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Chicken Pot Pie Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/chicken-pot-pie-soup-recipe/