Thanks to this Chicken Pot Pie Soup recipe, you can now enjoy all of the delicious flavors you know and love in the traditional dish but in a fraction of the time! A creamy, herb-backed broth is full of carrots, peas, and shredded chicken and served with flaky pie crust crackers. Your family will keep requesting this cozy and comforting meal all Fall and Winter season long!
Table of Contents
It blew me away how EASY it was for all of the remarkable flavors of Chicken Pot Pie to combine and form this cozy and comforting soup.
But even I knew you can’t just stop at the creamy veggie and chicken-packed filling.
And thanks to this quick and easy recipe, you can enjoy all of the traditional flavors of a chicken pot pie but in soup form AND in a fraction of the time! The tender chicken, herby-goodness, and vegetables are so satisfying.
You don’t need calorie-rich ingredients, like heavy cream or cream of chicken. But this hearty soup is still the perfect comfort food as soup season rolls around.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butter. You can opt for salted or unsalted butter. If you go with salted butter, be sure to adjust the amount of salt added later.
- Vegetables. Just like in a classic chicken pot pie, you’ll want a combination of onion, fresh carrots, and celery along with Yukon gold potatoes and frozen peas and corn. Change it up if you like with green beans or lima beans.
- Broth. You’ll need 3 cups of regular sodium broth. You can choose either chicken broth or vegetable broth. Avoid beef broth as that will change the flavor. For a richer flavor, try chicken stock.
- Better than Bouillon. Just a little goes a long way to creating a rich, deep flavor.
- Seasonings. A combination of rosemary, thyme, and parsley are needed for this recipe. You can sub in another type or blend if you prefer. Of course, salt and black pepper are required, as well.
- Milk. Either regular milk or a plant-based variety works in this dish. Whole milk will yield a richer filling.
- Pie crust. You can either buy a pie crust at the grocery store or make your own pie crust at home. You’ll cut these into small circles, brush them with salt and butter, and bake for the ultimate topping.
How to Make Chicken Pot Pie Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the veggies. Add some butter to a large pot or Dutch oven. Let it melt over medium or medium-high heat. Then, add the diced onion, carrots, and celery. Sauté for about 3 to 4 minutes. Then, stir the garlic in. Continue cooking for 30 more seconds, until it’s fragrant.
- Make the sauce. Sprinkle the flour over the cooked vegetables and stir until they’re completely coated. Carefully pour in ½-cup of the broth, then stir to combine. Pour another ½-cup of broth and mix until a thick paste forms. Slowly pour the rest of the broth and water into the pot 1 cup at a time, being sure to stir well after each addition.
- Season and simmer. Stir the Better than Bouillon, dried herbs, teaspoons salt, black pepper, potatoes, and raw chicken into the base. Bring the mixture to a full boil, then reduce the heat over medium-low. Cover the pot with a lid and let it simmer for 20-25 minutes. Be sure the chicken is fully cooked through.
- Shred chicken and add frozen veggies. Use tongs or two forks to carefully remove the cooked chicken. Everything will be hot! Shred it with the forks on a cutting board. Add the chicken back to the pot along with the frozen peas, corn, and milk. Stir until everything is combined, then continue cooking over medium heat for another 5 to 10 minutes. The potatoes should be fork tender.
- Roll the pie crust crackers. While this step is optional, I promise you don’t want to skip it. Roll out the pie crust, then cut 1-inch circles with a cookie cutter, cup, or lid. Place the rounds on a parchment paper-lined baking sheet. Brush each circle with melted butter, then sprinkle some salt on top.
- Bake the crackers. Bake in preheated 400℉ for 10 to 12 minutes, just until the edges start to brown a little. When they’re firm, brush the rounds with additional butter and sprinkle with the rest of the salt.
- Serve this delicious bowl of soup with some chopped fresh herbs and the pie crust crackers!
Meal Prep and Storage
- Prep-Ahead: You can chop up the vegetables a day or two beforehand, but be sure to keep them in a bag in the fridge. Also, bake the pie crust crackers a day early if needed.
- Storage: Leftovers will keep in the fridge in an airtight container for up to 3 to 5 days.
- Freezing: Let the soup completely cool in the fridge. Then, transfer to a freezer-safe container and freeze for up to 3 to 4 months. Freeze the crackers separately.
- Reheating: Warm the soup back up in a pot on the stove over medium heat. You can also use the microwave if needed.
FAQs
The best way to thicken any type of soup is by sprinkling flour over the onions and garlic, then whisking broth in. You can also learn how to make a cornstarch slurry to thicken it at the end of cooking.
You can definitely freeze this soup. Just be sure to let it completely cool in the fridge for at least 8 hours, then transfer it to a freezer-safe container. It will keep for 3 to 4 months.
What to Serve it With
This is delicious by itself, especially on a cold night. But, you can add in a few other things to really take it over the top.
If you love soup and salad, whip up a Chopped Kale Salad, Lemon Arugula Salad, or a Fall Harvest Salad.
And who can resist Gluten-free Cornbread or Sweet Mini Cornbread?
More Chicken Soup Recipes
You can’t go wrong with a chicken soup, no matter the other ingredients or flavor. Try any of these easy recipes next.
Olive Garden Chicken Gnocchi Soup and Gluten-free Chicken Noodle Soup are so creamy and satisfying.
Don’t miss this Green Chili Chicken Soup.
Get dinner on the table fast with Instant Pot Chicken Vegetable Soup, Instant Pot Chicken Noodle Soup, or Instant Pot Chicken Tortilla Soup.
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Chicken Pot Pie Soup Recipe
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Ingredients
- 4 tablespoons butter salted or unsalted
- 1 small sweet onion finely diced
- 1 ½ cups carrots cut into ½-inch slices
- ¾ cup celery ribs diced
- 4 cloves garlic finely minced
- ⅓ cup flour all purpose or gluten free 1-to-1
- 3 cups broth regular sodium
- 2 cups water
- 1 tablespoon Better than Bouillon chicken flavored
- ½ teaspoon each of rosemary, thyme, parsley dried
- 1 ½ – 2 teaspoon salt to taste
- ½ teaspoon black pepper
- 1 pound Yukon gold potatoes cut into 1-inch pieces
- 1 ½ pounds chicken thighs boneless, skinless
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 cup milk regular or plant-based
- Fresh parsley or thyme for serving
Pie Crust “Crackers” (Optional)
- 1 9-inch pie crust prepared
- 2 tablespoons butter melted
- ½ teaspoon salt
Instructions
- Saute Vegetables: Add butter to a large pot or Dutch oven over medium heat and wait for it to melt. Once melted add the diced onion, carrots, and celery. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.4 tablespoons butter, 1 small sweet onion, 1 ½ cups carrots, ¾ cup celery ribs, 4 cloves garlic
- Make the Sauce: Sprinkle in flour and stir the vegetables until they’re coated. Pour in ½ cup broth, stir to combine, pour in an additional ½ cup broth, and mix together until a thick paste forms. Continue pouring in the additional broth and water 1 cup at a time, stirring well after each addition.⅓ cup flour, 3 cups broth, 2 cups water
- Season and Simmer the Soup: Mix in the better than bouillon, dried herbs, 1 ½ – 2 teaspoons salt, ½ teaspoon black pepper, potatoes, and chicken. Bring the soup to a boil and then reduce heat to medium-low. Cover the pot with a lid and simmer for 20-25 minutes, or until the chicken is cooked through.1 tablespoon Better than Bouillon, ½ teaspoon each of rosemary, thyme, parsley, 1 ½ – 2 teaspoon salt, ½ teaspoon black pepper, 1 pound Yukon gold potatoes, 1 ½ pounds chicken thighs
- Shred Chicken and Add Frozen Vegetables: Remove the chicken from the pot and shred it on a cutting board using two forks. Add the chicken back to the pot along with the peas, corn, and milk. Stir until everything is well combined. Bring the soup back up to medium heat and cook for 5-10 additional minutes, or until the potatoes are fork tender.¾ cup frozen peas, ¾ cup frozen corn, 1 cup milk
- Make the Pie Crust Crackers (Optional): While the soup finished cooking, cut the pie crust into 1-inch circles using a cookie cutter and place on a parchment paper lined baking sheet. Brush the pie crust circles with 1 tablespoon of melted butter and sprinkle with ¼ teaspoon of salt. Bake at 400 degrees for 10-12 minutes, or until the edges begin to brown slightly. Once firm, brush with the remaining butter and sprinkle with the additional ¼ teaspoon of salt.1 9-inch pie crust, 2 tablespoons butter, ½ teaspoon salt
- Serve the soup with additional finely chopped fresh parsley or thyme and the pie crust crackers and enjoy!Fresh parsley or thyme
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Notes
- Nutrition: Nutrition information is calculated without the optional pie crust crackers.
- Storage: Leftover soup will keep in the fridge in an airtight container for up to 3 to 5 days.
- Crackers: While optional, these take the soup over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
