Creamy Chicken Pot Pie Soup

This creamy chicken pot pie soup is the ultimate healthy comfort food. Made with the flavors you would find in traditional chicken pot pie, this soup version comes together in one pot in under an hour with minimal prep. It's especially delicious topped with homemade croutons.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Serving Ideas
• And if you enjoyed this recipe..
• Chicken Pot Pie Soup
• Comments

Looking for an easy, healthy and comforting soup? Look no further than this Creamy Pot Pie Soup recipe!

You'll love this soup because it is...

• made entirely in one pot (as is this Garlic Lemon Vegetable Soup),
• takes less than an hour and
• thanks to bagged frozen vegetables, there is only about 10 minutes of cutting and preparation required!

The Ingredients

• Chicken- If you have leftover cooked turkey or chicken, you can use 2-3 cups in place of the chicken breasts. Shred or dice it and add it at the end with the cashew milk. If you would like this to be a vegan, creamy potato vegetable soup, feel free to omit the chicken.
• Potatoes- I typically make this with Russet potatoes but feel free to use whatever you like best.
• Celery- I accidentally left this out one of the times that I made it and the soup was still tasty!
• Garlic Powder
• Fine Sea Salt- Taste and add more at the end if preferred. I usually use closer to 2 teaspoons total.
• Dried Thyme
• Rubbed Sage
• Black Pepper
• Bagged Frozen Vegetables- I typically use a mixed bag of beans, carrots, corn and peas but you can use whatever you like best.
• Milk- You can use regular milk or dairy free milk. If you want to make your own cashew milk, all you need is cashews- here is a tutorial!

The Method

1. Add all but the last two ingredient to the pot and simmer.
2. Remove chicken and shred. Tip: My favorite quick way to shred chicken is to place it in a mixing bowl and use a hand mixer. It works so well!
3. Add frozen vegetables.
4. Return chicken and add milk.
5. Serve.

Leftovers and Storage

Store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Rewarm in the microwave until heated through.

Serving Ideas

This soup is great for dipping this Honey Oat Bread or try it topped with Homemade Croutons or Crispy Roasted Chickpeas.

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And if you enjoyed this recipe..

...you might also like:

• Pumpkin Chicken Rice Soup
• Quick Chicken Potato Skillet
• White Chicken Chili
• Easy Chicken Tikka Masala (with Coconut Milk)

More Soups and Stews!