Chicken Pot Pie Soup!

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!
chicken pot pie soup
chicken pot pie soup

Check out these other soup recipes!

Easy Crock Pot Potato Soup!

The Best Broccoli Cheese Soup!

Cheeseburger Soup!

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