This easy chicken pot pie soup has everything in it you love about the classic chicken pot pie. It has a creamy and savory broth, chicken, lots of vegetables and pieces of pie crust on top.
When you don't feel like making a traditional homemade chicken pot pie but you want all the taste of it, chicken pot pie 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.
You'll recognize ingredients like carrots, celery, peas and corn in this delicious and comforting soup recipe.
And if you love this recipe you will really love this chicken pot pie with biscuits recipe.
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.
- chicken breast
- olive oil
- fresh celery
- fresh carrots
- frozen corn
- frozen peas
- chicken broth
- chicken better than bouillon
- 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. Pro tip, buy a premade crust to cut back on time in the kitchen.
The chicken pot pie soup filling is amazing. It's a bit rich, creamy and savory. You will love all the vegetables in it.
This recipe is made without cream of chicken soup. The base of the soup is made up of chicken broth and heavy cream. So if you are worried about tons of sodium from campbells cream of chicken, no worries, this recipe is for you!
How To Make It
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.
- 1.5 lb chicken breast
- 2 tbsp olive oil
- 1 small onion, diced
- 2 celery ribs, diced
- 2 carrots, sliced
- 4 tbsp butter
- ¼ c flour
- 1 c frozen corn
- ¾ c frozen peas
- 6 c low sodium chicken broth
- 1 tsp chicken better than bouillon
- ⅓ c heavy cream
- ½ tsp salt
- 1 ½ c all purpose flour
- ¼ c cold butter, cubed
- ½ tsp salt
- ½ tsp baking powder
- 5-7 tbsp ice cold water
- 1 egg
- 1 tbsp water
- Preheat the oven to 400.
- Place the chicken on a foil lined baking sheet and bake for 25 minutes or until no longer pink in the middle. Remove from the oven and once it’s cooled down, cut the chicken into cubes.
- Make the pie crust. In a bowl stir together the flour, salt and baking powder. Use your fingers to mix in the cold cubed butter until combined and stir in the ice cold water. Use your hands to form the dough into a ball and then use a rolling pin to flatten it out to an ⅛”.
- Combine the egg and 1 tablespoon of 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.
- Heat a soup pot over medium/low heat. Add the olive oil and diced onion, carrots and celery and saute for 5-7 minutes. Melt in 4 tablespoons of butter. Stir in ¼ cup of flour and stir for 1-2 minutes.
- Pour in the chicken broth, chicken bouillon, frozen corn, frozen peas, salt, pepper and bring to a boil. Reduce the heat to low, add in the cream and cut up chicken. Simmer until the frozen vegetables are cooked.
- Serve the soup in bowls and crumble up pieces of pie crust on top.
Pro Tip: Save time and buy a rotisserie chicken and a store bought pie crust.
Pie Crust: The pie crust doesn't have to be pretty or perfectly round. The point is to crumble it up, so it can be a weird shape when you roll it out.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 138mgSodium: 633mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 36g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.