Easy Chicken Pot Pie Soup is a lightened up, stovetop version of the classic chicken pot pie. Full of hearty chicken and veggies, it will only take 30 minutes to get on the table–perfect for busy weeknights!Chicken pot pie is one of my favorite foods to eat. Once upon a time, I used to love eating the frozen ones (my faves are Willow Tree, Harrows, and Blake’s). Unfortunately, the frozen chicken pot pies are full of butter, cream, and extra carbs, which don’t make for healthy eating. Since that’s the case, I try to limit my consumption of frozen pies to special occasions when I’m feeling much lazier than usual.
The best way that I could see to continue eating lots of chicken pot pie without dying prematurely of a heart attack was to make it myself. I lost the crust, and reduced the butter in the filling. The result is a thick, easy chicken pot pie soup. Not bad. And, pretty easy to make. If it’s a special occasion (for example, I just really want crust), I’ll buy pre-made biscuits, bake them, and put one on top of my bowl. They’re a pretty good stand-in for the real thing.
As an added bonus, this is a good way to use up leftover cooked chicken, which is something I often seem to have on hand. It’s also a great way to use up veggies you have in the fridge. While the usual carrots, onions, and peas make their way into this recipe, I’ve also tried adding potatoes, squash, and even Brussels sprouts. So far, I’m always pleasantly surprised.
Chicken Pot Pie Soup
Easy Chicken Pot Pie Soup is a lightened up, stovetop version of the classic chicken pot pie. Full of hearty chicken and veggies, it will only take 30 minutes to get on the table--perfect for busy weeknights!Cook Time 30 minutesTotal Time 30 minutesServings 2 peopleCalories 500 kcal
- 3 tablespoons butter (can do half butter, half canola or olive oil)
- 3 tablespoons flour
- 3 cups water
- 2 tsp Better than Bouillon (chicken or vegetable broth flavors)
- About 10 baby carrots sliced
- half a medium onion diced
- 1-2 cooked chicken breasts diced. Approximately 1 1/2 cups.
- 1 cup frozen peas
- Optional: 1 cup diced potatoes (any type)
In a medium sized pot, melt the butter over medium-low heat. Whisk in the flour and cook for about 30 seconds.
Slowly whisk in the water and then add the bouillon. Whisk to fully combine.
Increase the heat to medium-high. Add the carrots and onion (and potatoes, if using), stir, and cook for about 15-20 minutes, stirring occasionally as the sauce thickens.
Add the chicken, and cook for 5 minutes. Add the peas, stir, and cook for another 5 minutes. Season with salt and pepper to taste.
This makes 2 BIG servings of soup. You will likely have enough to feed at least 1 small child in addition to 2 adults.
Calorie information is approximate.
- You can add or subtract out any vegetable (though I would keep the onion). Try adding potatoes, sweet potatoes, corn, lima beans, turnips, parsnips, butternut squash, etc.
- As mentioned in the recipe, you can substitute half of the butter with canola or olive oil, which are more heart healthy.
- Use all chicken broth (no water), and omit the bouillon. You might find you want to add a touch of bouillon to give a little extra flavor.
- Use more or less chicken. Or, use no chicken--make a veggie pot pie!