Chicken vegetable pot pie soup

This easy chicken and vegetable pot pie soup is a modified version of the classic recipe. It has become one of our staple soups for wintertime. The variety of vegetables that accompany the chicken make it full of flavor and very nutritious.

I like to serve with some crusty sourdough bread or homemade popovers. It adds extra coziness and comfort to the meal, in addition to some strong natural cheese such as English Cheddar.

vegetable pot pie soup

Make your soup according to the season

Eating in season is very important to fulfill our body’s nutritional needs. Soups are mostly consumed in the cold months of winter, but this one is so versatile that it could be made in any season.

In the cool season, you can use carrots, turnips, peas, potatoes, celery, leeks, and pumpkins. In the warm season, use green beans, corn, and summer squash instead.

Chicken & Vegetable Pot pie soup

Boost it up with spices and herbs

This chicken and vegetable pot pie soup does not call for man spices. It only uses salt and black pepper. But you can boost its flavor as well as its nutritional value by adding other spices and some herbs.

Support your immune system by adding ginger and turmeric to the soup. These two spices are widely used in South Asian Cuisine and North African cuisines. According to, they the most extensively studied ingredients in herbal medicine. Some studies show that they help improve immune function and reduce inflammation.

Herbs are also very beneficial to our health. In addition to their pleasant aroma, they are rich in vitamins and can help regulate a bad digestive system. Some herbs, such as oregano, contain anti-fungal and anti-bacterial properties. You may read more about the benefits of herbs here.

Vegetarian friendly

If you prefer to skip the chicken and make it all vegetarian, that is totally possible. This soup is packed with flavor, and you won’t compromise the taste by omitting the meat. But I have to admit that it does give it more depth.

Make it in a crockpot

You can make this soup in a crockpot with no problem. However, I would advise you to saute the onions and garlic beforehand. Add in the rest of the ingredients except for the white sauce and any frozen veggies. Set the crockpot at low for six hours. Thirty minutes into the end of the cooking process, add the frozen veggies and the white sauce.

Chicken vegetable pot pie soup
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Vegetable Chicken Pot Pie Soup

A delicious and heart-warming soup fit for cozy cold nights or a healthy summer dinner.
Course Main Course, Soup
Cuisine American
Keyword healthy vegetable soup
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people
Calories 243kcal
Author Mama the Passionate Gardener


The vegetable base

  • 3 tbsp cooking oil
  • 2 tbsp butter
  • 1/2 cup onions, chopped
  • 3 garlic cloves, crushed
  • 1 cup carrots, diced
  • 1 pound button mushrooms, cut
  • 1 cup peas
  • 2 cup potatoes, diced
  • 1/2 cup celery, chopped
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ginger powder
  • 1/2 tsp turmeric
  • 2 tbsp oregano, parsley, or basil
  • 1 1/2 quarts water or broth
  • 2 cups shredded chicken

White sauce (thickener)

  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups milk


  • Heat oil and butter in a large pot over medium-high heat.
  • Add the onions and saute till wilted, then add the rest of the vegetables. Continue to saute for 4 minutes.
  • Add in the water or broth and bring to a boil. Then reduce the heat to simmer, cover, and cook for 30 minutes.

Make the white sauce

  • Melt the butter in a saucepan, then stir in the flour till browned a little.
  • Slowly pour in the milk. Keep stirring till thickened.
  • Set aside for later.

Thicken the soup

  • After 30 minutes, the vegetables should be tender.
  • Whisk in the white sauce to incorporate.
  • Add more herbs if necessary, and adjust the seasoning to your taste.


For a warm season version use green beans, corn, and squash.  


Calories: 243kcal

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