This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal in less than 30 minutes. Serve in a Homemade Bread Bowl or with a Biscuit on the side.

Chicken Pot Pie Soup

What is Chicken Pot Pie Soup?

This is a low carb, high protein, Chicken Pot Pie Soup that I serve with big, lovely biscuits because THIS IS WHO I AM. The creamy and light soup is a fast weeknight meal that is pretty healthful that my kids gobbled up in no time. Though, I may have bribed them with biscuits. They are cut from the same cloth as their mama.

Chicken Pot Pie Soup

How to Make Chicken Pot Pie Soup

Making Chicken Pot Pie Soup could not be any easier. Cook your veggies, make a roux, season, cook chicken, then add in frozen veggies and cream, all in one pot! For full details see the recipe card down below!

Saute Veggies in Butter

In a large pot, melt butter. Saute onion, celery, and carrots until tender.

Make a Roux, then add in Chicken Broth, Seasonings + Chicken tenders

Sprinkle in the flour to the melted butter and veggies mixture. Stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.

Can I Use a Rotisserie Chicken to Save Time?

Yes! Using a precooked rotisserie chicken will shave off a few minutes and certainly make this meal even quicker.

Cover + Cook

Cover and cook until chicken is done. Remove chicken pieces to a clean plate and shred. Then add chicken back into the pot.

Stir In Frozen Veggies + Heavy Cream

Stir in frozen corn and peas and heavy cream. Reduce heat to low for another couple of minutes.

Serve

Serve with biscuits or enjoy in a bread bowl!

Spoonful of Chicken Pot Pie Soup

Variations

One of my readers added quinoa to their Chicken Pot Pie Soup to make it more filling while still maintaining all of its healthy benefits. Way to go!

More Soup Recipes to Try!

That’s it! Chicken Pot Pie Soup, done in under an hour, healthy, warm, and comforting. Consider making this recipe as the weather gets chillier.

The printable recipe card is below! Enjoy!

Chicken Pot Pie Soup

Print

Chicken Pot Pie Soup

A lighter, lower calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! This is Chicken Pot Pie Soup!
Course Dinner
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 564kcal
Author Lauren Brennan

Ingredients

  • 4 tablespoons butter
  • 1/2 large onion diced
  • 3 ribs celery chopped
  • 2-3 large carrots peeled and chopped
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to taste
  • 1 lb chicken tenders
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream

Instructions

  • In a large pot, melt butter over medium heat. Saute onion, celery and carrots 5 minutes.
  • Sprinkle over flour and stir to absorb and cook out raw flour flavor. Pour in chicken broth and seasonings and bring to boil. Then reduce to simmer and add in raw chicken tenders.
  • Cover and cook 15 minutes. Remove chicken pieces to a clean plate and shred. Add chicken back into pot. Stir in frozen corn and peas and heavy cream. Reduce heat to low for another 5 minutes and then serve. Serve with biscuits.

Nutrition

Calories: 564kcal | Carbohydrates: 25g | Protein: 38g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 191mg | Sodium: 1514mg | Potassium: 1144mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2838IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 3mg

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