Chicken Pot Pie Soup Cooking Recipe



Chicken Pot Pie Soup, Chicken Pot Pie Soup Recipe. Chicken Pot Pie Soup Cooking recipe

Chicken Pot Pie Soup Recipe Description:

Homemade chicken pot pie can be a labor of love. This Chicken Pot Pie Soup is the easier way to get your comfort food fix. Instead of making a from scratch pie dough to encase the filling, make pie crust crackers (sprinkled with Parmesan) for dunking with store-bought dough.

This chicken pot pie soup is a creamy soup loaded with tender chicken, potatoes and vegetables, then topped with homemade cheddar biscuits. A comfort food classic that’s perfect for a cold night.

This chicken pot pie soup is a fun twist on a classic pot pie that is sure to earn you rave reviews from both kids and adults alike. The blend of chicken and colorful vegetables just can’t be beat, and the homemade biscuits really make this soup something special.

This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish sing!

Filled with hearty vegetables like potatoes, carrots, and peas, the creamy soup is basically a looser version of the baked casserole. To save more time, use store-bought rotisserie chicken.



Wondering what to do with Leftover Thanksgiving Turkey? Simply omit the chicken in this recipe and substitute an equal amount of leftover shredded turkey. Ladle hot soup over of leftover stuffing or mashed potatoes!

Chicken Corn Chowder:

Omit the peas and carrots, add cooked, diced potatoes and two cups of canned or frozen corn.

Creamy Chicken Gnocchi Soup:

Omit the peas, add 1 lb package of potato gnocchi and 1 cup of spinach leaves coarsely chopped.



  1. 1 refrigerated pie dough
  2. Egg wash
  3. 1/4 c. freshly grated Parmesan
  4. 2 tbsp. butter
  5. 1 onion, chopped
  6. 2 carrots, peeled and chopped into 1/2" coins
  7. 2 cloves garlic, minced
  8. 2 tbsp. flour
  9. 1 c. whole milk
  10. 1 c. water
  11. 4 c. low-sodium chicken broth
  12. 4 medium Yukon gold potatoes, chopped
  13. kosher salt
  14. Freshly ground black pepper
  15. 1 1/2 c. frozen peas, defrosted
  16. 1 c. chopped green beans
  17. 1 c. corn
  18. 1 1/2 c. shredded rotisserie chicken
  19. 2 stocks celery, chopped
  20. 2 tbsp. chopped parsley


  1. Preheat oven to 425
    Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.
  2. melt butter over medium heat
    In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
  3. Add the water
    Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
  4. Serve
    Garnish soup with parsley and serve with pie crust dippers.

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How Long Does it Keep?

This soup should keep well in the refrigerator in an airtight container for 3 days.

Can I Freeze Chicken Pot Pie Soup?

No. I don’t recommend freezing soups with lots of dairy as it can tend to separate. Also potatoes don’t freeze great in soups either. If needed you can just halve the recipe so nothing goes to waste.

How to Reheat Chicken Pot Pie Soup?

Rewarm in smaller servings in the microwave in a microwave safe bowl until heated through (it takes approximately 2 minutes). Just remember to stir occasionally.

Can I Add Other Vegetables?

Yes, other vegetables can be used in place of those here.