(Lightened Up!) Chicken Pot Pie Soup

Soooo, this soup? Yes, you need to make it.

chicken pot pie soup

Talk about comfort food at its finest. When I was younger, I remember my dad would always be buying those Marie Callendar pot pies, and mannnn were they good. You guys know what ones I’m talking about, right? One look at the nutrition facts though, and yikes. For something that was (or is – I’m sure my dad is still eating them) the size of about four spoonfuls, that Marie really knows how to pack in the calories, fat, and other junk.

Luckily, now I have this soup in my life. No more Marie needed. And not only is it much healthier than the processed variety, but it’s wayyyyy fresher/tastier/not frozen/more flavorful/all that jazz.

If you wanted to lighten the recipe up even more, you could always skip the pie crust topping…

chicken pot pie soup

…but in my opinion, you’d be absolutely nuts to do that. Personally, I think it’s one of the best parts. But then again, that’s just my carb-lovin’ self.

So yes, sorry for – yet again – more subpar iPhone pics of recipes. I’m certainly no food photographer (and I’m a little out of season with those placemats, eh?) but I promise you…this is one soup you most definitely need to make.

chicken pot pie soup

So just ignore all that and go ahead and get makin’ this stuff stat. And then come back and tell me if you love it as much as I do. Winking smile

(Lightened Up!) Chicken Pot Pie Soup

(recipe slightly adapted from the cookbook “Eat More of What You Love”)

  • Prep Time: 15 minutes
  • Cook Time: ~30 minutes
  • Servings: 5-6


  • 1 teaspoon canola oil
  • 1/2 small white onion, chopped
  • 2 stalks celery, chopped
  • 1 large baking potato, peeled and cubed in 1/2 inch chunks
  • 3/4 teaspoon dried thyme
  • 1-1/2 teaspoons garlic powder
  • 1 bag frozen mixed vegetables
  • 4 cups reduced-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (12oz) can fat-free evaporated milk
  • 1/3 cup Wondra flour (regular flour will work but will be more lumpy)
  • 2-1/2 – 3 cups cooked chicken, diced
  • 1 refrigerated pie crust


  1. Heat oil in a large soup pot over medium heat. Add onions and celery and saute for 4-5 minutes. Add potatoes and cook an additional 2 minutes. Crush and sprinkle thyme and sprinkle garlic powder over vegetables, stir, and cook another minute.
  2. Add the frozen vegetables, chicken broth, salt, and pepper; bring to a simmer, cover, and cook for 15-18 minutes or until potatoes are tender.
  3. In a separate bowl, mix together milk and flour, working out as many lumps as possible. Add to the pot along with the chicken. Simmer on low for about 5 minutes or until ready to eat, stirring until soup is thickened.
  4. To make the pie crust tops: Lay a single layer of refrigerated pie crust on a flat surface and cut out 5-6 rounds (I used a small bowl). Place dough rounds on a baking sheet lined with foil and sprayed with cooking spray. Prick them lightly with a fork around the edges, brush with milk for extra browning (optional), and bake at 425 degrees for 12-14 minutes. Place a round on top of each bowl of soup just before serving. Enjoy!


  1. Ashley H. says

    Woaw BABY! I am going to make this TONIGHT. yummmmmmmmmy! This is probably the only way I can get my husband to eat veggies. 😉


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