There is something special about a cold evening. You know the kind? The wind is howling outside. You are safe and warm inside. It just calls for a big bowl of something hot. That is exactly when this Chicken Pot Pie Soup shines.
We all love the classic version. But let’s be honest. Making a crust from scratch takes time. Sometimes you just do not have the energy for rolling out dough. That is where this soup saves the day. It gives you all those nostalgic flavors without the extra work.
You get tender chicken and sweet carrots. You get savory thyme and soft potatoes. It really is a hug in a bowl. Plus, this version has a little secret. It is creamy without using heavy cream.
Curious? Stick around. This might just become your new favorite weeknight dinner.
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Why You’ll Love This Recipe
You might be wondering what makes this specific recipe stand out. There are plenty of Comfort Soup Recipes out there. But this one checks all the boxes for a busy home cook.
First, it is lighter than traditional recipes. We use a smart trick with cauliflower and potatoes. By blending some of the veggies, you create a thick and velvety base. You do not need piles of butter or heavy cream to get that rich texture.
It is also incredibly flexible. Do you have leftover meat? You can easily make this a Chicken Pot Pie With Rotisserie Chicken. It cuts down the cooking time even more. It is great for cleaning out the fridge.
Finally, the flavor is spot on. Fresh thyme and a simple mirepoix base bring deep savory notes. It tastes like it simmered all day. But in reality? It comes together surprisingly fast.
Ingredients
This recipe uses wholesome staples you probably have right now. Here is what you need to grab from the pantry and fridge.
- 1 tablespoon olive oil
- 1 1/2 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 1/2 tablespoon olive oil (for the veggies)
- 1 white onion, chopped
- 2 large carrots, sliced
- 3 cups diced yukon gold potatoes
- 3 cups finely chopped cauliflower florets
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 cups of unsweetened almond milk, cashew milk, skim milk, or 2%
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Step-By-Step Instructions
Making this Chicken Potpie Soup is straightforward. We build flavor in layers. Follow these simple steps for the best results.
Step 1: Cook the Chicken
Start by grabbing a large dutch oven or a heavy pot. Place it over medium high heat. Drizzle in one tablespoon of olive oil. You want the oil to get nice and hot.
Toss in your diced chicken breast. Season it generously with salt and pepper right away. This ensures the meat is flavorful throughout. Cook the chicken for about 4 to 6 minutes.
You are looking for the chicken to be fully cooked. It should no longer be pink in the center. Once it is done, remove the chicken from the pot. Transfer it to a large bowl and set it aside for later.
Step 2: Sauté and Simmer
Keep that same pot on the stove. There is so much flavor left in there from the chicken. Add the remaining 1/2 tablespoon of olive oil. Toss in the chopped onion, sliced carrots, diced potatoes, chopped cauliflower, and thyme.
Sauté everything for a few minutes. You want the onion to soften and become translucent. The kitchen should start smelling amazing right about now.
Next, pour in the milk and the chicken broth. Add another 1/2 teaspoon of salt and some fresh pepper. Stir it all together. Let the mixture come to a simmer. Keep it uncovered. Let it bubble gently for about 10 minutes or until the potatoes are fork tender.
Step 3: The Creamy Blending Trick
Here is the secret step. Carefully remove about 3 cups of the soup mixture from the pot. This should include broth and veggies. Pour this into a blender.
Blend it on high until it is completely smooth. Please be careful when blending hot liquids! You might need to vent the blender lid slightly to let steam escape.
Pour this smooth puree back into the pot with the rest of the soup. This creates that rich, thick texture without using any heavy cream.
Step 4: Combine and Serve
Now, bring the cooked chicken back to the party. Stir it into the pot along with the frozen peas. Let everything simmer together for another 5 to 10 minutes.
The soup will thicken up a bit more as it cooks. Taste it now. Does it need more salt? Maybe a bit more pepper? Adjust it to your liking.
Ladle the hot Chicken Pot Pie Soup into bowls. Garnish with extra black pepper or fresh thyme if you like. It pairs wonderfully with biscuits or crackers on the side.
How To Store Leftovers
This soup stores beautifully. In fact, many people say it tastes even better the next day. The flavors have more time to meld together.
Let the soup cool down completely first. Transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
Do you want to freeze it? You certainly can. Place the cooled soup in a freezer safe container or bag. It will keep well for up to 3 months. Just thaw it in the fridge overnight before reheating.
To reheat, simply warm it on the stove top over medium heat. You might need to add a splash of broth or water if it has thickened too much in the fridge.
Tips
Want to make the best Pot Pie Soup Recipe possible? Here are a few handy pointers to help you out.
Chop Uniformly. Try to cut your potatoes and carrots into similar sizes. This ensures they cook at the same rate. You do not want mushy potatoes with crunchy carrots.
Blender Safety. When blending the hot veggie mixture, do not overfill the blender. Heat expands. It is safer to do it in two small batches if you have a small blender. Cover the lid with a towel for extra safety.
Milk Choices. This recipe calls for almond or cashew milk for a lighter touch. However, if you want a truly decadent soup, you can swap this for whole milk or even half and half. It is totally up to you.
Fresh Herbs. Dried thyme works great, but fresh thyme really pops. If you have it, use it. It adds a bright, earthy note that cuts through the creaminess.
Conclusion
Dinner does not have to be complicated to be comforting. This Chicken Pot Pie Soup proves that you can have big flavor with simple ingredients. It is warm, filling, and packed with veggies.
Whether you are feeding a hungry family or just meal prepping for yourself, this bowl is sure to satisfy. It captures everything we love about the classic baked dish but in a slurpable format.
So, grab your dutch oven. Chop up those veggies. Treat yourself to a cozy night in with this delightful soup. You will be glad you did.
FAQ
Can I Make This Gluten Free?
Yes, absolutely. The thickening comes from the blended cauliflower and potatoes, not wheat flour. Just double check that your chicken broth and oat milk (if using) are certified gluten free.
Can I Use Pre Cooked Chicken?
You sure can. Making Chicken Pot Pie With Rotisserie Chicken is a great time saver. Just skip the first step of cooking the raw chicken. Add your shredded rotisserie meat in at the end with the peas.
Is This Soup Dairy Free?
It can be. The recipe suggests almond or cashew milk, which are dairy free. Just ensure you cook the vegetables in oil rather than butter, and you are good to go.
Can I Add Other Vegetables?
Definitely. Corn, green beans, or celery would be delicious additions. Add celery with the onions, and add corn or green beans with the peas at the end.
Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup brings all the nostalgic flavors of a classic pot pie in a hearty, creamy soup, without the need for a crust. Packed with tender chicken, carrots, potatoes, and cauliflower, it’s a lighter, faster weeknight meal.
Requirements
Ingredients
Instructions
- Start by grabbing a large dutch oven or a heavy pot. Place it over medium high heat. Drizzle in one tablespoon of olive oil. You want the oil to get nice and hot.
- Toss in your diced chicken breast. Season it generously with salt and pepper right away. This ensures the meat is flavorful throughout. Cook the chicken for about 4 to 6 minutes.
- You are looking for the chicken to be fully cooked. It should no longer be pink in the center. Once it is done, remove the chicken from the pot. Transfer it to a large bowl and set it aside for later.
- Keep that same pot on the stove. There is so much flavor left in there from the chicken. Add the remaining 1/2 tablespoon of olive oil. Toss in the chopped onion, sliced carrots, diced potatoes, chopped cauliflower, and thyme.
- Sauté everything for a few minutes. You want the onion to soften and become translucent. The kitchen should start smelling amazing right about now.
- Next, pour in the milk and the chicken broth. Add another 1/2 teaspoon of salt and some fresh pepper. Stir it all together. Let the mixture come to a simmer. Keep it uncovered. Let it bubble gently for about 10 minutes or until the potatoes are fork tender.
- Carefully remove about 3 cups of the soup mixture from the pot. This should include broth and veggies. Pour this into a blender.
- Blend it on high until it is completely smooth. Please be careful when blending hot liquids! You might need to vent the blender lid slightly to let steam escape.
- Pour this smooth puree back into the pot with the rest of the soup. This creates that rich, thick texture without using any heavy cream.
- Now, bring the cooked chicken back to the party. Stir it into the pot along with the frozen peas. Let everything simmer together for another 5 to 10 minutes.
- The soup will thicken up a bit more as it cooks. Taste it now. Does it need more salt? Maybe a bit more pepper? Adjust it to your liking.
- Ladle the hot Chicken Pot Pie Soup into bowls. Garnish with extra black pepper or fresh thyme if you like. It pairs wonderfully with biscuits or crackers on the side.
Notes
This soup stores beautifully. Let the soup cool completely, then transfer to an airtight container. It stays fresh in the refrigerator for up to 4 days. For freezing, place cooled soup in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating on the stove, adding a splash of broth or water if needed.
Chop Uniformly: Cut potatoes and carrots into similar sizes for even cooking. Blender Safety: Do not overfill the blender with hot liquid; blend in batches if necessary, venting the lid. Milk Choices: Almond or cashew milk provide a lighter touch, but whole milk or half and half can be used for a richer soup. Fresh Herbs: While dried thyme works well, fresh thyme adds a bright, earthy note.
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