This chicken pot pie soup is an easy, creamy, and rich soup that is bursting with flavor! Its packed full of vegetables, and shredded chicken, and all topped with pie crust pieces for the perfect twist on the comforting classic dish!
The temperatures are finally starting to drop a little here in Utah, but only barely. We’re getting temps in the 80s, but I want the 70s. I’m ready for that crisp fall air and the leaves to start changing colors. Actually, the trees are changing in the canyon and mountains, which is so beautiful! We went for a drive this last weekend up past Sundance and through American Fork canyon, about half of the leaves up there were starting to change into beautiful oranges and reds, and there was a little breeze and it was just the perfect evening.
I want cooler weather because I love when it finally comes and I can eat hot soup, almost every day! This chicken pot pie soup is so perfect for fall, or winter weather. But I’ll be honest I’ll eat it any time of the year it is that good!
I love how comforting, hearty, rich, and creamy chicken pot pie is. This chicken pot pie soup has those same great flavors!
This soup is creamy, and loaded with vegetables, and chicken, and all topped with flaky pie crust pieces! I used carrots, corn, peas, onions, and potatoes so that the soup is extra chunky and packed! But the vegetables in the soup can be totally customized to whatever your favorites are, leave out the peas, add green beans, whatever you want 🙂
The soup is based off of the filling in chicken pot pie, so its a great way to cut out the carbs.
I topped mine with some baked up pie crusy pieces, but if you want to totally cut the carbs with this amazing soup you can leave the pie crust off too. If you’re a fan of carbs, like me though, I mean, who isn’t really? This soup is so good with the crunchy pie pieces on top. It would also be amazing with some flakey buttery biscuits, or for a super easy solution crackers on top!
The soup is the most comforting and heartwarming. You will love warming up with a big bowlful of it on a cool day!
This soup is so easy, and all made up in one pot, in only about 30 minutes! This soup is based on my chicken pot pie filling recipe, only with a little more cream and chicken broth added in, to make it a little more, you know, soupy and liquidy.
Of course you’ll need an extra pan if you want to bake up the pie crust on top. I promise it’ll take this soup to the next level for you though, and you won’t regret the pie crust <3 You can bake up the crust while the soup is cooking and it’s all ready in literally like 25 minutes!
Looking for more chicken soup recipes:
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Chicken Pot Pie Soup
Ingredients
- 1/4 cup butter (divided)
- 1 cup diced onion
- 1 tsp minced garlic
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 cup flour
- 2 cups chicken broth
- 2 1/2 cups half and half (can be subbed for milk)
- 2-3 cups cooked and shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp salt
- 1/4 tsp pepper
For the Pie Crust:
- 1 pie crust (homemade or store bought)
Instructions
- In a large pot, melt 2 TBS of the butter over medium high heat.
- Add in the onions and cook for about 2-3 minutes.
- Add in the minced garlic, potatoes, carrots, and celery. Cook for about 5 minutes until the vegetables start to get tender.
- Add in the remaining butter until melted.
- Add in the flour and stir it to coat the vegetables and create a roux (a thickener), cook for 1-2 minutes.
- Slowly pour in the chicken broth, while stirring. Pour in the half and half the same way.
- Allow the soup to come to a boil, the lower the temperature to medium low, and cook until the soup starts to thicken, about 8 minutes.
- Add in the chicken, peas, corn, salt and pepper, and cook for about 4-5 minutes to heat through.
- Serve hot.
For the Pie Crust:
- Heat the oven to 400 degrees.
- Spread out the pie crust and cut into slices using a knife or pizza cutter.
- Place pie pieces on a baking sheet lined with a nonstick liner.
- Brush the tops of the pie crust pieces with an egg wash (Egg mixed with milk)
- Bake for 12-15 minutes until the pie pieces are golden brown.
Jacqueline Lindsey says
Have you ever canned this soup? If so do you have any suggestions or guidance?
Aimee says
I haven’t, so I’m sorry I don’t have any tips
Karen Carr says
Didn’t think I could love pot pie anymore but this was perfection!! Simple to make but delicious & full of flavor. It was even better the 2nd day so next time I’ll make more for more leftovers
Aimee says
I’m so glad you loved it!
Sara says
Such a hearty and yummy soup. Love making this with leftover turkey as well. Ive made it several times and it’s pretty simple to follow.
Kellie says
This soup was delicious! Perfect for fall/winter. I would definitely make it again.