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GET IT NOWI Didn’t Expect This Chicken Pot Pie Soup Recipe To Be So Easy
Recreating classic comfort foods in a better-for-you way is kinda my jam. I even made a low carb chicken pot pie once that totally fooled my friends and family. But let’s be real, pie crust is a lot of work, and for most weeknights it’s too much. Enter this chicken pot pie soup. Here’s why I keep coming back to it over an actual pie:
- Comfort in a bowl, but lighter – This pot pie soup is thick and creamy, with tender chicken, soft veggies, and herby flavor. The first time I made it, I couldn’t believe how much it reminded me of the actual pie, especially given how easy it was.
- Lighter than a pie – Making it without a crust leaves me feeling satisfied but not heavy.
- Two ways to cook – I made this chicken pot pie soup in the slow cooker first, but later tried it on the stovetop another day when I was short on time, and it turned out just as good. Now I use both cooking methods depending on the day.
- Real food ingredients – Unlike some versions I’ve seen, my recipe does not use any mystery cream of chicken soup or flour roux, so it’s naturally gluten free and I feel better about the ingredients.
This chicken pot pie soup recipe is hearty, simple, and so satisfying on a chilly night. I add brussels sprout salad or winter salad when I want something fresh to balance the richness. Make it with me!
Reader Review
“What is the best soup for a gal who lives in the Midwest where it is very cold? This chicken pot pie soup! It is delightfully creamy and filling, while you wouldn’t even realize it is healthy. I sure needed this easy-to-follow recipe, and there was no need to change anything.” –Lynn
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my chicken pot pie soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I used boneless, skinless chicken breasts, but thighs work if you like a richer flavor.
- Frozen Vegetables – I used frozen peas and carrots. Frozen corn, green beans, or even a mixed veggie blend would be great. Feel free to use fresh veggies too, I just prefer frozen here because they’re convenient and I don’t notice much difference.
- Onion – Any color works! I also feel compelled to mention that this was a rare occurrence where I didn’t add garlic to a soup recipe, but it’s mostly because I ran out when I developed it, so feel free to add a few minced cloves.
- Chicken Broth – Either store-bought or homemade chicken broth works great.
- Cream Cheese – Adds the creamy aspect to this chicken pot pie soup, plus it helps to thicken it. You can use heavy cream or even half and half instead, it just won’t be as thick.
- Unsalted Butter – I like the flavor butter gives when sautéing the onion, but olive oil or avocado oil work just as well.
- Herbs & Spices – The key to the classic flavor in this pot pie soup is my homemade poultry seasoning, although you can use store-bought, too. You’ll also need sea salt, black pepper, and a bay leaf.
- Optional Thickener – I sometimes skip this, as the cream cheese does thicken a bit already, but you’ll need a thickener if you want the soup extra thick. I originally used xanthan gum, but later tested arrowroot powder and cornstarch as well, so added all 3 to the recipe card below as options for you.
How To Make Chicken Pot Pie Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the onion. I like to saute it in butter until golden, but you can skip this if you’re in a hurry.
- Season the chicken. Place the chicken in the slow cooker (or a large pot or Dutch oven if cooking on the stove) and sprinkle with the poultry seasoning, salt, and pepper.
- Add the broth. Pour in the broth, place the bay leaf, plus add the onion if you didn’t already. Cook the chicken pot pie soup on the stove or in the Crock Pot, until the chicken is done.
- Blend the cream cheese. Soften the cream cheese and blend it with a little hot broth until smooth. If you want a thick soup, whisk in your thickener here.
- Shred the chicken. Take out the chicken, shred with two forks, and set aside while the veggies cook.
- Bring it all together. Stir the peas and carrots, cream cheese mixture, and shredded chicken back into the slow cooker or pot. Adjust salt to your taste. Ladle the chicken pot pie soup into bowls and enjoy!
My Recipe Tips
- Do you have to saute the onion? I get this question a lot for the Crock Pot chicken pot pie soup version in particular, since slow cookers are often dump-and-go. The answer is no, you don’t have to, but taking a few extra minutes to saute the onion in butter adds a richer, sweeter flavor to the soup. I skip it if I’m in a rush, but always notice the difference.
- Soften the cream cheese. I usually pop mine in the microwave for 20-30 seconds so it blends smoothly into the broth, but you could also let it sit on the counter for about 30 minutes. Cold cream cheese will clump, and yes, this happened to me even when I blended it.
- Why do you need the blender? I find that this is the best, fastest way to get a base with no lumps. If you’d rather not dirty another dish, you can stir the softened cream cheese right into the pot. It just takes a little more whisking and there’s a chance of some pieces not melting fully. You might have seen me do this in my sausage kale soup, and it’s still delicious even without blending!
- Make sure the chicken hits 165 degrees F before shredding. I use my meat thermometer to double check. If it’s not cooked through, it won’t shred easily.
- My trick to shred chicken in seconds is using a hand mixer. I used to always do it with two forks, but this way is so much faster (and easier on my hands).
- Try toppings for extra comfort factor. My almond flour crackers, flax seed crackers, or even pieces of my almond flour biscuits crumbled on top make this chicken pot pie soup feel extra special.
Chicken Pot Pie Soup (Stovetop or Crock Pot)
My chicken pot pie soup recipe has all the cozy, comforting flavor in a one-pot meal. Make it on the stove or in the Crock Pot!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Slow Cooker Method:
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Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
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Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
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Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
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Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
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Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
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In a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
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Transfer the cream cheese to a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
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Optional step for thicker soup: Sprinkle (don’t dump) the xanthan gum, arrowroot powder, or cornstarch into the blender, then immediately blend again until smooth.
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Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
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Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
Stovetop Method:
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In a large Dutch oven or pot over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
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Add the chicken breasts, chicken broth, poultry seasoning, salt, pepper, and bay leaf. Increase the heat to bring to a boil, then reduce heat and simmer for about 20 minutes, until the chicken reaches at least 165 degrees F.
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Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
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Add the peas and carrots to the pot. Cook for 5-10 minutes over medium heat, until the carrots are soft.
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Meanwhile, in a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
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Transfer the cream cheese to a blender. Ladle a cup of broth into the cream cheese, and blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
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Optional step for thicker soup: Sprinkle (don’t dump) the xanthan gum, arrowroot powder, or cornstarch into the blender, then immediately blend again until smooth.
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Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture in your chicken pot pie soup, plus my favorite time-saving shortcut.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
- Meal prep: This soup is one of my favorite meal prep options, because it holds up well and reheats beautifully. I make a batch on Sunday and I’m set for the week.
- Reheat: Warm gently on the stove over medium heat, stirring often so the broth and cream cheese stay smooth. Don’t let it boil, or it can separate.
- Freeze: You can freeze chicken pot pie soup for up to 3 months. Creamy soups sometimes separate a little after thawing, but a good stir while reheating usually brings it back together. If you’re making this soup to freeze, though, I recommend waiting to add the cream cheese until after thawing.
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Chicken Pot Pie Soup
86 Comments
Deb P.
1Super good! I'll admit, I thought this was a kind-of crazy recipe and couldn't imagine how it would turn out in the end. When I added the xanthan gum to the blender I thought 'oh, no!' this is really gloppy and thick. But when I added it to the crockpot and whisked it in, the soup was the perfect consistency. Very tasty. Will keep making this. Also, chicken breast shredded very easily. Hubby loved it!
Melody Skogland
1This is so good and easy! I was in a pinch and used canned chicken and made it on the stove and it was delicious. I also just whisked the cream cheese in rather than the blender step because I was lazy and didn’t want to wash the extra dishes (it took a little longer but I’m okay with that).
Anne Floyd
1The best thing to put in your Zuppa is Turnips. Turnips take in the flavor of the soup. Yummy
Maureen Rogers
0This was really good, the whole family enjoyed it! I used my crockpot. I sautéed the onions as suggested. I used some cooked, pulled rotisserie chicken so I just added it with the broth right away. I used all the seasonings in the recipe. For vegetables, I had fresh broccoli, carrots, and mushrooms, which I chopped up and added early in the process so they would cook in the broth. I used my immersion blender to blend the cream cheese and broth before adding to the crockpot at the end. It worked great.
Wholesome Yum D
0That’s so great to hear, Maureen! I’m so glad your whole family enjoyed it. Using rotisserie chicken is such a great time-saver, and your veggie mix sounds perfect. Love that the immersion blender helped with the creaminess too. So happy it all came together so well!
Sue
0This is my favorite soup recipe! I wanted to make it and freeze it in my “soup-ers” to give to a friend convalescing at home, so they could have it when they need it. You recommended not adding the cream cheese before freezing it. Would I ruin it by freezing it with the cream cheese in it? Or would it just take a little longer to reheat and stir?
Maya | Wholesome Yum
0I’m so glad this is your favorite, Sue, thank you so much! I’d be concerned about the cream cheese separating if freezing with it, but let me know how it goes if you decide to try it.
Tina McLean
0This was by far the best soup I’ve tried. So easy to make in the crockpot. My family loved it as well. This will be a favorite in our house for years to come.
Wholesome Yum D
0I’m thrilled to hear that, Tina! It’s always a win when the whole family loves it and even better when it’s that easy to make. So glad it’s going into your regular rotation!
Susan Steiner
0This was delicious. I’ll definitely make this again.
Wholesome Yum D
0I’m so glad you enjoyed it, Susan! I hope it becomes a regular favorite for you!
Veronika
0Very filling soup, and so satisfying for any day. Will definitely have this more often.
Maya | Wholesome Yum
0Thank you, Veronika! Hope you make it again soon.
Brent
0Made this in the slow cooker and the result was excellent. Used corn starch to thicken the soup and also add about 1/2 cup frozen corn. After adding the frozen vegs, chicken and cream cheese sauce it took about 30 minutes for the vegetables to soften up.
Wholesome Yum D
0I’m glad it turned out great for you, Brent! The frozen corn sounds like a tasty addition. Thanks for sharing!
Mindy
0This recipe is delicious!! I’ve made it numerous times!! The only changes I made were to cut the chicken breasts into bite size cubes and instead of poultry seasoning, I used dried thyme. It’s amazing and a fan favorite in our family. It’s definitely a staple in our house.
Wholesome Yum D
0I’m so happy to hear that, Mindy! I love the adjustments you made and I’m glad it’s become a staple for your family.
Holly
0Made the chicken pot pie soup. It’s delicious!!!!! My husband and kids love it. I cooked it on the stove. I just added the cream cheese right in. I didnt have any onions, so I used minced onions. Will definitely make this again
Wholesome Yum D
0I’m happy to hear you all enjoyed it, Holly! Love how you made it work with what you had on hand.
Carol
0My husband and I liked it very much, but for us, it could have used more seasoning. It’s definitely worth making again, though.
Maya | Wholesome Yum
0I’m glad you and your husband enjoyed it, Carol! Feel free to add more poultry seasoning next time if you prefer more of that warm herby flavor.
Marie
0I’m allergic to herbs in the mint family, so sage/thyme/oregano/marjoram/savory/rosemary/etc are out of the question. Bay and parsley are fine. But poultry seasoning is out. It seems like a tiny amount in this recipe, but does anyone have any suggestions for flavor? To be fair, I haven’t started cooking yet to know if I need the help.
I plan to saute the onions and add the garlic that’s in most poultry seasoning and add the bay leaf – when I read up on how to use one – but I’m not a cook or culinary scientist at all. I don’t understand how to figure this stuff out. Any ideas?
Maya | Wholesome Yum
0Hi Marie, I think you’re on the right track with what you’re thinking! For your needs, I would add a few cloves of minced garlic with the onions, omit the poultry seasoning, and use 2 or 3 bay leaves instead of 1. You can also add a sprinkle of parsley in place of the seasoning, though of course it’s not the same. I think the soup will still be very good. Enjoy!
Lynn
0What is the best soup for a gal who lives in the Midwest where it is very cold? This chicken pot pie soup! It is delightfully creamy and filling while not realizing it is even healthy. I sure needed this easy to follow instructions recipe where there was no need to change anything with it. Thank you so much!
Maya | Wholesome Yum
0Ohhh, I know the midwest cold all too well, lol. Thank you, Lynn!
Danielle
0Love this soup!! Make it every time I’m sick with bone broth. Lots of protein and delicious!
Maya | Wholesome Yum
0Thank you, Danielle! I’m so glad you like it. I hope you feel better if you’re sick right now!
Jennifer
0Made this soup recently with the cooler temps. So easy and flavorful and gives the pot pie fix. I only had mixed veggies on hand so in addition to carrots and peas, mine had green beans and corn, so a little less low carb. Mine came out a little thin – next time I may reduce the amount of broth. But I’ll admit I used water/bullion cubes so that may have been the issue – again, using what I had on hand. I paired it with gluten free cheddar biscuits (box mix) but could easily make the Wholesome Yum almond flour biscuits to keep keto. Love this and all of her recipes!
Heather Moore
0Loved this recipe!! Modified by adding mushrooms and served with Keto cheddar biscuits!! Will be on my regular rotation. Thanks so much for the great recipe.
Julia
0Can I use broccoli instead of peas? Thank you.
Maya | Wholesome Yum
0Hi Julia, Yes, you can. The time for it to soften might vary a bit.
Sandy
0Can I use cornstarch as thickener and how much?
Maya | Wholesome Yum
0Hi Sandy, I’d recommend a tablespoon of cornstarch if you want to use that.
Karen
0This soup is simple and amazing. Plan to make it often.
Suzanne Renfrow
0Delicious soup! Love it! I also made the almond flour biscuits to go with it, I break them into pieces and put them on top of the soup. So yummy!
Shannon
0Looks good trying to make it tonight! I’m excited!
Tammie Giles
0OMG, this soup is like a big warm hug in a bowl! I have made it several times now, and I’m about to dig into my second bowl today. I took a couple of readers’ suggestions to just whisk in the cream cheese, and that makes a really easy recipe even easier (I’ve only tried room temperature cream cheese, and it smoothies out beautifully). I’ve also been adding extra veggies—-green beans, corn and broccoli, and those tweaks are super yummy (I know some will gasp at the corn, but it was just a little, and I’ve been eating keto for years and have realized I can get away with small splurges with zero bad consequences). I like to cook the veggies in the microwave first, though. The first time I made this soup, I just put in frozen veggies and they were too crunchy for a pot pie (I really was disappointed and almost threw the whole batch out, but something told me to try it again the next day and—-voila!—-my new favorite comfort food! I typically have it with Keto Garlic Cheesebread (another of my favorite WholesomeYum recipes). So, so SO good!!!
Marilyn
0I loved this soup. It was so easy to make and was so favorable. I definitely will be making it again. I am excited about trying more of your recipes.
Andrea
0I’ve been using this as a base recipe and have been playing with it the past couple months. I usually do it stove top with pre-cooked chicken. I use your poultry spice recipe, but use 2 tsp instead of 1tsp. Those flavors are just so good. I add a couple cloves of garlic, because garlic makes the world go round. I’ve changed up the frozen veg combo a few times and have used a range including carrots, peas, broccoli, cauliflower, and green beans. I tend to add Xanthan gum 1/8 tsp at a time– ladling out a bout a cup of broth, mixing it with 1/8 tsp of Xanthan, pouring it back in, seeing what consistency I get, and then doing it again until I get what I want. I started with zero cooking skills a couple years ago, and have had so much fun learning what I like and how to tweak to get exactly what I like. Cooking is art, and delicious.
Doris Doucette
0This is May favorite soup . I make it often. Could I use ground turkey or ground chicken if I do not have regular chicken?
Wholesome Yum D
0Hi Doris, Yes, you could either use ground turkey or chicken in this recipe.
Andrea Taft
0I did this on the stove top instead of slow cooking it, and it was still super packed with flavor. I added some garlic and green beans. Left out the Xantham gum and let it simmer longer to reduce. That poultry seasoning blend is delish.
MM2
0So incredibly delicious and comforting. I think I will be making this keto or not. Everyone would love it. The cream cheese as a white source was the perfect touch.
Abi
0This tastes identical to a true pot pie! I love it!
Doris Doucette
0I made this soup last week. It was so delicious. Nothing better than having chicken pot pie in my life again. This is definitely a keeper I’m my monthly soup recipes. Thank you maya.
Andrea Sekerak
0I made this soup for my family this afternoon and threw it in my crock pot within 15 min. It cooked for 4 hours on high and after shredding my chicken it was perfect. This soup tastes exactly like chicken pot pie. It is my new favorite chicken soup. It tastes super rich and very satisfying and not like a health soup at all. This site provides the best keto recipes. Everything I’ve tried has been incredible. The only way to do keto is use these recipes as your go to guide. Thank you for sharing your knowledge. I’m currently down 25 lbs, back to my high school weight of 138 and my husband has lost 39 lbs and is 198. We have never felt better. Great site!
Theresa
0I am lazy. I just put the cream cheese room temp into the broth in the slow cooker and whisked away, works fine and no blender to clean. Really yummy recipe, but no need to involve a blender.
Chelsea
0Absolutely delicious! Perfect crockpot soup that has been added to our dinner rotation. Husband and kiddos couldn’t get enough!
Dawn
0This soup was great! The only thing I did different from the recipe was to add diced up radishes for “potatoes”.
Jen
0Can this be done in the Instant Pot? If so, what would be adjusted?
Wholesome Yum D
0Hi Jen, I have not tried this in the Instant Pot but it should work.
Jen
0Can you make this in the pressure cooker? If so, what steps would be changed?
Wholesome Yum D
0Hi Jen, I have never made this in a pressure cooker. If you have a soup function that may work but I can’t guarantee results.
Maria Russomano
0Can this recipe be done in a instant pot?
Wholesome Yum D
0Hi Maria, That should work but I have never attempted it that way.
Becky Mc
0Delicious! Thank you for the outstanding soup recipe. I’m no longer missing the chicken pot pie!
Jess
0If I don’t have frozen carrots can I use raw ones?
Wholesome Yum D
0Hi Jess, Yes, that would work in this recipe.
Frankie Blair
0Can’t wait to try these soup recipes. They all look amazing and I can’t decide which ones to cook first
Kat
0This is really good! I’m not much of a pot pie person, but this recipe is very yummy!! Will definitely fix this again during the winter months!
Cathy Buxton
0I was craving chicken pot pie as I came home from a major surgery in the hospital. My friend made this for me, and it HIT THE SPOT!
Couldn’t be better – or easier! Thanks, Wholesome Yum! You did it again!
Katie
0Can I use another form of thickner?
Wholesome Yum D
0Hi Katie, If you are looking for another thickener I suggest Wholesome Yum Psyllium Husk Powder
Genia
0This was the most flavorful and amazing creamy chicken soup I have ever made. All my family loved it.
Sheri
0I love this recipe. All the flavors without all the carbs! I have tried close to 50 of your recipes and they always win. I screwed up a few and had to try again, but it was because I didn’t follow your directions properly. Thank you for making low carb possible. My husband is diabetic and was sceptic, but now he looks forward to each new recipe. You are providing a wonderful option for those who must be on restricted diets. Keep the good recipes coming!
Valarie A Swalve
0Is there a substitute for xanthum gum? Not a fan at all.
Wholesome Yum M
0Hi Valerie, You can use guar gum or glucomannan powder. Both are great low-carb thickeners.
Sue
0A great base for chicken pot pie! I suggest adding celery, mushrooms and dried sage. Also, a shredded rotisserie chicken makes this dish a 30 minute meal.
Susann Fiori
0Isn’t peas and carrots not the greatest for keto? Added celery and mushrooms. That was a good idea. Some kind of keto biscuits would be good ontop of soup.
Wholesome Yum M
0Hi Susann, In small amounts peas and carrots can work in a keto diet. So glad to hear you found a solution you were comfortable using! Here is a recipe for Almond Flour Biscuits to go with your soup!
Phyllis Dufrene
0I made this following the directions exactly and it was delicious and so easy to make. My family loved it. Maya’s recipes are great!!!
Cookie
0Thanks so much for your wonderful recipes. I live a keto lifestyle. Almost 3 years. Your recipes never disappoint me!!! My instapot has a slow cooker function. I never used. Will try today!
Janet
0This was delicious and filling. Super easy to make. I had a head of cauliflower I needed to use, so I made mine with 1.5 cups of riced cauliflower and .5 cup of frozen mixed vegetables. I did omit the xanthan gum. I will make this again. Just the right warm dish on a snowy day.
Melissa
0Hi
Can we substitute carrots and peas for another veg? Aren’t they high in carbs?
Thank you
Melissa
Wholesome Yum M
0Hi Melissa, Yes, feel free to sub in your household’s favorite veggies. Peas and carrots are higher in carbs but are used in moderation for this recipe to create the traditional pot pie flavors.
Wholesome Yum A
0I am not a fan of cream cheese, is there anything I can substitute for it?
Kim
0Can I use rotisserie chicken with this recipe?? How would I incorporate that into the dish.
Wholesome Yum D
0Hi Kim, Yes you could use a rotisserie chicken.
Wholesome Yum M
0Hi Amanda, Feel free to substitute with heavy cream. Adjust the amount to taste.
Lisa
0Is it possible to make this in an instant pot?
Wholesome Yum M
0Hi Lisa, I have not personally tried this, but it will likely work just as well.