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!
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!
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?
- 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
- Cook the onions, potatoes, carrots and thyme in the butter for 7-8 minutes until the vegetables are softened.
- 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.
- Add the chicken and peas, turn the heat down to low and cook for 20 minutes, stirring often.
- While the soup is cooking, bake the pie crust according to the package directions. Let cool and break into bite sized pieces.
- After 20 minutes, stir the cream into the soup. Remove the thyme stems, taste for seasonings and serve with pie crust pieces on top.
You can cook 1 or both pie crusts, depending on how much crust you want fro topping the soup!
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