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!
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.
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.
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.
What you’ll need for this Creamy Chicken Pot Pie Soup
Unlike traditional creamy chicken pot pie soup recipes, this one doesn’t use any heavy cream. Which makes it light enough that you can enjoy a big bowl while still hitting your fitness goals. And it’s still super yummy and packed with veggies that taste good and make you feel good too! A win-win.
So here’s what you’ll need to make your own creamy chicken pot pie soup…
- Veggies: carrots, shallots, celery, peas, cauliflower
- Shredded chicken- rotisserie chicken breast works great! You can even buy the big packs from Costco. Just make sure to pick out the gross parts.
- 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 it offers for gut health! It adds a decent amount of protein as well. And as a quick note, if you choose to use chicken broth instead of stock, it might change the protein in the recipe by a few grams.
- Milk- fat-free cow’s 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
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 less than 30 minutes from start to finish, and you’ll have macro-friendly comfort food.
- Sauté some veggies with a little butter and thyme over medium-high heat.
- 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.
- Add the rest of the ingredients, season with salt and pepper, and you’re done! Three steps. To YUM.
And of course, if you skip the crust on top, then don’t forget to serve crusty bread for dunking with the chicken pot pie soup!
Similar Soup Recipes:
Soup is a great way to eat veggie-packed food with lots of protein while still keeping things light. This Creamy Chicken Pot Pie Soup originally came from my cookbook, ONE, and it was a big hit! If you like this recipe, then you’re sure to love my other soup recipes. Here are some of my favorite soup recipes:
Macro-friendly Beef and Kale Soup
Veggie Chicken Soup with Butternut Squash
Lighter Instant Pot Chicken Tortilla Soup
Creamy Chicken Pot Pie Soup
This Creamy Chicken Pot Pie Soup is sure to be a favorite, at least it is at mine! So cozy and yummy while still being super light. Perfect for when you’re trying to hit your fitness goals.
If you’re new to counting macros or want to just eat more veggies, then you can check out my cookbooks here.
All of my cookbooks are macro-friendly and meals that actually taste good. All of the recipes are loaded into MyFitnessPal, Lose It, and Macros First for you.
And of course, I’m still always sharing my new favorite macro-friendly recipes and snacks over on my Instagram, if you need some new ideas for dinner.
Creamy Chicken Pot Pie Soup
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
Tried this recipe?
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This recipe is AMAZING. This soup is so creamy and comforting, but without the heavy carbs or fats of most creamy soups. It has quickly become one of my go-to soups!
Delicious easy recipe
One of my family’s favorites!
I didn’t expect to like this but I loved it and I’ll definitely make it again. I subbed almond milk which worked out fine. DELICIOUS!
Pleasantly surprised by this! Made it with the cashew milk and the pureed cauliflower adds the creamy yumminess! A perfect meal prep to have for the week and extra to freeze. This will definitely be on my rotation. Thank you for another fabulous recipe.
I loved it!
I just made this for dinner tonight and it was sooooo good! I loved all the veggies and it was pretty quick and easy to make once everything was chopped and steamed. Thanks for a great dinner idea! The whole family liked it and didn’t even know about the “secret” ingredient! Love getting more veggies in them.
This soup is so fantastic–loved pot pie growing up and this could not be better! it is filling, rich tasting and so full of chicken and veggies. it is perfect IMO!
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
This was really delicious and comforting! But not heavy like traditional chicken pot pie soups! I like how many veggies are in it!
I love this soup so much, I make it over and over!!
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!!
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!!
So delicious. So filling. So flavorful. Lillie knocked it out of the park…again.
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
Can you freeze any leftovers
Is cooking wine needed for this recipe? Or can it be done without.
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?
Going to make this for sure! I was wondering if you can also do this in the crockpot?
Think I could pull this off in the slow cooker and throw raw chicken breasts in? Any tips?
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!
Could you use frozen riced cauliflower in place of fresh?
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!!
Wow!! Thanks for sharing the useful information. Chicken is one of the most common kinds of poultry on the whole planet. Moreover, due to its easy availability and taste, people around the world love to eat chicken. To provide you with a better idea, here are all the chicken nutrition facts in thighs, wings, breasts, legs, and more. https://www.healthnwellness.in/nutrition/chicken-nutrition-facts-thighs-wings-breast-legs-more/
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!
We loved it! Perfect with a biscuit on the side!
So excited to make this! I can’t seem to find the entry on MFP?
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
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!
This looks delish! I’m gonna make it this week!
I have been messing around trying to make a good soup like this and you’ve done it. Thank you!