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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 minutes
Total Time 30 minutes
Servings 2 people
Calories 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)


  1. In a medium sized pot, melt the butter over medium-low heat. Whisk in the flour and cook for about 30 seconds. 

  2. Slowly whisk in the water and then add the bouillon. Whisk to fully combine. 

  3. 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. 

  4. 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.

Recipe Notes

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!