• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Soups

    Chicken Pot Pie Soup + Video

    Published: Dec 11, 2018 · Modified: Oct 31, 2019 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Chicken pot pie soup in a white bowl with thyme on top.

    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!).

    Chicken pot pie soup in a white bowl with thyme on top.

    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:

    Adding vegetables to a pan for pot pie soup.

    Season with salt, pepper and thyme:

    Seasoning vegetables and chicken in a pan for pot pie soup

    Add in hot chicken stock and simmer for about 15 minutes until the chicken and veggies are cooked.

    Pouring stock into a pan of chicken and vegetables for pot pie soup

    Meanwhile saute some chopped onion with butter until softened, then sprinkle with flour and stir together to form a roux:

    Adding flour to onions in a pan for a soup base

    Add in stock from the chicken and vegetable pan a ladle at a time whilst stirring, until you get a thick sauce:

    Mixing onions, flour and stock for a soup base

    The stir in milk and heat through:

    Pouring milk into a pan for pot pie soup

    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.

    Pouring creamy sauce back into pan with veggies and chicken for pot pie soup

    Serve topped with a sprig of fresh thyme!

    Bowl of chicken pot pie soup.

    Hearty, soul-warming and perfect for a winter dinner with a nice chunk of toasted bread.

    Chicken pot pie soup in a white bowl on a wooden board.

    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 in a white bowl with fresh thyme on top.

    Chicken Pot Pie Soup

    By: Nicky Corbishley
    This creamy chicken pot pie soup is deliciously simple comfort food. Easily made gluten free too! 
    5 from 4 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Soup
    Cuisine American, British
    Servings 5 -6 servings
    Calories 402 kcal

    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.
    .
    Nutritional Information is per serving.

    Nutrition

    Calories: 402kcalCarbohydrates: 32gProtein: 35gFat: 14gSaturated Fat: 7gCholesterol: 114mgSodium: 450mgPotassium: 1318mgFiber: 5gSugar: 6gVitamin A: 6720IUVitamin C: 23.2mgCalcium: 141mgIron: 5.4mg
    Keywords Any Time Of the year, autumn, Fall, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Chicken, Chorizo and Prawn Jambalaya
    French pressed sandwich bites - posh sandwiches for your party table! »

    Other Recipes You Might Like:

    This Creamy Chicken and Vegetable Soup uses milk instead of cream for a lighter dinner!
    Creamy Chicken and Vegetable Soup
    chicken and vegetable soup in a light bowl with bread and spoon on the side
    Piled High Chicken and Vegetable Soup
    Bowl of chicken noodle soup with kale and mushrooms
    Chicken Noodle Soup
    Tuscan Style Chicken Soup - a hearty soup with veggies and beans to warm up your belly!
    Tuscan Style Chicken Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cj says

      December 27, 2022 at 4:07 pm

      5 stars
      Delicious and so easy to make. I have made this with chicken and will be doing it with Turkey tonight.

      Reply
    2. K Cooper says

      December 12, 2022 at 2:06 pm

      5 stars
      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.

      Reply
    3. Kath says

      April 09, 2018 at 11:16 am

      5 stars
      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.

      Reply
    4. Linda says

      February 17, 2015 at 2:12 am

      I cooked this soup today and it is delicious!! I did not see this in the directions, so when do you add the thyme?

      Reply
      • Nicky Corbishley says

        February 19, 2015 at 4:43 pm

        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.

        Reply
        • sam says

          October 31, 2015 at 1:01 pm

          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

          October 31, 2015 at 1:50 pm

          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.

    5. Rachel D says

      February 12, 2015 at 2:56 pm

      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?

      Reply
      • Nicky Corbishley says

        February 13, 2015 at 10:46 am

        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.

        Reply
        • elisa says

          February 17, 2015 at 10:52 pm

          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

          February 19, 2015 at 4:46 pm

          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.

    6. Lou says

      February 12, 2015 at 2:42 pm

      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!

      Reply
      • Nicky Corbishley says

        February 12, 2015 at 2:51 pm

        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.

        Reply
        • Ann says

          November 01, 2015 at 1:31 pm

          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

          November 01, 2015 at 3:53 pm

          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

          November 04, 2015 at 11:09 am

          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

          November 04, 2015 at 12:33 pm

          Thanks so much for reporting back Sarah, glad you like it.
          Thanks for the serving size clarification too 🙂

    7. Jeannine says

      February 11, 2015 at 4:57 pm

      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!

      Reply
      • Nicky Corbishley says

        February 13, 2015 at 10:47 am

        Ooh sounds fab! I'll have to try that!!

        Reply
    8. Christina Williams says

      February 11, 2015 at 1:37 pm

      Do you know about how many calories are in this soup per serving?

      Reply
      • Nicky Corbishley says

        February 11, 2015 at 1:50 pm

        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

        Reply
    9. Saz says

      December 31, 2014 at 12:36 am

      Many thanks from France ! Chicken soup is just what i needed to face the cold ! trying tomorrow for lunch !

      Reply
      • Nicky Corbishley says

        January 03, 2015 at 11:45 am

        Hope you enjoy the soup Saz 🙂

        Reply
    10. Thalia @ butter and brioche says

      December 02, 2014 at 4:08 am

      Definitely in the mood for soup right now after seeing these images. Pinned!

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 8:41 pm

        Thanks for pinning Thalia 🙂

        Reply
    11. Sandra + says

      December 02, 2014 at 2:13 am

      Terrific comfort food!

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 8:40 pm

        Thanks Sandra 🙂

        Reply
    12. A_Nerd_Cooks says

      December 02, 2014 at 12:38 am

      Looks delicious!! I'm with you: the pot pie filling often doesn't make it into the crust around here either 😉

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 8:39 pm

        It seems too much effort when the filling is so tasty by itself 🙂

        Reply
    13. Julie is HostessAtHeart says

      December 01, 2014 at 10:34 pm

      I love the comforting deliciousness of this soup! Such a pretty presentation too.

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 8:38 pm

        Thanks Julie 🙂

        Reply
    14. Marissa (@pinchandswirl) says

      December 01, 2014 at 5:47 pm

      This looks sooo comforting! Hooray for no guilt chicken pot pie. 😉

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 7:57 pm

        Indeed! Double portions for us 😀

        Reply
    15. realfoodbydad says

      December 01, 2014 at 5:21 pm

      So perfect for a cold, rainy day like today. Love this!

      Reply
      • Nicky Corbishley says

        December 03, 2014 at 7:56 pm

        Thanks Matt 🙂

        Reply

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Seafood Laksa
      • 20-Minute Butterbean and Chorizo Soup
      • Creamy Chicken and Mushroom One Pan Casserole
      • Creamy Garlic & Mushroom Stuffed Bread Rolls
      • One-Pan Lasagne Soup

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions