This Chicken Pot Pie Soup recipe is creamy, comforting and packed with vegetables and chicken. It’s garnished with baked pie crust!
Chilly weather calls for making soup for dinner! Chicken pot pie is always an amazing choice for dinner. But this chicken pot pie soup is pretty darn amazing too. You will get all of the wonderful flavors of a classic chicken pot pie in a soup version instead.
🛒 Ingredients Needed:
- pie crust
- milk
- salted butter
- onion, carrots and celery
- Yukon Gold potatoes
- garlic
- all purpose flour
- fresh thyme
- chicken broth
- frozen peas
- cooked, shredded chicken
- half and half cream
- freshly squeezed lemon juice
- salt and pepper
✏️ How to make Chicken Pot Pie Soup
*The complete, printable recipe is in the recipe card at the end of this post.
MAKE THE PIE CRUST HEART CRACKERS:
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Roll out your pie crust on a work surface. Using heart shaped cookie cutters (some medium-sized and some smaller), cut as many heart-shaped pieces as you can and place them on the prepared baking sheet. Brush the hearts lightly with milk, sprinkle lightly with salt, and bake for 10 minutes, or until lightly browned and crisp. Set aside.
PREPARE THE SOUP:
- In a medium pot, melt the butter over medium-heat. Add the onion, carrots, celery, potatoes and garlic; cook for 5 minutes, or until the vegetables begin to soften. Season with salt and pepper.
- Stir in the flour and cook for 1 minutes, or until the flour is no longer powdery and white. Add the thyme and broth. Bring it to a boil, reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Stir in the peas and chicken for the last 3 minutes of cooking. Turn the heat to low, and add the half and half and lemon juice, cooking just until everything is warmed through, adding more broth if the soup is too thick. Season to taste with salt and pepper.
➡️ Tips and Substitutions:
- Substitute turkey for the chicken to create turkey pot pie soup. Use leftover turkey when you have a holiday meal!
- Use a packet of frozen vegetables instead of the fresh veggies, if desired.
- Use whole milk instead of half and half cream to lighten things up.
- If you don’t have fresh thyme, you can use dried thyme, but only use ½ teaspoon because dried herbs are stronger than fresh herbs.
- This is a great recipe to utilize a rotisserie chicken.
- If you want to skip making the pie crust hearts, use oyster crackers instead for topping!
✔️ Make ahead and storage instructions:
Chicken pot pie will keep well in the refrigerator for 3 or 4 days, depending on the freshness of your chicken. Reheat in the microwave or on the stovetop until hot.
This soup may also be frozen after preparing. Let the soup cool completely, store in a sealed container, and freeze for up to one month.
❤️ What I Love About This Recipe:
- It’s super comforting for a cozy day!
- I love that I can add any vegetables I want. I always add some sliced mushrooms.
- The pie crust hearts are a nice addition. Yum!
Best Chicken Soup Recipes:
Chicken Potpie Soup
This is a lovable soup, in the tastiest way!
Ingredients
- One pie crust, uncooked (homemade or store-bought)
- 1 tablespoon milk, for brushing
- salt and pepper, as desired
- ¼ cup (½ stick) salted butter
- 1 large onion, chopped
- 3 large carrots, chopped
- 3 large celery ribs, chopped
- 4 medium Yukon Gold potatoes, cut into ¾-inch cubes
- 2 large garlic cloves, minced
- ⅓ cup all purpose flour
- 1 teaspoon fresh thyme leaves (or sub ½ teaspoon dried)
- 6 cups chicken broth, plus more as needed
- 1½ cups frozen peas, thawed
- 2 cups shredded fully cooked chicken (can sub turkey)
- 2 cups half and half cream
- 1 tablespoon freshly squeezed lemon juice
- fresh thyme sprigs, for garnish
Instructions
MAKE THE PIE CRUST HEART CRACKERS:
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Roll out your pie crust on a work surface. Using heart shaped cookie cutters (some medium-sized and some smaller), cut as many heart-shaped pieces as you can and place them on the prepared baking sheet. Brush the hearts lightly with milk, sprinkle lightly with salt, and bake for 10 minutes, or until lightly browned and crisp. Set aside.
PREPARE THE SOUP:
- In a medium pot, melt the butter over medium-heat. Add the onion, carrots, celery, potatoes and garlic; cook for 5 minutes, or until the vegetables begin to soften. Season with salt and pepper. Stir in the flour and cook for 1 minutes, or until the flour is no longer powdery and white. Add the thyme and broth. Bring it to a boil, reduce the heat and simmer for 15 minutes, or until the vegetables are tender. Stir in the peas and chicken for the last 3 minutes of cooking. Turn the heat to low, and add the half and half and lemon juice, cooking just until everything is warmed through, adding more broth if the soup is too thick. Season to taste with salt and pepper. To serve, ladle the soup into six bowls. Top with heart-shaped pie crust crackers and thyme sprigs, and serve immediately.
Nutrition
Serving: 1serving, Calories: 547kcal, Carbohydrates: 53g, Protein: 23g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 89mg, Sodium: 1347mg, Potassium: 1023mg, Fiber: 7g, Sugar: 10g, Vitamin A: 6879IU, Vitamin C: 43mg, Calcium: 157mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
