If you’re a fan of chicken pot pie, then this creamy, soul-warming soup is about to become your new go-to comfort food. Imagine all the rich, savory flavors of a classic pot pie—tender chicken, hearty vegetables, and a luxurious, velvety broth—transformed into an easy, satisfying soup that comes together in under an hour.
This recipe delivers everything you love about traditional pot pie, minus the crust (though you can absolutely serve it with a buttery biscuit or low-carb bread if you like). It’s perfect for cozy weeknights, meal prep Sundays, or when you’re craving something nostalgic and nourishing without the fuss of rolling out dough.
Whether you’re warming up after a long day or planning a comforting dinner for the whole family, Chicken Pot Pie Soup is a delicious reminder that simple ingredients can create something truly special. One spoonful and you’ll understand why it’s a favorite around here—creamy, filling, and just plain delicious.
ingredients
6 Tbsp. butter
1 onion, chopped
2 stalks celery, diced fine
1 package mushrooms, sliced
3 tsp. minced garlic
1/3 cup Carbquick bake mix or another low-carb bake mix
6 cups chicken broth
1/2 tsp. dried thyme
1 bay leaf
4 tsp. salt or to taste
1/2 tsp pepper
1 can green beans, drained
1 large potato, cooked 24 hours before use and cubed
2 cups cooked chicken, shredded
1/2 cup heavy cream
1 cup milk
1/4 cup flat-leaf Italian parsley, chopped fine
Instructions
In a Dutch oven, saute the onion, celery, garlic and mushrooms in butter until soft.
Sprinkle the Carbquik over the vegetables and stir until thick.
Gradually add the broth, stirring continuously. Add the thyme, bay leaf salt and pepper.
Add the cubed potato, green beans and chicken. I like to bake the potatoes 24 hours before I need them. Storing them in the refrigerator for 24 hours makes the potatoes resistant starch, which means they will not spike insulin levels. Stir until heated through and slightly thick. Add the heavy cream and milk. Stir until combined.
Garnish with chopped fresh parsley.
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Chicken Pot Pie Soup
Equipment
- Measuring spoons
- 1 knife
- 1 large pot or Dutch oven
- 1 measuring cup
- 1 Large spoon
- 1 ladle
Ingredients
- 6 Tbsp. butter
- 1 onion, chopped
- 2 stalks celery, diced fine
- 1 package mushrooms, sliced
- 3 tsp. minced garlic
- 1/3 cup Carbquick bake mix or other low-carb bakemix
- 6 cups chicken broth
- 1/2 tsp. dried thyme
- 1 bay leaf
- 4 tsp. salt or to taste
- 1/2 tsp. pepper
- 1 can green beans, drained
- 1 large potato, cooked 24 hours before use and cubed
- 2 cups cooked chicken, shredded
- 1/2 cup heavy cream
- 1 cup milk
- 1/4 cup flat-leaf Italian parsley, chopped fine
Instructions
- In a Dutch oven, saute the onion, celery, garlic and mushrooms in butter until soft.
- Sprinkle the Carbquik over the vegetables and stir until thick.
- Gradually add the broth, stirring continuously.
- Add the thyme, bay leaf, salt and pepper.
- Add the cubed potato, green beans and chicken.
- Stir until heated through and slightly thick.
- Add the heavy cream and milk. Stir until combined and heat through
- Ladle into bowls and garnish with chopped fresh parsley.
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