This creamy chicken pot pie soup has ALL THE FLAVORS I hoped it would. The ones I remembered being tucked inside walls of pie crust as a kid. Creamy, garlicky, comforty…. but with a few tricks, and because it’s not tucked inside walls of pie crust, you can have a huge bowl! And easily make it dairy free if needed!

This creamy chicken pot pie soup is so flavorful. www.lillieeatsandtells.com

Of course if you DO want to bury this creamy skillet in pie crust, I support that with all my heart. Just lay some on top and bake until a lovely golden brown! Other easy options are some puff pastry, or store bought biscuit dough placed in rounds on top. But for the sake of the macros (nutrition) provided below, this is just calculated as soup. That way you can bake up some buttery biscuits on the side, and better preserve all of your leftovers. OR go a little lighter with a hunk of crusty bread, or keep it tight with a giant veggie-packed bowl paired with a salad. OPTIONS.

You'll love this creamy chicken pot pie soup. www.lillieeatsandtells.com

We experimented with some phyllo dough draped on top to give it a lightened up crust. But the problem was, moistened by the soup, it was never able to get crispy. It was delicious, and we still loved it! But I didn’t write the recipe to include it because you know.

Crust should be crusty.

This soup has all the great flavors of chicken pot pie. www.lillieeatsandtells.com

But if you experiment with it, maybe drape it over the pan so it doesn’t touch the soup! Let me know what you find.

You'll love this creamy chicken pot pie soup! www.lillieeatsandtells.com

What you’ll need for this Creamy Chicken Pot Pie Soup

  • Veggies: carrots, shallots, celery, peas, cauliflower
  • Shredded chicken- rotisserie chicken breast works great!
  • A little flour for thickening, not enough to scare you off because #carbs
  • A little butter for good measure, not enough to scare you off because #fat promise. Use dairy free butter or oil if needed! You won’t notice.
  • Fresh thyme if you’ve got it, and I hope you do. LOVE it. But if you don’t, throw in some dried!
  • Garlic duh- I always always use the frozen Dorot cubes – sold at my Stater Bros, Ralphs, Trader Joe’s, and Target!
  • Broth- you can use chicken stock, or veggie stock. I used bone because I’m sold on the benefits for gut health! It adds a decent amount of protein as well.
  • Milk- fat free cows milk or cashew milk works great too! I used half and half.
  • Cooking wine- I read once that you should only cook with wine that you would drink. Like it should be of decent quality. But since I don’t drink wine, I decided that means I can use whatever I want. I buy the cheapest wine I can find! OR just good old dry white cooking wine sold near the vinegar etc.
  • Salt and pepper for seasoning and a lot of love. xo
This soup is so easy! www.lillieeatsandtells.com

How to make Creamy Chicken Pot Pie Soup

Ok so the directions are below so let’s just say this. This chicken pot pie recipe is so easy! Seriously like 20 minutes start to finish and you have macro-friendly comfort food.

  1. Sauté some veggies with a little butter and thyme over medium-high heat.
  2. Sprinkle in some flour and saute some more. Then cook in the wine for a few minutes, then whisk in the milk until it thickens a bit.
  3. Add the rest of the ingredients and you’re done! Three steps. To YUM.

Click here to peruse some of my other favorite soups!

Creamy Chicken Pot Pie Soup

A total soul-warmer, kept light and guilt free so you can have a huge bowl! Kept crustless, you’ve got the option to add your own biscuit or crusty bread if you’ve got the room!
5 from 7 votes
Author Lillie
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 307 kcal

Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!

Ingredients

  • 1 tbs butter
  • 1.5 cups diced shallots 170 g
  • 3 sprigs of thyme leaves pulled off the stem
  • 3 cups 316 g carrots, chopped
  • 2 cups 260 g celery, chopped
  • 2 tsp salt
  • 3 garlic cloves minced
  • 2 tbs flour
  • 30 g white dry cooking wine
  • 2 cups milk fat free or cashew
  • 2 cups broth I used bone
  • 4 cups shredded rotisserie chicken breast 650 g
  • 2 cups frozen peas 230 g
  • 20 oz cauliflower steamed, then blended with a little of your broth
  • salt and pepper to taste

Instructions

  • In a heavy bottomed pot or large, deep skillet, sauté butter, shallots and thyme for a few minutes over medium-hight heat until soft and fragrant. (I used this huge cast iron skillet that I LOVE to use for large one-dish family meals.)
  • Add carrots, celery, and salt and sauté for five more minutes. Then add garlic and cook for another minute.
  • Sprinkle veggies with 2 tbs all purpose flour and stir until well combined. Add the wine and let it cook for just a minute, then add milk, whisking gently until it thickens.
  • Add broth, shredded chicken, frozen peas, and blended steamed cauliflower and combine well. Finish with some fresh cracked pepper and any additional salt to taste.
  • At this point you can serve it as a soup alongside a biscuit or piece of crusty bread. Or you can cover with a layer of pie crust or biscuit dough and bake until the top is brown and cooked through for a more traditional pot pie. The macros are calculated for the soup alone.

Notes

  • We baked ours with phyllo dough layered on top and loved it. But it wouldn’t get crispy so I didn’t write the recipe to include it. Perhaps if you draped the pan without letting the phyllo actually lay in the soup? Let me know if you try! It would also be delicious with puff pastry. But this soup was to die for.
  • Search My Fitness Pal for “Lillie Eats and Tells Creamy Chicken Pot Pie Soup” when you go to add it to your diary. You can select as many grams as you like!

Nutrition

Serving: 413gFiber: 6.7gCalories: 307kcalFat: 6.6gProtein: 37.1gCarbohydrates: 22.7g
Keywords chicken, cozy, one dish, pot pie, soup, veggies

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating




Comments

  1. 5 stars
    Are the macros above for fat free milk or cashew? It would be a pretty big difference for macros so was hoping to find out! Thank you

  2. 5 stars
    This was really delicious and comforting! But not heavy like traditional chicken pot pie soups! I like how many veggies are in it!

  3. 5 stars
    Made this last night and added a gluten-free pie crust on top and it was amazing! I didn’t have cashew milk so I used almond milk and it turned out just fine. Thx for the recipe Lillie!!

  4. 5 stars
    I had heard so much about this recipe from a group I’m in, so I finally decided to try it. It’s absolutely delicious and does taste like pot pie.

    I did two things differently – 1. because of time and 2. because I didn’t have the ingredient. I added fresh riced cauliflower to pot (1/2 of amount) and used Marsala cooking wine instead of the white wine.

    Would recommend and am definitely making again. Great low carb option and I’m in a low phase carb wise in my eating cycle right now. Total win! Thanks!!

  5. 5 stars
    I don’t know how Lillie does it, but she makes all the flavors come alive I swear. This was one of the first dishes I tried in the cookbook and it’s so good… like I woke up this morning and thought I’d be craving her chocolate baked oats, but the first thing I wanted today was this soup lol. I’ve never been led astray by a Lillie recipe. I told my mom today that I swear she’s a food magician lol

  6. I’m not sure why but the blended cauliflower gave the soup a “gritty” texture. I blended it to death! (And added extra broth) Is that how it’s supposed to be?

  7. I love this recipe! It really does taste like chicken pot pie! I didn’t have a deep enough pan, so I put everything into the crockpot on low all day and it turned our perfect. Thanks Lillie!

  8. Lillie, this is so great!

    My grandma used to make us a meal like this when we were younger but it’s filled with a bunch of unhealthy add ins!

    I am not someone who writes reviews but after making this tonight for me and my husband, I knew I had to review this!

    This was such a great recipe! Even my picky husband (who saw me blending the cauliflower) loved! I was worried you were going to be able to taste the cauliflower but you can’t at all!

    Such a comforting and cozy recipe that you can feel good about serving!

    Thank you!!

  9. If you do nothing else make this soup now…as in RIGHT NOW. It’s a great way to sneak veggies in for the family, my 5 year old son who cringes at the sight of cauliflower and raw carrots devoured this and said he was going to be healthy and eat NO bread. The only adjustments i made were to add chicken stock (the kind you find in the spice aisle at Costco, because we love salt as it turns out 🙂 and removed the peas. This is going into meal rotation at my kids request, thank you Lilly!

  10. Hey! I love this soup, just can’t find it in MFP so I just did a quick add. Does it show up on yours?
    Thanks!
    Hillory

  11. Another big winner for my family of 5! I made some pasta on the side so we could mix it into the portions for the kids. Baked up some refrigerated biscuits and this was comfort food without any guilt! Next time, I will chop the veggies and possibly cook and puree the cauliflower in advance for even easier weeknight prep. Thanks for another excellent and easy recipe to add to our rotation!