Chicken Pot Pie Soup
This Chicken Pot Pie Soup has everything you love about a classic chicken pot pie, in a warm and creamy bowl of soup that is bursting with flavor! The soup is packed full of vegetables, tender chicken, and a creamy broth, that is all topped with flaky pie crust pieces, or enjoyed with fluffy biscuits. Its hearty, made in one pot, and ready in about 30 minutes, so its the perfect weeknight dinner when you want something super comforting!
Servings: 8
Calories: 319kcal
Ingredients
For the Soup:
- 1/4 cup Unsalted Butter (divided)
- 1 cup Diced Onion
- 1 tsp Minced Garlic
- 1 cup Diced Potatoes
- 1 cup Sliced Carrots
- 1 cup diced celery
- 1/4 cup All Purpose Flour
- 4 cups Chicken Stock
- 3 cups Shredded Chicken
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- 1/2 cups Heavy Cream (can be subbed for half and half)
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/2 tsp Rosemary
- 1/4 tsp Black Pepper
For the Pie Crust:
- 1 pie crust (homemade or store bought)
Instructions
For the Soup:
- 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 and cook for about a minute. 1/4 cup Unsalted Butter, 1 cup Diced Onion, 1 tsp Minced Garlic
- Add in the potatoes, carrots, and celery. Cook for about 5 minutes until the vegetables start to get tender. 1 cup Diced Potatoes, 1 cup Sliced Carrots, 1 cup diced celery
- Add in the remaining butter and cook until melted. Add in the flour and stir it to coat the vegetables and create a roux (a thickener), cook for 1-2 minutes. 1/4 cup All Purpose Flour,
- Slowly pour in the chicken broth, while stirring, until combined. 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. 4 cups Chicken Stock
- Add in the chicken, peas, corn, heavy cream, salt, thyme, rosemary, and pepper. Cook for about 5 minutes until everything is warm throughout. 3 cups Shredded Chicken, 1 cup Frozen Peas, 1 cup Frozen Corn, 1/2 cups Heavy Cream, 1 tsp Salt, 1/2 tsp Thyme, 1/2 tsp Rosemary, 1/4 tsp Black Pepper
- Serve the soup 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. 1 pie crust
- Place pie pieces on a baking sheet lined with a nonstick liner. Bake for 12-15 minutes until the pie pieces are golden brown.
Video
Notes
- Dutch Oven: A dutch oven is one of our favorite kitchen tools for making soup. This 4 Qt Dutch Oven is one of our most used tools. It conducts heat well and can go from the stove to the oven.
- Rotisserie Chicken: Use a rotisserie chicken, leftover shredded, grilled or roasted chicken to save time!
- Add the Carbs: Bake up strips of pie crust, biscuits, bread, rolls, or serve with crackers because they add a nice crunch, flavor, and who doesn't love the carbs?
Nutrition
Calories: 319kcal | Carbohydrates: 24g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 533mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3298IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg