17
Sep
2019
chicken pot pie soup with spoons on a wooden board

Chicken Pot Pie Soup

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!

chicken pot pie soup with spoons on a wooden board

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.

diced potato and carrot in a pot with thyme

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!

chicken pot pie soup in a ladle over a pot

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

chicken soup in a bowl with pie crust pieces on top

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!

chicken pot pie soup in a green bowl with spoons

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 collage for pinterest

Yield: 6 Servings

Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy and comforting soup is so easy to make using leftover turkey or chicken!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 tablespoons butter
  • 1 cup diced onion
  • 3/4-1 pound yukon gold potatoes, diced
  • 1 1/2 cups diced carrots
  • 2 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

  1. Cook the onions, potatoes, carrots and thyme in the butter for 7-8 minutes until the vegetables are softened.
  2. Sprinkle in the flour, salt and pepper, then stir to mix in with the vegetables. Pour in the chicken stock and milk, stir to make sure nothing is sticking to the bottom of the pot, then bring to simmer.
  3. Add the chicken and peas, turn the heat down to low and cook for 20 minutes, stirring often.
  4. While the soup is cooking, bake the pie crust according to the package directions. Let cool and break into bite sized pieces.
  5. After 20 minutes, stir the cream into the soup. Remove the thyme stems, taste for seasonings and serve with pie crust pieces on top.

Notes

You can cook 1 or both pie crusts, depending on how much crust you want fro topping the soup!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 368 Total Fat: 17.5g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 88mg Sodium: 903mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 28g
This nutritional information is for informational purposes only. As I am not a nutritionist, this information is provided only as a courtesy.

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