Chicken Pot Pie Soup is a lightened up version of the classic comfort food that's just as satisfying. This recipe is loaded with vegetables and lighter than a traditional chicken pot pie, but it's still rich and buttery smooth.
There are some days when all I crave is a rich comforting meal. I love that this Chicken Pot Pie Soup recipe entirely satisfies that craving without expanding my waistline. It's loaded with carrots, celery and potatoes with just the right amount of creamy richness. I also love that its easy enough to make on a busy weeknight.
How to Make Chicken Pot Pie Soup
Step 1: Add diced raw chicken breast to 1 tablespoon of hot oil in soup pot over medium heat. Season with salt and pepper. Cook and stir until cooked through and transfer to a bowl.
Step 2: To the same soup pot, add remaining oil and onion, sprinkle with salt and cook and stir until translucent, 2 to 3 minutes. Add carrots, celery and potato; cook and stir 2 minutes more. Add thyme and chicken broth; bring to boil. Reduce heat and simmer 10 minutes or until vegetables are nearly tender.
Step 3: Meanwhile, make a roux by melting butter in a small skillet over medium heat and whisking in flour all at once. Whisk constantly for 1 to 2 minutes. Add mixture directly to soup and stir to combine. Cook and stir until soup has thickened, about 3 minutes. Season to taste with salt and freshly ground black pepper and serve.
This soup is entirely satisfying on its own (and can be made with leftover turkey like this Turkey Pot Pie or Turkey Pot Pie Soup), but it's also delicious served with Pie Crust Crackers (or baked scraps of Lard Pie Crust) or biscuit crackers made from my favorite Homemade Biscuits. They're simple to make and perfect for those who don't want to give the crust up completely (like me!).
And for another lightened up option, try Chicken Pot Pie without a bottom crust and topped with a little slab of homemade quick puff pastry. And if you're looking for other hearty soup ideas, I highly recommend Chicken Potato Soup, Tomato Bisque or French Onion Soup.
Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut into bite-size pieces (you could also use chicken thighs)
- 1 onion finely chopped
- 2 carrots diced
- 2 ribs celery diced
- 1 pound potatoes diced (I used Yukon Gold)
- 1 teaspoon dried thyme leaves
- 4 cups chicken broth
- 4 tablespoons butter
- 4 tablespoons unbleached all-purpose flour
- ½ cup half and half
- salt and freshly ground black pepper
- Pie Crust Crackers optional
Instructions
- Heat one tablespoon olive oil over medium heat in a large pot. Add chicken; season with salt and pepper. Cook and stir until cooked through, about 3 minutes. Transfer to a bowl.
- Heat remaining olive oil in same pot over medium heat. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add thyme and chicken broth and bring to boil. Reduce heat and keep at a high simmer 10 minutes or until vegetables are nearly tender.
- Meanwhile, heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. Add mixture to vegetables in broth and stir to combine. Boil until mixture starts to thicken, about 3 minutes. (At this point, the potatoes should be tender.)
- Stir in cooked chicken and half and half; season to taste with salt and freshly ground black pepper.
- Serve hot as is or with Pie Crust Crackers if desired.
I absolutely adore this idea! As much as I am no stranger to the use of butter and cream in recipes (hellooo French food!), there's something about chicken pot pie's consistency that just has me done by spoonful #3. But I love the flavors of the dish, so I am so stoked you made this lightened up soup version! And omg the pie crust crackers? GENIUS! You are amazing, Marissa <3
aww, thank you so much Beeta! 🙂
Your lightened up version of pot pie sounds very nice for a winter's day. I do something very similar but your version is definitely lighter as you have turned it into a soup. Sounds perfect for our Florida winters where it is never that cold. 🙂
That's a great point, Karen. When it isn't particularly cold outside, it's definitely more comfortable to cook on the stove than fire up the oven! 🙂
This is such an inspired idea!!! Those golden flaky pie crust crackers are really calling my name. I'm always looking for healthier twists on classic favorites and this looks perfect. Such a deliciously warming winter meal!
Thank you, Faith! I like how the crackers are crisp on all sides - no connection with liquid to make them soggy. It's going to be a go-to accompaniment for soups and stews this winter.
While your soup is calling me I must say I'd eat these pie crust, genious-crackers alone! I think with a sprinkle of cheese on top I'd be done. DONE! 🙂
Oh yeah - I like the way you think!!
I absolutely LOVE chicken pot pie, but I do not like all the calories! Well, I don't mind them so much, but my waistline certainly isn't a fan. 😉 Naturally I am totally digging this soup! The pie crust crackers are a stroke of genius!! I've been having a terrible week, so I'm in need of some cozy, but lightened up eats! I'm SOOO adding this to the dinner rotation! Pinned! Cheers, dear - to a wonderful weekend!
I do not think you have waistline problems, Cheyanne. 😉 Thanks so much for your sweet comment...
Mmm I love the idea of lightening this up. I definitely need it after the celebrations of the holidays (and now that Australia Day is over, comes the healthy eating!)
Thank you! You posted some pretty amazing recipes headed up to Australia Day, Lorraine!
Hi Marissa. This sounds wonderful. Chicken pot pie is one of my favorite comfort foods and I don't use a bottom crust either, usually puff pastry. These crackers make perfect dippers. Our weather is cooling down again and I am in soup mode.
Hi Dorothy! We're kindred spirits as usual - puff pastry is my go-to top crust also. xo