Chicken Pot Pie Soup Recipe

A bowl of chicken pot pie soup topped with a heart pie crust.

5 from 15 votes

Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is creamy, hearty, and filled with tender chicken, vegetables, and flaky pie crust for the ultimate comfort food dinner.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Servings: large servings

Author: Kristyn Merkley

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

Notes

Recipe Tips.

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.

Store. 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.

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.

Nutrition