Chicken Pot Pie Soup

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!

Easy Chicken Pot Pie Soup Recipe

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.

Nope, the soup needed something. It can’t be a chicken pot pie soup without… the flaky pie crust!

So I grabbed a cracker-sized round cookie cutter, cut some pie dough into rounds, and popped them in the oven with a bit of melted butter.

Don’t say I didn’t warn you—you won’t be able to stop eating these pie crust crackers! They were exactly what the chicken pot pie soup needed.

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 healthy vegetables are so satisfying.

You don’t need calorie-rich ingredients, like heavy cream or cream of chicken soup. But this hearty soup is still the perfect comfort food as soup season rolls around.

If you find yourself craving some other chicken soup recipes, be sure to try Chicken Dumpling Soup, Chicken Enchilada Soup, Chicken Vegetable Soup, or Lemon Chicken Orzo Soup.

Ingredients

The simple ingredients you need to make this creamy chicken pot pie soup include:

• 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.
• Garlic. Fresh minced garlic is a must to build flavor into the soup.
• Flour. Depending on your dietary needs, you can choose regular, all-purpose flour or a gluten-free 1-to-1 blend.
• 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 of the soup. For a richer flavor, try chicken stock.
• Better than Bouillon. Just a little goes a long way to creating a rich, deep flavor in the soup.
• 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 soup topping.

How to Make Chicken Pot Pie Soup

Below are the steps to make this healthy chicken pot pie soup at home:

Sauté 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, 1 ½- to 2-teaspoons salt, ½-teaspoon black pepper, potatoes, and raw chicken into the soup 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 from the soup. 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 the soup over medium heat for another 5 to 10 minutes. The potatoes should be fork tender.

Pie Crust Crackers

While this step is optional, I promise you don’t want to skip it.

Preheat the oven to 400℉.

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 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

• How to prep ahead of time: 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.
• How to store: Leftover soup will keep in the fridge in an airtight container for up to 3 to 5 days.
• How to freeze: 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.
• How to reheat: Warm the soup back up in a pot on the stove over medium heat. You can also use the microwave if needed.

How to thicken chicken pot pie soup?

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.

Can you freeze chicken pot pie soup?

You can definitely freeze chicken pot pie 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.

Dietary Modifications

The recipe you’ll find below is already sugar-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Gluten-free: Opt for gluten-free flour for the soup and gluten-free pie crust.
• Vegetarian. Skip the chicken and use a vegetable broth.
• Dairy-free: Use a dairy-free milk variety.

Expert Tips and Tricks

• Prep away. This recipe is perfect to make ahead of time and freeze for when you need it in the colder months.
• Mix it up. While rosemary, parsley, and thyme are common, you can add in other herbs, like basil or sage.
• Nice and toasty. Pie crust makes irresistible crackers for this dish.
• It’s all about presentation. Slicing the carrots and celery at an angle looks fancy.
• Make it work. A few simple swaps will help this perfect soup fit into a variety of diets. 

What to Serve with Chicken Pot Pie Soup?

This soup 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 healthy soup 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.