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Chicken Pot Pie Soup

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! 
Servings: 8

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.