I love this soup because it takes everything I enjoy about chicken pot pie — the savory broth, the herbaceous aroma, the tender chunks of chicken and veggies — and transforms it into a one-pot, spoonable version that’s faster and easier to make. It’s naturally high in protein, super comforting, and customizable depending on what I have in the fridge. Plus, it tastes even better the next day, which makes it great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 pound cooked chicken breast, shredded 4 cups low-sodium chicken broth 1 cup frozen peas 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 cup heavy cream or milk 1/4 cup all-purpose flour Salt and pepper to taste Fresh parsley, chopped (for garnish)
Directions
I heat the olive oil in a large pot over medium heat.
I sauté the diced onion, garlic, carrots, and celery for 5–7 minutes, until they’re softened and fragrant.
I stir in the shredded chicken, broth, peas, thyme, and rosemary, bringing everything to a gentle simmer.
In a small bowl, I whisk the flour into the cream (or milk) until smooth.
I slowly pour the cream mixture into the soup while stirring constantly, which helps it thicken without clumps.
I let the soup simmer for another 10–15 minutes, stirring occasionally, until it thickens to the consistency I like.
I season with salt and pepper to taste, then ladle it into bowls and top with a sprinkle of fresh parsley.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Calories per serving: ~380–420 kcal (depending on cream/milk used) Protein per serving: ~30–35g
Variations
I’ve added mushrooms or corn for extra texture and sweetness.
If I want to lower the fat content, I use milk instead of heavy cream or swap in unsweetened almond milk with a cornstarch slurry.
For extra protein, I stir in unflavored collagen powder or a few tablespoons of Greek yogurt right before serving.
If I’m craving that pot pie crust feel, I serve the soup with puff pastry crackers or baked biscuit rounds on the side.
storage/reheating
I let the soup cool completely, then store it in the fridge for up to 4 days in an airtight container. When reheating, I warm it gently over medium-low heat on the stove or microwave it in short intervals, stirring often. If it thickens too much in the fridge, I just add a splash of broth or water to loosen it. This soup also freezes well for up to 2 months — I just avoid freezing if I used milk instead of cream, as it may separate.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken to save time. I just shred it and toss it in after the vegetables are softened.
What can I substitute for flour?
If I want it gluten-free, I use cornstarch or arrowroot powder. I dissolve 1–2 tablespoons in water or cream before adding it to the soup.
Can I make this dairy-free?
Yes, I’ve made it with unsweetened almond milk and omitted the cream altogether. It’s not quite as rich but still flavorful and creamy enough.
How do I add more protein?
I use extra shredded chicken, or stir in a spoonful of Greek yogurt or unflavored protein powder just before serving. Some people even mix in egg whites for a protein boost.
Is this soup freezer-friendly?
It is — especially if I use heavy cream. I cool it fully, portion it out, and freeze in airtight containers. When reheating, I stir it well and add a bit of broth to revive the texture.
Conclusion
This High Protein Chicken Pot Pie Soup is one of those recipes I turn to when I want something warm, filling, and wholesome. It’s loaded with chicken, full of veggies, and gently thickened for that classic pot pie flavor — all in under an hour and without the crust. It’s a great way to eat something comforting and nutritious, and I always feel good making (and eating) it.
