Chicken Pot Pie Soup Recipe (2024)

This chicken pot pie soup recipe is a favorite in our house! My kids love the crunchy pie crust crackers that I serve on the side!

You know, my husband has long been a hater of soup.

I mean, he will eat it. He just won’t like it. (Except for my chicken gnocchi soup – he loves that one!!)

He prefers meat and potatoes, on a plate, with a fork, because he’s a big manly man.

Or maybe he just really likes to eat with a fork. I don’t know.

Either way, this soup was another one that quickly won him over!

This chicken pot pie soup recipe is full of the warm, comforting flavors of my chicken pot pie, but it’s served up in a bowl with little pie crust crackers.

The soup is so creamy, loaded with tender chicken, there are plenty of veggies, and the topping is made of pie crust…what’s to dislike about that?

Ingredient Notes:

Chicken – We’re using leftover rotisserie chicken in this recipe. You can also boil up a whole chicken, shred the meat from the bones, and use the stock in this recipe. It’s all about how much time you have and effort you feel like putting into your dinner!

Veggies – We used onion, potatoes, peas, carrots, and corn. You can feel free to sub in whatever vegetables you like. A bag of frozen mixed vegetables works great here.

Liquid – This is a creamy soup, so we’re thickening it with flour and butter and then adding in milk and chicken broth or stock.

How to:

Soften the Veggies: Heat a large pot and add some butter. Add in the vegetables and let them cook for about 5 minutes to start softening up.

Simmer the Soup: Add a bit of flour to the vegetables and cook for another minute. This will help thicken the soup and make it more creamy. Stir in the milk and chicken broth and bring the soup to a simmer for about 15 minutes or until the potatoes are tender.

Make the Crackers: What is a pot pie without pie crust?? Roll out store bought or homemade pie dough and brush with an egg wash. Sprinkle with salt and cut into small squares to make crackers. Bake for about 8 minutes while the soup is simmering.

Add the Chicken: After the potatoes are tender, stir the chicken, corn, salt, and pepper into the soup and let it cook for about 5 minutes or until the soup is heated through.

Serve: Ladle your soup into bowls and top with the pie crust crackers to serve!

FAQ’s:

More soup recipes to try:

• Crockpot chicken and dumplings
• Homemade tomato soup
• Crockpot broccoli cheese soup
• Turkey noodle soup recipe
• Instant pot vegetable soup