chicken pot pie soup in a green bowl with spoons

Chicken Pot Pie Soup

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

This hearty and comforting Chicken Pot Pie Soup is so easy to make using leftover turkey or chicken!



  • 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


  1. 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.
  2. 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.
  3. Add the chicken and peas to the soup, then down the heat to low and cook for 20 minutes, stirring often.
  4. 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*
  5. 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