Chicken Pot Pie Soup

For me, no matter what season it is, it is essential to have a hearty meal prepared to warm your belly and put a grin on your face. This deliciously creamy chicken pot pie soup is one of my favourite soup recipes – and if you’re thinking “how the heck does a pie become a soup,” you’ll definitely want to keep reading!

This chicken pot pie soup tastes virtually the exact same as a yummy chicken pot pie, except there’s no crust. It mixes potatoes, peas, onion, carrots, and celery to create a warm, creamy concoction. While it’s an ideal winter dish, it tastes and serves well ALL YEAR ROUND!

If you’ve ever wanted to try your luck with making hearty, warm soup-style dishes, this is a great place to start. The recipe is fairly easy, straight-forward, and if you’re a huge fan of savoury pot pies (like me), then I have no doubt you will fall in love with it after the first taste.

And if you’re one of those people who find it difficult to eat the right amount of vegetables – whether it’s because you loathe them or you forget – this homemade recipe is also perfect for you with the chicken and vegetables giving you essential protein, minerals, and vitamins. You will LOVE this chicken pot pie soup.

Calling all Comfort Food Lovers

I always wondered whether a pie could be transformed into a soup, and my dreams came true after I tested my theory. There’s something about the flavors, warmth, and feeling of enjoying a soup that has me feeling all giddy and excited.

Perfect Summer Strawberry Shortcake

I mean, we all know that we eat a whole lot more in winter, and food definitely seems more appealing. So just the thought of creating this has me drooling!

This chicken pot pie soup is quite mild in flavor, but heavenly in texture and rich with experience. If this one doesn’t become a part of my “grandma recipe cards” when I’m older, I don’t know what will.

Trust me when I say that this recipe is a breeze to make, and many of the ingredients can be substituted for others, so you can make the most use out of your current pantry stock.

It’s simple, quick, has fewer calories than a traditional pot pie (but retains all of the yummy benefits), and it is the best version of comfort food that I can think of. Just thinking about it has me pondering what Netflix movie I want to watch, curled up on the sofa with a blanket and the soup to warm my cold hands.

Seriously, though, what is better than soup when you’re freezing cold?

Chicken Pot Pie Soup Recipe

So, If I’ve finally convinced you that this is a worthwhile winter dish that will have you craving it each time you feel the slightest bit of cold, here’s the recipe and instructions to get started:

Chicken Pot Pie Soup

Course: Food, Meals
Cuisine: Comfort Food
Keyword: Soup
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4 bowls
Calories: 667kcal
Author: Bella
This deliciously creamy chicken pot pie soup is one of my favourite soup recipes – and if you’re thinking “how the heck does a pie become a soup,” you’ll definitely want to keep reading!
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  • 2 Chicken Breasts boneless, skinless
  • 1 Pinch pepper
  • 1 Pinch salt
  • 1/2 onion medium, diced
  • 3 Cloves garlic minced
  • 4 Cups chicken broth
  • 1 potato Large, peeled and diced
  • 2 Cups peas frozen
  • 3 Carrots diced
  • 1 Zucchini diced
  • 1 Cup heavy cream
  • 2 Tablespoons corn starch
  • 1/2 Package filo pastry
  • 2 Tbsp parsley Fresh chopped for garnish


  • Prepare all of the ingredients.
  • Set aside the broth, cornstarch, cream and parsley.
  • Place everything else into a pot on medium heat and cook for 10 minutes.
  • Place the broth, cream and cornstarch in the pot and stir well.
  • Cook mixture on simmer for 1 hour.
  • Cut filo pastry with a cookie cutter and bake per package instructions. Let cool.
  • Place in bowls and garnish with filo shapes and parsley.


Calories: 667kcal | Carbohydrates: 64g | Protein: 37g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 1342mg | Potassium: 1408mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9364IU | Vitamin C: 73mg | Calcium: 122mg | Iron: 5mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Split Pea Lentil Soup

Pure cornstarch is gluten-free as it is derived from corn, not from the gluten grains wheat, barley, or rye. However, not every brand of cornstarch is safe for those who have celiac disease and non-celiac gluten sensitivity. My favourite brand of gluten free corn starch is Bob’s Red Mill.

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If you’re a bit devastated about the “no-crust” part of this recipe, don’t worry. The best part is that you can use some crackers, pastry crust strips, or even some bread to enjoy it the same way you would with a pot pie. I love dunking them in, soaking them up, and plopping them into my mouth to relish in the crust goodness.

Looking for another hearty soup recipe? Check out this DELISH Split Pea Lentil Soup that is another all-time favourite.

xoxoBella is a popular travel and lifestyle blog featuring travel inspiration, fashion, recipes, dog mom tips and fitness motivation. Bella Bucchiotti lives with and advocates for Type 1 Diabetes and Celiac Disease awareness.


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