FREE 5-Ingredient Recipe EBook

• I Didn’t Expect This Chicken Pot Pie Soup Recipe To Be So Easy
• Ingredients & Substitutions
• How To Make Chicken Pot Pie Soup
• My Recipe Tips
• Chicken Pot Pie Soup (Stovetop or Crock Pot) Recipe card
• Recipe Reviews

I 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!

“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 .

1. Cook the onion. I like to saute it in butter until golden, but you can skip this if you’re in a hurry.
2. 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.
3. 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.

1. 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.
2. Shred the chicken. Take out the chicken, shred with two forks, and set aside while the veggies cook.
3. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Unsalted butter (optional, only if sauteing in onion) ▢
• 1 medium Onion (diced) ▢
• 1 lb Boneless skinless chicken breasts ▢
• 1 tsp Poultry seasoning ▢
• 1/2 tsp Sea salt (plus more to taste) ▢
• 1/4 tsp Black pepper ▢
• 4 cups Chicken broth (reduced sodium) ▢
• 1 medium Bay leaf ▢
• 2 cups Frozen peas and carrots (diced) ▢
• 8 oz Cream cheese ▢
• 1/2 tsp Xanthan gum (optional, for thicker soup; or 1 tbsp arrowroot powder or cornstarch) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Slow Cooker Method:

1. 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.
2. Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
3. Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
4. 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).
5. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
6. In a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
7. 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.
8. 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.
9. 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.
10. 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:

1. 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.
2. 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.
3. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
4. Add the peas and carrots to the pot. Cook for 5-10 minutes over medium heat, until the carrots are soft.
5. 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.
6. 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.
7. 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.
8. 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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Pot Pie Soup

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-pot-pie-soup/

Ingredients

• 2 tbsp Unsalted butter (optional, only if sauteing in onion)
• 1 medium Onion (diced)
• 1 lb Boneless skinless chicken breasts
• 1 tsp Poultry seasoning
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper
• 4 cups Chicken broth (reduced sodium)
• 1 medium Bay leaf
• 2 cups Frozen peas and carrots (diced)
• 8 oz Cream cheese
• 1/2 tsp Xanthan gum (optional, for thicker soup; or 1 tbsp arrowroot powder or cornstarch)

Instructions

Slow Cooker Method:

1. 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.
2. Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
3. Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
4. 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).
5. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
6. In a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
7. 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.
8. 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.
9. 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.
10. 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:

1. 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.
2. 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.
3. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
4. Add the peas and carrots to the pot. Cook for 5-10 minutes over medium heat, until the carrots are soft.
5. 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.
6. 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.
7. 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.
8. 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).

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.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• I Didn’t Expect This Chicken Pot Pie Soup Recipe To Be So Easy
• Ingredients & Substitutions
• How To Make Chicken Pot Pie Soup
• My Recipe Tips
• Chicken Pot Pie Soup (Stovetop or Crock Pot) Recipe card
• Recipe Reviews

I 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!

“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 .

1. Cook the onion. I like to saute it in butter until golden, but you can skip this if you’re in a hurry.
2. 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.
3. 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.

1. 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.
2. Shred the chicken. Take out the chicken, shred with two forks, and set aside while the veggies cook.
3. 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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Unsalted butter (optional, only if sauteing in onion) ▢
• 1 medium Onion (diced) ▢
• 1 lb Boneless skinless chicken breasts ▢
• 1 tsp Poultry seasoning ▢
• 1/2 tsp Sea salt (plus more to taste) ▢
• 1/4 tsp Black pepper ▢
• 4 cups Chicken broth (reduced sodium) ▢
• 1 medium Bay leaf ▢
• 2 cups Frozen peas and carrots (diced) ▢
• 8 oz Cream cheese ▢
• 1/2 tsp Xanthan gum (optional, for thicker soup; or 1 tbsp arrowroot powder or cornstarch) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Slow Cooker Method:

1. 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.
2. Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
3. Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
4. 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).
5. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
6. In a medium bowl in the microwave, or a double boiler on the stove, heat the cream cheese until soft and easy to stir.
7. 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.
8. 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.
9. 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.
10. 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:

1. 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.
2. 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.
3. Remove the bay leaf and discard. Remove the chicken to a bowl and shred with 2 forks. Cover and set aside.
4. Add the peas and carrots to the pot. Cook for 5-10 minutes over medium heat, until the carrots are soft.
5. 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.
6. 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.
7. 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.
8. 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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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Chicken Pot Pie Soup