Chicken Pot Pie Soup

Need a quick and easy dinner idea? Try making some Chicken Pot Pie Soup. Use Pillsbury Pie Crust to make the crust on top, saves time and tastes delicious!

Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

I’m always looking for easy dinner recipe ideas. I bought a package of Pillsbury pie crusts and had every intention of making some individual pot pies.

But then my kids requested broccoli cheese soup. So I thought, what if I combined the two?

To make life easier, whenever I cook chicken for dinner, I always bake up a few extra plain chicken breast. I stick them in a ziploc freezer bag and put them in the freezer to save for a quick dinner fix. If you don’t have any cooked chicken on hand, you can bake a couple breasts, grill them, boil them or go even more simple by using a Rotisserie chicken.

You then cook some butter in a skillet with onion, celery and broccoli. This makes your house smell amazing. I love the smell of onions cooking, is that strange?

Add some flour to thicken, then add your broth, cream, milk, chicken and seasonings. Simmer for about 10-15 minutes until heated thoroughly. While your soup is cooking, prepare the pie crust by cutting it into strips (I used a fancy pastry cutter, but a pizza wheel works too). Bake pie crust strips in a 450 degree oven for about 6-8 minutes, until browned. This dinner takes about 30 minutes, yet tastes like you’ve been cooking all day!

Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

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Chicken Pot Pie Soup

51

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 4-6

Ingredients

  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed

Instructions

  1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
  2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
  3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
http://www.shugarysweets.com/2013/04/chicken-pot-pie-soup

Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust Broccoli, Cheese, and more!

99 comments on “Chicken Pot Pie Soup”

  1. I saw this on Pinterest but didn’t realize it was yours until I looked at the pin closer haha Sounds so yummy! I’ll have to remember to save leftover cooked chicken to make this.

  2. That looks fantastic! I know my family will love this recipe.

  3. You used the crusts on the top – you’re a genius!! LOVE this Aimee!

  4. This looks super delicious right now. I bet the kids would love it, they are on a broccoli kick right now!

  5. Using the pie crust is a genius idea. This looks like real comfort food!

  6. What an absolutely brilliant soup! LOVE it! Talk about comforting!

  7. What a great way to get two of my favorite foods into one dish!

  8. I should realy cook up extra chicken breasts, too. What a great time-saving tip! 🙂

  9. I’ve actually never in my life eaten a chicken pot pie. I don’t think that’s normal. This soup looks so much better than any pie has ever looked, though!

  10. This sounds delicious! I just wish it wasn’t so warm out or I would make it now! I will keep this in mind for when we have chilly days!

  11. It sounds like a wonderful idea and a delicious and comforting dinner. Love it Aimee!!

  12. Love the pie crust strips! I’d love a big bowl of this to eat while I watch the predicted snow fall tonight!

  13. I heart chicken pot pie so I know I would love a huge bowl on this rainy day! And using store bought pie crust is really the only way I can get crust to turn out!!! Love the tip to freeze the extra chicken. I do that with whole chickens all the time.

  14. I love the little crust sticks on top! So cute and great presentation.

  15. I seriously would LOVE a bowl of this right now.

  16. This is such a great idea! Love the bites of pie crust all over the top. I would eat this up!

  17. Love the twist you did on this dish! It looks so divine! Pinning!

  18. That little ziploc bag trick is brilliant, I love time savers like that 🙂 Chicken pot pie is the ultimate comfort food for me, I’d love to try this soup!

  19. Brilliant! I love chicken pot pie but sometimes I do not have the time or energy to make it. This soup version looks spot on Aimee! 😀

  20. Love this, Aimee! My pot pie lovin’ son would go nuts for this!

  21. OMG. My husband is going to go nuts for this. He lives for pot pie, and loves soup…so, this combination only makes sense! And I’m totally down with the Pillsbury crusts. It’s I the only way I roll!

  22. My husband is going LOVE this! Chicken pot pie is a favorite of his and I never make it. Too time consuming, especially during the week. I’m not a home made pastry for dinner person. Thirty minutes, I can handle! Thanks, Aimee!

  23. I love that you used fresh broccoli, I bet it gives a nice crunch to the soup. Sounds delicious!

  24. I always look for new soups to try, definitely trying this one 🙂

  25. This is such a great idea, Aimee! Love the flavors.

  26. Fantastic! I want that for lunch today!

  27. Rebecca C

    I’m eating this right now, and it is GOOD.

  28. Rachel

    Hi this soup looks amazing. I was just wondering, does it reheat well the next day, say for leftovers?

  29. Nicky

    1 cup of heavy cream and then you choose to use skim milk….seriously?!!

  30. Never in a million years did I think I’d see a recipe for “Chicken Pot Pie” in the middle of July… fabulous! I like that you made it into a soup, too. Had to share!

  31. michele

    I have made this recipe several times and my family loves it! Looking forward to trying many more of your recipes. 🙂

  32. michele

    I should also add that my boys have never been fans of chicken pot pie, but no leftovers with this recipe.

  33. McKinna

    So how long after you add the flour, do you cook…? Recipe above just says ‘an additional minutes, stirring constantly’…
    Thanks!

  34. Susan

    Thank you! I made this soup tonight, just adding carrots and a bit more broth. It may be my favorite soup ever. Delicious!

  35. Brandy

    This might be a dumb question but how do you cook the chicken? Boil, bake, grill?

  36. Brandy

    Never mind I didn’t read that part lol

  37. Marsha

    Absolutely divine!! We loved it! However I think 6 servings is stretching it. We got 4 servings and had a salad on the side. Definitely adding this to my regular repertoire of recipes!

  38. jamie

    Do you think this would hold up well in a crockpot??

  39. Tiffany

    I agree w/ a previous poster-6 servings was not possible. I had to add 1 c each more milk & broth to serve my family of 5. Luckily it thickened up enough even though I didn’t add more flour/butter.

  40. sally

    Would love to try this recipe but I’m lactose intolerant :/ I figured I could substitute the skim milk with soy milk, do you have any suggestions for a cream substitute though?

  41. I got this recipe from a friend and made it for dinner tonight. It’s so easy and very tasty and filling! As others mentioned I did feel that it needed more broth so I ended up using a 14oz can of chicken broth rather than 3/4 cup and 2 cups of milk rather than 1 cup. It thickened fine and the seasonings didn’t need adjusting either. I did add about 3/4 cup chopped carrots (a nice addition!) and I added more broccoli than the recipe called for so that may have thrown things off or maybe we just prefer a brothier soup. Either way, very easy to rectify 🙂 My husband really liked the cheese and pie crust “sprinkles”. I’ll definitely be making this again! Thanks!

  42. Just made this for my family and we loved it! Thanks – it was ‘fun’ too! My adult son just emailed me asking for the recipe so he could make it for his inlaws too. 😉

  43. Sondra

    Instead of broccoli, I used frozen peas and carrots. Delicious!

  44. I made this tonight with left over Christmas turkey, and it was a big hit. Love the pie crust strips, thanks!

  45. Vicster

    Made this tonight and it was EXCELLENT!!!!

  46. Mia

    Do you think it would work if I increased the broth and cream in lew of the milk?

  47. Lori

    I made this tonight and it was so yummy! I will definitely be making it again. Thanks!

  48. Angela Burns

    Could this recipe be adapted for the crockpot?

  49. Erin

    I also made this tonight and it was so yummy and satisfying on a cold day! I added carrots. I especially like the convenience for left-overs. Instead of storying part of a pie (that would get soggy), the soup can be refrigerated and reheated and served with pie strips that I stored separately to keep crisp! Thanks!

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  53. Could you add carrots and peas to this recipe? This a keeper recipe that I want to try. My husband asked if I could add other veggies.

    Thanks
    Mary

  54. Stefani

    So I never comment on recipes. Like this is the first time ever. But I had to because I have made this about five times and have felt like I died and went to heaven each time. My husband, who is quite possibly the pickiest man I have ever met, practically begs for me to make it. Thank you so much for sharing this recipe! It is absolutely delicious!

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  57. BP

    This soup was so delicious and very easy to make. I was making it for two adults and a child and it was the perfect amount. If you are serving this to more people I highly recommend doubling/tripling the recipe. Will definitely be making this again:-)

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  60. Kelly

    I made this last night except I put it all in the crock-pot (adding cream at the end), added carrots, and omitted the flour and butter (I added a bit of cornstarch) and it was phenomenal! I bet it’s delicious, even better, following the recipe, but I am prego and get tired at the end of the day so I use my crock-pot whenever possible!

  61. Shelly

    How well do leftovers hold up with this recipe?

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  64. Randi Kelley

    I made this for dinner and seriously by the time dinner gets here I don’t think we will have anything more to eat. It’s soooooo good. I’d like it to have a little more soup part… So I may add some more milk.. It’s been sitting ready for hours so it’s a little thick but the flavor is unbelievable!!!

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  66. Jo

    Made this without heavy cream and we really liked it a lot and saved a bit of calories. Thanks for the recipe!

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  68. Brenda

    Very nice. I added some cauliflower with the broccoli. Would cut the chicken into smaller pieces or shred then add next time. 9/10. This would make a lovely filling for pies if liquid was thick enough. I did add an extra ¼ cup of stock to our soup as it was quite thick when cooked. Would definitely make again. Thanks for a great recipe!

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  70. Theresa

    Why does most of the recipes call for Kosher Salt? I never have Kosher Salt in the house. Your soups are delicious and simple to make. You do a great job. Thanks.

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