Everything you love about a traditional homemade chicken pot pie but in soup form! Chicken pot pie filling is a soup base, with pie crust crumbled on top. You'll recognize ingredients like carrots, celery, peas and corn in this delicious and comforting soup recipe.
When you don't feel like making a traditional homemade chicken pot pie but you want all the taste of it, this soup is the perfect substitution. It's so cozy and comforting for the cooler weather.
My son practically begs me to make this every week for him. It's his favorite! He loves those pie crust crumbles. Extra pie crust crumbles on top for the two of us.
It's not a difficult soup to make. You could even cut corners by purchasing a pre-made pie crust and rotisserie chicken from the store to save time.
In this soup you'll find carrots, celery, onions, corn and peas.
And if you love this recipe you will really love this chicken gnocchi soup. It uses similar vegetables and also has a creamy broth.
A rundown of the ingredients you will need to make this chicken pot pie soup. As always, reference the recipe at the bottom of the post for amounts and the full instructions.
- 1 pound chicken breast - will need to be cooked in the beginning of the recipe, see the notes in the recipe card for cooking methods, or you can use pre-cooked chicken
- olive oil
- fresh celery
- fresh carrots
- frozen corn
- frozen peas
- chicken broth
- chicken better than bouillon - enhances the chicken flavor of the soup
- heavy cream
- salt and pepper
Why You'll Love This Soup
The pie crust alone is so good, I could just sit down to a bowl of pie crust crumbs. The kids think it's so fun to crumble it up and sprinkle on their soup.
But the chicken pot pie soup filling is amazing. It's a bit rich, creamy and savory. You will love all the vegetables in it. It's not a thick soup, but not super thin, I would however say it's more on the thin side but creamy.
How To Make Chicken Pot Pie Soup
Cooking the chicken. The very first thing you will need to do is prepare the chicken breast. My favorite ways are in the oven or the instant pot and you can see the notes in the recipe card for instructions on both.
You could also you pre-cooked rotisserie chicken or leftover chicken if you have it.
Pot pie crust. Stir together the flour, salt and baking powder. Mix in cold butter with your fingers until it's combined. Then add in the cold water.
Use your hands to form this into a dough ball, with a rolling pin, flatten it out. When you roll it out, it doesn't have to be a perfect circle, just roll it.
Brush the egg wash over top. Pierce the pie crust with a fork about 10 times, just all over it.
Bake the pie crust for 20 minutes at 400 degrees, or until golden in color and it starts looking crisp vs. soft. Once it's cool you can break up the crust into small pieces.
Soup. In a soup pot saute diced onion, carrots and celery in olive oil for 5-7 minutes. At this stage you are trying to soften the vegetables.
Add in the butter, let it melt, then add in flour and stir for 2 minutes.
Pour in the chicken broth, chicken bouillon, frozen corn and frozen peas. Bring everything to a bowl then reduce the heat to low and add in the cream. Cover the pot and simmer until the vegetables can be pierced with a fork and are tender.
Add in chopped up cooked chicken. Serve in bowls, then crumble some pie crust in your hands and sprinkle it on top.
Yes! Leftover turkey from Thanksgiving would be perfect in this recipe.
You could purchase a pre-made pie crust and rotisserie chicken to cut back on some of the time it takes to prepare.
My guess would be that it wasn't cooked long enough (granted the ingredient amounts were properly used). It's also important to pierce the pie crust with a fork to help it bake.
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- 1 lb chicken breast, cooked* and cubed
- 2 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 carrots, sliced
- 4 tbsp butter
- ¼ c flour
- 1 c frozen corn
- ¾ c frozen peas
- 6 c chicken broth
- 1 tsp better than bouillon
- ⅓ c heavy cream
- ½ tsp salt
- 1 ½ c flour
- ¼ c cold butter, cubed
- ½ tsp salt
- ½ tsp baking powder
- 5-7 tbsp ice cold water
- 1 egg
- 1 tbsp water
- Cook the chicken first, you can make it in the instant pot, oven or store bought rotisserie chicken (see notes for cooking methods)
- Preheat oven to 400 degrees
- Start by making the pie crust; in a bowl stir together the flour, salt and baking powder, to this mix in the cold cubed butter until totally combined and stir in the ice cold water
- Use your hands to form the dough into a ball (doesn’t need to be smooth) and then use a rolling pin to flatten it out (doesn’t need to be a perfect circle can be any shape - see pictures)
- Combine the egg and 1 tbsp water for the egg wash
- Use a fork to pierce the crust 10 or so times, then brush with the egg wash
- Bake the pie crust on a parchment lined baking sheet for 20 minutes
- In a soup pot add the olive oil and diced onion, carrots and celery and saute for 5-7 minutes.
- Add 4 tbsp of butter, once melted add ¼ c flour and stir for 2 minutes
- Stir in the chicken broth, chicken bouillon, salt, frozen corn and frozen peas and bring to a boil
- Reduce heat to low, add in the heavy cream and simmer until the vegetables are tender
- Dice or shred the cooked chicken and add it to the soup
- Serve in bowls, sprinkle some pie crust crumbles on top (just crush up the pie crust in your hands)
Cooking chicken -
Oven: bake chicken at 400 degrees for 25 minutes or until no longer pink in the center
Instant Pot: 17 minutes, no slow release (8 qt instant pot needs 2 cups of water in the bottom, 6 qt instant pot needs 1 cup of water in the bottom)
You can add more salt to taste as needed
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 117mgSodium: 1250mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 25g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.