Chicken Pot Pie Soup is a deliciously simple soup recipe made from scratch. It is a fantastic classic comfort food brought to you in a bowl.

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

a ladle full of chicken pot pie soup.

We love this soup; so easy to make, and my kids even eat the veggies!

I am a huge fan of soup in the fall and winter months all year. Typically, I have a soup I stick to for the season, like summer. We do a lot of my Chicken Tortilla Soup, and I stick to this Chicken Pot Pie Soup for fall and winter.

I can’t even begin to describe how amazing this soup is: creamy, warm, and full of comfort. And guess what? You don’t even miss the crust from the chicken pot pie.

Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.

Inspiration for This Soup

Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the lines 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.

a bowl of soup.

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!

The Secret Ingredient that Makes it Amazing

Now, I know many people have a pot pie soup they love, but a secret ingredient elevates this soup to a whole new level of awesomeness.

So here it is, the secret my friend Zora shared….Montreal steak seasoning! It’s a spice mix with various flavors that gives this chicken pot pie soup an amazing flavor.

For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.

close-up of the soup in a pan with a ladle.

Ingredients

  • Cubed cooked chicken
  • Peeled and cubed potatoes
  • Butter
  • Flour
  • Finely chopped yellow onion
  • Chopped celery
  • Frozen peas
  • Chopped carrots
  • Heavy cream (you can also use half and half or whole milk)
  • Water
  • Chicken base
  • Montreal Steak seasoning
overhead photo of two bowls of soup.

How to Make Chicken Pot Pie Soup?

Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.

In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.

Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.

Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.

Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.

Bring to a boil and then reduce heat to low and simmer. Cover with a lid cracked slightly to vent and simmer for 15-20 minutes or until thickened.

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

close-up shot of a bowl of soup.

Serve this soup with homemade bread and a wedge salad or green salad on the side for a delicious dinner.

Seriously, people, you have got to try this. It is oh-so good and will not disappoint. You will devour this soup with a spoonful.

Other Chicken Pot Pie Inspired Recipes

a spoon dipping into a bowl of chicken pot pie soup.

pin to your favorite Pinterest board for later.

Chicken Pot Pie Soup

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8
Calories: 280 kcal
Chicken Pot Pie Soup – a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in a bowl.
a ladle of chicken pot pie soup.

Ingredients
 

  • 2 medium potatoes peeled and cut into 1/2" cubes
  • 3 tablespoons butter
  • 3 carrots chopped
  • 4 celery ribs chopped
  • 1 small yellow onion finely diced
  • 3 tablespoons Montreal Steak seasoning
  • 2 tablespoons chicken base
  • 4 cups water
  • 2-3 tablespoons flour
  • 2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
  • 10 ounces frozen peas
  • 2 cups cooked chicken cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
  • In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
  • Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
  • Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
  • Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
  • Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
  • Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.

Video

Serving: 1.25cupsCalories: 280kcalCarbohydrates: 24gProtein: 15gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 650mgPotassium: 633mgFiber: 4gSugar: 5gVitamin A: 4583IUVitamin C: 21mgCalcium: 126mgIron: 2mg
a ladle of chicken pot pie soup.
Tried this recipe?Let us know what you think!

This recipe was first posted in October 2014, it has been updated.

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145 Comments

    1. Sounds wonderful for cold winter nights. I was wondering if instead of thickening with flour I could use small dumplings and would they thicken it enough. Thanks for recipe, sounds and looks delicious.

  1. 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!

  2. 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. 🙂

  3. 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

      1. I am so excited to try this …i do not see the carb count though. Can anyone help me with that please? Thank you

        1. Sorry, our recipe maker has not been working correctly, usually the nutrition facts are included. For this recipe, with 8 servings, it would be around 21 g total carbs per serving. That is 5 g of fiber and 5 g of sugar.

          1. Hi there. Sorry, but potatoes are not low carb and 20 carbs, subtracting the fiber of 3 grams leaves you with 17 net grams for carbs. That’s too high to be considered low carb. Would have to sub out the potatoes for something else, like maybe white radish or a squash. Same thing for your Easy Thai Shrimp Soup it includes rice in the recipe which again is not low carb. Please, if you are going say these are low carb recipes, at least offer a substitution for the carbs you are including in your original recipe. It’s just too much work! They look delicious and would like to try them, but too many carbs.

          2. Hi Laila. Sorry, I’m not seeing where in the recipe here it says that it’s low carb! If you could point out where you saw this, I will definitely correct it. You are totally right about it not being low carb with the potatoes. You can definitely just leave them out to lower the carbs to 12 g per serving, 3 g from fiber. If you skip making the roux by cutting out the flour that brings it to 10 g per serving, again with 3 from fiber. If you’d like to substitute it, you can, but it will do just fine without them!

          3. Hi Jenn. Your recipe was included on a page that was titled low carb soups. Sorry, I thought you knew! both of them were actually.

          4. Oops! We must have missed that! We definitely don’t consider those low-carb unless you modify them, sometimes other sites share our recipes without checking. Sorry for the confusion!

  4. 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!!

  5. 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!

  6. 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.

  7. 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!!!

    1. 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!!!

  8. 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?

  9. 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!

    1. 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

  10. 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?

  11. 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!

  12. Pingback: Easy Meal Plan #23
  13. 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!

  14. 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.

  15. 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!

  16. 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?

    1. 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.

    1. to celebrate winning four Stanley Cups in a row, the Montreal Canadians created a seasoning that would later be named, Montreal Steak Seasoning.

  17. 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.

  18. You will probably hate my comment, but here it is anyway. I am a Scout Master and have taught my boys a version of this recipe that is – I am sure – not as good, but very fast and simple for even my youngest boys to master. Here is how we do it at Scout camp. Put a couple packages of frozen mixed veggies into a pot along with a rotisserie chicken that has been torn up into pieces. cover with water or chicken stock and bring to a boil. While that it heating up, take two packages of country gravy mix and add just enough cold water to make a slurry. When the veggies have cooked enough to be tender, and the chicken has heated through (about 5 minutes), add the gravy slurry and stir immediately. It is ready to eat in 30 to 60 seconds. Add more water to achieve the right consistency for soup, stew or as a topping. For fewer boys just add one package of veggies, part of a chicken and one package of gravy mix. To feed more boys you can serve over broken bread, instant mashed potatoes, instant rice or noodles. For a meal that is ready in about 10-15 minutes, it is pretty dang good. The boys love it and quite honestly, I would each just about anything with country gravy one it!! I am going to try adding your Steak Seasoning, it sounds. good. Of course, when not a Scout camp, I am quite sure I would prefer your version of this and am going to try it soon. Thanks for sharing. Burt

    1. Not at all, that sounds like a great recipe! Our boys love recipes that they can make by themselves, and they especially love cooking at Scout camps! I’ll have to share this idea with them. Let us know what you think about our recipe as well!

  19. 5 stars
    I try many times to make chicken pot pie soup but not make it tasteful. When I try again according to your recipe, it makes yummy and everyone appreciates me. Thanks for sharing this wonderful recipe.

    1. I’m so glad this recipe was able to help you make yummy soup! Thank you for reviewing!

  20. Do you use a total of 3 tbsp of Montreal or just 2? The directions say 1 tbsp in with the veggies and then 2 tbsp when you add the rest of the ingredients to simmer! I hope I didn’t use too much, HELP

    1. Sorry for the confusion! It has been updated, thanks for letting us know. It is 3 Tbsp in total; however, you are welcome to adjust to your taste and season as you go if you don’t want to over-season.

  21. 5 stars
    Fav-o-rite! This soup is amazing, and you’ll want winter to come so you can make it every week! So delicious and hearty. Everyone I’ve made it for raves about it and wants the recipe. Totally glad I found this recipe. Never disappoints. I use a bag of mixed veg instead of just peas and carrots. I like the variety.

  22. 4 stars
    Do you use a total of 3 tbsp of Montreal or just 2? The directions say 1 tbsp in with the veggies and then 2 tbsp when you add the rest of the ingredients to simmer! I hope I didn’t use too much, HELP

    1. I would start with a little, then, just 2 – then if you want more, add it. I love the seasoning, but easier to add in more later than take it out. 🙂

  23. I would LOVE to try your recipe. But. As I’m trying to look at it, there’s an ad in the left corner of the page. I cannot get it to go away ~ can’t close it. The buttons for Facebook, Twitter, and Pinterest are in the way, so I can’t find the ‘x’ to close it. I don’t know if you have control of this on your side, but it is certainly aggravating. I LOVE chicken pot pie and I’m sure this soup is quite delicious. If you can fix it, or let me know how to fix it on my side, I’d appreciate it!! Have a blessed day and keep cooking!

    1. Thank you for letting us know; what I would do on your end is click the print recipe button, the recipe will come up with no ads and all should be good. I will check into this issue, I don’t think it is on your end, but something on mine, thank you for letting me know.

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