4.6 from 438 votes
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a creamy, comforting dish that captures the flavors of classic chicken pot pie in a soup form. It includes chicken, vegetables like onion, celery, carrots, and potatoes, simmered in a herbed broth thickened with flour and enriched with milk. The addition of peas and corn adds sweetness and texture. This soup suits a cozy meal and can be accompanied by pie crust crackers made from leftover pie dough for a nostalgic touch.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Calories:
205 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion small
- 2 celery chopped, stalks
- 2 carrot peeled and chopped
- 3 cloves garlic minced
- 2 bay leaf
- 2 potato diced, medium, yukon gold
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons thyme chopped fresh
- 2 cups chicken or leftover turkey, shredded
- 1/2 cup peas frozen
- 1/2 cup corn frozen
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 tablespoon parsley fresh chopped
- pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Cup of Yum
Notes
- Store leftover soup in the refrigerator for up to 4 days to maintain freshness.
- Pie crust crackers can be made easily using store-bought pie crust rolled thin and baked until crisp.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
26mg
(9%)
Sodium
623mg
(26%)
Potassium
607mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3845IU
(77%)
Vitamin C
27.1mg
(30%)
Calcium
116mg
(12%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 623mg | 26% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 116mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.