One Pot Chicken Pot Pie Soup
This chicken pot pie soup has all the favorite flavors of a classic chicken pot pie, but in an easy one pot soup version! It’s gluten free, easy to make and perfect to meal prep for cozy dinners throughout the week.
Chicken pot pie is one of my absolute favorite comfort foods, but it can be a bit more labor intensive than a normal dinner because of the crust, so this chicken pot pie soup is a game changer. It’s made in one pot, has lots of veggies, protein and is so creamy and comforting.
I love to serve it with some warm biscuits, and make a big batch so I have lunch and dinner for the week! This is a healthy and family favorite recipe that’s perfect for a chilly Fall or winter day. If you love this recipe, try my chicken pot pie pasta or Tuscan white bean soup next!
Tips before we get started…
- This recipe calls for shredded rotisserie chicken, but if you don’t have that, you can use just plain grilled or cooked chicken. Just let the soup simmer for a bit longer after adding the chicken so it has time to absorb all of those flavors.
- Be sure to use low sodium chicken broth. If you only have regular, just cut the added salt by about half!
- This recipe calls for heavy cream, but if you want a lighter option, you can opt for half and half or even just regular milk!
- I like Yukon potatoes here, but you can use russet if that’s all you have! Just be sure to peel them before adding to the soup.
How to make chicken pot pie soup
Melt the butter in a large pan or dutch oven over medium high heat.
Add in the diced onion and carrot. Saute for about 5 minutes or until the carrot starts to soften. Add in the garlic and saute for 1 more minute.
Whisk in the flour until no clumps remain. Add in the chicken broth, potatoes, bay leaves, spices and shredded chicken.
Bring to a low boil, then reduce the heat to low and let simmer for about 15 minutes or until the potatoes are fork tender.
Stir in the cream, peas and corn. Let everything simmer for a couple more minutes, then discard the bay leaves. Taste and adjust flavors as desired, I usually like a touch more salt. Garnish with the parsley and serve with your favorite gluten free biscuit! Try my roasted red pepper chicken or baked chicken thighs next!
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Serving suggestions
This chicken pot pie soup has plenty of protein from the chicken, carbs from the potatoes and veggies so I just serve it all on it’s own! However, if you want more veggies, you can serve with a simple side salad, or some gluten free bread or biscuits for dunking! A sprinkle of red pepper flakes and fresh parsley adds lots of flavor and a little spice too.
Variations
Make it dairy free! This recipe does call for heavy cream, but you can simply swap it for a dairy free alternative! There are so many on the market, or you can try my homemade cashew cream.
Add more veggies. We have peas, potatoes, carrots and corn, but you can also add in some chopped green beans, saute celery with the carrot and onion or even some finely chopped kale or spinach.
How to store and freeze
This chicken pot pie soup stores and freezes really well, which is why I love to make it for meal prep! To store in the fridge, allow the soup to cool, then transfer to a container and set in the fridge for about 3 days.
To freeze, let cool completely, then transfer to a freezer safe container and freeze for up to 2 months. I like to store in smaller containers so I can just defrost what I need at any time.
To reheat, I suggest warming on the stove, but the microwave will also do. The texture of chicken isn’t always great after microwaving, but since it’s shredded it should be ok!
Slow cooker instructions
You can easily modify this recipe to make it in a crockpot! Making soup in the slow cooker is an easy way to make dinner ahead of time so you can just set it and forget it. First, add the butter, carrots and onion into a 6 quart slow cooker.
Saute until the veggies have softened. Add in all remaining ingredients aside from the cream and cook on low for about 6 hours or high for 2 1/2 – 3 hours. Taste and adjust flavors as desired. Stir in the heavy cream and enjoy!
More cozy soup recipes you’ll love!
- Mini Meatball Tomato Soup
- Gluten Free Pastina
- Chickpea Noodle Soup
- Gluten Free Tomato Soup
- Gluten Free Chicken Noodle Soup
If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.
One Pot Chicken Pot Pie Soup
by: claire cary
Ingredients
- 3 tablespoons unsalted butter
- 1 large white or yellow onion diced
- 2 large carrots peeled and diced
- 1 tablespoon minced garlic
- ¼ cup gluten free all purpose flour
- 5 cups low sodium chicken broth
- 2 small yukon potatoes peeled and cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 3 cups shredded rotisserie chicken
- ½ cup heavy cream
- ⅔ cup peas
- ⅔ cup corn
- 3 tablespoons fresh parsley for garnish
Instructions
- Melt the butter in a large pan or dutch oven over medium high heat.
- Add in the diced onion and carrot. Saute for about 5 minutes or until the carrot starts to soften. Add in the garlic and saute for 1 more minute.
- Whisk in the flour until no clumps remain.
- Add in the chicken broth, potatoes, bay leaves, spices and shredded chicken.
- Bring to a low boil, then reduce the heat to low and let simmer for about 15 minutes or until the potatoes are fork tender.
- Stir in the cream, peas and corn. Let everything simmer for a couple more minutes, then discard the bay leaves. Taste and adjust flavors as desired, I usually like a touch more salt. Garnish with the parsley and serve with your favorite gluten free biscuit!
Notes
Comments
-
Question. The recipe states GF AP flour, and when I click on the link, to see what GF AP flour you use as a reference, it shows BRB’s 1:1 GF Baking Flour vs BRB’S GF AP Flour or another brand. I just wanted to verify you used the GF 1:1 in this soup bc I have both and their flavor profiles are different. Thank you!!
-
I always use their 1:1 baking flour!
-
-
This is absolutely delicious! I would never think to add Italian seasoning, but that with the thyme… yum. We don’t like heat, so I left out the red pepper flakes. I’ll be making this quite often as it’s the perfect comfort food in a soup!
leave a comment and rating