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This creamy, delicious chicken pot pie soup is hearty and flavorful. It’s on the table in only 45 minutes!
If you love Chicken Pot Pie, you will enjoy all the flavors contained in a bowl of this creamy soup!
The Best Comfort Food
Soup is comfort food to us – especially in the fall and winter! I think we can all agree you can’t beat warming up with a delicious bowl of soup when it’s cold outside.
It’s even better when it’s chicken pot pie soup – one of your favorite dishes in soup form! If you haven’t tried it and love the classic dish, then you’ll love this chicken soup recipe.
Why we love it:
- Filling. This recipe is delicious, hearty, and full of some of our favorite veggies like carrots, potatoes, celery, peas, and corn.
- Cooking methods. It can also be prepared on the stove or in the slow cooker. Both ways end with the perfect soup!
- Easy. Either way, this dish is simple and perfect for dinner any night of the week.
Ingredients
- unsalted butter
- golden potatoes – Yukon gold potatoes can be replaced with peeled russets or red potatoes.
- celery ribs
- carrots
- all-purpose flour
- garlic salt (with parsley flakes)
- ground black pepper
- chicken broth – or chicken stock
- shredded chicken – Use a rotisserie chicken or make your Shredded Chicken using chicken breasts or chicken thighs. You can also use shredded leftover turkey.
- frozen peas
- frozen corn
- salt
- shortening
- milk – half and half or heavy cream work as well.
Top with any favorite seasonings like: parsley, rosemary or fresh thyme.
Pastry Alternative
For a shortcut use a store-bought pie crust. Cut out the shape and bake.
If you can’t make the pie crust, 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.
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.
Recipe + SToring Tips
- Vegetables. Add additional veggies like green beans, onions, corn, mushrooms, and spinach. You can also replace the potatoes with cauliflower florets or even noodles.
- Serving suggestions. Try pairing this soup with Arugula Salad, Caesar Salad Wonton Cups, Olive Garden Breadsticks, Dinner Rolls, or Sourdough Bread.
- STORE the soup 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.
- FREEZE. 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.
For More Soup with Chicken:
Chicken Noodle Soup Recipe
40 mins
Chicken Tortilla Soup
3 hrs 10 mins
Chicken Corn Soup
50 mins
Chicken Gnocchi Soup
30 mins
Chicken Pot Pie Soup Recipe
This creamy, delicious chicken pot pie soup is hearty and flavorful. It's on the table in only 45 minutes!
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.
Video
Nutrition
Calories: 499kcal, Carbohydrates: 54g, Protein: 9g, Fat: 28g, Saturated Fat: 8g, Cholesterol: 11mg, Sodium: 1745mg, Potassium: 489mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3773IU, Vitamin C: 29mg, Calcium: 53mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe from Taste of Home.
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.