Chicken Pot Pie Soup – a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in a bowl.
This Chicken Pot Pie Soup is a super simple, staple comfort food! It’s awesome during the cold fall and winter months, I love cozying up with a bowl during the chilly holiday season!
We love this soup, so easy to make and my kids even eat the veggies!
I am a huge fan of soup in the fall and winter months, wait actually all year long. And typically I have a soup I stick to for the season, like summer we do a lot of my Chicken Tortilla Soup and for fall and winter, I stick to this Chicken Pot Pie Soup.
I can’t even really begin to describe how amazing this soup is; creamy, warm, and just full of comfort. And guess what? You really don’t even miss the crust from the chicken pot pie, seriously.
Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.
Inspiration for This Soup
Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the line of a pot pie. When I asked what it was she said it was a Chicken Pot Pie Soup and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.
Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients and a few days later, my family and I enjoyed the same soup!
The Secret Ingredient that Makes it Amazing
Now, I know many people have a pot pie soup they love, but there is a secret ingredient that elevates this soup to a whole new level of soup awesomeness.
So here it is, the secret shared from my friend Zora to you….Montreal steak seasoning! It’s a spice mix with all kinds of flavors that really gives this chicken pot pie soup an amazing flavor.
For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.
Ingredients
- Cubed cooked chicken
- Peeled and cubed potatoes
- Butter
- Flour
- Finely chopped yellow onion
- Chopped celery
- Frozen peas
- Chopped carrots
- Heavy cream (you can also use half and half or whole milk)
- Water
- Chicken base
- Montreal Steak seasoning
How to Make Chicken Pot Pie Soup?
- Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
- In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
- Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
- Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.
- Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
- Bring to a boil and then reduce heat to low and simmer. Cover with a lid cracked slightly to vent and simmer for 15-20 minutes or until thickened.
- Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Serve it with some bread and a wedge salad or other green salad on the side for a delicious dinner.
Seriously, people, you have got to try this. It is oh, so good and will not disappoint. You will devour this soup by the spoonful. Enjoy! XOXO San
Other Chicken Pot Pie Inspired Recipes
- One Pot Chicken & Biscuits – a twist of this hearty soup but baked with biscuits on top.
- Slow Cooker Chicken & Dumplings. – an easy slow cooker recipe my family loves.
- Homemade Biscuits – use these to go along with your Chicken Pot Pie Soup.
Check out how easy this Chicken Soup is to make.
Other great soups that your family will enjoy!
- Creamy Broccoli Cheese
- Sicilian Chicken Soup
- Slow Cooker White Chicken Chili
- Creamy Tomato Basil Soup
- Chicken Tortilla Soup
- Creamy Broccoli Cheese Soup
Don’t forget to pin these Chicken Pot Pie Soup to your favorite Pinterest board for later.
Chicken Pot Pie Soup
Ingredients
- 2 medium potatoes peeled and cut into 1/2" cubes
- 3 tablespoons butter
- 3 carrots chopped
- 4 celery ribs chopped
- 1 small yellow onion finely diced
- 3 tablespoons Montreal Steak seasoning
- 2 tablespoons chicken base
- 4 cups water
- 2-3 tablespoons flour
- 2 1/2 cups half-and-half heavy cream or whole milk will work too, depending on preference
- 10 ounces frozen peas
- 2 cups cooked chicken cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
- In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. Season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
- Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
- Whisk flour and half-and-half or milk together vigourously. Pour into the pot and stir.
- Add in frozen peas, potatoes, and cubed chicken, add remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
- Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
- Remove from heat and let it sit for 5-10 minutes to cool, then serve and enjoy.
Nutrition
This recipe was first posted in October 2014, it has been updated.
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how much flour? I don’t see it in the ingredients. Thanks.
2-3 tablespoons San
Sounds wonderful for cold winter nights. I was wondering if instead of thickening with flour I could use small dumplings and would they thicken it enough. Thanks for recipe, sounds and looks delicious.
On main page of ingredients it says 2 Tbsp.
Sounds great, will try
Sandra,
This looks so tasty. I am planning this for this weekend. Can’t wait.
Linda
This sounds and looks so delicious. I love Chicken Pot Pie and this looks equal delicious. Putting it on our weekly menu for next week. Can’t wait to try it. Thanks for sharing your friend’s recipe!
It is the best!
This looks super yummy! Pinning, so I can make this for the family this winter. Visiting from Create Link Inspire.
Sounds super delicious!! Sharing and pinning! 🙂
Thanks for the pin! San
For even more flavor use chicken stock instead of water. Also, instead of cooking potatoes separately you could just add them to the water to boil. That way they will also be flavored and it will save a pot. 🙂
I’m drooling right now! Pinned. Lou Lou Girls
That looks DIVINE!
Sooooo yummy, we love all your recipes, I always come to this site if I’m stumped at what to make for supper, and when my family says, “we don’t care” lol. Thanks for sharing all of tthem
Thank Emily, this made my day.
I am so excited to try this …i do not see the carb count though. Can anyone help me with that please? Thank you
Sorry, our recipe maker has not been working correctly, usually the nutrition facts are included. For this recipe, with 8 servings, it would be around 21 g total carbs per serving. That is 5 g of fiber and 5 g of sugar.
Hi there. Sorry, but potatoes are not low carb and 20 carbs, subtracting the fiber of 3 grams leaves you with 17 net grams for carbs. That’s too high to be considered low carb. Would have to sub out the potatoes for something else, like maybe white radish or a squash. Same thing for your Easy Thai Shrimp Soup it includes rice in the recipe which again is not low carb. Please, if you are going say these are low carb recipes, at least offer a substitution for the carbs you are including in your original recipe. It’s just too much work! They look delicious and would like to try them, but too many carbs.
Hi Laila. Sorry, I’m not seeing where in the recipe here it says that it’s low carb! If you could point out where you saw this, I will definitely correct it. You are totally right about it not being low carb with the potatoes. You can definitely just leave them out to lower the carbs to 12 g per serving, 3 g from fiber. If you skip making the roux by cutting out the flour that brings it to 10 g per serving, again with 3 from fiber. If you’d like to substitute it, you can, but it will do just fine without them!
Hi Jenn. Your recipe was included on a page that was titled low carb soups. Sorry, I thought you knew! both of them were actually.
Oops! We must have missed that! We definitely don’t consider those low-carb unless you modify them, sometimes other sites share our recipes without checking. Sorry for the confusion!
This looks amazing and PERFECT for the weather we have today! Thank you for the secret ingredient, too. 🙂 I’ve pinned it, shared it on facebook, and my family will be testing it soon.
Thanks again!!
Sandra this looks so good! I love soups this time of year and this one looks so comforting. Thanks so much for sharing this at the Project Parade!
I love chicken pot pie for it’s comfort food factor as well, and I love that you turned it into a soup! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks so wonderful! Love chicken pot pie. Pinning!
I make homemade pot pies and have thought often that I should turn it into a soup recipe. Thanks so much for sharing yours. Pinning!
Hi Sandra!! Your delicious soup has been featured at our Simple Supper Linky Party at Moore or Less Cooking! LINK: http://mooreorlesscooking.com/2014/11/17/simple-supper-tuesday-linky-party-36/
Nettie <3
This sounds wonderful. I’m going to serve it with homemade biscuits on the side instead of crackers. That would really taste like chicken pot pie. My mouth is watering thinking about it! Thanks for this awesome sounding recipe.
I made this tonight and it was delicious!! A bit salty so next time I’m only using about 2-3 tsp total of the Montreal Seasoning. That combined with the chicken stock seems to be a lot of sodium. Which don’t get me wrong….I love my salt but I’ll make a bit of an adjustment next time. Also I took a store bought pie crust dough and put it on a cookie sheet. Sliced it with a pizza cutter into short strips and dusted it with some poultry seasoning and a bit of salt and baked it until golden…about 6min. (put it on parchment) Topped the soup with some of those and it made it even more like Pot Pie. 🙂 Thanks for sharing this recipe….a definite keeper!!!
That is how I have had it also, with chunks of some type of pie crust on top and a little mixed into the soup. It must have been added at the end of cooking so it wouldn’t dissolve completely. Delicious!!!
thanks for the great idea!
Can this be made ahead and frozen? thanks!
Yes, that would work just fine. Enjoy!
I’m pretty sure I could eat like three bowls of that! Yum!
This was fabulous! Just finished making it an hour ago, and I’ve already had two bowls for dinner! Thanks for sharing the Montreal Seasoning tip! I would never have thought to use this in soup! Now what else can I use this in?
Garnish with a crumble of baked pie crust for a great addition
Garnish with a crumble of baked pie crust for a delicious addition
What is chicken base?
Nice blog! this blog very useful for everyone i like your post. anne’s Dumplings provide food service.
This is a very good article. Thank you for a great information.
Any idea how to make this in the crock pot?
thankyou for recipe
So glad I found your site! I was looking for a good chicken pot pie soup recipe to try, and made this for dinner last night. My husband and two year old daughter loved it and we just had great leftovers for lunch too. I’ll definitely make this again, and I’ll only use three tbsp of seasoning to make it more kid palatable (but never bland!)Thanks for posting this, it was a hit!
Chicken pot pie soup came out vey good. Give a five stars rating
Thank you!
What would chicken base be chicken base be ? Looks delicious, would love to make it.. Thanks
You can find chicken base in your local grocery store typically above the chicken broth it comes in cubes or a powder form. Does this help?
San
Made this for the family and they loved it!!! Begging for more!!
Thus looks so yummy making right now but don’t have,any Montreal Steak seasoning would I be able to use Season All or Emeril ‘s Original Essence instead?
Made this tonight and it is soooo tasty. I mainly made it because I had leftover heavy cream from breakfast and 2 cups of chicken broth from another recipe I was sitting on. Luckily, I came across your great recipe! Super yummy on a day the weather got colder in New England. Thanks for posting!
Instead of heavy cream could I use lactose free milk?
The chicken pot pie soup was wonderful. Thank you. Carolyn
This was Delicious !!! I served our soup in a bread bowl – it was amazing !!! Thanks for a great recipe.
What is the “chicken base” that you are supposed to add?
I’ve made this a few times now, everyone just loves it!
It’s over the canned chicken in powder of cubed form at the grocery store
Any suggestions for making this into a slow cooker soup to come home to after working? This sounds delicious and can’t wait to try it!
yes, add all ingredients to crockpot, add enough water, and turn on. boom.
Its the middle of summer, but I saw this recipe and wanted to try it. I didn’t have chicken base so I used the stock the chicken cooked in as well as some extra chicken stock I’d had left over. At the end I added some Bisquick drop dumplings. This was amazing. Very hearty and was a snap to make after work. I will definitely be using this recipe many times again. Thank you for sharing.
YUMMYYYYYYYYY
Great warming meal for the fall and winter! It can be tweaked for those with Celiac or gluten sensitivities or dairy allergies.
My family can’t quit raving about this soup! The kid just gave me two big thumbs up!
This made my night! xo San
I have actually donebthis but with left over turkey from Thanksgiving i have pinned it to my boards thanks
I’ve made this twice; a double batch then a quad!!! Followed the recipe closely and it’s one the the most unique and impressive tasting soups I ever made! What a perfect blend of ingredients; I’m amazed how much the Montreal Steak Seasoning adds to the flavour profile! Excellent recipe Sandra, thank you so much for sharing!
I absolutely LOVE this recipe, I’ve served it so many times and there’s never leftovers regardless of the amount made. It’s just impossible to resist. With that said, I was wondering if this is possible to make in a crock pot, and if so any ideas on how to go about it? Add all ingredients besides the flour mixture, the chicken and potatoes and cook on low for a few hours, then add the them at the end? Or add the flour mixture as well as the chicken (perhaps raw?) and then cook for a few hours, shred when you add the potatoes?
Loved it! Made it last night and all the ladies in my office asked for the recipe!! This will be a go to in my recipe box!
So glad you love it!
This soup is so delicious!
I love chicken pot soup. Is amazing and not expensive at all to make.
I believe the chicken base is also known as chicken boullian (knorrs brand?)
Yes you got it – there is a powdered cube version and the base is more like a creamy base – like a peanut butter like texture – I prefer this over the dried cubes but you could use either.
Just need to know what is Montreal Seasoning?
Yes Please
Montreal Steak Seasoning – you can find it in the seasoning aisle.
🙂 San
It’s over in the spices by the steak sesonings. Wonderful flavorful blend.
to celebrate winning four Stanley Cups in a row, the Montreal Canadians created a seasoning that would later be named, Montreal Steak Seasoning.
I love this soup recipe. I can’t wait to try it this fall!!!
So excited soup season is coming!
Delicious indeed, I’ve tried for my kids and they love it. Thanks for sharing
Do you have a carb count for this recipe? It was featured in a list of low carb soups. Thank you.
I don’t but there are many on-line resources that help with this like https://www.myfitnesspal.com/
My husband raved about this one!
Oh I am so glad!
We loved this! I think it is better than pot pie and way less work. I added the potatoes with the water and they cooked just fine along with the rest of the soup.
Thanks for this recipe!! Really enjoyed it! btw you also check chicken pot pie recipe on my blog
You will probably hate my comment, but here it is anyway. I am a Scout Master and have taught my boys a version of this recipe that is – I am sure – not as good, but very fast and simple for even my youngest boys to master. Here is how we do it at Scout camp. Put a couple packages of frozen mixed veggies into a pot along with a rotisserie chicken that has been torn up into pieces. cover with water or chicken stock and bring to a boil. While that it heating up, take two packages of country gravy mix and add just enough cold water to make a slurry. When the veggies have cooked enough to be tender, and the chicken has heated through (about 5 minutes), add the gravy slurry and stir immediately. It is ready to eat in 30 to 60 seconds. Add more water to achieve the right consistency for soup, stew or as a topping. For fewer boys just add one package of veggies, part of a chicken and one package of gravy mix. To feed more boys you can serve over broken bread, instant mashed potatoes, instant rice or noodles. For a meal that is ready in about 10-15 minutes, it is pretty dang good. The boys love it and quite honestly, I would each just about anything with country gravy one it!! I am going to try adding your Steak Seasoning, it sounds. good. Of course, when not a Scout camp, I am quite sure I would prefer your version of this and am going to try it soon. Thanks for sharing. Burt
Not at all, that sounds like a great recipe! Our boys love recipes that they can make by themselves, and they especially love cooking at Scout camps! I’ll have to share this idea with them. Let us know what you think about our recipe as well!
Hi, I’m looking everywhere delicious recipes I’m lucky to find yours, thank you for this delight and especially the details
I’m so glad you enjoy it!
Thanks for this recipe!! Really enjoyed it!
btw you also check chicken pot pie recipe on my blog
SO in love with this flavor combination, looks like a great weekday dinner!
Thank you, enjoy!
Thanks for the recipe. It really helps me.
Enjoy!
I try many times to make chicken pot pie soup but not make it tasteful. When I try again according to your recipe, it makes yummy and everyone appreciates me. Thanks for sharing this wonderful recipe.
I’m so glad this recipe was able to help you make yummy soup! Thank you for reviewing!
One if the best soups ever!!!
Thank you!
This Chicken Pot Pie Soup looks incredibly delicious!
This soup is so creamy and hearty! The perfect winter dish!
Yummy! This is one of our favorite recipes! I’m so excited to make this again soon!
My kids love chicken pot pie! I know they’d go crazy for this!
Such a warm, heart and delicious soup!! Perfect for this coold weather we are having!!
This Chicken Pot Pie Soup was incredibly delicious! I can’t wait to make it again!! SO GOOD!
I love everything with chicken in it. thx a lot:)
Do you use a total of 3 tbsp of Montreal or just 2? The directions say 1 tbsp in with the veggies and then 2 tbsp when you add the rest of the ingredients to simmer! I hope I didn’t use too much, HELP
Sorry for the confusion! It has been updated, thanks for letting us know. It is 3 Tbsp in total; however, you are welcome to adjust to your taste and season as you go if you don’t want to over-season.
So cozy and hearty! Perfect for these cold weather days.
This soup is so rich and tasty! My family will love it for sure!
This is our favorite soup for winter! It’s just a big bowl of comfort.
Fav-o-rite! This soup is amazing, and you’ll want winter to come so you can make it every week! So delicious and hearty. Everyone I’ve made it for raves about it and wants the recipe. Totally glad I found this recipe. Never disappoints. I use a bag of mixed veg instead of just peas and carrots. I like the variety.