January temps call for some awesome soup to warm us up from the inside out. I love chicken pot pie filling, but I don’t like pie crust…I know, call me crazy. This chicken pot pie soup is the perfect solution to that problem. It is SO good…insanely flavorful, creamy, loaded with veggies and chicken and herbs…all the good stuff. This comfort food classic makes a perfect weeknight meal and leftovers reheat perfectly for lunch. 

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NOTES & TIPS ABOUT INGREDIENTS FOR CHICKEN POT PIE SOUP

I’m all about making everything from scratch and good homemade cooking, but I’m also all about making things as easy as I can and finding shortcuts along the way. Here are a few notes on the ingredients in this delicious soup. I’ll add my shortcuts here and if you want to do things the harder way, be my guest. 😉

• Chicken – Rotisserie chicken is the way to go here. Fast and flavorful.
• Garlic – I like to use Christopher Ranch crushed garlic in a jar, or the awesome frozen crushed garlic cubes from Trader Joe’s.
• Chopped Onion – I buy already diced onions from either Trader Joes or the grocery store, really cuts down on the prep time and no tears!
• Carrots – Matchstick carrots cook down easily and add a great color and texture to the soup.
• Celery – Sometimes you can find a pre-chopped mixture of onions, carrots and celery in the produce section at the grocery store if you want to go that route. I usually just buy a few celery hearts and chop these up myself because I don’t love huge chunks of celery so I slice it very small and thin. 
• Potatoes – Yukon Gold potatoes have the thinnest skins. I use those and dice them into bite-sized chunks…and I don’t worry about peeling them.
• Herbs – Dried herbs pack a ton of flavor and are an easy addition. I love these Freeze Dried Herbs.
• Chicken bouillon – I either use granulated bouillon or better than bouillon to add great flavor. 
• Frozen corn & peas – Frozen veggies are the best choice for this soup. They will get added at the very end and cook in the broth while maintaining their fresh crisp flavor and texture.  

HOW TO MAKE CHICKEN POT PIE SOUP

Melt your butter and heat your olive oil in the pan. Saute your veggies in the butter and oil for about 4-5 minutes, until onions are translucent. 

Add your minced garlic to the veggies and stir together cooking for another minute. Slowly sprinkle your flour into the veggie mixture and stir. It will be thick! The flour will absorb all of the moisture from the veggies and act as a thickening agent. Whatever you do, don’t let it stick to the bottom and burn! Add a little more oil if needed to keep it from getting too dry and sticking.

Add the potatoes, broth or bouillon and herbs to the veggie mixture and simmer for 10 minutes or so. 

Once soup has simmered add your shredded chicken to the pot. Whisk together your half & half and cornstarch until smooth and then add to the pot to thicken the soup. As it continues to simmer, it will thicken. Once it’s thickened up nicely, add in your frozen peas and corn and let continue to simmer for 3-4 minutes. Add salt and pepper to taste.

SIMPLE TIPS FOR MAKING CHICKEN POT PIE SOUP LACTOSE FREE

Ash has some pretty severe lactose allergies, so I try to make everything that I can lactose free so she can enjoy it with us. These two simple steps will remove all the lactose from the soup and make it dairy allergy friendly. 🙂

Instead of mixing the cornstarch with half and half you can mix it with water. Walmart also sells lactose free evaporated milk that you can use in place of the half and half. 

I like to use this plant based butter in place of regular butter. If you have a Whole Foods near you, you can get REAL lactose free butter from Green Valley Farms there and it is excellent too.

WHAT TO SERVE WITH CHICKEN POT PIE SOUP

This chicken pot pie soup is some serious comfort food, but if you want to dial it up a notch, I like to serve it with biscuits. Whether homemade or store bought, some soft buttery carbs really round out this soup. 😉

Want to go a slightly healthier route? Serve your chicken pot pie soup with a great salad. Here are a few of my favorites:

Favorite Fall Salad Recipe

Roasted Beet & Goat Cheese Salad

Mixed Greens and Blueberry Salad

Yield: 8 servings

Incredible Chicken Pot Pie Soup Recipe

Print

This creamy and delicious Chicken Pot Pie Soup is the perfect comfort food.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

• 3 cups shredded Rotisserie Chicken
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 tablespoons minced garlic
• 1/3 cup all-purpose flour
• 2-3 medium Yukon gold potatoes cut into 1/2 inch cubes (I don't peel mine)
• 8 cups chicken broth
• 2 1/2 teaspoons chicken bouillon (if you want to use better than bouillon that works too!)
• 1/2 tsp dried oregano, dried basil, dried thyme, dried sage
• 1/2 teaspoon dried sage (don't skip this!)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 cups half & half
• 2 tablespoons cornstarch
• 1 cup frozen peas, not thawed
• 1 cup frozen corn, not thawed
• Salt and pepper to taste

Instructions

Melt your butter and heat your olive oil in a large pot. Saute your veggies in the butter and oil for about 4-5 minutes, until onions are translucent. 

Add your minced garlic to the veggies and stir together cooking for another minute. Slowly sprinkle your flour into the veggie mixture and stir. It will be thick! The flour will absorb all of the moisture from the veggies and act as a thickening agent. Whatever you do, don't let it stick to the bottom and burn! Add a little more oil if needed to keep it from getting too dry and sticking.

Add the potatoes, broth or bouillon and herbs to the veggie mixture and simmer for 10 minutes or so. 

Once soup has simmered add your shredded chicken to the pot. Whisk together your half & half and cornstarch until smooth and then add to the pot to thicken the soup. As it continues to simmer, it will thicken. Once it's thickened up nicely, add in your frozen peas and corn and let continue to simmer for 3-4 minutes. Add salt and pepper to taste.

This is one of our favorite dinners. I hope you like this Chicken Pot Pie soup as much as we do! Looking for more great recipes ideas?  You can find so many good ones here in our Recipe Gallery.

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Happy Cooking!

Tammy