Chicken Pot Pie Soup

Bowl of pot pie soup served with a spoon.

5 from 3 votes

This creamy chicken pot pie soup is easy and satisfying. Made even better with the addition of potato, veggies, herbs, and convenient rotisserie chicken. If you’re looking for an easy flavorful soup recipe, this will be your new favorite!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

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

Instructions

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.

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.

Potatoes: I use Gold Potatoes, typically 3 potatoes give the amount, if using a large russet potato can just use one.

Storage: store in a sealed container in the refrigerator for 3-4 days.

Freezing: allow soup to cool to room temperature. Transfer to a freezer safe container, seal. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop.

Nutrition