tbsp flour. Whisk to combine. Add the spices, stock,milk and seasoning. Mix well to combine.
- In a resealable jar combine 1 cup of the soup mixture (from pot) and the remaining flour. Shake well to combine. Add mixture to soup. Whisk to combine until smooth.
- Add chicken and vegetables to soup. Cover and cook for 20 minutes, stirring occasionally. Stir in the heavy cream and garnish with fresh parsley. Serve with hot crusty bread.