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This Homemade Chicken Pot Pie Soup is wholesome, crustless, cozy, and comforting. A hearty and flavorful pie filling but in a soup form! Easy to make, packed with goodness, low carb, and super satisfying. Perfect to make as those winter months roll in.
You may also like my chicken cabbage soup or my creamy chicken enchilada soup.
This Chicken Pot Pie Soup is so easy to make and the ultimate comfort food that’s lower in carbs when compared to chicken pot pie made with biscuits, puff pastry, or pie crust. Packed with succulent chicken, veggies, and seasoned with warming nutmeg, this creamy soup is made for the colder months when you want a hearty and delicious soup.
Looking for other delicious soups? Why not also try my Healthy Asparagus Soup Recipe and my Homemade Tomato Rice Soup!
Recipe summary
- Low carb. This hearty soup is so satisfying while keeping the carbs down compared to classic chicken pot pie!
- Pot Pie in a soup. Two delicious dishes in one! Packed with chicken, veggies, and seasoning, it’s a luscious, delicious pot pie filling turned into a soul-warming soup, so good!
- An easy soup. Made with a handful of kitchen staples, this filling soup is a breeze to whip up!
Ingredients needed
This is just a list of ingredients you will need. Please scroll down for full measurements in the recipe card and directions on how to make this healthy chicken pot pie soup.
- Olive Oil: or avocado oil
- Cooked Chicken Breast: Sometimes, I like to grab a rotisserie chicken. I mean, for 6.99 or so, it’s cheaper than buying two chicken breasts, plus you save on all that time poaching or cooking the chicken.
- Veggies – onion, peas, corn, carrots
- Salt & Pepper
- Garlic: use fresh garlic cloves
- Gluten Free Flour
- Milk: I like using 2% milk
- Ground Nutmeg
- Curly Parsley
How to make chicken pot pie soup
- First, Sauté the veggies- In a Dutch oven/large pot with oil, saute your diced onion and carrots, then add garlic.
- Add the milk mixture – In a small bowl, whisk together the stock and flour. Then, pour into the large pot with the milk. Whisk until combined.
- Then, add your other ingredients – Stir in the peas and corn, and add the cooked chicken.
- Season – add in salt, pepper, and nutmeg to taste.
- Simmer – Reduce the heat to low and simmer for 15 mins.
- Garnish, serve, and enjoy!
Recipe notes and tips
- To keep this recipe simple and quick, use rotisserie or leftover chicken.
- Shredded turkey would work – perfect for using up Thanksgiving leftovers!
- Sweat your veggies. Make sure your onion and carrots are cooked long enough so you release their flavor.
- Chop your ingredients into spoon sizes. Also, make sure your chicken, carrots, etc, are cut into even, bite-sized pieces for easy eating!
- Opt for a low-sodium chicken stock, so you can control your salt levels.
- Make sure to simmer your soup, but don’t overboil it. If you overboil your soup, the veggies will get mushy, and the meat will toughen.
- Don’t add cold milk. If your milk is too cold, it can curdle.
- If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
- This soup should be kept well in the refrigerator in an airtight container for 3 days.
Frequently Asked Questions
This is a wholesome soup and wholesome on its own. You would want to keep it simple and serve it with Warm biscuits, Roasted veggies, Baguettes, cornbread like my jalapeno cornbread skillet, or my homemade dinner rolls.
Yes. To make it dairy-free, swap the milk with dairy-free milk like unsweetened almond milk. You may need to mix it with about 1-2 tablespoons of flour to help thicken the soup.
Yes. If you have leftover turkey, you can use that in place of chicken. If you want to use ground chicken or ground turkey, cook it in a skillet with some mild seasonings like salt, pepper, onion powder, and garlic powder, before adding it to the soup.
If you have leftovers, place them in a sealed container and store them in the fridge for up to 3 days. You can freeze them for up to 2 months.
You certainly can; this soup is a great way to use up other veggies. Here are some ideas: Green Beans, Asparagus, Zucchini, Mushrooms, Spinach, Kale, and Sweet potatoes.
Can I freeze this chicken pot pie soup?
This soup won’t freeze that well because it has dairy in it. Soups that contain milk or cream don’t hold up that well in the freeze; they take on a grainy texture and separate when defrosted and warmed. Also, you can always halve the recipe if you don’t think you’ll use all of it.
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More chicken recipes
- Easy Chicken Broccoli Rice Casserole
- Creamy Mushroom Chicken Recipe
- Instant Pot Chicken Curry
- Baked Chicken Alfredo
- Creamy Tuscan Chicken Pasta
- Sheet Pan Baked Chicken Breast with Veggies
- Buffalo Chicken Mac and Cheese
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Low Carb Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil, divided, or avocado oil
- 1 pound cooked chicken breast, I use rotisserie or leftover chicken
- 1 onion
- 3-4 garlic cloves, minced
- 1/4 cup gluten-free flour
- 2 cups chicken stock, cold
- 2 cups milk of choice
- 3 carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 teaspoon ground nutmeg
- Kosher salt and ground pepper, to taste
- 2 tablespoons curly parsley, chopped to garnish
Instructions
- Prepare the veggies. Dice the 1 onion and chop the 3 carrots. Cut the 1 pound cooked chicken breast into bite-size pieces.
- Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of the 2 tablespoons olive oil until shimmering.
- Add onion and carrots, and sauté until slightly golden brown. Add 3-4 garlic cloves (minced) and cook until fragrant. In a small bowl, whisk cold 2 cups chicken stock with 1/4 cup gluten-free flour until the flour is fully dissolved.
- Pour the flour-stock mixture and 2 cups milk of choice into the pot and continue to whisk until well combined. Stir in 1 cup frozen peas and 1 cup frozen corn.
- Season with 1/4 teaspoon ground nutmeg, Kosher salt and ground pepper. Stir in cooked chicken.
- Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes. Taste and adjust the salt and pepper, if needed.
- Transfer the soup into serving bowls and garnish with 2 tablespoons curly parsley.
Video
Notes
- To keep this recipe simple and quick, use rotisserie or leftover chicken.
- Shredded turkey would work – perfect for using up Thanksgiving leftovers!
- Sweat your veggies. Make sure your onion and carrots are cooked long enough so you release their flavor.
- Chop your ingredients into spoon sizes. Make sure your chicken, carrots, etc, are cut into even, bite-sized pieces for easy eating!
- Opt for a low-sodium chicken stock so you can control your salt levels.
- Make sure to simmer your soup, but don’t over-boil it. If you overboil your soup, the veggies will get mushy, and the meat will toughen.
- Don’t add cold milk. If your milk is too cold, it can curdle.
- Garnish with some curly parsley.
- If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
- This soup should be kept well in the refrigerator in an airtight container for 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and we all loved it! I used half and half with coconut flour to thicken it up. Toasted Keto bread cut up on top. For the kids I used quick refrigerators biscuits on theirs in the oven. Adding it to the weeknight rotation for sure. Thanks for posting this recipe! I was in a recipe rut.
Perfect! Glad you liked it
Looks delicious! How much would one serving be? Just to double check the calories listed is for one serving?
It’s per serving and it’s one bowl
How is this low carb, when there are 29 carbs, and only 4 grams of fiber? It looks delicious though.
That’s exactly what I was thinking. I think some people just don’t know what low-carb really is. I mean for this many carbs I could eat a pasta dish
Can you use an instant pot to make this soup?
Yes absolutely
How would you make this in the instant pot
Hi Maddie, I haven’t tried this in my IP to be sure.
Will almond milk work the same for those of us lactose intolerant?
Hi. Yes, it will, but it won’t be as creamy. Try mixing it with some coconut milk
Why gluten free flour? Can you just use regular flour?
Yes. Any flour will be fine