Easy Chicken Pot Pie Soup is rich, creamy, and hearty. Filled with all the flavors of a classic Chicken Pot Pie and served with easy pie crust crackers. An easy, delicious 30-minute meal.
We love soup!
When the cold weather settles in we are all about soups. Like seriously. If you are the same way here are a few of our favorite recipes:
- Classic Chicken Noodle Soup (with homemade noodles)
- Easy Wonton Soup
- Brothy Chicken & Gnocchi soup
- Classic White Chicken Chili
- Smokey Chipotle Chili
- Kickin’ Chicken Corn Chowder
- Creamy Tomato Basil Soup
- Crockpot French Onion Soup
- Philly Cheese Steak Soup
- Beef Stew
I love that soups, chowders, and chilis can be put together quickly and easily AND can be freezer-friendly. Major Bonus!
Here’s a little video I made that will show you how easy this Chicken Pot Pie Soup is to make.
CHICKEN POT PIE SOUP:
Chicken Pot Pie is a beloved dinner for us. We love the chunky veggies, juicy chicken all wrapped up in a creamy gravy and golden brown pie crust. The downside to this delicious meal is that it can take over an hour to make, bake and be ready to enjoy.
Chicken Pot Pie Soup has all the same classic flavors with much less prep and cook time. Made in a large pot, this soup comes together quickly.
HOW DO I MAKE PIE CRUST CRACKERS?
Pie crust crackers are easy and delicious. If you have a favorite pie crust recipe, feel free to use it. If not, or if you’re looking for convenience, try the premade rolls of pie crust dough from the store.
Roll the pie crust out. Using a fork, poke the dough. Baste with melted butter.
Once the dough has been buttered, cut into desired pieces. I like cutting them into stripes on the diagonal. Refer to the video above for reference.
If you like a salty bite to your crackers, feel free to sprinkle with a bit of salt.
Place on a parchment paper-lined cookie sheet and back until crisp and golden brown. About 8-10 minutes.
They are that easy!
P.S. If you would like to make a little sweet treat to go along with this soup, try making cinnamon sugar pie crust stripes. Instead of leaving plain or sprinkling with salt, try sprinkling with cinnamon sugar. It’s a fantastic sweet treat to go with this dinner.
WHAT KIND OF CHICKEN SHOULD I USE IN CHICKEN POT PIE SOUP?
Whatever chicken you have on hand will work. I prefer using precooked chicken to speed up the process. I also prefer white meat to dark but have used all the kinds of chicken listed below.
Try this recipe using:
- rotisserie chicken
- leftover chicken (grilled, boiled, baked)
- canned chicken
You can use shredded, chunks, or diced chicken for this Chicken Pot Pie Soup recipe.
HERE’S THE FULL PRINTABLE RECIPE. ENJOY!
Chicken Pot Pie Soup
A delicious, easy creamy soup filled with veggies, chicken and served with pie crust crackers. All the classic flavors of Chicken Pot Pie in half the time.
- 1 cup chopped celery, 100g
- 1 cup chopped onion, about 1/2 a medium onion, 140g
- 1 1/2 cups diced carrots, about 3 medium carrots, 225g
- 2 Tbs butter
- 2 Tbs olive oil
- 1/2 cup flour, 120g
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 Tbs dried parsley
- 8oz frozen peas, about 2 cups
- 16oz cooked chicken, shredded, diced or chunks
- 4 cups chicken broth, or 4 cups water + 4 tsp chicken flavored boullion
- 1 cup milk, half & half or cream
- Pie Crust Crackers - optional, directions for cooking on step 5.
- Preheat oven to 375'F if making pie crust crackers.
- In a large 4-6 quart pot over medium-high heat saute carrots, celery, and onions in oil and butter. Saute for about 5 minutes until onions began turning translucent (see-through).
- Add flour and spices. Stir until all flour has been absorbed by the oil and moisture from the veggies. (1-2 minutes). This will create a thick paste.
- Add broth and continue to stir for 1-2 minutes until the mixture begins to simmer. The broth will begin to thicken. Add peas and chicken. Lower heat to a simmer (low heat). Simmer with a lid on for 5-10 minutes.
- If making pie crust crackers, make them while the soup is simmering. Roll pie crust out on a lightly floured surface. Poke the dough with a fork then baste with butter. Cut into desired pieces. Bake at 375'F for 10-12 minutes or until crackers are golden brown and crisp.
- Once the soup has simmered, carefully remove the lid then add milk, half & Half, or cream. Stir.
- Serve with pie crust crackers, if desired.
- If you have extra refrigerated pie dough, try making cinnamon pie crust crackers. Sprinkle butter-basted dough with cinnamon sugar before baking. This makes for a super easy dessert that goes right along with this meal.
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