Chicken Pot Pie Soup
By Maria Lichty
Published on February 02, 2024
Quick Summary
Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. Enjoy a bowl for lunch or dinner!
We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this comforting Chicken Pot Pie Soup . It tastes similar to our chicken pot pie, but in soup form.
The soup is creamy, loaded with chicken and veggies, and super satisfying. Top with pie crust crackers to bring out the pot pie flavor. They are fun AND delicious.
Kids and adults love this hearty and comforting one pot meal! It is always a chicken dinner winner.
- Ingredients
- How to Make Chicken Pot Pie Soup
- Recipe Tips
- How to Store
- More Soup Recipes
- Chicken Pot Pie Soup Recipe
Ingredients
- Butter – for cooking the veggies and adding rich flavor.
- Onion, carrot, and celery – the start of any good soup!
- Garlic – minced!
- Bay leaves – to add flavor.
- Potatoes – use Yukon gold potatoes for their creamy texture.
- Flour – to thicken the soup. You can use gluten-free flour.
- Chicken broth – use your favorite brand.
- Milk – for best results use 2% or whole milk. You want the soup to be creamy.
- Thyme – the perfect herb for chicken soup!
- Chicken – we use shredded rotisserie chicken to keep the soup super simple. Leftover cooked chicken will work too! You can even use leftover turkey.
- Frozen peas & corn – you don’t need to thaw the veggies.
- Fresh parsley – to brighten the soup!
- Pie crust -for making pie crust crackers!
How to Make Chicken Pot Pie Soup
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 ½ cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional ½ cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Recipe Tips
- To keep it easy, use shredded rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
- The soup is loaded with carrots, celery, potatoes, peas, and corn. Lots of kid friendly vegetables:) If you want to throw in mushrooms or green beans, go for it. They would be good too!
- If you don’t have fresh thyme, you can use dried thyme, but only use ½ teaspoon because dried herbs are stronger than fresh herbs.
- We like to serve the soup with pie crust crackers. They are easy to make, see instructions below. You can also serve the soup with crackers or homemade biscuits .
How to Store
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a pot on the stovetop.
- Store the pie crust crackers in an airtight container on the counter for up to 4 days.
More Soup Recipes
- Creamy Chicken Noodle Soup
- Easy Chicken and Rice Soup Recipe
- White Bean Soup
- Homemade Vegetable Soup
- Potato Soup
- Chicken Tortilla Soup
Find all of our SOUP RECIPES HERE !
Soup
Chicken Pot Pie Soup
Ingredients1x2x3x
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- Pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 ½ cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional ½ cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Video
Notes
Nutrition
Have you tried this recipe?
Chicken Pot Pie Soup
Recipe from Two Peas and Their Pod
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- Pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
