In the cold-weather months, chicken pot pie just screams comfort food. Warm chicken, potatoes, and vegetables inside a flaky buttery pie crust..perfection. This recipe takes one comfort food and combines it with another to bring you Chicken Pot Pie Soup! Add some crispy pie crust bits as a garnish and you’ve got the most wonderful winter meal!
Tips and Variations For This Recipe
- Reimagine leftovers into something new! One of my favorite things about this soup is using up the leftovers in my fridge to reimagine them into a new meal. Have some leftover chicken from another recipe? Use it up! Have half a can of corn leftover from last night? Throw it in!
- Thickening the soup. There’s a handful of ways to thicken this soup. Cream cheese, heavy whipping cream, sour cream…use whatever you like! It will probably need about ½ cup of whatever you choose. A lot of times I just use corn starch, as directed in this recipe, or you can make a slurry with flour and water to thicken it more like gravy.
- Biscuits! As well as the pie crust bits, this recipe is just as yummy with a fresh buttermilk biscuit on the side! Find my biscuit recipe here, or check out my Chicken Pot Pie with Biscuits!
What You Will Need
- 2 Tbsp. olive oil or butter
- 1 small yellow onion, diced
- 2 medium potatoes, peeled and diced
- 2 C. frozen peas and carrots
- 2 C. cooked chicken
- 4 C. chicken broth
- garlic powder, to taste
- salt and pepper, to taste
- 3 Tbsp. cornstarch + 3 Tbsp. water
- 1 store bought pie crust
How To Make Chicken Pot Pie Soup
- In a large stock pot or dutch oven over medium-low heat, add the olive oil and onion. Cook the onion for 4-5 minutes or until translucent. Add in the potatoes, cooked chicken, peas and carrots, chicken broth, and seasonings. Bring to a low boil, then reduce the heat to low and simmer for 10-12 minutes or until the potatoes are cooked through.
- Meanwhile, preheat the oven to 450℉. Unroll one pre-packaged pie crust onto a cookie sheet or pizza pan. Using a pizza cutter, cut the pie crust into approximately half-inch pieces. Bake for 8-9 minutes or until just lightly golden brown, then use a spatula to break up all the pie crust pieces.
- Once the veggies are cooked through in the soup, it’s time to add the thickener. Stir together 3 Tablespoons of corn starch and 3 Tablespoons of water until no lumps remain. Add this mixture to the soup and stir well. Within a few minutes, it should thicken up nicely.
- Serve immediately and top each bowl with the pie crust bits!
Check out these other soup recipes!