This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming.
Don’t skip the secret ingredient! It’s what sets this soup apart!
I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.
Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a winter season – but maybe I can drop the air conditioning down and shiver while I eat a steaming bowl of this delicious soup.
This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!
What is chicken Base?
Chicken Base is similar to bouillon. I believe it has less sodium and the brand I use says it is MSG free on the label. If MSG free is important to you, please carefully read the labels of the other leading brands just to be sure.
Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes.
That being said, I prefer Orrington Farms chicken base:
- Orrignton Farms Chicken Base Ingredients: Salt (includes sea salt), dextrose (made from corn), maltodextrin (made from corn), chicken (chicken fat, dehydrated cooked chicken), yeast extract, dehydrated onion, chicken broth, dehydrated garlic, turmeric extract, white pepper, parsley, spice extract.
What is Yeast Extract and does it have MSG?
“A number of consumer groups have claimed that certain food ingredients, such as autolyzed yeast extract and hydrolyzed protein, are MSG in disguise. They are not. Autolyzed yeast and hydrolyzed proteins, among other ingredients, are completely natural ingredients that happen to have substantial amounts of [naturally occurring] glutamates, but nowhere near the concentration found in MSG. While a small subset of people may be sensitive to even these small levels of glutamate, these ingredients are always clearly identified on the labels so that, as with all food sensitivities and allergies, people can be aware of ingredients they’d like to avoid. These are natural ingredients that are definitely of grave concern for people who are sensitive to them, but they are not MSG. We draw a clear line between natural glutamate-containing foods, which we allow, and highly concentrated MSG, which we don’t.” – Whole Foods article on MSG
Looking For More Soup?
Want to try this Chicken Pot Pie Soup Recipe?
Pin it to your SOUP, DINNER, WINTER, or CHICKEN board & SAVE it for later!
Find me on Pinterest for more great recipes! I am always pinning yummy new content!
©Kitchen Dreaming by KitchenDreaming.com
Print
Chicken Pot Pie Soup
-
Prep Time: 10 minutes - Cook Time: 50 minutes
- Total Time: 60 minutes
-
Yield: 8 cups -
Category: Soup -
Method: Stove Top -
Cuisine: American
Print Recipe
Pin RecipeDescription
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich and full of calories but that’s what makes it a comfort food classic.
Ingredients
For the Pastry Sticks
- 2 sheets frozen puff pastry, thawed per package instructions
- 1 egg, beaten
For the Soup
- 4 chicken breast halves, or 2 cups leftover cooked chicken
- ground pepper and salt – to taste
- 2 tablespoons cooking oil
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 1 quart (4 cups) heavy cream
- 4 teaspoons chicken base – or per the pkg instructions See Notes**
- 1 cup water (for dissolving the chicken base)
- 1 tablespoon minced garlic
- ½ small yellow onion, minced
- 1 cup frozen green peas, cooked
- 1 cup chopped cooked carrots
- Pinch (about 1/4 tsp) fresh grated nutmeg, optional
Instructions
- Preheat oven to 350° F.
- Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.
- Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
- Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.
- Then into the same large skillet, melt butter and saute the onions until they soften; about three minutes. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux — you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency
- Serve with puff pastry sticks.
Notes
Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish.You may substitute chicken broth for the chicken base/water combo, however, the soup it will not have the same rich chicken flavor. I definitely recommend using the chicken base which has a more concentrated chicken flavor.
Keywords: Chicken Pot Pie, Soup
Never miss what’s coming out of our Kitchen:
Facebook / Google+ / Instagram / Pinterest / Twitter
You May Also Like:
Pub Style Bacon Cheeseburger Soup
Portuguese Potato Sausage and Kale Soup
This soup was amazing. Wondering if you have a skinny version so i can enjoy it more often
★★★★★
This is definitely several levels above even a good soup. My family all commented on how great it was. In my opinion, don’t “skinny” it down unless you would actually drop dead if you take in one calorie too many, because it’s great as it is! Everyone (well, almost everyone) loves the flavors of chicken pot pie, and this is the most successful transition of them to a soup I have come across. Keep this one at the top of your soup list, everyone! I’m going to print off the recipe for the casserole version now.
Beth! Thank you so much. I am so happy you enjoyed it.
Hi Ronda,
Really love this chicken pot pie soup recipe!
Just wanted to let you know that we added it to our list of the Best Soup Recipes https://www.listsforall.com/best-soup-recipes/
I am sure our readers are really going to enjoy this recipe as much as we do.
Keep up the good work, really love your recipes!
I can’t wait to try this! It would store well for lunches throughout the week too!
This looks so good! I love that the crust is a bread stick! Oftentimes my crust gets soggy.
Hands Down this is my favorite soup!!!! I’ve made it numerous times, a family favorite!
Can you cook this in a crockpot?
Hi Sarah,
I have not tried it in the crock pot. It comes together so fast on the stove that I’ve never had the need for a long cook. Let me know if you try it out.
You’ve got hi quality content. Love this recipe!
Hello! I simply wish to offer you a big thumbs up for your
recipe and posts.
I’ll be returning to your website for more soon.
This is insanely delicious! Such a great idea 🙂
Hi,
I would love to try this soon but I eat a VERY low carb, ketogenice diet and need a substitute for regular flour. Would almond or coconut flour work and do you have any idea on the quantities I would need to properly substitute?
Thanks
Hi April – I am not familiar with these products so I cannot comment on the quantities. You may be able to search substitution ratios on the internet. Thanks for coming by to leave a comment and ask a question. I appreciate it and am sorry I couldn’t be better help.
I am a bit frustrated. I am planning on making this soup tomorrow for Christmas Eve and I can’t get the recipe to appear. Can you check and see if it is something on your end? I read you had problems in the past.
Thank you!
Hi Bev,
The recipe appears fine both on my PC and my cell phone. It’s at the bottom of the blog post. If you are on mobile, there is a pink read more bar to see the full recipe. Hope that helps.
AMAZING RECIPE! Followed it to a T the first time and it was a huge hit! Made it a week later and wanted it a little thicker next time around so I used 3/4 cup water for the bouillon mix and about 3/4 of a carton (quart) of half-and-half and it was perfect! SO GLAD I FOUND THIS!!! 🙂
Thank you Megan! I’m so glad you like it. It’s pretty popular with my family too.
My brother suggested I might like this blog. He was entirely right. This post actually made my day.
I like looking at your site. Thanks!
Appreciate this fantastic recipe. This was delicious.
Thanks for taking the time to come back by and share your experience with me! I’m so glad you liked it!
I have always loved chicken pot pie, and your recipe for that is excellent, but a chicken pot pie soup..you have outdone more than just yourself..thank you
Thank you so much. I’m so glad you liked it and thank you for stopping in to share your experience with it. This is a favorite in my family.
I made this tonight & it was delicious, but I’m wondering what kind of garlic you used? Was it fresh, dried, or out of a jar. I used fresh & while I thought the soup was delicious, I thought it didn’t taste very much like pot pie, and I wondered if this was due to too strong of a garlic flavor. Thanks :).
I used jarred miced garlic in this recipe. It is different than my traditional chicken pot pie recipe which is more gravy-like than cream based for sure.
I used jarred minced garlic in this recipe. It is different than my traditional chicken pot pie recipe which is more gravy-like than cream based for sure.
This would be wonderful in a bread bowl!!!
Absolutely! That sounds like a wonderful meal. Thanks for taking the time to come by and leave a comment, Shirley!
Do you know if this can be frozen? Our neighborhood has a soup swap every November and we each bring five quarts of soup that can be frozen and we each go home with five different soups. This sounds delicious and I’d love to make it for the swap. Any idea how much it would need to be increased to make five quarts? Thank you!
Hi Sandy! Thanks for stopping in. I have not tested freezing the soup. That being said, I cannot think of a reason that it would not be able to be frozen. Initially, there may be some separation in liquids immediately after the defrosting. These should all come back together during the re-heat. I’m basing this off my clam chowder which I have frozen before and which reheats beautifully after the defrost. I hope this helps and have to say a winter soup swap sounds amazing.
This recipe makes about 8 cups of soup so you would need to triple it to reach 5 quarts.
Thank you! I am going to make this for the soup swap. I’ll quadruple it the day I make it do my family can have it for dinner that day (we take the soups already frozen to the swap). From what you say it seems like it should freeze okay. I’ll let you know!
Sounds great! I hope you enjoy it as much as we do.
This soup is delicious! I made it for our soup swap in November, froze it and it was just as good thawed and reheated. It looked a little weird thawing, but then it was fine. Thanks for a great recipe!!!
Shared on my blog and pointed my readers to your blog for directions. Thanks!
Sounds great! Thanks, Cassie.
This looks delicious – but I noticed a difference between the recipe on the website and the one that prints out. On the screen, it calls for 4 teaspoons of chicken base – the printed copy shows 1/4 cup, which is 3 times as much. From the notes on the recipe, it seems the 4 teaspoons is the right amount, but anyone who is using the printed copy could end up with an awfully salty soup 🙂
Hi Cheryl,
Great catch! The two should match now and I’ve added a step to dissolve the chicken base in a bit of water to further clarify that step. Thank you for taking the time to post!
Super yummy except the onions need to be cooked with the butter and flour. I had to let it simmer down because the onions were raw.
I added this tip to the instructions. Thanks for posting.
Thank you for this recipe. It looks very good and I am sure it is!
But I Just wanting you to know that Orrington Farms All Natural Chicken broth has Yeast Extract in it. Yeast Extract is one of about 20 names that can be used for MSG. Even natural flavoring can mean MSG. After several years of trying to avoid MSG, I am still finding new names it can be listed under.
So as a person who is very sensitive to MSG, I really wanted you to know about how it can be stated on labels. If you are interested, please do a Google search if you would like to know more ways that MSG can be in our food without us knowing it. It can be so confusing.
Best Wishes to you,
Lily
Thank you, lily. I did not know it was also called yeast extract. This is valuable information. Thank you for taking the time to post and let me know.
Hey how are we supposed to use the chicken base? It doesn’t make it very clear and when I just used the chicken base, I didn’t know I was supposed to add it to liquid and it came out really salty. Any clarificatjons?
The one I use us a granular powder and I just distribute it over the cream and then stir to combine – to taste. I have not used bouillon cubes which need to be dissolved first.
So I made the chicken pot pie soup. I don’t like cooked carrots, so I added diced potatoes. I think I just found my absolute favorite soup!! Thank you so much for sharing this recipe!! I was unsure about the nutmeg but it really did make the recipe!! 5 stars from me!!
That sounds like a great alternative. We make it also with broccoli. My daughter loves it. Thank you for taking the time to come back and comment. I greatly appreciate it.
This looks yummy. Could you possibly substitute unflavored almond milk (or another milk alternative) for the heavy cream? I know it would not be as thick and creamy but I am sensitive to dairy. Thanks!
Hi Christine, I’m sorry about the late reply. I am not sure how almond milk would do but if you can usually use it in a recipe for a cream sauce, then it should work here as well. I have never experimented with using Almond Milk so I am not 100% certain. I’m sorry I am not of more help. Perhaps another reader could chime in for us on this topic. Thank you for taking the time to leave a comment. I appreciate it.
Hi! Was looking forward to trying this recipe, however I am not able to see the recipe itself.
HI Carla, the recipe is up and live. If you are viewing by mobile device, you may need to click the “Read More” bar.
Please tell me what I am doing wrong — I have tried repeatedly to view this recipe on my MacBook and iPhone using various browsers, and all I can see are the pictures. Pinterest will give me the ingredients list, but no instructions. Why am I not able to see the recipe — I have clicked on anything and everything and — nothing. Thanks!
Hi Karen,
Apparently I had a glitch on my server. The recipe is back up and running and you should be able to view it.
I tried to make this last night, but I could not get it to be a soup consistency, and the butter separated from the other ingredients. Do you have any idea what I could have done wrong? I followed all the directions. The only thing I can think of is that I used heavy whipping cream, as I did not see anything labeled “heavy cream.”
Thanks
Hi Joanna,
All I can think of is flour in the roux. The flour is usually what binds to the butter and creates the creamy base to the soup via the roux. Heavy whipping cream does contain 6% more milk fat (butter) so I think the solution would be a little more binder (flour) in the roux. I did not experience the separation like you’ve described but I hope you were able to get it working. It really is a delicious soup.
I’ve been seeing your soup all over pinterest. I finally got to check it out and it’s amazing.
Thanks! That’s very kind of you to say.
Sounds great
Thanks, Antonio. I hope you give it a try.
Is it possible to convert this into a crock pot meal? And if so, how would you go about doing it? Feeling under the weather and would really love to enjoy this delicious looking soup to warm me up.
Hi Amber, I know that it can be made into a crock pot recipe but I do not have it converted yet. I’d better get to work on that! I hope you feel better soon.
This looks and sounds amazing. Will be trying soon.
Glad to see you use Orrington Farm Bases as well. They
are all I use. Thanks for sharing the recipe and will
post when tried.
The dish looks wonderful, but I don’t see a recipe for it anywhere! Am I missing something here? Am I supposed to do something?
Hi Sylvia, thank you for pointing that out! Apparently the APP that handles my recipe template was temporarily unavailable. I’ve gotten it up and running again. Thank you for stopping by today.
Soup looks delish, but unfortunately I am not able to see the ingredients on my iPad or phone. Thanks
Hi Sarah,
It looks like you caught me in the middle of converting recipes from one program into another. It’s back up to date and running. Thank you for posting and letting me know!
Ronda
The recipe isn’t showing.
The recipe is back up and running and you should be able to view it.
I just made this soup! It is so tasty and really hits the spot on a cold evening! Thank You!
It’s one of our favorites, too! Thank you for coming back to comment. I appreciate your feedback.
This recipe sounds amazing, but it doesn’t say when or what to do with the puff pastry. I’m assuming to add it with step . Could this be verified please?
Patti — once the strips are baked off, you would serve them along side. There isn’t any other thing to do with them other than eat them! Yummy.
Looking forward to new dishes to cook.
Thank you. Look forward to seeing you. 😉
Thank you for using Orrington Farms Chicken Base. Please let us know if you or your customers have questions about our products. Please visit our website http://www.orringtonfarms.com/ or find us on Facebook, Twitter, and Instagram. You may also contact our Customer Care Center at 1-800-647-8170.
Which Orrington Farms Chicken Base did you use in this recipe – the regular one with 860 mg sodium/6grams or the low sodium one with 140 mg sodium/6 grams? Thanks.
Hi Nancy/Donna —
The lower sodium mix contains MSG (“no added MSG” — according to the labels) but contains both Disodium Inosinate and Disodium Guanylate which are flavor enhancers that work specifically with MSG. If you see those two compounds, even if MSG is not on the ingredients list, you can be sure MSG is hidden in the product (usually under natural flavorings). Manufacturing wise, it wouldn’t be cost effective to have those two additives if MSG wasn’t present. So I can’t use if because I have a MSG sensitivity.
Anyway, that being said, I do not find the Orrington Farms to be overly salty and I’m usually sensitive to salt. For this recipe you are seasoning 4 cups of heavy cream and vegetables in that amount and only lightly salting and adjusting seasonings at the end.
If you prefer the lower sodium brand (or any other brand), I would stick with what you know and follow the label as to how much to use per cup of liquid (in this case 4 cups). Adding just one serving at a time until you reach your desired flavor.
Hope this helps and Happy Thanksgiving.
Can you just use chicken broth instead of water/chicken base?
You can but it will not have the same deep chicken flavor of the chicken base which is a concentrated flavor mixed only into a small amount of water.
Can you use chicken broth ??
Hi Jaimie – Yes, you can but it will not have the same deep chicken flavor of the chicken base which is a concentrated flavor mixed only into a small amount of water. Thanks for taking the time to write and ask. Have a great day!
Looking forward to new recipies..
Thanks, Debbie! I hope to be able to deliver!
How many people would you say this serves?
Hi Stephanie, I noted in the recipe it serves 6 (1 cup servings).
This looks amazing, I cannot wait to try it out this weekend! Fall is in the air and we need soup!
Hi! Thanks for stopping over today and saying hello. This soup is rich, creamy & delicious. It’s quite rich so we are going to be working on a slimmed down version this winter. I do hope you and enjoy and please stop back by and let us know how it turned out for you!
I made this and substituted milk for cream and the amount of milk but increased the chicken stock. It was amazing but less heavy! Thanks for the recipe
Sounds great! So glad you enjoyed it.
Do you add all 4 tsps. of the chicken base to one cup of water or is it one tsp per cup (so should I have 4 cups)?
It’s in just 1 cup of water bc you already have all the other “liquid” you need in the form of cream.
Thank you for including me!