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Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a cozy, flavorful dish that combines the classic taste of chicken pot pie into a comforting soup form.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 tbsp unsalted butter Adds richness.
  • 1 medium yellow onion Provides a sweet and aromatic base.
  • 2 stalks celery Contributes fresh flavor.
  • 2 medium carrots Adds sweetness and color.
  • 2 cloves garlic Delivers robust flavor.
  • 2 leaves bay leaves Infuses the soup with subtle herbal notes.
  • 2 medium Yukon gold potatoes Adds heartiness and creamy texture.
  • 1/4 cup all purpose flour Acts as a thickening agent.
  • 6 cups chicken broth Forms the flavorful base.
  • 1 1/2 cups milk Provides creaminess.
  • 2 tbsp fresh thyme Enhances with herbal flavor.
  • 3 cups shredded chicken or leftover turkey Makes the soup filling and protein-rich.
  • 1 cup frozen peas Offers a sweet burst of flavor.
  • 1 cup frozen corn Adds crunch and sweetness.
For Seasoning and Garnishing
  • to taste Kosher salt Essential for seasoning.
  • to taste black pepper Essential for seasoning.
  • 1/4 cup fresh chopped parsley Brightens the dish.
For Optional Pie Crust Crackers
  • 1 sheet Pie crust Optional for making crispy crackers.

Method
 

Preparation
  1. In a large soup pot, heat the butter over medium heat.
  2. Add the onion, celery, and carrots, cooking until tender, about 5 minutes.
  3. Add in the garlic, bay leaves, and diced potatoes.
  4. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
Cooking
  1. Add in the chicken broth, 1 1/2 cups milk, and fresh thyme.
  2. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
  3. Stir in the shredded chicken, peas, and corn.
  4. Season with salt and pepper to taste.
  5. Let the soup simmer for another 10 minutes.
  6. If the soup is too thick, add an additional 1/2 cup of milk.
Serving
  1. Stir in the parsley and remove the bay leaves.
  2. Ladle the soup into bowls.
  3. For pie crust crackers, preheat the oven to 375°F.
  4. Roll out the pie crust, brush with melted butter, sprinkle with salt, and cut into strips.
  5. Bake for 12-15 minutes or until golden brown and crispy.
  6. Serve the soup with the pie crust crackers.

Notes

This soup freezes well; store in airtight containers for up to 3 months. For a vegetarian version, use vegetable broth and omit chicken.