Chicken Pot Pie Soup

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Do you like chicken pot pie but hate the work that goes into making the crust? Try this rich and comforting Chicken Pot Pie Soup instead!

A bowl of soup.

I was never a big fan of Chicken Pot Pie growing up.  I’m not sure if it was because we often bought the frozen ones that used frozen vegetables and I just didn’t like them or if it was because of the peas.   I am just not a fan of peas though now that I am an adult I can handle them in soups or cooked meals.

WHat is Chicken Pot Pie?

Chicken pot pie is a savory dish that consists of diced or shredded chicken, vegetables (such as carrots, peas, and onions), and a creamy sauce, all in a flaky pastry crust.  The filling is usually made by cooking the chicken and vegetables in a sauce made from broth with milk or cream that is then thickened with flour or cornstarch to create a creamy consistency. The mixture is poured into a pie dish, topped with a layer of pastry dough, and baked until the crust is golden brown and the filling is bubbling

In any case, as an adult I do enjoy a good Chicken Pot Pie on a cold winter night.   While I still don’t like peas, I’m open to eating them if they are in something and I can’t really taste them.  I actually made the best chicken pot pie I’ve ever had as a freezer meal when we were getting ready for J to be born.  The crust is flaky, the filling is awesome, and the whole pie was complete comfort food.

The one thing I’m not thrilled about now is that the crust of a pot pie takes some time to make and it adds a ton of calories.  So when I saw a recipe for Chicken Pot Pie Soup I was super excited to try it!   It’s basically the inside of the chicken pot pie thinned out and totally delicious as a soup.

Ingredients for making Chicken Pot Pie Soup.


  • butter (unsalted is preferred in this recipe)
  • chicken breasts (boneless chicken breasts or chicken breast tenders can be used)
  • onion (I prefer sweet onions)
  • carrots
  • celery
  • garlic cloves
  • chicken broth (or you can use chicken bouillon cubes with water)
  • all purpose flour
  • heavy cream (or half and half to lighten it up a bit)
  • frozen peas
  • red potatoes (or your favorite type of soup potato)
  • Montreal Chicken seasoning (or Montreal steak if that’s what you have)
  • salt and black pepper

I liked how quickly this soup came together.   It doesn’t need to simmer for too long so it can come together in under an hour and still has an awesome flavor.

To make the soup place the butter in a large stock pot over medium high heat.   Once it has melted add in the diced chicken and saute for 5-6 minutes or until the chicken is no longer pink.

Can I use already cooked chicken?

Yes!  This is a good place to use leftover chicken.  If your chicken is already cooked simply add 1 tablespoon of butter to the pot and then add the vegetables for 5 minutes.    Add in the chicken with the potatoes.  You can also buy a rotisserie chicken or precooked chicken to use in this soup.  My store had a deal on precooked chicken so that’s what I used this time when I made it.

Add in the onions, celery, and carrots and saute for 5 minutes.  Add the garlic and saute for an additional minute.  Stir in the potatoes.

A pot of soup with a spoon holding up a scoop of the vegetables from the soup.

Add in the chicken broth, mix, and heat over medium heat for 15 minutes.  Then combine the flour and heavy cream in a medium sized bowl.  Whisk until well combined.

Pour the flour and heavy cream mixture into the pot with the chicken and vegetables and mix well. Add in the peas and the Montreal chicken seasoning and stir.

Bring the soup to a simmer, reduce heat, and cover.   Simmer for 30 minutes, stirring occasionally.  Taste the soup, season with salt and pepper, and serve.

What can I serve with the Chicken Pot Pie Soup?

I made a batch of my quick biscuits on the side to top the soup with which was a great idea.  It added the flavor I needed since my pot pie didn’t have a crust.  Another great option would be making Old Bay Cheddar Biscuits.  If you prefer hearty roll then Honey Milk Rolls can’t be beat.

A spoon holding a scoop of the soup with potatoes, chicken, and vegetables on it.

This Chicken Pot Pie Soup is rich, creamy, and the ultimate comfort food in a bowl of soup! I did think it was a little heavy on the peas but otherwise I enjoyed it.  My husband thought it was really flavorful and we ended up eating it for dinner one day then lunch the very next day.   So if you like pot pie but don’t want the hassle and calories give this soup a try!

If you’ve tried my Chicken Pot Pie Soup or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





Pin Image:   Text title, a bowl of soup with a piece of bread on the side.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

Yield: serves 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

All the delicious flavors you find in a chicken pot pie in a bowl of soup without the crust!


  • 3 Tablespoons butter
  • 1/2 lb. chicken breasts, cut into 1 inch cubes
  • 1 onion, chopped
  • 4 ribs celery, chopped
  • 4 carrots, chopped
  • 4 garlic cloves, minced
  • 6 c. chicken broth
  • 3 Tablespoons flour
  • 1 1/2 c. heavy cream
  • 10 oz. frozen peas
  • 2 c. baby potatoes, cubed
  • 1 Tablespoon Montreal chicken seasoning (or steak seasoning if that's what you have)
  • salt and pepper


  1. Place the butter in a large stock pot over medium heat.
  2. Add in the chicken and saute for 5-6 minutes or until the chicken is no longer pink on the outside.
  3. Add the onion, celery, and carrots and saute for 5 minutes stirring occasionally.
  4. Put the garlic in the pan and saute 1 minute.
  5. Add the chicken broth to the pan and simmer for 15 minutes stirring occasionally.
  6. In a medium bowl whisk together the flour and heavy cream.
  7. Pour the heavy cream mixture into the pot with the chicken and vegetables and mix well to combine.
  8. Add in the peas, potatoes, and Montreal seasoning. Stir.
  9. Bring the soup to a simmer and cook for 30 minutes, stirring occasionally.
  10. Taste the soup, season with salt and pepper, and serve.


Recipe adapted from Dash of Sanity

A bowl of soup with a spoon in it and a piece of bread on the side.

More Great Soup Recipes:


  1. The flavors in chicken pot pie are my all time favorite comfort food. I bet floating some pie crust “cookies” on top would be good too!

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