Chicken Pot Pie Soup
Chicken Pot Pie Soup. This 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.
What is Chicken Pot Pie Soup?
As the name implies, this soup is a play on a classic chicken pot pie. Instead of baking this inside a pie, we are using the same flavorings and ingredients to make a creamy soup that is topped with pie crust crackers. Just a fun way to enjoy a classic.
How to make Chicken Pot Pie Soup:
- Shred the 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.
- Saute 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.
- Create the broth. Add in the remaining ingredients to make the flavorful broth. Cream is added to help create a creaminess, also a cornstarch slurry is used to give thickness.
Chicken Pot Pie Soup Ingredients:
- Shredded Chicken– using chicken thighs will give more tender chicken. You can also save time by using a rotisserie chicken.
- Carrots, Celery, Onion- you can always add any additional vegetables that you or your family enjoy. Ideas might be corn, beans, broccoli, spinach, or kale.
- Potatoes– russet potatoes or gold potatoes are good options.
- Chicken Broth- use a low or no sodium broth so you can control the salt level of the finished dish.
- Ground black pepper
- Paprika- smoked paprika gives just a little smokiness to the finished dish.
- Poultry seasoning– if you don’t have this on hand there’s a link to create your own seasoning mix at home.
- Heavy Cream and milk– used to give a creaminess to the broth.
- Cornstarch– this will add a thickness to the broth.
- Pie crust- to make the pie crust crackers, this is optional. Can use homemade or store bought.
Pie Crust Crackers:
- 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
Chicken Pot Pie Soup
- 1½ pounds chicken shredded, or 1 rotisserie chicken
- 1 tbsp extra virgin olive oil
- 2 carrots, peeled, diced
- 2 celery stalks, cleaned, diced
- ½ yellow onion, diced
- 2 cups potatoes*, peeled & diced
- 3 cloves garlic, minced
- 3 cups chicken broth, no sodium
- 2 cups milk
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp paprika
- ½ tsp poultry seasoning
- ½ cup heavy cream
- 2 tbsp cornstarch
Pie Crust Crackers
- 1 piecrust
- 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 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 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.
- 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.
- 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.