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Chicken Pot Pie Soup Recipe

Lil' Luna
This creamy, delicious Chicken Pot Pie Soup can be made on the stovetop or in a crock pot! It has all your favorite vegetables, big chunks of chicken, and even seasoned pie crust crumbled on top. This is the ultimate comfort food right here!!
5 from 13 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 6 large servings
Calories 499 kcal


Pot Pie Soup

  • 2 tbsp butter
  • 1 cup cubed golden potatoes about 2 medium peeled potatoes
  • 2 ribs celery chopped
  • 2 medium carrots peeled and chopped
  • 1/2 cup all purpose flour
  • 1 tsp garlic salt
  • 1/4 tsp ground pepper
  • 3 14.5 oz cans chicken broth
  • 2 cups shredded chicken (rotisserie chicken works well)
  • 1 cup frozen peas
  • 1 cup frozen corn

Pie Crust Hearts

  • 2 cup flour
  • 1 1/4 tsp salt
  • 2/3 cup shortening
  • 5-6 tbsp 2% milk


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 1/8-in. thickness. Use a 2 1/2 in. heart-shaped or round cutter cookie cutter to stamp out 18 shapes. Place the cut out 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.


Calories: 499kcalCarbohydrates: 54gProtein: 9gFat: 28gSaturated Fat: 8gCholesterol: 11mgSodium: 1745mgPotassium: 489mgFiber: 4gSugar: 3gVitamin A: 3773IUVitamin C: 29mgCalcium: 53mgIron: 3mg
Keyword Chicken Pot Pie Soup
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