A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP – a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in bowl.

This Chicken Pot Pie Soup is a super simple, staple comfort food! It’s awesome during the cold fall and winter months, I love cozying up with a bowl during the chilly holiday season!

CHICKEN POT PIE SOUP above view with spoon

I am a huge fan of soup in the fall and winter months, wait actually all year long. And typically I have a soup I stick to for the season, like summer we do a lot of my Authentic Chicken Tortilla Soup and for fall and winter I stick to this CHICKEN POT PIE SOUP. I can’t even really begin to describe how amazing this soup is; creamy, warm and just full of comfort. And guess what you really don’t even miss the crust from the chicken pot pie, seriously.

Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the line of a pot pie. When I asked what it was she said it was a chicken Pot Pie Soup and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.

Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients and a few days later, my family and I enjoyed the same soup!

Now, I know many people have a pot pie soup they love, but there is a secret ingredient that elevates this soup to a whole new level of soup awesomeness.
So here it is, the secret shared from my friend Zora to you….Montreal Steak seasoning!

CHICKEN POT PIE SOUP side of bowl and spoon
Seriously people, you have got to try this. It is oh, so good and will not disappoint.

Enjoy this fall and winter season with a classic comfort food. If you are a pot pie fan, but not looking for a soup tonight, be sure to check out these other pot pie inspired recipes: Chicken Pot Pie (more traditional and a classic), Double Crust Chicken Pot Pie (who doesn’t love more crust?) and these Mini Chicken Pot Pies Recipe (great for kids). XOXO San

 

How do you make Chicken Pot Pie Soup?

Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender.
Strain potatoes from pot and set them aside in a bowl.
In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.
Cook until onions are translucent.
Add in water and chicken base, bring is a boil.
Let it cook over medium heat for 10-15 minutes.
In a water bottle or cup with lid add ½ cup of ½ & ½ with the flour, shake vigorously.
Add in the remainder of the milk to the pot and then add in flour mixture.
Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montreal Steak seasoning.
Let it simmer 30 minutes, until the soup starts to thicken.
Remove from heat and let it sit for 5-10 minutes to cool, then serve.

My favorite kitchen items to make this CHICKEN POT PIE SOUP are below, you will want of few of these just for your everyday cooking.

Pots: So I am a total pan snob after having an assortment of brands in our cupboard over the years. After getting some Calpho pans on sale at my local grocer, I won’t try anything more. They are affordable and durable – a win, win in our home.

Measuring Cups: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

Measuring Spoons: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house partly due to the garbage disposal.

 CHICKEN POT PIE SOUP spoonful

Don’t forget to pin these CHICKEN POT PIE SOUP to your favorite Pinterest board for later.

CHICKEN POT PIE SOUP - a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in bowl.

 

 

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CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP - a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in bowl.

Servings: 8
Calories: 262 kcal
Ingredients
  • 2 cups cooked chicken cubed
  • 2 medium potatoes peeled and cubed
  • 3 tablespoons butter
  • 2-3 tablespoons flour
  • 1 small yellow onion finely chopped
  • 4 celery ribs chopped
  • 10 ounces frozen peas
  • 3 carrots chopped
  • 1 1/2 cups heavy cream or half-an-half whole milk would work too
  • 4 cups water
  • 2 1/2 tablespoons chicken base
  • 4 teaspoons Montreal Steak seasoning
Instructions

  1. Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.

  2. In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water and chicken base, bring is a boil. Let it cook over medium heat for 10-15 minutes. In a water bottle or cup with lid add ½ cup of ½ & ½ with the flour, shake vigorously. Add in the remainder of the milk to the pot and then add in flour mixture. Add in frozen peas, potatoes and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montreal Steak seasoning. Let it simmer 30 minutes, until the soup starts to thicken.

  3. Remove from heat and let it sit for 5-10 minutes to cool, then serve.

Nutrition Facts
CHICKEN POT PIE SOUP
Amount Per Serving
Calories 262 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 531mg 22%
Potassium 600mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 13g 26%
Vitamin A 152.5%
Vitamin C 14.6%
Calcium 10.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

CHICKEN POT PIE SOUP - a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in bowl.

This recipe was first post in October 2014.

This post may contain affiliate links. See my Full Disclosure for further details.

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Comments

  3. This sounds and looks so delicious. I love Chicken Pot Pie and this looks equal delicious. Putting it on our weekly menu for next week. Can’t wait to try it. Thanks for sharing your friend’s recipe!

    Reply

  6. For even more flavor use chicken stock instead of water. Also, instead of cooking potatoes separately you could just add them to the water to boil. That way they will also be flavored and it will save a pot. 🙂

    Reply

  9. Sooooo yummy, we love all your recipes, I always come to this site if I’m stumped at what to make for supper, and when my family says, “we don’t care” lol. Thanks for sharing all of tthem

    Reply

  10. This looks amazing and PERFECT for the weather we have today! Thank you for the secret ingredient, too. 🙂 I’ve pinned it, shared it on facebook, and my family will be testing it soon.

    Thanks again!!

    Reply

  12. I love chicken pot pie for it’s comfort food factor as well, and I love that you turned it into a soup! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply

  16. This sounds wonderful. I’m going to serve it with homemade biscuits on the side instead of crackers. That would really taste like chicken pot pie. My mouth is watering thinking about it! Thanks for this awesome sounding recipe.

    Reply

  17. I made this tonight and it was delicious!! A bit salty so next time I’m only using about 2-3 tsp total of the Montreal Seasoning. That combined with the chicken stock seems to be a lot of sodium. Which don’t get me wrong….I love my salt but I’ll make a bit of an adjustment next time. Also I took a store bought pie crust dough and put it on a cookie sheet. Sliced it with a pizza cutter into short strips and dusted it with some poultry seasoning and a bit of salt and baked it until golden…about 6min. (put it on parchment) Topped the soup with some of those and it made it even more like Pot Pie. 🙂 Thanks for sharing this recipe….a definite keeper!!!

    Reply

    • That is how I have had it also, with chunks of some type of pie crust on top and a little mixed into the soup. It must have been added at the end of cooking so it wouldn’t dissolve completely. Delicious!!!

      Reply

  20. This was fabulous! Just finished making it an hour ago, and I’ve already had two bowls for dinner! Thanks for sharing the Montreal Seasoning tip! I would never have thought to use this in soup! Now what else can I use this in?

    Reply

  28. So glad I found your site! I was looking for a good chicken pot pie soup recipe to try, and made this for dinner last night. My husband and two year old daughter loved it and we just had great leftovers for lunch too. I’ll definitely make this again, and I’ll only use three tbsp of seasoning to make it more kid palatable (but never bland!)Thanks for posting this, it was a hit!

    Reply

    • You can find chicken base in your local grocery store typically above the chicken broth it comes in cubes or a powder form. Does this help?

      San

      Reply

  32. Thus looks so yummy making right now but don’t have,any Montreal Steak seasoning would I be able to use Season All or Emeril ‘s Original Essence instead?

    Reply

  33. Made this tonight and it is soooo tasty. I mainly made it because I had leftover heavy cream from breakfast and 2 cups of chicken broth from another recipe I was sitting on. Luckily, I came across your great recipe! Super yummy on a day the weather got colder in New England. Thanks for posting!

    Reply

  39. Any suggestions for making this into a slow cooker soup to come home to after working? This sounds delicious and can’t wait to try it!

    Reply

  40. Its the middle of summer, but I saw this recipe and wanted to try it. I didn’t have chicken base so I used the stock the chicken cooked in as well as some extra chicken stock I’d had left over. At the end I added some Bisquick drop dumplings. This was amazing. Very hearty and was a snap to make after work. I will definitely be using this recipe many times again. Thank you for sharing.

    Reply

  45. I’ve made this twice; a double batch then a quad!!! Followed the recipe closely and it’s one the the most unique and impressive tasting soups I ever made! What a perfect blend of ingredients; I’m amazed how much the Montreal Steak Seasoning adds to the flavour profile! Excellent recipe Sandra, thank you so much for sharing!

    Reply

  46. I absolutely LOVE this recipe, I’ve served it so many times and there’s never leftovers regardless of the amount made. It’s just impossible to resist. With that said, I was wondering if this is possible to make in a crock pot, and if so any ideas on how to go about it? Add all ingredients besides the flour mixture, the chicken and potatoes and cook on low for a few hours, then add the them at the end? Or add the flour mixture as well as the chicken (perhaps raw?) and then cook for a few hours, shred when you add the potatoes?

    Reply

    • Yes you got it – there is a powdered cube version and the base is more like a creamy base – like a peanut butter like texture – I prefer this over the dried cubes but you could use either.

      Reply

  57. We loved this! I think it is better than pot pie and way less work. I added the potatoes with the water and they cooked just fine along with the rest of the soup.

    Reply

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