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 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. 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
- 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, or veggie, 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 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. It’s so easy! Seriously like 20 minutes start to finish.
- Sauté some veggies with a little butter and thyme.
- 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 and you’re done! Three steps. To YUM.
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!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stove top
- Cuisine: American
- 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
- 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.
- 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!
- Serving Size: 413 g
- Calories: 307
- Fat: 6.6
- Carbohydrates: 22.7
- Fiber: 6.7
- Protein: 37.1
Keywords: Chicken, pot pie, soup, veggies, one dish, cozy