Try this Chicken Pot Pie Soup with leftover chicken or turkey! A rotisserie chicken works perfect too for this soup recipe, making it even easer to get on the table!
Soup is comfort food 101 in our house, we make it all year long! Be sure and try our Leftover Turkey (or chicken!) Noodle Soup and our famous Beefy Tomato Soup!
A Comforting, Easy Soup Recipe
Comforting and easy don’t always go together, right? When you think of a chicken pot pie or maybe a beef stew over mashed potatoes, those are meals that require some effort and time.
And they are definitely worth the time if you ask me. But we don’t always have hours to spend cooking away in the kitchen, am I right? Enter this Chicken Pot Pie Soup Recipe…
You can use any kind of leftover chicken or turkey you have, or grab a rotisserie chicken from the store while you’re shopping. We like this soup recipe to be hearty, so you’ll need 3 cups of diced chicken which you can easily get from one rotisserie chicken.
What makes this soup recipe so comforting is all the ingredients combined together in a creamy, thick broth. Almost like a chowder but not quite as thick.
Once you the vegetables are softened, pour in good chicken stock (find your favorite brand at the store or make your own and freeze it!) and milk. Use either 2% or whole milk for this soup recipe otherwise you’ll end up with a thinner broth.
Add in the chicken and frozen peas (no need to defrost, they’ll cook in the soup) and let this chicken pot pie soup simmer for about 20 minutes. While it’s cooking you can bake up a pie crust, just follow the package directions. Bake the curst and break it up into pieces for topping the soup.
After the soup simmers for about 20 minutes, it’s time to add in the cream. A splash of cream at the end gives this chicken soup a smooth, creamy finish and it’s definitely not something I would leave out!
If you don’t have a pie crust you can use croutons or bread to dip into the soup, but the pie crust adds an addicting touch to this chicken soup!
What Other Vegetables Can I Use In This Soup Recipe?
We like to keep this chicken pot pie soup traditional, but there are lots of other vegetables you can add to this soup!
- Celery
- Pearl Onions
- Asparagus Tips
- Green Beans
- Sweet Potatoes
- Corn
- Mushrooms
Fresh thyme adds an amazing flavor here, but if you don’t have it you can substitute dried thyme. Just add about 1/2 teaspoon to start because dried herbs are much stronger than fresh herbs.
Leftover turkey from the holidays works perfectly in this soup too, so be sure to save this recipe for after Thanksgiving or Christmas! Our boys love the break from traditional leftovers when we turn them into this chicken pot pie soup!
Looking For More Soup Recipes?
- Stove Top Split Pea Soup
- Slow Cooker Pasta Fagioli
- Pork Egg Roll Soup
- Homemade Turkey Soup
- Beef Burgundy Mushroom Soup
PIN IT!
Chicken Pot Pie Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis hearty and comforting Chicken Pot Pie Soup is so easy to make using leftover turkey or chicken!
Ingredients
- 3 tablespoons butter
- 1 cup diced onion
- 1 1/2 pounds yukon gold or russet potatoes, peeled and diced
- 1 1/2 cups diced carrots
- 4 sprigs fresh thyme, plus more for garnish
- 1/4 cup flour
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 4 cups chicken stock
- 1 1/2 cups 2% or whole milk
- 3 cups cooked, diced chicken
- 1 1/2 cups frozen peas
- 1/2 cup heavy cream
- 1 package store bought pie crust
Instructions
- Add the butter to a soup pot or 5 quart dutch oven. Once the butter is melted, add the onions, potatoes, carrots and thyme and cook for 8-10 minutes until the vegetables are softened.
- Sprinkle in the flour, salt and pepper, and then stir to mix in with the vegetables. Cook for 1 minute. Pour in the chicken stock and milk, stirring to make sure nothing is sticking to the bottom of the pot, and then bring to simmer.
- Add the chicken and peas to the soup, then down the heat to low and cook for 20 minutes, stirring often.
- While the soup is cooking, bake the pie crust by placing a round of pie crust on a baking sheet. Bake according to the package directions for 1 pie crust. Let cool and break into bite sized pieces. See note*
- After the soup has cooked for 20 minutes, stir the cream into the soup. Remove the thyme stems, taste for seasonings and serve with pie crust pieces on top.
Recipe Notes
You can cook 1 or both pie crusts, depending on how much crust you want for dipping in the soup!
Store: Let the soup cool completely and then store in a container in the refrigerator for up to 3 days.
Reheat: Reheat soup in the microwave for 2 minutes until warmed through.
- Category: Soup
- Method: Stove Top
- Cuisine: American
I made this tonight and it was excellent!