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! 🙂
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💛 Why You’ll Love This Recipe
As someone who grew up on classic chicken pot pie, I’ve always loved the flavor—but let’s be honest, making a whole pie from scratch can be time-consuming. This soup captures all those comforting pot pie vibes in a much faster, easier way. It’s creamy without being heavy, full of veggies, and comes together in under 40 minutes.
Whether you're feeding your family, prepping lunches for the week, or just want something warm and nourishing, this recipe is a go-to favorite.
If you're looking for similar soup recipes try Knoephla Soup Recipe North Dakota, Creamy White Chicken Chili, or Broccoli Cheddar Soup Weight Watchers
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.
Substitution Tips
- Use rotisserie chicken to save time, or swap in cooked turkey.
- For a gluten-free version, use a gluten-free flour blend or cornstarch slurry.
- Swap in cauliflower rice or zucchini for a low-carb twist.
- Add a splash of cream or half-and-half for a richer soup (this will increase calories/points).
How to make Chicken Pot Pie Soup
Step 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.
Step 2: Remove chicken from the 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.
Step 3 Add the remaining butter to the pot with the onions, carrots, and celery. Stir occasionally, and cook for 3 to 4 minutes.
Step 4 When the vegetables are done cooking add the flour to the pot and continue cooking for 1 minute.
Step 5 Stir in the chicken stock, cooked chicken and green beans; scrape off any remaining on the bottom of the pan. Bring to a boil and continue cooking for 10 minutes. The soup will start to thicken.
Step 6 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.
Serve with my Garlic Cheddar Biscuits on the Side or on top of the soup. (optional)
Garlic Cheddar Biscuits
And finally…. Here is the recipe for my Garlic Cheddar Biscuits that go 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. T
his biscuit is a must with this soup because you can dunk it into the rich, creamy broth! God Bless 2 Ingredient Dough (3 Ways!) 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.
If you don't want to make garlic cheddar biscuits make these Air Fryer Canned Biscuits instead.
Recipe FAQS
Let it cool completely, then freeze in airtight containers like Food Cubes for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Use almond milk or oat milk, and make sure your chicken broth is dairy-free. It’s naturally creamy from the flour base, so no cream is needed. I really like the Lactose free Milk from Aldi.
Sauté the onions and garlic first, then add everything (except the peas and milk) to the slow cooker. Cook on low for 6–7 hours, stir in peas and milk at the end.
How to make Chicken Pot Pie Soup Video
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
If you tried this Chicken Pot Pie Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Chicken Pot Pie Soup
- Cook Time: 16 min
- Total Time: 30 min
- Yield: 6 1x
- Category: Easy
- Method: Stove
- Cuisine: American
Description
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! 🙂
Ingredients
- 2 boneless skinless chicken breasts, cut into small bite size pieces
- 4 tablespoons of light butter, such as Land O Lakes Light Butter
- 1 small yellow onion
- ½ cup of diced carrots
- 1 15 oz can of green beans
- 2 to 3 celery stalks, chopped
- ⅓ cup of flour
- 4 cups of lower sodium chicken stock
- ½ cup of 1 % milk
- 1 tsp of salt
- ½ tsp of pepper
- 1 recipe for my Garlic Cheddar Biscuits Parsley for garnish (optional)
Instructions
- 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.
- Add the remaining butter to the pot with the onions, carrots, and celery. Stir occasionally, and cook for 3 to 4 minutes.
- When the vegetables are done cooking add the flour to the pot and continue cooking for 1 minute.
- 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.
- 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.
- Serve with my Garlic Cheddar Biscuits on the Side or on top of the soup.
Notes
myWW points: Blue 3; Green 5; Purple 3
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 3.5
- Sodium: 787mg
- Fat: 6.1g
- Saturated Fat: 3.1g
- Carbohydrates: 12.3g
- Fiber: 2.4g
- Protein: 15.6g
Jenna says
Thank you! Check out the Weight Watcher Category on the recipe index page for more!
Gina says
I just restarted on WW last week and have already made 3 of your recipes. I love them! Thanks so much! Is there any way to make this one in a crock pot? What do you think of using rotisserie chicken? I'm kind of a clueless cook, so I appreciate that you make it easy for me to make yummy recipes that fit in my Daily Points!