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I Didn’t Expect This Chicken Pot Pie Soup Recipe To Be So Easy
Recreating classic comfort foods in a better-for-you way is kinda my jam. I even made a low carb chicken pot pie once that totally fooled my friends and family. But let’s be real, pie crust is a lot of work, and for most weeknights it’s too much. Enter this chicken pot pie soup. Here’s why I keep coming back to it over an actual pie:
- Comfort in a bowl, but lighter – This pot pie soup is thick and creamy, with tender chicken, soft veggies, and herby flavor. The first time I made it, I couldn’t believe how much it reminded me of the actual pie, especially given how easy it was.
- Lighter than a pie – Making it without a crust leaves me feeling satisfied but not heavy.
- Two ways to cook – I made this chicken pot pie soup in the slow cooker first, but later tried it on the stovetop another day when I was short on time, and it turned out just as good. Now I use both cooking methods depending on the day.
- Real food ingredients – Unlike some versions I’ve seen, my recipe does not use any mystery cream of chicken soup or flour roux, so it’s naturally gluten free and I feel better about the ingredients.
This chicken pot pie soup recipe is hearty, simple, and so satisfying on a chilly night. I add brussels sprout salad or winter salad when I want something fresh to balance the richness. Make it with me!
Reader Review
“What is the best soup for a gal who lives in the Midwest where it is very cold? This chicken pot pie soup! It is delightfully creamy and filling, while you wouldn’t even realize it is healthy. I sure needed this easy-to-follow recipe, and there was no need to change anything.” –Lynn
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Ingredients & Substitutions
Here I explain the best ingredients for my chicken pot pie soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless, skinless chicken breasts, but thighs work if you like a richer flavor.
- Frozen Vegetables – I used frozen peas and carrots. Frozen corn, green beans, or even a mixed veggie blend would be great. Feel free to use fresh veggies too, I just prefer frozen here because they’re convenient and I don’t notice much difference.
- Onion – Any color works! I also feel compelled to mention that this was a rare occurrence where I didn’t add garlic to a soup recipe, but it’s mostly because I ran out when I developed it, so feel free to add a few minced cloves.
- Chicken Broth – Either store-bought or homemade chicken broth works great.
- Cream Cheese – Adds the creamy aspect to this chicken pot pie soup, plus it helps to thicken it. You can use heavy cream or even half and half instead, it just won’t be as thick.
- Unsalted Butter – I like the flavor butter gives when sautéing the onion, but olive oil or avocado oil work just as well.
- Herbs & Spices – The key to the classic flavor in this pot pie soup is my homemade poultry seasoning, although you can use store-bought, too. You’ll also need sea salt, black pepper, and a bay leaf.
- Optional Thickener – I sometimes skip this, as the cream cheese does thicken a bit already, but you’ll need a thickener if you want the soup extra thick. I originally used xanthan gum, but later tested arrowroot powder and cornstarch as well, so added all 3 to the recipe card below as options for you.
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I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the onion. I like to saute it in butter until golden, but you can skip this if you’re in a hurry.
- Season the chicken. Place the chicken in the slow cooker (or a large pot or Dutch oven if cooking on the stove) and sprinkle with the poultry seasoning, salt, and pepper.
- Add the broth. Pour in the broth, place the bay leaf, plus add the onion if you didn’t already. Cook the chicken pot pie soup on the stove or in the Crock Pot, until the chicken is done.
- Blend the cream cheese. Soften the cream cheese and blend it with a little hot broth until smooth. If you want a thick soup, whisk in your thickener here.
- Shred the chicken. Take out the chicken, shred with two forks, and set aside while the veggies cook.
- Bring it all together. Stir the peas and carrots, cream cheese mixture, and shredded chicken back into the slow cooker or pot. Adjust salt to your taste. Ladle the chicken pot pie soup into bowls and enjoy!
My Recipe Tips
- Do you have to saute the onion? I get this question a lot for the Crock Pot chicken pot pie soup version in particular, since slow cookers are often dump-and-go. The answer is no, you don’t have to, but taking a few extra minutes to saute the onion in butter adds a richer, sweeter flavor to the soup. I skip it if I’m in a rush, but always notice the difference.
- Soften the cream cheese. I usually pop mine in the microwave for 20-30 seconds so it blends smoothly into the broth, but you could also let it sit on the counter for about 30 minutes. Cold cream cheese will clump, and yes, this happened to me even when I blended it.
- Why do you need the blender? I find that this is the best, fastest way to get a base with no lumps. If you’d rather not dirty another dish, you can stir the softened cream cheese right into the pot. It just takes a little more whisking and there’s a chance of some pieces not melting fully. You might have seen me do this in my sausage kale soup, and it’s still delicious even without blending!
- Make sure the chicken hits 165 degrees F before shredding. I use my meat thermometer to double check. If it’s not cooked through, it won’t shred easily.
- My trick to shred chicken in seconds is using a hand mixer. I used to always do it with two forks, but this way is so much faster (and easier on my hands).
- Try toppings for extra comfort factor. My almond flour crackers, flax seed crackers, or even pieces of my almond flour biscuits crumbled on top make this chicken pot pie soup feel extra special.
Chicken Pot Pie Soup (Stovetop or Crock Pot)
By
My chicken pot pie soup recipe has all the cozy, comforting flavor in a one-pot meal. Make it on the stove or in the Crock Pot!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Slow Cooker Method:
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Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
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Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
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Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
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Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
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Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
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In a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
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Transfer the cream cheese to a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
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Optional step for thicker soup: Sprinkle (don’t dump) the xanthan gum, arrowroot powder, or cornstarch into the blender, then immediately blend again until smooth.
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Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
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Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
Stovetop Method:
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In a large Dutch oven or pot over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
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Add the chicken breasts, chicken broth, poultry seasoning, salt, pepper, and bay leaf. Increase the heat to bring to a boil, then reduce heat and simmer for about 20 minutes, until the chicken reaches at least 165 degrees F.
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Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
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Add the peas and carrots to the pot. Cook for 5-10 minutes over medium heat, until the carrots are soft.
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Meanwhile, in a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
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Transfer the cream cheese to a blender. Ladle a cup of broth into the cream cheese, and blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
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Optional step for thicker soup: Sprinkle (don’t dump) the xanthan gum, arrowroot powder, or cornstarch into the blender, then immediately blend again until smooth.
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Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in your chicken pot pie soup, plus my favorite time-saving shortcut.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: This soup is one of my favorite meal prep options, because it holds up well and reheats beautifully. I make a batch on Sunday and I’m set for the week.
- Reheat: Warm gently on the stove over medium heat, stirring often so the broth and cream cheese stay smooth. Don’t let it boil, or it can separate.
- Freeze: You can freeze chicken pot pie soup for up to 3 months. Creamy soups sometimes separate a little after thawing, but a good stir while reheating usually brings it back together. If you’re making this soup to freeze, though, I recommend waiting to add the cream cheese until after thawing.
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Chicken Pot Pie Soup
90 Comments
Deb P.
1Super good! I'll admit, I thought this was a kind-of crazy recipe and couldn't imagine how it would turn out in the end. When I added the xanthan gum to the blender I thought 'oh, no!' this is really gloppy and thick. But when I added it to the crockpot and whisked it in, the soup was the perfect consistency. Very tasty. Will keep making this. Also, chicken breast shredded very easily. Hubby loved it!
Melody Skogland
1This is so good and easy! I was in a pinch and used canned chicken and made it on the stove and it was delicious. I also just whisked the cream cheese in rather than the blender step because I was lazy and didn’t want to wash the extra dishes (it took a little longer but I’m okay with that).
Anne Floyd
1The best thing to put in your Zuppa is Turnips. Turnips take in the flavor of the soup. Yummy
Maureen Rogers
0This was really good, the whole family enjoyed it! I used my crockpot. I sautéed the onions as suggested. I used some cooked, pulled rotisserie chicken so I just added it with the broth right away. I used all the seasonings in the recipe. For vegetables, I had fresh broccoli, carrots, and mushrooms, which I chopped up and added early in the process so they would cook in the broth. I used my immersion blender to blend the cream cheese and broth before adding to the crockpot at the end. It worked great.
Wholesome Yum D
0That’s so great to hear, Maureen! I’m so glad your whole family enjoyed it. Using rotisserie chicken is such a great time-saver, and your veggie mix sounds perfect. Love that the immersion blender helped with the creaminess too. So happy it all came together so well!
Cora
0Excellent.
Wholesome Yum D
0So happy you enjoyed it, Cora! Thanks for sharing!
Lynn
0I would love and appreciate suggestions of turning this into a beef pot pie soup. Ground beef vs steak tips is the important part. The chicken pot pie soup is a staple meal for me but I think a slight change would be good too.
Maya | Wholesome Yum
0Hi Lynn, Yes, you can definitely use beef and beef broth instead of chicken and chicken broth 1-to-1 in this recipe. You could also update the seasoning if you like, but without testing that I don’t have a specific recommendation. Please let me know how it goes!
Sue
0This is my favorite soup recipe! I wanted to make it and freeze it in my “soup-ers” to give to a friend convalescing at home, so they could have it when they need it. You recommended not adding the cream cheese before freezing it. Would I ruin it by freezing it with the cream cheese in it? Or would it just take a little longer to reheat and stir?
Maya | Wholesome Yum
0I’m so glad this is your favorite, Sue, thank you so much! I’d be concerned about the cream cheese separating if freezing with it, but let me know how it goes if you decide to try it.
Tina McLean
0This was by far the best soup I’ve tried. So easy to make in the crockpot. My family loved it as well. This will be a favorite in our house for years to come.
Wholesome Yum D
0I’m thrilled to hear that, Tina! It’s always a win when the whole family loves it and even better when it’s that easy to make. So glad it’s going into your regular rotation!
Susan Steiner
0This was delicious. I’ll definitely make this again.
Wholesome Yum D
0I’m so glad you enjoyed it, Susan! I hope it becomes a regular favorite for you!
Veronika
0Very filling soup, and so satisfying for any day. Will definitely have this more often.
Maya | Wholesome Yum
0Thank you, Veronika! Hope you make it again soon.
Brent
0Made this in the slow cooker and the result was excellent. Used corn starch to thicken the soup and also add about 1/2 cup frozen corn. After adding the frozen vegs, chicken and cream cheese sauce it took about 30 minutes for the vegetables to soften up.
Wholesome Yum D
0I’m glad it turned out great for you, Brent! The frozen corn sounds like a tasty addition. Thanks for sharing!
Mindy
0This recipe is delicious!! I’ve made it numerous times!! The only changes I made were to cut the chicken breasts into bite size cubes and instead of poultry seasoning, I used dried thyme. It’s amazing and a fan favorite in our family. It’s definitely a staple in our house.
Wholesome Yum D
0I’m so happy to hear that, Mindy! I love the adjustments you made and I’m glad it’s become a staple for your family.
Holly
0Made the chicken pot pie soup. It’s delicious!!!!! My husband and kids love it. I cooked it on the stove. I just added the cream cheese right in. I didnt have any onions, so I used minced onions. Will definitely make this again
Wholesome Yum D
0I’m happy to hear you all enjoyed it, Holly! Love how you made it work with what you had on hand.
Carol
0My husband and I liked it very much, but for us, it could have used more seasoning. It’s definitely worth making again, though.
Maya | Wholesome Yum
0I’m glad you and your husband enjoyed it, Carol! Feel free to add more poultry seasoning next time if you prefer more of that warm herby flavor.
Marie
0I’m allergic to herbs in the mint family, so sage/thyme/oregano/marjoram/savory/rosemary/etc are out of the question. Bay and parsley are fine. But poultry seasoning is out. It seems like a tiny amount in this recipe, but does anyone have any suggestions for flavor? To be fair, I haven’t started cooking yet to know if I need the help.
I plan to saute the onions and add the garlic that’s in most poultry seasoning and add the bay leaf – when I read up on how to use one – but I’m not a cook or culinary scientist at all. I don’t understand how to figure this stuff out. Any ideas?
Maya | Wholesome Yum
0Hi Marie, I think you’re on the right track with what you’re thinking! For your needs, I would add a few cloves of minced garlic with the onions, omit the poultry seasoning, and use 2 or 3 bay leaves instead of 1. You can also add a sprinkle of parsley in place of the seasoning, though of course it’s not the same. I think the soup will still be very good. Enjoy!
Lynn
0What is the best soup for a gal who lives in the Midwest where it is very cold? This chicken pot pie soup! It is delightfully creamy and filling while not realizing it is even healthy. I sure needed this easy to follow instructions recipe where there was no need to change anything with it. Thank you so much!
Maya | Wholesome Yum
0Ohhh, I know the midwest cold all too well, lol. Thank you, Lynn!
Danielle
0Love this soup!! Make it every time I’m sick with bone broth. Lots of protein and delicious!
Maya | Wholesome Yum
0Thank you, Danielle! I’m so glad you like it. I hope you feel better if you’re sick right now!
Jennifer
0Made this soup recently with the cooler temps. So easy and flavorful and gives the pot pie fix. I only had mixed veggies on hand so in addition to carrots and peas, mine had green beans and corn, so a little less low carb. Mine came out a little thin – next time I may reduce the amount of broth. But I’ll admit I used water/bullion cubes so that may have been the issue – again, using what I had on hand. I paired it with gluten free cheddar biscuits (box mix) but could easily make the Wholesome Yum almond flour biscuits to keep keto. Love this and all of her recipes!
Heather Moore
0Loved this recipe!! Modified by adding mushrooms and served with Keto cheddar biscuits!! Will be on my regular rotation. Thanks so much for the great recipe.
Julia
0Can I use broccoli instead of peas? Thank you.
Maya | Wholesome Yum
0Hi Julia, Yes, you can. The time for it to soften might vary a bit.
Sandy
0Can I use cornstarch as thickener and how much?
Maya | Wholesome Yum
0Hi Sandy, I’d recommend a tablespoon of cornstarch if you want to use that.