Delicious, flavorful, and veggie-packed, this Chicken Veggie Pot Pie Soup is the perfect family dinner. Cozy, hearty, and easy to make, this soup has the flavor of traditional pot pie filling, but is easy enough to make for any night of the week. Stove top, slow cooker or Instant Pot.

a bowl of chicken & veggie pot pie soup topped with fresh parsley.

Chicken Veggie Pot Pie Soup

My husband is a HUGE pot pie fan. Massive. I think if pot pie was the only thing he got to eat for the rest of his life, he’d be okay with that.

However, I am NOT a big fan of MAKING pot pie.

I am someone who likes to keep things simple in the kitchen and fussy dinners with oodles of steps is just not how I am going to roll on a weeknight. But, I do love the flavor of a chicken veggie pot pie. Just something about that creamy, hearty filling that is both cozy and satisfying.

Let’s be honest. The magic of pot pie is in the filling, so I decided to just skip the pot pie fuss and make the good part! With the help of my veggie-loving, culinary-wizard friend, Heather, this Chicken & Veggie Pot Pie Soup is now in heavy dinner rotation and my husband (and I) have never been happier.

Why you are going to love this veggie-loaded soup

  • Adaptable. Check out the FAQ section for tips, ideas and help in making this pot pie soup work for your family’s needs and/or with the ingredients you have!
  • Can be made on your stove top, in your Instant Pot or in your slow cooker! I’ve included all the methods in the recipe card below.
  • Full of veggies. Pot pie has veggies in it traditionally, but we’ve amped it up in this soup to help you get extra veggies in while still enjoying that pot pie flavor that you love.
  • Easy. This soup has that great pot pie flavor, but skips on the fuss and is ready in about 30 minutes.
  • A great way to use up leftover chicken or turkey. If you have some cooked chicken in your fridge or some leftovers turkey from a holiday feast, repurpose that meat in this soup! Simple add it after the veggies have cooked and let it warm up in the hot soup before serving.
  • Hearty and flavorful. Your family is going to love this soup so much.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

FAQ

Can I make this VEGETARIAN?

Yes. Just omit the chicken and add extra mushrooms or other veggies, if desired. Be sure to use vegetable broth instead of chicken broth.

For a VEGAN option, make sure to use an unsweetened, unflavored dairy-free milk in this pot pie soup recipe.

What kind of milk should I use?

Any kind of milk will work, but the creaminess of the pot pie soup will be different depending on the thickness of your milk.

For a thicker, creamier soup, use half-and-half or whole milk.

For a creamy dairy-free option, use canned coconut milk or an unsweetened dairy-free cream. Just a note that coconut milk will change the flavor of the soup a bit.

What other VEGGIES can I use?

Green beans, frozen corn, cauliflower, sweet potatoes, squash…pretty any vegetable you like will work well in this veggie soup. I leave the skin on the potatoes, but you can peel them if you’d prefer. If you are using a Russet potato or other kind with a thicker skin, you will want to peel them before cooking.

For a short-cut you can use a bag of frozen mixed veggies, which usually have carrots, peas, corn, and green beans. Add the bag (or two) at the end of the cooking when the instructions say to add the frozen peas and cook until they are heated through.

Chicken veggie pot pie soup in the pot with a spoon stirring it.

What can I use instead of poultry seasoning?

Dried or fresh herbs like thyme and sage would work well. Use about 2 to 3 teaspoons of minced fresh herbs or about 1 teaspoon total of dried herbs.

Can I use chicken breasts instead of thighs?

Yes, that will work in this pot pie soup. If the chicken breasts are thick, cut them in half before adding to the pot so they cook evenly.

Can I make this soup ahead or freeze it?

Yes, the soup will be good for 3-4 days in the refrigerator and can be frozen for months.

Other veggie-loaded soup recipes to check out!

a bowl of chicken & veggie pot pie soup topped with fresh parsley.
5 from 8 votes

Chicken and Veggie Pot Pie Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 27 minutes
Cuisine: American
Course: Main Course
Delicious, flavorful, and veggie-packed, this Chicken and Veggie Pot Pie Soup is the perfect family dinner. Cozy, hearty, and easy to make, this soup has the flavor of traditional pot pie filling, but is easy enough to make for any night of the week. Stove top, slow cooker or Instant Pot.

Ingredients
 

  • 2 tablespoons avocado oil, olive oil or butter
  • 2 cups chopped onion, about 1 large onion
  • 8 ounces cremini or button mushrooms, stems removed and diced
  • 2 cups diced carrot , about 4 medium
  • 2 cups diced celery , about 4 stalks
  • 2-4 cloves garlic, minced
  • 1.5 teaspoons salt, divided
  • 1 pound thin-skinned potatoes such as Red Bliss or Yukon gold, cut into 1/2-inch dice
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon poultry seasoning
  • ground black pepper, to taste
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup milk of choice
  • 3 tablespoons cornstarch or arrowroot starch
  • 2 cups frozen peas
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh parsley , optional

Instructions
 

Stove Top Instructions

  • Heat a large pot over medium-high heat. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic. Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.
  • Add potato and chicken thighs to the pot. Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour broth over and bring up to a simmer. Cover pot and cook at a low simmer for 15 minutes.
  • Using tongs, remove chicken from pot and place on a plate to cool. In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Stir milk slurry into pot and bring up to a boil to thicken. Stir in peas and the lemon juice.
  • When cool enough to handle, carefully cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Instant Pot Instructions

  • Turn on Saute function and add oil to the Instant Pot Insert. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic. Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.
  • Add potato and chicken thighs to the pot. Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour broth over the chicken then place lid on the IP and turn off Saute function.
  • Set the Instant Pot on Manual high pressure for 8 minutes. When time is up, release the pressure and remove the lid. Using tongs, remove chicken from pot and place on a plate to cool.
  • In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Switch pot back to the Saute function, stir in milk slurry, and bring up to a simmer. Stir in peas and lemon juice.
  • When cool enough to handle, cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Slow Cooker Instructions

  • Heat a skillet over medium-high heat. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic. Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes. Add everything in the pan to your slow cooker/crock pot insert. Cooking the vegetables before adding to the slower cooker is optional but adds a lot of flavor.
  • Add potato and chicken thighs to the slow cooker. Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour in broth, cover, and cook on LOW for 4 to 5 hours.
  • Using tongs, remove chicken from pot and place on a plate to cool. In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Stir milk slurry into pot and cook on high for 20 minutes. Stir in peas and lemon juice.
  • When cool enough to handle, shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Notes

Nutritional information will vary based on milk used. Nutritional information calculated with whole milk.
Calories: 384kcal, Carbohydrates: 39g, Protein: 32g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 112mg, Sodium: 814mg, Potassium: 1380mg, Fiber: 7g, Sugar: 12g, Vitamin A: 7961IU, Vitamin C: 38mg, Calcium: 136mg, Iron: 3mg