My delicious and heart warming Chicken pot pie soup is a winner with all the family, especially when the weather is getting colder. It's creamy and delicious (no cream added!).
Ok, hands up. This soup is literally the filling I use for my chicken pot pie.
Whenever I go to make the pie, it's a 50/50 chance on whether it will make it to the pie stage, or whether upon tasting the filling, I just ladle it out in a bowl and eat it as soup. It really is that good, that even the temptation of pastry isn't enough to make me wait, and I have to dish it up there and then.
I love how rich and creamy this soup is - and it's made creamy using milk rather than cream, so whilst it tastes indulgent, it's pretty light.
And I've got to get this in here - don't forget the lemon juice! It's that squeeze of lemon juice at the end that really makes this soup. The acidity does something magical with the creaminess to really add to the taste. If you're wary of it tasting lemony (it shouldn't taste lemony) just add in a little squirt at a time and taste as you go.
So first we're going to add chunks of raw chicken, along with carrot, celery and potato into a large pan:
Season with salt, pepper and thyme:
Add in hot chicken stock and simmer for about 15 minutes until the chicken and veggies are cooked.
Meanwhile saute some chopped onion with butter until softened, then sprinkle with flour and stir together to form a roux:
Add in stock from the chicken and vegetable pan a ladle at a time whilst stirring, until you get a thick sauce:
The stir in milk and heat through:
Add the thick, creamy sauce back into the pan with the cooked chicken and vegetables and heat through. Add a squirt of lemon juice and test for seasoning.
Serve topped with a sprig of fresh thyme!
Hearty, soul-warming and perfect for a winter dinner with a nice chunk of toasted bread.
Can I make it gluten free?
Yes - use gluten free stock and gluten free plain/all-purpose flour blend for a gluten free version.
Can I make it ahead?
Yes, make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools.
Will it freeze?
Yes, this soup freezes well. Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools.
Other modifications:
- Add chunks of ham at the end and heat through
- Sprinkle with crispy bacon
- Add extra veggies - such as leeks or mushrooms with the other veggies. For small veggies - such as peas or sweetcorn, add them at the end and heat through.
- I haven't tried this soup as a vegetarian version yet. A lot of the flavour comes from the stock and cooking the chicken with the vegetables. If you are going to make a vegetarian version, of course leave the chicken out, but try to use a really tasty vegetarian stock so you don't miss out on flavour. A sprinkling of cheddar cheese at the end would also add more flavour.
Recipe adapted from BBC Good Food's Chicken and Ham pie.
Chicken Pot Pie Soup Recipe:
Chicken Pot Pie Soup
Ingredients
- 3 chicken breasts - cut into small chunks
- 3 carrots - peeled and chopped into chunks
- 3 medium sized potatoes - peeled and chopped into small chunks
- 2 sticks of celery - sliced
- good pinch of salt and pepper
- 2 sprigs of fresh thyme or 1 tsp dried thyme
- 3 ½ cups (850 ml) chicken stock - water plus 3 stock cubes is fine - use bouillon or gluten free stock cubes if gluten free is needed
- 3 tbsp unsalted butter
- 1 large onion - peeled and finely chopped
- ½ cup minus 1 tbsp (50g) plain/all purpose flour - (use gluten free plain/all-purpose flour blend for gluten free)
- 1 ¼ cups (300ml) milk - half or full fat
- Juice of 1 lemon
- 1 Small bunch fresh thyme
INSTRUCTIONS
- Add the chicken, carrots, potatoes, celery, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and onions. Heat on medium and cook the onion for about 5-6 minutes until soft.
- Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
- Allow the roux to cook for a minute whilst stirring with your whisk, then add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Whisk the broth into the mixture. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind).
- Then pour the milk into the sauce mixture. Heat through whilst stirring with the whisk. The sauce should thicken slightly as it's heating.
- Once the sauce is almost at boiling (don't let it boil) pour it back into the pan with the chicken and veggies. Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Season with salt and pepper and top with a sprig of fresh thyme before serving.
Video
✎ Notes
Can I make it gluten free?
Yes - use gluten free stock and gluten free plain/all-purpose flour blend for a gluten free version. .Can I make it ahead?
Yes, make the soup, then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools. .Will it freeze?
Yes, this soup freezes well. Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving. You may need to add in a splash of stock or water to loosen it up again, as it does thicken a little more as it cools. .Other modifications:
- Add chunks of ham at the end and heat through
- Sprinkle with crispy bacon
- Add extra veggies - such as leeks or mushrooms with the other veggies. For small veggies - such as peas or sweetcorn, add them at the end and heat through.
- I haven't tried this soup as a vegetarian version yet. A lot of the flavour comes from the stock and cooking the chicken with the vegetables. If you are going to make a vegetarian version, of course leave the chicken out, but try to use a really tasty vegetarian stock so you don't miss out on flavour. A sprinkling of cheddar cheese at the end would also add more flavour.
Nutrition
This post was first published in December 2014. Updated in December 2018 with new photos, video, step-by-step photos and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Cj says
Delicious and so easy to make. I have made this with chicken and will be doing it with Turkey tonight.
K Cooper says
This recipe has become a stable soup in the household since 2018. I add pees (per request of the gang) and poor the soup over a biscuit in a bowl. The best soup anytime of the year.
Kath says
We had roast chicken for dinner yesterday and I always like to make my own chicken stock with the carcass, usually to make soup. Going to make this for dinner tomorrow, just added ingredients I need to my shopping list.
Linda says
I cooked this soup today and it is delicious!! I did not see this in the directions, so when do you add the thyme?
Nicky Corbishley says
Thanks for spotting that Linda - and for coming back after trying it. The thyme should be added at the beginning with the salt and pepper. I've updated the recipe now.
sam says
frustrating when you cannot copy and paste a recipe into word. I just did screen shots and will retype it as time permits before I make it.
Nicky Corbishley says
Hi Sam, Not sure why you can't copy and paste? it works ok for me. Although a box comes up, you should still be able to highlight the text and copy it. I'll take a copy and email it to you anyway - just in case there's a problem.
Rachel D says
Sounds wonderful but is there a way to possibly make this in a crock pot? Perhaps make the roux on the stove top to add in?
Nicky Corbishley says
Thanks Rachel,
I haven't tried it - so I'm not 100% certain, but I think you could make the stock and vegetables in the crock pot. Then - as you say - make the roux on the stove top. I would then slowly ladle most of the stock from the crock pot into the roux whilst stirring and bring to almost boiling. You could then transfer it back to the crock pot with the chicken and veg.
elisa says
Has anyone tried freezing this? I like to do mass cooking and then freeze individual servings for grab and go to work?
Nicky Corbishley says
Hi Elisa,
I haven't tried freezing yet but I think it would work fine. I'd recommend leaving out the lemon juice before freezing, then just adding a squirt before you serve it.
Lou says
On recipes where people are kind enough to add ho many calories per servings, why in world do they not say what size the serving is? Ugggggggg!
Nicky Corbishley says
Hi Lou,
Following the link to where my fitness pal worked out the calories - it says it's based on 5 servings.
In my recipe above, it states it's for 5-6 servings.
Ann says
Hi Nicky, I just saw your chicken pot pie soup recipe link from my fitnesspal email link and I plan to make it today. I also saw how many calories per serving (355). I didn't see the serving size (1 cup, half cup, etc) mentioned. Thanks so much for the recipe.
Nicky Corbishley says
Hi Ann, I haven't measured the exact serving size (I didn't know My Fitness Pal was going to feature it). The soup makes approx 5 servings. From memory I think, that's approx 1 and 3/4 cups per serving.
Sarah says
My 8 yo daughter LOVES chicken pot pie soup from a local eatery. When this recipe popped up from MFP I tried it. Wow! It's awesome. 2 thumbs up from the kiddo too. For those asking about serving size, I got just over 8 cups of soup. It will depend a little on the reduction of the stock in the boiling step and how big your veggies are, since the recipe is per veg not by cup.
Nicky Corbishley says
Thanks so much for reporting back Sarah, glad you like it.
Thanks for the serving size clarification too 🙂
Jeannine says
I do this same recipe with low-fat, low-salt ham and a bit of bacon for flavor. Sometimes I throw in a handful of *bella mushrooms too. Sooooo Yummy!
Nicky Corbishley says
Ooh sounds fab! I'll have to try that!!
Christina Williams says
Do you know about how many calories are in this soup per serving?
Nicky Corbishley says
Hi Christina, My FitnessPal recently shared my link for this post (http://blog.myfitnesspal.com/15-hearty-soups-youll-want-to-sip-on-under-355-calories/) They worked it out to be:Nutrition (per serving): Calories: 310; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 3g; Cholesterol: 59mg; Sodium: 137mg; Total Carbohydrate: 33g; Dietary Fiber: 3g; Sugars: 7g; Protein: 16g
A great tool for working out calories is also here: http://www.caloriecount.com/cc/recipe_analysis.php
Saz says
Many thanks from France ! Chicken soup is just what i needed to face the cold ! trying tomorrow for lunch !
Nicky Corbishley says
Hope you enjoy the soup Saz 🙂
Thalia @ butter and brioche says
Definitely in the mood for soup right now after seeing these images. Pinned!
Nicky Corbishley says
Thanks for pinning Thalia 🙂
Sandra + says
Terrific comfort food!
Nicky Corbishley says
Thanks Sandra 🙂
A_Nerd_Cooks says
Looks delicious!! I'm with you: the pot pie filling often doesn't make it into the crust around here either 😉
Nicky Corbishley says
It seems too much effort when the filling is so tasty by itself 🙂
Julie is HostessAtHeart says
I love the comforting deliciousness of this soup! Such a pretty presentation too.
Nicky Corbishley says
Thanks Julie 🙂
Marissa (@pinchandswirl) says
This looks sooo comforting! Hooray for no guilt chicken pot pie. 😉
Nicky Corbishley says
Indeed! Double portions for us 😀
realfoodbydad says
So perfect for a cold, rainy day like today. Love this!
Nicky Corbishley says
Thanks Matt 🙂