Chicken Pot Pie Soup

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Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. Enjoy a bowl for lunch or dinner! 

Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. Enjoy a bowl for lunch or dinner! #chicken #dinner #soup #potpie

Our chicken pot pie is one of our family’s favorite recipes and you guys are loving it too! We love reading all of your comments about how much you love the recipe. YAY!

We decided to take our famous chicken pot pie recipe and turn it into a soup. You are going to love this creamy and comforting Chicken Pot Pie Soup. It tastes similar to our chicken pot pie, but in soup form, making it the perfect meal for fall and winter. It is on regular rotation at our house right now because it is a great quick and easy weeknight meal.

Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. #soup #chicken #dinner

This soup tastes like chicken pot pie, but with half the effort. It is made in a big pot on the stove and can be eaten in bowls. Kids and adults love this hearty and comforting soup! It is always a chicken dinner winner.

Tips for Making Chicken Pot Pie Soup

  • To keep it easy, use shredded rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
  • We use milk instead of heavy cream to keep the soup a little lighter. Don’t worry, it is still really, really creamy!
  • The soup is loaded with carrots, celery, potatoes, peas, and corn. Lots of kid friendly vegetables:) If you want to throw in mushrooms or green beans, go for it. They would be good too!
  • If you don’t have fresh thyme, you can use dried thyme, but only use 1/2 teaspoon because dried herbs are stronger than fresh herbs.
  • We like to serve the soup with pie crust crackers. They are easy to make, see instructions below. You can also serve the soup with crackers or homemade biscuits.

Chicken Pot Pie Soup-this easy, creamy chicken pot pie soup is the ultimate comfort food. #soup #chicken #dinner

Fill a bowl with chicken pot pie soup and get cozy! This easy soup is guaranteed to be a family dinner favorite! Enjoy!

If you like this chicken pot pie soup recipe, you might also like:

Chicken Pot Pie Soup-use your leftover chicken or turkey to make this creamy and comforting pot pie soup! #chicken #potpie #soup #easyrecipes

Chicken Pot Pie Soup

This easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. We like to serve the soup with pie crust crackers, which are fun and easy to make. Enjoy a bowl for lunch or dinner!
4.8 from 10 votes
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Cuisine
American
Servings
6

Ingredients

  • 4 tablespoons unsalted butter
  • 1 small yellow onion
  • 2 celery stalks chopped
  • 2 carrots peeled and chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • medium Yukon gold potatoes diced
  • 1/4 cup all-purpose flour can use gluten-free flour
  • 4 cups chicken broth
  • 1 1/2-2 cups milk we use 2%
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 cups shredded chicken or leftover turkey
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Kosher salt and black pepper to taste
  • 1 tablespoon fresh chopped parsley
  • Pie crust optional for making pie crust crackers, see note

Instructions

  1. In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
  2. Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
  3. Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
  4. Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
  5. Note-to make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
  6.  
Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving
Calories 205 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 623mg 26%
Potassium 607mg 17%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 6g 12%
Vitamin A 76.9%
Vitamin C 32.8%
Calcium 11.6%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

chicken pot pie soup

Chicken Pot Pie Soup tastes just like chicken pot pie but SO much easier. Use rotisserie chicken for a super easy dinner! #chicken #chickenrecipes #soup #dinner #leftovers

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply


  1. This was very tasty and the piecrust crackers are delicious. The only thing I added was about a tablespoon of poultry seasoning. It made all the difference.

  2. So many people write comments like “looks good” or “ I’m going to make this” which is not helpful. I actually made this soup and OMG!! This soup…… it is creamy, flavorful and just darn delicious. Make it!! I didn’t change a thing and we loved it! Definitely will make again!! Didn’t make the pie crust crisps. Just served with crusty rolls.  Sooooogood!!


  3. Just made this soup. It is soooo good. Used the 2 cups of milk as 1 and 1/2 cups made soup too thick for me. Very easy to make as I used rotisserie chicken. 


  4. Great soup! I will definitely make it again. I didn’t have fresh thyme so I’ve excluded it from the recipe. I also used 32 oz of chicken stock instead and added an additional 1/2 a cup each of corn and peas. 

  5. I’ve made this soup twice since Canadian Thanksgiving 2 weeks ago with homemade turkey stock and leftover turkey.  It’s so amazing, everyone loves it!!  Thank you so much! 
     

  6. Tried this recipe last winter and couldn’t wait for the cool weather this year so we could have this delicious soup! My family loves it and I would not change a thing! I have to make double the pie crust crackers because we munch on them after the soup is gone. Thank you for  such a great recipe!!

  7. I LOVED your chicken pot pie recipe so I knew I had to try this next! It was delicious and was a perfect weeknight dinner. To save time, I used mirepoix from Trader Joe’s so I didn’t have to chop as much. I’m SO glad I didn’t skip the pie crust crackers. Oh my goodness, I could just eat those as a meal and be satisfied. They took the soup from tasty to amazing. I used store-bought dough for the crackers and it was perfect. Can’t wait to eat leftovers for lunch!


  8. My daughter adds garlic and other spices to the crust, I haven’t tried that yest but it sounds good. As for the soup, I served it at christmas eve party along with several other soups. It was a big hit
    ! No leftovers on that one. Great recipe! Thank You!


  9. I made this for our church soup dinner last night and it was a huge hit! One of the women said “you can make soup for me any time” 🙂 I was hoping for leftovers to take home, but it was the only soup to be completely gone by the end of the evening. At first I thought the pie crust crackers were OK, but when you add them to the bowl, it really does taste just like chicken pot pie. And no soggy crust! I used local, non-homogenized whole milk from grass fed cows, which really added a lot of richness to it. Definitely on the keeper list!

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