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Chicken Pot Pie Soup
with bread

Active: 30 min Total: 30 min

We love everything about a rich, classic chicken pot pie, so we couldn't resist creating a lighter weeknight-friendly version in soup form.
Smarts: For the GF version of this recipe, we use bread instead of a pie crust but feel free to use a store-bought or your own homemade gluten-free pie crust. Just follow the directions in the original recipe for how to serve the crust with the soup.

Tags

Ingredients

Servings:
4
Metric
Chicken Pot Pie Soup:
  • Onions, medium - 1/2, chopped
  • Garlic - 2 cloves, chopped
  • Potatoes, russet - 1/2 lb, peeled and cubed
  • Chicken breasts, boneless and skinless - 1 lb, cubed (sub thighs)
  • Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
  • Oil, cooking - 1 Tbsp
  • Butter - 2 Tbsp
  • Flour, any gluten-free - 1 1/2 Tbsp
  • Stock, any variety - 3 cups
  • Thyme, fresh - 2 sprigs
  • Milk - 1 cup
  • Bread, any gluten-free - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Garlic - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  2. Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
  3. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute chicken until starting to brown on the outside but not cooked through, 3 to 4 minutes. Set chicken aside and return pan to heat.
  2. Add butter and then onions with some salt to melted butter. Saute until onions are tender, 2 to 3 minutes. Add garlic and flour and stir until garlic is fragrant and no dry spots of flour remain. Pour stock over top and bring to a simmer. Simmer, stirring, until stock thickens. Add thyme sprigs. Reduce heat to low-medium. Simmer until potatoes are tender, 12 to 15 minutes.
  3. When potatoes are tender, stir in mixed vegetables, chicken and milk. Continue to simmer soup until chicken is cooked through.
  4. When soup is finished, discard thyme sprigs. Taste and season with additional salt and pepper, if needed.
  5. Serve soup with bread. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (133)
Gluten-free (7)
Paleo (13)
Vegetarian (15)

49 reviews

This was incredible. So rich and delicious--perfect for cold weather! The only change I made was I added more flour to the original roux. I would estimate about 1/4 cup, but I eyeballed it and added enough until I felt the pan was very dry and the onions were clumping together.

By: Gloria
Posted: Feb 12, 2018
Diet: Original
0 Helpful

Simple and tasty, and very flexible for using what you have on hand.

By: Amanda
Posted: Oct 04, 2017
Diet: Original
0 Helpful

I made biscuits instead of the pie crisps, and put a biscuit at the bottom of each bowl, pouring soup over top. I also had to thicken the soup quite a bit with flour; it came out pretty watery for me.

By: Kristin
Posted: Sep 05, 2017
Diet: Original
0 Helpful

Kinda bland.

By: Rebecca
Posted: Mar 15, 2017
Diet: Original
0 Helpful

Family not too excited by this. Kind of bland and watery.

By: Hope
Posted: Mar 15, 2017
Diet: Vegetarian
0 Helpful

This was delicious! I used some frozen butternut squash in with the veggies and I made a pie crust from scratch with whole grain. Super yummy!

By: Alice
Posted: Mar 15, 2017
Diet: Vegetarian
0 Helpful