Need a warm, satisfying meal? Try this Smoked Chicken Pot Pie Soup. It offers the best parts of the classic pot pie with tender smoked chicken, creamy broth, and tons of vegetables, all in soup form! Ideal for weeknights, family dinners, or a comforting meal anytime.
Smoked Chicken Pot Pie Soup Recipe
Our simple Smoked Chicken Pot Pie Soup is a unique take on a well-loved dish. The flavors of traditional chicken pot pie are all there, but the soup form makes it even easier to serve and enjoy. It’s the comfort you know, simplified.
Using a Whole Chicken
If you’re up for it, use a smoked whole chicken. After cooking and deboning, use the carcass to make a homemade stock. This not only minimizes waste but also gives your soup an incredibly rich flavor.
Why It’s Delicious
The combination of tender smoked chicken, soft vegetables, and a creamy, savory broth creates an incredible combination of tastes and textures. The flavors meld together beautifully, and the pieces of pie crust tie it all together.
Making this soup is straightforward. You can skip the smoke and use pre-cooked chicken and store-bought broth if you’re short on time. Plus, it’s an excellent option for leftovers.
Why you’ll love this dish…
- All the flavors of chicken pot pie in soup form!
- Perfect to make for easy, hearty lunches all week long.
- Customizable to suit your family’s tastes and preferences!
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Traeger Chicken Pot Pie shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken breasts
- Garlic powder
- Salted butter
- Chicken broth
- Green beans
- Poultry seasoning
- Heavy cream
- Pie crust
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How to make Smoked Chicken Pot Pie Soup
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat your smoker to 220°F. Season the chicken and place on the smoker. Smoke until it is 160°F internal temp. When it is cooked, cut it into bite-sized chunks.
Soup it up
While the chicken is smoking, melt the butter in a large stock pot and saute the celery and onions until they are soft.
Add the broth and carrots. Simmer for 20 minutes.
Add the frozen vegetables. Bring it back to a simmer.
Make the slurry and add it to the simmering soup.
Add the poultry seasoning, cream, and the cubed smoked chicken.
Top with the pie crust strips.
Smoked Chicken Pot Pie Soup FAQ
Can this recipe be made in advance?
Yup! This is an excellent recipe to make for lunches through the week, to bring to a potluck, or just to plan ahead for a heat-and-eat quick weeknight dinner.
What’s the best way to store and reheat leftovers?
Because of the cream in this dish, I don’t recommend freezing it. It’ll keep for several days in the fridge in an airtight container, and reheats well in the microwave or on the stovetop.
Are there any recommended additions or substitutions?
Sure! You can add in diced potatoes if you like, omit any of the vegetables if you aren’t a fan of one in particular, or throw in some extras if there are things in the fridge that need to be used up.
Try our Traeger Chicken Pot Pie too!
More great soups to love!
- Italian Sausage and Potato Soup
- Clam Chowder Recipe
- Smoked White Chicken Chili
- Ham and Potato Soup
- Smoked Lemon Chicken Orzo Soup
- Jalapeño Popper Smoked Chicken Soup
- Traeger Pulled Pork Tortilla Soup
- 2 large chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 tablespoons salted butter
- 1 medium onion, finely diced
- 4 stalks celery, chopped
- 2 quarts chicken broth
- 3 cups sliced carrots
- 2 cups frozen peas
- 2 cups frozen green beans
- 1 teaspoon poultry seasoning
- 3 tablespoons corn starch
- 5 tablespoons cold water
- 1 cup heavy cream
- salt to taste
- 1 prepared pie crust, cut into strips and baked until golden brown
- Preheat your smoker to 220°F. Pound the chicken breasts out until they are 1/2 inch thick. Alternatively, you can slice the chicken breasts in half with a knife.
- Season the chicken breasts with the salt, pepper, and garlic powder. Place into the smoker and smoke until the internal temperature reaches 160°F.
- While the chicken is smoking, melt the butter in a large stock pot. Add in the diced onion and chopped celery, and saute over medium heat until soft and translucent.
- Increase heat to medium-high, add in the chicken broth and fresh carrots.
- Simmer over medium-low heat for 20 minutes. Add the frozen peas and green beans. Combine the cornstarch and cold water, and whisk until no lumps remain.
- Pour into the simmering soup while stirring. Return to a simmer for 5 minutes. Add poultry seasoning and cream. Add salt to taste. Dice the smoked chicken breast and add it to the pot.
- Serve with sliced, baked pie crust slices, rolls, and salad for a complete meal!
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Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 1005mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 11g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.