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GET IT NOWI 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.
How To Make Chicken Pot Pie Soup
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)
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!
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Instructions
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).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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
86 Comments
Laura
0Does this freeze well?
Wholesome Yum M
0Hi Laura, Absolutely! Just be sure to freeze in individual portions so they can be reheated easily. Enjoy!
Paula Faedo
0Thank you for this recipe. The soup was creamy and deliciously satisfying. It is definitely comfort food. Even my non-low carb/keto husband loved it! This one is a keeper!
Nellie Tracy
0Fabulous recipe! My definition of comfort food for sure. Love it especially during the cold months. Delicious!
wilhelmina
0This is a really good bowl of soup! Creamy and delicious very filling. Adding this to the recipe file!