Chicken Pot Pie Soup. This humble easy to make chicken soup is creamy and comforting. Loaded up with tender chicken, lots of veggies, and fun pie crust crackers. Perfect weeknight family dinner.
How to make Chicken Pot Pie Soup:
Shredded Chicken:
You can either shred your own chicken, which is easy to do, or you can use a rotisserie chicken.
To shred your own
- Season the chicken with salt and pepper, then sear in a hot skillet with a small amount of oil.
- Cook each side for about 1-2 minutes. Then fill the skillet with water or chicken stock, just to where the liquid comes halfway up the chicken.
- Cover the skillet with a lid and let this cook for about 15 minutes or until chicken is cooked through and has an internal temperature of 165.
Creating the creamy broth:
The best part of this soup is the creamy broth. This comes from using a combination of chicken broth and milk, with just a bit of heavy cream. If you’re looking to make this a lighter meal you can leave the cream out.
Personally I love the extra bit of decadence and creaminess it brings to this soup. We’re also going to add a bit of thickness by mixing in some cornstarch to the cream before adding to the soup.
Vegetables:
What I love about cooking at home is the ability to customize!! You and your family don’t like peas? Leave them out. Want to add some broccoli? Go for it! Really you can use whichever veggies you want in this soup.
A tip to save time if you’re going to be making this dish on a weeknight: chop up the veggies beforehand, store in a large bag or meal prep container in the fridge. Then when you’re ready to make the soup you already have everything prepped.
Pie Crust Crackers:
The first time I made this soup I didn’t make these little crackers. The second time around I made them, and they completed this dish. Not only do they add visual appeal, they are super delicious! They’re also so easy to make!
- To save time I use a store bought pie crust
- If you want to make a homemade crust, I share my favorite recipe here.
Adding these little pie crust crackers to the soup after serving it into bowls, lets the pie crust soak up some of the soup, and they are the tastiest little treats. They just float on the top of the soup.
I had the small leaf cookie cutters on hand, I got them from Amazon last year. Here’s the link if you’re interested. (Affiliate link)
Other Soup Recipes:
- Roasted Red Pepper Soup
- Cheesy Chicken Enchilada Soup
- King Ranch Chicken Soup
- Easy Taco Soup
- Beer Cheese Soup
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Chicken Pot Pie Soup. This humble easy to make chicken soup is creamy and comforting. Loaded up with tender chicken, lots of veggies, and fun pie crust crackers. Perfect weeknight family dinner.
Ingredients
- 1.5 pounds chicken shredded (or 1 rotisserie chicken)*
- 1 tablespoon extra virgin olive oil
- 2 carrots peeled and diced
- 2 celery stalks cleaned and diced
- 1 small yellow onion diced
- 3 small potatoes peeled and diced (I use Gold Potatoes, if using a large russet potato can just use one)
- 3 garlic cloves minced
- 3 cups no sodium chicken broth
- 2 cups milk
- 1 and 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon poultry seasoning*
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 1 pie crust
- salt
Instructions
- Preheat oven to 375.
- Heat a large dutch oven (affiliate link) or pot over medium high heat, pour in the extra virgin olive oil, then add in the onion, celery and carrot. Saute the veggies until they are softened.
- Add in the minced garlic and continue to cook for another 30 seconds.
- Pour in the chicken broth and milk. Add the shredded chicken, diced potatoes and seasoning (salt, pepper, paprika and poultry seasoning*).
- Allow this to come to a simmer.
- Pour the heavy cream into a measuring cup, then add the cornstarch. Whisk together until smooth. Add to the soup. Stir to combine.
- Allow the soup to simmer for another 10-15 minutes until the potatoes are softened.
- While the soup is simmering, prepare and cook the pie crust crackers. Cut the pie crust into desired shapes or strips. Place on a large baking sheet lined with a silicone baking mat (affiliate link) or parchment paper. Sprinkle the pie crust with just a little bit of salt. Bake for about 10 minutes or until the edges of the pie crust is golden. Remove and allow to cool for a couple minutes.
- Serve the soup in a bowl, top with the pie crust crackers. Serve warm.
Notes
*How to shred your own chicken.
- Season the chicken with salt and pepper, then sear in a hot skillet with a small amount of oil.
- Cook each side for about 1-2 minutes. Then fill the skillet with water or chicken stock, just to where the liquid comes halfway up the chicken.
- Cover the skillet with a lid and let this cook for about 15 minutes or until chicken is cooked through and has an internal temperature of 165.
*Poultry seasoning is a spice mix, if you don’t have any on hand here is a quick recipe to make your own that I found on Genius Kitchen.
- 2 teaspoons ground sage.
- 1 1⁄2 teaspoons ground thyme.
- 1 teaspoon ground marjoram.
- 3⁄4 teaspoon ground rosemary.
- 1⁄2 teaspoon nutmeg.
- 1⁄2 teaspoon finely ground black pepper.
Nutrition
- Serving Size: 1
- Calories: 433
- Sugar: 10 g
- Sodium: 593 mg
- Fat: 20 g
- Carbohydrates: 28 g
- Protein: 34 g
Keywords: chicken, pot pie, soup,
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