High Protein Chicken Pot Pie Soup

High protein chicken pot pie soup captures all the nostalgic flavors of classic chicken pot pie in a bowl that’s ready in just 35 minutes. I love how this soup brings warmth to chilly evenings without the fuss of making pastry.

I’ll never forget the first time I made this soup. It was a blustery November evening, and I craved the comfort of my grandmother’s chicken pot pie but didn’t have the energy for all that rolling and crimping. So I threw everything into a pot instead, and the result was even better than I hoped. The creamy broth clings to every piece of tender chicken and vegetable, and that familiar pot pie flavor fills your kitchen with the most wonderful aroma. Each spoonful delivers the same cozy satisfaction as the classic dish, but you can have it on the table in half the time. The high protein content keeps everyone satisfied long after dinner, which means no one’s raiding the pantry an hour later. Time to warm up your kitchen.

Why High Protein Chicken Pot Pie Soup Belongs in Your Recipe Box

This high protein chicken pot pie soup has become one of my most-requested recipes because it delivers maximum comfort with minimum effort. When you need something hearty that doesn’t take all evening, this soup answers the call.

I always turn to this recipe when my family needs real nourishment fast. Here’s what makes it work:

• Ready in just 35 minutes from start to finish
• Delivers 20 to 25 grams of protein per serving to keep you full
• Uses simple vegetables and pantry ingredients you likely have
• Creates that signature creamy pot pie texture everyone loves
• Works beautifully with leftover rotisserie chicken for even faster prep
• Adapts easily with different vegetables or dairy-free milk options

Through years of making this soup, I’ve learned that the secret is in how you thicken the broth. Whisking the flour into cream before adding it prevents lumps and creates that silky texture that makes each spoonful feel like a warm hug.

Key Players in This Recipe

Olive oil provides the cooking fat for sautéing vegetables without adding heaviness. I always use good quality extra virgin olive oil for better flavor.

Onion and garlic build the aromatic foundation that makes your whole house smell amazing. Pick onions that feel firm and heavy, and choose garlic cloves that are plump with no soft spots.

Carrots and celery bring classic pot pie flavor along with natural sweetness and satisfying crunch. In my kitchen, I prefer cutting them into small, uniform pieces so they cook evenly.

Cooked chicken breast delivers the high protein punch that makes this soup so filling. Betty always says using rotisserie chicken saves time, but any cooked chicken works beautifully.

Low-sodium chicken broth forms the flavorful base without overwhelming the dish with salt. I’ve found that using low-sodium lets you control the seasoning yourself.

Frozen peas add pops of bright green color and a touch of sweetness. The frozen ones work better than fresh here because they hold their shape.

Dried thyme and rosemary infuse the soup with that comforting, herby pot pie flavor. These dried herbs release their oils slowly as the soup simmers.

Heavy cream or milk creates that signature creamy texture. For a lighter option, use half-and-half or even unsweetened almond milk.

All-purpose flour thickens the soup into a rich, coating consistency. The key is whisking it smoothly into the cream before adding it to the pot.

Fresh parsley brightens everything with its fresh, grassy flavor and pretty color when you garnish each bowl.

The Method That Works

Step 1. I’ve found that a large, heavy pot distributes heat evenly and prevents scorching. Set your large pot over medium heat and add the olive oil. Let it warm for about 30 seconds.

Step 2. Betty always starts by building flavor through proper sautéing. Add the diced onion, minced garlic, diced carrots, and diced celery to the hot oil. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables soften and the onion becomes translucent.

Step 3. After years of making this soup, I learned that adding everything at once prevents the chicken from overcooking. Stir in the shredded chicken, chicken broth, frozen peas, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.

Step 4. The key I discovered is preventing lumps in the cream mixture. In a small bowl, whisk together the flour and heavy cream until completely smooth with no lumps visible. This step makes all the difference in texture.

Step 5. Through trial and error, I learned to add the cream mixture slowly while stirring. Gradually pour the cream mixture into the simmering soup, stirring constantly as you add it. This prevents lumps from forming and ensures even thickening.

Step 6. My family prefers when I let the soup simmer long enough to really thicken. Continue cooking for 10 to 15 minutes, stirring occasionally, until the soup reaches a rich, creamy consistency. Season with salt and pepper to taste.

Step 7. I’ve found that garnishing right before serving keeps the parsley bright and fresh. Ladle the hot soup into bowls and top each serving with a generous sprinkle of chopped fresh parsley.

Making the Most of Leftovers

I typically store high protein chicken pot pie soup in airtight containers in the refrigerator, where it stays fresh for up to 3 days. The soup actually tastes richer the next day as the flavors meld together.

Betty’s freezing method works perfectly for this creamy soup. Let it cool completely, then transfer portions to freezer-safe containers, leaving about an inch of headspace for expansion. It freezes well for up to 3 months. I like to freeze individual portions so I can thaw just what I need.

For the best texture, I reheat by thawing the soup overnight in the refrigerator first. Then warm it gently on the stove over low heat, stirring frequently to prevent the cream from separating. If the soup seems too thick after freezing, add a splash of chicken broth or milk to thin it to your desired consistency. The microwave works too, but use 50% power and heat in 1-minute intervals, stirring between each one.

Complete Your Meal

Crusty bread or homemade biscuits are essential for soaking up every bit of that creamy broth. The contrast of crispy crust and soft interior is perfect.

Light green salad brings fresh, crisp texture that balances the richness of the soup. A simple vinaigrette adds bright acidity.

Flaky puff pastry can be cut into shapes and baked separately, then floated on top of each bowl for that authentic pot pie experience.

Roasted vegetables like Brussels sprouts or green beans add color and nutrients without competing with the soup’s creamy richness.

Garlic bread brings aromatic, buttery goodness that everyone loves dunking into their bowls.

Cornbread offers a touch of sweetness that pairs beautifully with the savory, herb-filled soup.

FAQs

Can I use turkey instead of chicken? I recommend using leftover turkey, especially after Thanksgiving. The flavor is almost identical and makes wonderful use of leftovers.

How can I make this soup vegetarian? To prevent this issue with protein, replace the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth. You’ll still get good protein and similar texture.

My soup turned out too thin. What should I do? Many home cooks find success by mixing an extra tablespoon of flour with 2 tablespoons of cold milk, then stirring this slurry into the simmering soup. It thickens within minutes.