Chicken Pot Pie Soup is everything we love about classic chicken pot pie in a warm, creamy soup form. Tender potatoes, celery, carrots, shredded chicken, peas, and corn simmer in a thickened chicken broth for a hearty family dinner.
We love serving this soup with the cutest homemade pie crust hearts on top, but round cutouts work great too. It’s perfect for chilly nights, Sunday meals, or anytime we want comfort food without making a full pot pie.
We’ve tested comforting chicken soups for years, and this recipe is one we keep in rotation because it’s simple, satisfying, and always a hit.
If you love this recipe, be sure to try Chicken Pot Pie, Chicken Dumpling Soup, Creamy Chicken Wild Rice Soup, and Chicken Noodle Soup.
Why you’ll love it + Why it works:
- Classic Comfort Food: It has all the flavors of chicken pot pie in an easy bowl of soup.
- Hearty and Filling: Chicken, potatoes, and vegetables make this a satisfying dinner.
- Homemade Finish: Flaky pie crust hearts make every bowl feel extra special.
- Creamy Broth: Flour naturally thickens the broth into a rich, velvety soup.
Chicken Pot Pie Soup Ingredients
- Butter (2 tablespoons): Adds rich flavor while creating the base for the soup.
- Golden Potatoes (1 cup, cubed): Makes the soup hearty and creamy as they cook. Yukon Gold potatoes work especially well.
- Celery (2 ribs, chopped): Adds classic pot pie flavor and texture.
- Carrots (2 medium, peeled and chopped): Brings natural sweetness and color to the soup.
- All-Purpose Flour (½ cup): Thickens the broth into a creamy, pot pie-style soup.
- Garlic Salt with Parsley Flakes (1 teaspoon): Seasons the soup with savory garlic flavor.
- Ground Pepper (¼ teaspoon): Adds mild warmth and balances the richness.
- Chicken Broth (3 (14.5-ounce) cans): Creates a flavorful soup base. Low-sodium broth works well if you prefer more control over the seasoning.
- Shredded Chicken (2 cups): Adds hearty protein. Rotisserie chicken is an easy shortcut. Use a rotisserie chicken or make your Shredded Chicken.
- Frozen Peas (1 cup): Adds sweetness and bright color.
- Frozen Corn (1 cup): Adds texture and a little natural sweetness.
Pie Crust Hearts
- All-Purpose Flour (2 cups): Creates the structure for flaky homemade pastry.
- Salt (1¼ teaspoons): Enhances the flavor of the pie crust.
- Shortening (⅔ cup): Creates tender, flaky pastry.
- 2% Milk (5 to 6 tablespoons): Brings the dough together while keeping it tender.
How to Make Chicken Pot Pie Soup
PASTRY. In a mixing bowl, mix the flour and salt. Cut the shortening into the flour until it resembles a meal-type texture.
Add 3 tablespoons milk and mix with a fork. Add remaining milk, 1 tablespoon at a time, mixing until the dough holds together when pressed. Wrap tightly with plastic wrap and refrigerate for 30 minutes or overnight.
Preheat the oven to 425° F. Roll the dough to ⅛-inch. thickness. Use a 2½ inch heart-shaped or round cutter cookie cutter to stamp out 18 shapes. Place the cutout shapes 1 inch apart on a baking sheet. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
SOUP. Melt the butter in a large pot over medium-high heat. Add the potatoes, celery and carrots. Cook and stir for 5-7 minutes.
Add the flour, salt, and pepper to the pot and stir until blended. Gradually stir in the chicken broth. Bring it to a boil, stirring occasionally. Once boiling reduce the heat and simmer, uncovered, for 8-10 minutes or until potatoes are tender. The broth will begin to thicken. Stir in the chicken, peas and corn. Cook until heated through.
SERVE. Spoon soup into bowls and add a heart pastry to the top.
Crock Pot Directions
Add all ingredients to the slow cooker (minus the chicken, corn, and peas). Stir together and cook on LOW for 6-8 hours or on HIGH for 4 hours. For the last hour, add chicken, corn, and peas.
Kristyn’s Recipe Tips
- Chop the potatoes, celery, and carrots into small pieces so they cook quickly and evenly.
- Stir the flour into the vegetables well before adding broth to help prevent lumps.
- Add the broth gradually while stirring so the soup thickens smoothly.
- Bake the pastry hearts separately so they stay flaky and crisp.
- As a pie crust alternative, top the soup with oyster crackers, crushed Ritz crackers or puff pastry, or serve the soup with a side of bread. A flaky biscuit or a piece of crusty bread would taste great.
- Make-ahead tip: make the pastry dough ahead and refrigerate it overnight, or make the soup ahead and add freshly baked pastry cutouts before serving.
Chicken Pot Pie Soup Recipe
Video
Ingredients
Pot Pie Soup
- 2 tablespoons butter
- 1 cup cubed golden potatoes about 2 medium peeled potatoes
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- ½ cup all purpose flour
- 1 teaspoon garlic salt (with parsley flakes)
- ¼ teaspoon ground pepper
- 3 (14.5-ounce) cans chicken broth
- 2 cups shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
Pie Crust Hearts
- 2 cups all-purpose flour
- 1 ¼ teaspoon salt
- ⅔ cup shortening
- 5-6 tablespoons 2% milk
Instructions
Heart Pastry
- In a mixing bowl, add the flour and salt and mix. Then add the shortening and use a pastry cutter, or fork, to cut the shortening into the flour until it resembles a meal-type texture.
- Add 3 tbsp milk and mix with a fork. Add remaining milk, 1 tbsp at a time, mixing until you get a dough that holds together when pressed. Shape into a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes or overnight. (While the dough is chilling start your soup.)
- Finishing the pastry: Preheat the oven to 425° F. Remove the plastic wrap and press the dough down onto a lightly floured surface. Roll the dough to ⅛-inch thickness. Use a 2½ inch heart-shaped or round cutter cookie cutter to stamp out 18 shapes. Place the cutout shapes 1 in. apart on a baking sheet. The sheet does not need to be greased but adding parchment paper helps to keep them from sticking. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
Pot Pie Soup
- Heat the butter in a large pot over medium-high heat. Add the potatoes, celery and carrots. Cook and stir for 5-7 minutes.
- Add the flour, salt, and pepper to the pot and stir until blended. Gradually stir in the chicken broth. Bring it to a boil, stirring occasionally. Once boiling reduce the heat and simmer, uncovered, for 8-10 minutes or until potatoes are tender. You will notice that the broth will begin to thicken. Stir in the chicken, peas and corn. Cook until heated through.
- Spoon soup into bowls and add a heart pastry to the top.
Notes
- Cut the potatoes into evenly sized cubes so they cook at the same rate.
- Slowly whisk in the broth to create a smooth, lump-free soup.
- Rotisserie chicken makes this recipe faster without sacrificing flavor.
- Bake the pie crust hearts ahead of time and add them just before serving so they stay crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store in an airtight container in the refrigerator for up to 5 days. Reheat this soup in the microwave or on the stovetop. Store the pie crust topping separately in an airtight container at room temperature.
Due to the potatoes and cream, freezing this soup is trickier as the texture will be altered. Freeze this soup for 1-2 months. Mash up larger chunks of potatoes first to help reduce the mealy texture.
Thaw in the fridge before reheating. When reheating it is important to reheat SLOWLY over LOW heat and stir consistently. Add more milk or cream to help smooth out the texture.
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This recipe was first shared October, 2015.
Tried this tonight…added dumplings instead of doing the pie crust. We love it. It is going in the recipe file. Thick’s and hearty. Thank you.
Sounds great! Dumplings are a great option! Thank you!
Delicious and filling!! And I’m a sucker for heart shaped well, anything lol. My girls loved it.
Delicious!! And I’m a sucker for heart shaped well, anything lol. My girls loved it.
Delcious soup and I absolutly love the heart pie crust to top it off!
absolutely wonderful! super delicious and crock pot recipes are always super easy.