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A Dash of Sanity

Easy family friendly recipes: dinner to dessert.

Chicken Pot Pie Soup

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Chicken Pot Pie Soup – a deliciously simple soup recipe made from scratch. 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 awesome during the cold fall and winter months, I love cozying up with a bowl during the chilly holiday season!

Chicken Pot Pie Soup - chicken, green peas, carrots, onions in a bowl.

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

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.

spoonful of chicken pot pie soup in a white bowl

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

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!

White bowl with spoon with chicken pot pie soup in it.

Devour this soup by the spoonful.

Seriously, people, you have got to try this. It is oh, so good and will not disappoint.

Other Chicken Pot Pie inspired recipes include:

Check out how easy this Chicken Soup is to make.

 

How to 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 the pot and set them aside in a bowl.
  • In a large pot, over medium to high heat add butter, once the 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.

What goes with a chicken pot pie?

If you are making chicken pot pie or this soup, here are some great ideas for side dishes.

Other great soups that your family will enjoy!

 

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.

Pin this recipe for Chicken Pot Pie Soup to your favorite Pinterest board.

 

 

Print Recipe
4.5 from 2 votes

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 a bowl.
Course: Soup
Servings: 8
Calories: 338kcal

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-and-half whole milk would work too
  • 4 cups water
  • 2 1/2 tablespoons chicken base
  • 4 teaspoons Montreal Steak seasoning

Instructions

  • 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 the 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 a half cup of 1/2 & 1/2 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.

Nutrition

Calories: 338kcal | Carbohydrates: 20g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 530mg | Potassium: 582mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8105IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg

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 posted in October 2014, it has been updated.

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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

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

        Reply

        • 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.

          Reply

          • 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.

          • 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!

          • 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.

          • 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!

  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

  59. 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

    Reply

    • 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!

      Reply

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