Chicken pot pie without the hassle of pie crust and a little lighter for those of us trying to eat great food but be a little bit healthier. This soup is delicious and when you serve it with some cornbread or croutons, you don’t even miss the crust. Throw it all in a pot, use frozen or fresh veggies – whatever works for you will work for this recipe!

Chicken Pot Pie Soup

A lighter version of the classic chicken pot pie all in one pot.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 6
Calories 354 kcal


  • 2 pounds chicken breasts or boneless thighs
  • 4 cups mixed vegetables carrots, peas and corn
  • 2 stalks celery chopped
  • 1 white onion diced
  • 1 tbsp olive oil
  • 5 cups chicken broth
  • 2 cups fat free milk can use milk of choice
  • 1/3 cup flour optional (could use yogurt to thicken)
  • 3 cups yukon potatoes cut into 4ths
  • 1 cup chopped mushrooms
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp cajun seasoning optional


  • Boil chicken until tender enough to shred or use rotisserie chicken.
  • Shred chicken using fork or your mixer.
  • In a large pot or dutch oven, add olive oil, onions and celery over high heat.
  • Sauté for about a minute.
  • Add in mixed vegetables and let cook for about 5 minutes.
  • Stir chicken into the vegetables.
  • Add milk, broth, mushrooms and potatoes to pot. Bring to a boil.
  • Once boiling, stir in flour and seasonings. Let boil for about 20 minutes or until potatoes are tender.
  • Serve with your favorite hot sauce, cornbread and enjoy!


Calories: 354kcalCarbohydrates: 35gProtein: 33gFat: 8g
Keyword chicken, chicken pot pie, dinner, easy dinner, soup
Tried this recipe?Let us know how it was!

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