Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup offers all the comforting flavors of a classic pot pie in a warm, creamy bowl. Packed with tender chicken, vegetables, and potatoes, this soup is perfect for cozy dinners.

Ingredients

• 1 tbsp. butter
• 1 onion (chopped)
• 2 carrots (peeled and cut diagonally)
• 2 stalks celery (chopped)
• 2 cloves garlic (minced)
• 3 tbsp. flour
• 1 cup milk (skim, 2 or 3%)
• 1 cup water
• 900 ml (30 oz.) low sodium chicken broth
• 1 lb. Little Potato Company Terrific Trio Creamers (cut in half or quarters)
• Salt and pepper to taste
• 1/2 tsp. paprika
• 1 cup frozen peas (defrosted)
• 1 cup frozen corn (defrosted)
• 1 1/2 cups cooked chicken (cubed)
• 1 refrigerator pie crust
• Egg wash (one egg with 1 tsp. water)
• 1/4 cup Parmesan cheese (finely grated)

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until the onions turn translucent, about 5 minutes. Stir in the garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well to coat, forming a texture similar to wet sand.
2. Step 2: Preheat your oven to 425°F (220°C).
3. Step 3: Pour in the water, chicken broth, and milk, then add the potatoes. Bring the mixture to a boil, reduce heat to a simmer, and cook for 15 minutes or until the potatoes are tender. Season with salt, pepper, and paprika to taste.
4. Step 4: While the soup simmers, prepare the pie crust. Line a baking sheet with parchment paper and roll out the dough. Brush the crust with egg wash and sprinkle evenly with Parmesan cheese. Bake for 15 minutes until golden brown. Let it cool, then break it into pieces to use as dippers.
5. Step 5: Once the potatoes are tender, add the peas, corn, and cooked chicken to the pot. Heat through until everything is warm. Serve the soup with the pie crust dippers on the side for a delightful crunch.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• For a richer soup, substitute half of the milk with heavy cream.
• Try adding fresh herbs like thyme or parsley for a bright, fresh taste.
• Swap the pie crust for puff pastry for a flakier topping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. Keep pie crust dippers separate to maintain their crispness and enjoy them within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, you can use Yukon gold or red potatoes as alternatives. Just cut them into similar sizes to ensure even cooking.

Is this soup freezer-friendly?

The soup can be frozen without the pie crust. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove. Prepare fresh pie crust dippers after thawing for best texture.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This comforting Chicken Pot Pie Soup combines the classic flavors of a traditional chicken pot pie in a hearty, creamy soup form. Featuring tender chicken, potatoes, vegetables, and a rich broth, it’s topped with crisp, cheesy pie crust dippers for an irresistible meal perfect for cozy nights.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp. butter
• 1 onion, chopped
• 2 carrots, peeled and cut diagonally
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 tbsp. flour
• 1 cup milk (skim, 2%, or 3%)
• 1 cup water
• 900 ml (30 oz) low sodium chicken broth
• 1 lb Little Potato Company Terrific Trio Creamers, cut in half or quarters
• Salt and pepper to taste
• 1/2 tsp paprika
• 1 cup frozen peas, defrosted
• 1 cup frozen corn, defrosted
• 1 1/2 cups cooked chicken, cubed

Pie Crust Toppers

• 1 refrigerator pie crust
• Egg wash (1 egg beaten with 1 tsp. water)
• 1/4 cup Parmesan cheese, finely grated

Instructions

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the onions turn translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant. Stir in the flour to coat the vegetables thoroughly; the mixture should resemble wet sand.
2. Preheat the Oven: While cooking the vegetables, preheat your oven to 425°F (220°C) to prepare for baking the pie crust.
3. Simmer the Soup: Add water, low sodium chicken broth, milk, and cut potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 15 minutes or until the potatoes are tender. Season the soup with salt, pepper, and paprika.
4. Prepare the Pie Crust: On a baking sheet lined with parchment paper, roll out the pie crust dough. Brush the surface evenly with the egg wash and sprinkle finely grated Parmesan cheese over the top. Bake in the preheated oven for 15 minutes or until golden brown. Once baked, allow it to cool before breaking into pieces to serve as dippers.
5. Finish the Soup: After the potatoes are tender, add the defrosted peas, corn, and cubed cooked chicken to the pot. Cook until everything is heated through evenly. Serve the hot soup alongside the crisp pie crust dippers for a delightful meal.

Notes

• You can substitute the potatoes with other waxy potatoes if Little Potato Company Terrific Trio Creamers are unavailable.
• For a richer soup, use whole milk or add a splash of cream instead of skim milk.
• The pie crust dippers add a delightful texture contrast, but you can serve this soup with crusty bread if preferred.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
• To make this recipe gluten-free, use a gluten-free flour blend and gluten-free pie crust.

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, easy chicken soup, potato soup, pie crust dippers