Chicken Pot Pie Soup – Skinnytaste

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This hearty chicken pot pie soup tastes just like chicken pot pie, only as a hearty soup. It’s packed with protein and veggies in every bite!

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 thisTurkey 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!

Why This Soup Works!

• Filling: With 30 grams of protein and 4 grams of fiber, this chicken soup is very filling.
• Easy: Making this chicken pot pie soup recipe is simple, especially if you start with cooked chicken. You can also buy pre-sliced mushrooms to save some time.
• Healthy: This dish is a complete meal-in-one, loaded with chicken and so many veggies. Using skim milk reduces the calories to less than 270 per serving.

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

1. Create a Slurry: Whisk a half cup of water with the flour.
2. Boil: Pour the remaining water and milk into a large soup pot or Dutch oven and slowly bring it to a boil.
3. Vegetables: Add the celery, onion, mushrooms, bouillon, thyme, black pepper, and frozen vegetables, and return the mixture to a boil.
4. Simmer: Partially cover the pot and simmer on low for about 20 minutes until the vegetables are tender.
5. Potatoes: Add the potatoes and cook for about five minutes until soft.
6. Chicken and Slurry: Add the chicken and slowly whisk in the slurry. Cook for a few more minutes until the soup thickens, and adjust the salt and pepper as needed.

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.

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