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Chicken Pot Pie Soup

Classic Comfort Food with a Twist

· Supper Stories,Frugal Meals

"I'm a huge fan of soups, especially in fall and winter. It's still summer here but since I started putting out our fall decorations yesterday, I decided to turn up the cooler, kick up the denial and enjoy this cool-weather dish."

Chicken Pot Pie. It's one of those dishes that can be really good, or really bad.

And sometimes that "bad" one is really good, even if only for nostalgia's sake. It's amazing how far childhood memories can go in justifying 1200mg of sodium.

This chicken pot pie, however is not a sodium bomb. It's not chemically processed, frozen, and baked in the oven either. As a result, it's not the perfect companion to an episode of Leave it to Beaver or some other TV dinner friendly show, but it is a more wholesome nod to the what Chicken Pot Pie was actually meant to be.

I'll spare you the complete food history lesson, and give you the basics. Chicken Pot Pie has been around for ages; since long before it was popped into little metal trays and packed into freezer-friendly boxes. The Greeks originally developed it, the Romans added pastry crust. Fast forward to today, Andrea (and countless others I'm sure) turned it into a soup and topped it with biscuits instead.

Let it be known: I prefer pie crust on this soup, but the hubs requested biscuits. As you know, I only share with you what actually comes out of my kitchen, so today's version is simply how we ate it last night. Feel free to top with whatever you want. If you wanna use biscuits, I highly recommend the recipe HERE. In the interest of full disclosure, I was out of buttermilk so I used a combo of sour cream and half and half. They were perhaps the best biscuits I've made to date. I may have to update that post.

Ok, back to the soup.

I'm a huge fan of soups, especially in fall and winter. It's still summer here but since I started putting out our fall decorations yesterday, I decided to turn up the cooler, kick up the denial and enjoy this cool-weather dish. It was 98* yesterday, but don't tell my taste buds that.

A taste of childhood without the sodium content of the sea? Sounds like a winner to me!

Chicken Pot Pie Soup

(Serves 6-8)

To Prepare the Chicken and Broth:

3 boneless skinless chicken breasts

1/2 yellow onion

1 carrot

2 stalks celery

1 tsp salt

3 quarts water

I used an instant pot for the chicken, but you can very easily do this on the stovetop.

For Instant Pot:

Add chicken, onion, carrot, celery, salt and water to pot. No need to chop veggies. Set at high pressure for 25 minutes. If chicken is frozen (like mine was), set for 45 minutes.

For Stovetop:

Add all to a stockpot with a lid. Boil until chicken can be easily shredded, about 1 hour.

To Prepare the Soup:


3 stalks celery

1 medium yellow onion

6 medium potatoes, peeled and diced

1/4 cup oil plus 1 tbsp, divided

1/4 cup butter

3/4 cup flour

2 quarts broth (prepared above)

1 can corn, drained

1-2 cups frozen pea/carrot mix (the amount is up to you.)

1 tsp thyme

1 tsp oregano

2 tsp salt (more to taste later)

crushed red pepper to taste (if desired)

black pepper to taste

1 cup half and half or cream

1 batch biscuits (linked above), pie crust, crackers or whatever topping you prefer.


Chop, food process or puree (like we do because of picky palate's) the celery and onion.

In a large stock pot or dutch oven (I use the latter), heat 1/4 cup of the oil over medium-high heat.

Add the onion and celery to the heated oil. Saute until it becomes translucent and is more muted in color.

Add the potatoes. Reduce heat to medium, and cover for 5 minutes to speed up the potato cooking process. Stir every minute or so to prevent sticking. Add more oil if needed.

Add the butter, and push all veggies to one side of the pot.

Add flour, and whisk into a roux. Allow roux to cook for about 1 minute, stirring constantly to avoid sticking.

Add broth, whisking continuously to avoid lumps. Add corn, peas and carrots. Stir well to combine with the veggies.

Bring to a boil, then drop to medium low. Add thyme, oregano, salt, pepper and crushed red pepper (if desired), Cover with a lid and cook about 15 minutes or until potatoes are completely tender. Stir frequently to avoid sticking.

Once potatoes are tender, add chicken and half and half.

Test for salt and other herbs and spices. Adjust to your tastes.

Serve immediately with desired topping.

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