Easy Creamy Chicken Pot Pie Soup - Recipe Diaries (2024)

Chicken pot pie soup is a hearty and creamy soup that is served with a garlic cheddar biscuit on the side to dunk in the soup. You are going to want to make this soup when you get sick because it puts chicken noodle soup to shame! 🙂

2 weeks ago I was sick and I made some plain jane chicken noodle soup and thought that chicken noodle soup has got to be the most boring soup ever. No offense to whoever likes that soup. I was thinking there has got to be a way better version of chicken noodle soup than this… Enter Chicken Pot Pie Soup. You still have your basic components of chicken noodle soup, which are chicken, veggies, and broth. Add in a creamy based broth and make some biscuits on the side (if you are feeling up to that). I know dairy probably isn’t the best thing to be eating when you’re sick but you can always sub unsweetened almond milk for regular milk. My quest for finding a not so boring chicken soup is over with and now whenever I get sick again, I know what to make.

Ingredients Needed

Light Butter

My favorite brand of light butter is from Land o Lakes. It comes in a small container and can usually be found next to the other kinds of butter in your grocery store. I’m not sponsored by them or anything but if you still like the taste of what butter adds to your cooking this is really great stuff. It is also lower in points than regular butter. Leave the butter sitting out and let it come to room temperature so you can easily take your tablespoon measurement.

Vegetables

If you don’t like chopping and dicing onion look for pre-chopped veggies at your grocery store. I can find pre-chopped onions, carrots, and celery by the deli area and it saves so much time! I also don’t like to buy celery and carrots for just one person. I can never finish them off on time before the veggies start getting bad. All in all, it's about 2 cups of onions, carrots, and celery.

Chicken Stock - I always like to use low sodium chicken broth so that I am able to control the amount of sodium that gets added to my soups.

Chicken - At first when I made this I cut the chicken breasts into about 1-inch chunks but then I realized that they would be too big for just a bite-size piece. Shredded chicken would be even better with this.

How to make Chicken Pot Pie Soup

1. Melt 2 tablespoons of butter in a large dutch oven or pot over medium-low heat. Add in the cut up chicken and season with ½ teaspoon salt and ¼ teaspoon of pepper. Cook the chicken until golden brown on each side. 4 to 6 minutes. Remove chicken from pot and set aside on a plate. If your chicken isn't cooked all the way through that is ok. It will continue cooking in the pot once you add it in with the stock.
2. Add the remaining butter to the pot with the onions, carrots, and celery. Stir occasionally, and cook for 3 to 4 minutes.
3. When the vegetables are done cooking add the flour to the pot and continue cooking for 1 minute.
4. Stir in the chicken stock, cooked chicken and green beans; scrape off any remainings on the bottom of the pan. Bring to a boil and continue cooking for 10 minutes. The soup will start to thicken.
5. After the 10 minutes is up, add in the milk and cook and let the milk warm up in the pot. Season with remaining salt and pepper.
6. Serve with my Garlic Cheddar Biscuits on the Side or on top of the soup.

Garlic Cheddar Biscuits

And finally…. Here is the recipe for my Garlic Cheddar Biscuits that goes on top of the soup. Each biscuit is 3 points. They are very large biscuits and can be made in the air fryer. I cooked mine at 350 for 12 minutes. This biscuit is a must with this soup because you can dunk it into the rich creamy broth! God Bless 2ID for keeping this soup and biscuit recipe very low in points! Oh yes, and if you want to use something else then Fat-Free cheddar cheese, by all means, go ahead. Just keep in mind that the points will be different depending on what cheese you use.

How to make Chicken Pot Pie Soup Video

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