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This easy to make chicken pot pie soup is creamy and comforting. Loaded up with tender chicken, lots of veggies, and fun pie crust crackers. It’s the perfect weeknight family dinner. Easily swap out the chicken for leftover turkey if needed. This soup is hearty, satisfying and full of flavor, veggies and nutrients! Be prepared for it to become an instant family favorite.
Reasons We Love This Chicken Pot Pie Soup:
- Hearty & Satisfying: this soup is full of veggies, chunks of tender meat, and topped with crispy pie crust crackers. Light and creamy, this soup will leave you feeling full and satisfied for hours without feeling as though you over-indulged.
- Perfect for Leftovers: have some leftover chicken or maybe some Holiday turkey meat? This is the perfect easy recipe to use and transform those leftovers into a lighter meal that everyone will enjoy.
- Super Easy: using simple ingredients you will find in most kitchens, this soup comes together quickly on the stovetop and can also be adapted to a slow cooker or instant pot.
- Meat: grab some cooked and shredded chicken or turkey for this soup.
- Cream: use cream or a combination of cream and whole milk to give a nice creamy broth.
- Potatoes: Russet or gold potatoes will work, I prefer gold due to their ability to hold their shape during cooking.
- Pie Crust: use a store bought crust if needed for saving time, or follow my recipe for my all time favorite All Butter Pie Crust that bakes up perfectly flaky every time.
How to make (step-by-step):
- Sauté the vegetables. This soup uses the classic mixture of onion, celery and carrots. Saute the veggies in a large dutch oven or stockpot in olive oil until they are tender. Coat with flour to create thickness.
- Create the broth. Add in the remaining ingredients to make the flavorful broth.
- Add cream after cooking to prevent any kind of curdling or separation.
- Make Pie Crust Cookies:
- Chicken: Use pre-cooked rotisserie chicken to save time. Or you can cook your own chicken and shred. If you haven’t done this ahead of time, simply sear the chicken, then remove, continue with the recipe. Add the seared chicken back in when adding broth and potatoes. Cook until chicken is completely cooked through and able to be shredded.
- Slow Cooker: this can be made in the slow cooker, follow instructions by adding ingredients to the slow cooker minus the flour and cream. Cook on LOW for 6 hours, then remove a portion of the broth mix with 1 tablespoon flour or cornstarch to make a slurry, add it to the soup, cook on HIGH for 30 minutes until thickened. Switch to warm and pour in the cream.
- Instant Pot: this soup can also easily be adapted for the Instant Pot, use the sauté setting for the veggies, add the remaining ingredients, cook on High Pressure for 15 minutes, then let naturally release for 10 minutes. If using raw chicken increase cook time to 20 minutes on High Pressure.
Chicken Pot Pie Soup: FAQS
This Chicken Pot Pie soup will store in the refrigerator in a sealed container for 3-4 days depending on the age of the chicken/turkey being used in it. Chicken should only be stored for 3-4 days, so if the chicken is already 2 days old, you will want to enjoy this soup within the next two days.
If the soup is not thick enough for you, then you can remove one half of a cup of the broth and mix it with a tablespoon of cornstarch to make a slurry. Whisk this together in a small bowl and add it to the soup. Bring the soup to a simmer and let cook for several minutes until soup is thickened.
Absolutely. This recipe comes out wonderfully with using chicken, or some leftover turkey, even diced ham. Use what you have!
More Soup Recipes:
- Roasted Red Pepper Soup
- Cheesy Chicken Enchilada Soup
- King Ranch Chicken Soup
- Easy Taco Soup
- Beer Cheese Soup
- Chicken & Dumplings Soup
Chicken Pot Pie Soup
- 1 tbsp extra virgin olive oil
- 2 carrots peeled, diced
- 2 celery stalks cleaned, diced
- ½ yellow onion diced
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 1½ pounds chicken shredded or 1 rotisserie chicken
- 2 cups potatoes* peeled & diced
- 4 cups chicken broth no sodium
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 cup heavy cream
Pie Crust Crackers
- 1 pie crust
- salt to taste
- Preheat oven to 375.
- Heat a large dutch oven or pot over medium high heat, pour in the extra virgin olive oil, then add in the onion, celery and carrots. Saute the veggies until they are softened.
- Add in the minced garlic and continue to cook for another 30 seconds.
- Stir in the flour to coat the veggies and cook for 3-4 minutes.
- Pour in the chicken broth. Add the shredded chicken, diced potatoes and seasoning (salt, pepper, paprika, thyme and rosemary).Allow this to come to a simmer.
- Add the heavy cream and 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 or parchment paper.
- Sprinkle the pie crust with just a little bit of salt. Bake for about 7-9 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, garnish with fresh herbs as desired. Serve warm.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published October 9, 2019. Updated November 16, 2022 with new images and information. Recipe has been changed to exclude the cornstarch slurry and to rely on flour to thicken.
Photography by the talented @KJandCompany.co