Hey there, fellow nutrition-seekers! Juliette here from Busy Mom Simple Nutrition. Ever feel like you’re juggling a million things and dinnertime rolls around faster than you can say “healthy family meal?” I get it! That’s why I’m so excited to share one of my family’s all-time favorite sanity-saving nutrition solutions: Chicken Pot Pie Soup. It’s the ultimate comfort food reimagined as a quick, nourishing, and surprisingly simple soup that even my pickiest eaters gobble up.

I remember the first time I tried making Chicken Pot Pie Soup. It was a chilly evening, and I was craving the warmth and coziness of a pot pie but definitely didn’t have the time (or energy!) for all that pastry. I thought, “Why not turn it into a soup?” I tossed in some leftover cooked chicken, veggies from the fridge, and a simple creamy broth. My family went wild! What started as a quick fix became a dinnertime staple. The best part? It was packed with nutrients and way easier than making a traditional pot pie. This Chicken Pot Pie Soup quickly became a nutrition win because it was a sneaky way to get my kids to eat their vegetables!

This Chicken Pot Pie Soup is perfect for busy families because it’s customizable. You can easily swap in different vegetables or use rotisserie chicken for an even faster meal. It’s a delicious, filling meal on its own, but also pairs wonderfully with a side salad or some crusty bread for dipping. This Chicken Pot Pie Soup is more than just a recipe; it’s a way to bring a little bit of comfort and nutrition to our crazy lives.

If you’re a busy mom looking for simple nutrition solutions that your family will actually love, you’ve come to the right place. Let’s dive in and create some dinnertime nutrition wins together!

INGREDIENTS You’ll Need:

Trust me, this Chicken Pot Pie Soup ingredient list is simple because busy moms need nutrition without complexity! This recipe is all about getting a nutritious and delicious meal on the table quickly.

Chicken Pot Pie Soup ingredients laid out on a wooden surface

2 tablespoons olive oil: This adds healthy fats and helps sauté the vegetables. You can find these wholesome ingredients at your regular grocery store.
1 cup chopped onion: Onions are packed with antioxidants and add a delicious flavor base to the soup.
1 cup chopped carrots: Carrots are a great source of Vitamin A, essential for good vision and immune function. My family gets extra nutrition when I add them!
1 cup chopped celery: Celery adds a subtle savory flavor and is a good source of fiber. This Chicken Pot Pie Soup proves nutritious doesn’t mean expensive because celery is usually budget-friendly.
2 cloves garlic, minced: Garlic is a natural immune booster and adds a wonderful aroma to the soup. I like to buy pre-minced garlic to save time.
4 cups chicken broth: Use low-sodium chicken broth to control the salt content.
2 cups cooked chicken, shredded or diced: This is a great way to use leftover chicken.
1 cup frozen peas: Peas are a good source of vitamins and fiber. No worries if you don’t have peas – I use frozen green beans for extra nutrients in my Chicken Pot Pie Soup.
1 cup frozen corn: Corn adds sweetness and is a good source of carbohydrates for energy.
1/2 cup heavy cream: This adds richness and creaminess to the soup. For a lighter option, you can substitute with half-and-half or milk.
1/4 cup all-purpose flour: This helps to thicken the soup. For a gluten-free option, use a gluten-free all-purpose flour blend.
1 teaspoon dried thyme: Thyme adds a lovely herbal flavor to the soup.
1/2 teaspoon salt: Season to taste.
1/4 teaspoon black pepper: Season to taste.
Optional: 1/2 cup chopped fresh parsley: This adds freshness and a pop of color. I love adding this to my Chicken Pot Pie Soup, my family gets extra nutrition too!

Let’s Make it Happen!

Here’s where I used to struggle with my Chicken Pot Pie Soup – learn from my experience! Making this delicious soup is easier than you think. Follow these simple steps, and you’ll have a comforting and nutritious meal on the table in no time. Check out How to Make Easy Chicken Pot Pie for even more inspiration!

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This is such a great way to start your Chicken Pot Pie Soup.
Make a Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly. This helps to thicken the soup. In my busy kitchen, this nutritious Chicken Pot Pie Soup usually takes about 30 minutes to make.
Add the Broth: Gradually whisk in the chicken broth, making sure to break up any lumps of flour. Bring the soup to a simmer. Here’s a Chicken Pot Pie Soup nutrition hack that changed our family’s health: using bone broth instead of regular broth!
Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the vegetables are tender. Perfect time to prep tomorrow’s lunch!
Add the Chicken and Vegetables: Stir in the cooked chicken, frozen peas, and frozen corn. Heat through for another 5 minutes. Your Chicken Pot Pie Soup should smell nourishing by now!
Stir in Cream and Season: Stir in the heavy cream, dried thyme, salt, and pepper. Taste and adjust seasonings as needed. Don’t worry if your Chicken Pot Pie Soup looks a little thin at first; it will thicken as it cools.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy! While your Chicken Pot Pie Soup is cooking, take a moment to appreciate nourishing your family!

Pro Tip: For an even creamier texture, use an immersion blender to partially blend the soup before adding the chicken and vegetables.

How We Love to Eat This!

The kids devour this nutritious Chicken Pot Pie Soup when I serve it with crusty bread for dipping! My family loves this soup in so many different ways, and I’m excited to share some of our favorite serving suggestions with you. Looking for another variation? Try this Chicken Pot Pie Recipe with Cream of Chicken Soup!

With Crusty Bread: A warm, crusty loaf of bread is the perfect accompaniment to this soup. The bread is perfect for soaking up every last drop of the creamy, flavorful broth.
With a Side Salad: For a lighter meal, serve this soup with a fresh side salad. A simple green salad with a vinaigrette dressing is a great option. The fresh greens add a refreshing contrast to the richness of the soup. This Chicken Pot Pie Soup is perfect for those busy weeknights when we need good nutrition fast!
As a Dip: Serve this Chicken Pot Pie Filling Soup with crackers or tortilla chips. It’s a fun and unexpected way to enjoy the flavors of chicken pot pie.
Garnished with Crackers: Crush some crackers on top of the soup for added texture and flavor. Oyster crackers or saltines work well.
For Lunch: Pack this soup in a thermos for a warm and comforting lunch. It’s a great way to enjoy a healthy and satisfying meal on the go. We love to pack this for school lunches!

Seasonal Variations:

Fall: Add diced sweet potatoes or butternut squash to the soup for a fall-inspired twist.
Winter: Stir in some chopped kale or spinach for added nutrients during the colder months.
Spring: Garnish with fresh chives or dill for a springtime flavor.

Leftover Ideas:

Soup Dumplings: Use leftover soup as a filling for homemade dumplings.
Pot Pie Filling: Use leftover soup as a filling for mini pot pies or hand pies.

One time, I served this Chicken Pot Pie Soup to a group of friends, and they raved about how delicious and comforting it was. One of them even asked for the recipe!

FAQs: Your Questions Answered

Is this Chicken Pot Pie Soup really nutritious enough for growing kids?

Absolutely! This soup is packed with vegetables, lean protein, and healthy fats. It’s a great way to sneak in extra nutrients that your kids might not otherwise get.

What if my picky eater won’t try this healthy Chicken Pot Pie Soup?

Start by serving a small portion and letting them add their own toppings, like crackers or shredded cheese. You can also try pureeing the soup for a smoother texture.
You can even use an immersion blender to make the veggies less noticeable. Remember to link back to your turmeric chicken soup here since that will also help with the picky eaters.

Can I meal prep this Chicken Pot Pie Soup for busy weeks ahead?

Yes, definitely! This soup is a great meal prep option. You can make a big batch on the weekend and store it in the refrigerator for up to 4 days. It also freezes well for longer storage.

Can I use rotisserie chicken to make this recipe even faster?

Yes, rotisserie chicken is a great shortcut! Simply shred the chicken and add it to the soup. This will save you time and make the recipe even easier. For more simple nutrition ideas for busy families, check out my white bean soup recipe!

Can I make this Chicken Pot Pie Soup dairy-free?

Yes, you can substitute the heavy cream with coconut milk or another non-dairy alternative. You can also use a dairy-free butter substitute for sautéing the vegetables.

What other vegetables can I add to this soup?

Feel free to add any vegetables that your family enjoys! Some good options include green beans, mushrooms, potatoes, and zucchini. Remember, this easy chicken soup is all about getting creative and adapting to your family’s preferences!

Can I add biscuits or dumplings to this soup?

Yes, you can add biscuits or dumplings to make it even more like a traditional chicken pot pie. Simply bake the biscuits or dumplings separately and add them to the soup before serving. This version will be a hearty pot pie soup recipe!

Final Thoughts:

This Chicken Pot Pie Soup is a staple in our home because it’s a delicious, nutritious, and easy meal that the whole family loves. It’s a comfort food classic reimagined for the busy modern family. I hope you’ll give it a try and make it your own!

My Chicken Pot Pie Soup Nutrition Hacks:

Use bone broth for extra nutrients and collagen.
Add a variety of colorful vegetables for a wider range of vitamins and minerals.
Use leftover cooked chicken to reduce waste and save time.

Here are a few family-tested healthy Chicken Pot Pie Soup variations:

Spicy Chicken Pot Pie Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Cheesy Chicken Pot Pie Soup: Stir in some shredded cheddar cheese or Parmesan cheese for a cheesy twist.
Lemon Herb Chicken Pot Pie Soup: Add a squeeze of lemon juice and some fresh herbs, such as parsley, dill, or chives.

My son loves the cheesy version, while my daughter prefers the classic recipe with extra vegetables. Feel free to experiment and find what your family loves best! Remember to link to your roasted vegetable soup recipe as a side here.

I hope this recipe inspires you to create your own delicious and nutritious meals that your family will love. Remember, simple nutrition is all about finding what works for you and your family, and making it a sustainable part of your lifestyle.

Go ahead, give this nourishing Chicken Pot Pie Soup a try and let me know what you think! I’m cheering you on in your journey to simple nutrition success!

Chicken Pot Pie Soup

Print Recipe

Enjoy the comforting flavors of classic chicken pot pie in a warm and inviting soup! This creamy and savory soup is packed with chicken, vegetables, and a hint of flaky crust flavor.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1/4 cup all-purpose flour
Salt and pepper to taste
Optional: Puff pastry, cut into small squares and baked until golden brown, for topping

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Stir in thyme and rosemary and cook for 1 minute more.
Pour in chicken broth and bring to a simmer.
In a small bowl, whisk together heavy cream and flour until smooth. Gradually whisk the cream mixture into the soup.
Add shredded chicken, peas, and corn to the pot. Simmer for 10-15 minutes, or until heated through and the soup has thickened slightly.
Season with salt and pepper to taste.
Serve hot, topped with baked puff pastry squares, if desired.

Notes

For extra flavor, add a splash of dry sherry or white wine to the soup while it’s simmering. You can also use leftover rotisserie chicken to save time.