Chicken Pot Pie Soup Recipe

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Published: March 3, 2022Author: Contributor
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This Chicken Pot Pie Soup has all the creamy goodness of a pot pie, but with a fraction of the calories. So easy to make, a family favorite!
Chicken Pot Pie Soup Recipe

My husband is a big chicken pot pie fan.  We have been trying to eat better and realized how many calories are in one pot pie!  Yikes!  This Chicken Pot Pie soup has all the creamy goodness of a pot pie, but with a fraction of the calories.

The best chicken pot pie soup in a white bowl

If you love Chicken Pot Pie as much as we do you will definitely want to try our Instant Pot Chicken Pot Pie and Biscuits Recipe, this Tater Tot Chicken Pot Pie Casserole Recipe and this Sheet Pan Chicken Pot Pie Recipe!

Ingredients needed to make this Chicken Pot Pie Soup:

  • ¼ cup all-purpose flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 stalk celery diced
  • 1 onion diced
  • 1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
  • 3 russet potatoes peeled and cubed
  • 8 ounces fresh mushrooms sliced
  • 2 chicken bouillon cubes
  • 1 pinch thyme
  • 2 boneless, skinless chicken breasts cooked and cubed
  • salt and pepper to taste
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How to make Chicken Pot Pie Soup:

In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside. 

Pour remaining water and milk into a large pot and bring to a boil.  Add celery, onion, frozen vegetables, potatoes and mushrooms. 

Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.

Serves: 6 people

Chicken Pot Pie Soup Recipe

This soup has all the creamy goodness of a pot pie, but with a fraction of the calories.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Print Pin

Ingredients

  • ¼ cup all-purpose flour
  • 2 cups water
  • 4 cups fat free milk
  • 1 stalk celery diced
  • 1 onion diced
  • 1 (10 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
  • 3 russet potatoes peeled and cubed
  • 8 ounces fresh mushrooms sliced
  • 2 chicken bouillon cubes
  • 1 pinch thyme
  • 2 boneless, skinless chicken breasts cooked and cubed
  • salt and pepper to taste

Instructions

  • In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside. 
  • Pour remaining water and milk into a large pot and bring to a boil.  Add celery, onion, frozen vegetables, potatoes and mushrooms. 
  • Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.

Notes

Makes about 6-7 servings.

Nutrition

Calories: 252 kcal · Carbohydrates: 41 g · Protein: 20 g · Fat: 2 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 27 mg · Sodium: 467 mg · Potassium: 1113 mg · Fiber: 4 g · Sugar: 11 g · Vitamin A: 2776 IU · Vitamin C: 14 mg · Calcium: 243 mg · Iron: 2 mg

Equipment

  • small bowl
  • large pot

Recipe Details

Course: Soup
Cuisine: American

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  1. Kristal says:
    December 13, 2012
    As I was eating canned Chicken Pot Pie soup the other day I thought I should try to make this... low and behold someone already has! Putting this on our list this week!
    Reply
  2. BARBIE says:
    December 13, 2012
    Yummy!
    Reply
  3. Angela says:
    December 14, 2012
    This looks amazing, i am also a big pot pie fan, this could be my answer, thanks for sharing :) I pinned it too
    Reply
  4. Ashley says:
    December 14, 2012
    We love chicken pot pie; my husband says I make the best in the world! But it does have a lot of calories, so I think I will be giving this a try in January...when we are trying to eat better. ;)
    Reply
  5. Sayra says:
    December 17, 2012
    Made it tonight and it was great!
    Reply
  6. Benjamin says:
    January 6, 2013
    I made it tonight and it didn't taste good at all, really boring :( I followed exactly the recipe too!
    Reply
  7. Faye Davis says:
    April 13, 2013
    I love your pot pie recipe and the photo is awesome!
    Reply
  8. Carrie says:
    August 2, 2013
    How many servings does this make?
    Reply
    • Cyd says:
      August 5, 2013
      Makes about 6 or 7 servings. Just depends how big the servings are.
      Reply
  9. Sara says:
    August 9, 2013
    Yummy, comforting and filling! Thanks for the recipe. :)
    Reply
  10. Jennifer L says:
    September 3, 2013
    I made this today at work and so far everyone has loved it!!!! Great job.
    Reply
  11. Becky says:
    September 29, 2013
    This is on the stove as we speak! I doubled the celery, used three chicken breasts that I roasted with herbs for a little extra flavor and omitted the mushrooms. Smells great!
    Reply
  12. Lindsey says:
    October 7, 2013
    I was wondering what you are suppose to do with the 1/2 cup of water and flour you set aside at the beginning of the recipe?
    Reply
    • Cyd says:
      October 10, 2013
      The flour and water mixture you set aside is the slurry mixture. So just add it where it says to add the slurry mixture. Sorry for the confusion.
      Reply
  13. Penny says:
    October 29, 2013
    Some kind of low fat crust on top would be great. I am trying to figure out a low fat solution because pie crust is not low fat... how about plopping a low fat biscuit on the top? Any ideas?
    Reply
  14. Colleen says:
    January 20, 2014
    This was great! I followed the recipe exactly and made it with dinner rolls. My husband's suggestion..."maybe you could put some bacon in it." That would defeat the purpose of it being a healthy soup. But since I do the cooking, it will remain a healthy favorite!
    Reply
  15. Carol says:
    March 2, 2014
    Yum, it really was like chicken pot pie! It was the perfect match for sub sandwiches and a bitter cold night! I used dried parsley instead of thyme and my all time favorite Lawrys, and yes, 2 tablespoons of butter! Other than that, it was right on for a filling, healthy soup. Thanks for a keeper recipe!
    Reply
  16. Danielle says:
    March 4, 2014
    Could you make this into a crock pot meal?
    Reply
    • Cyd says:
      March 6, 2014
      It should work fine as a crock pot meal. You just need to cook it long enough so that everything is cooked through.
      Reply
  17. Diane says:
    September 29, 2014
    How about using chicken broth rather than the water and bouillon cube??
    Reply
    • Cyd says:
      September 29, 2014
      Chicken broth will work fine!!!
      Reply
  18. Cora says:
    November 25, 2018
    I think that it will be really good what kind of things do u put in it
    Reply
  19. Debbie Buckner says:
    April 28, 2021
    Two cups chicken bouillon? I'm confused about that, do you mean two cubes?
    Reply
    • Momma Cyd says:
      May 3, 2021
      Yes, 2 chicken bouillon cubes. Thanks for catching that. We've edited the recipe and made the change.
      Reply
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