★★★★★

Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is the ultimate comfort food in an easy to serve bowl. You’ll love this cozy soup recipe with the pie crust dippers! Ready in under 30 minutes!

Love easy family dinners? Our skillet caprese chicken is wonderful, and ready in about 15 minutes! Or give our easy chicken fried rice recipe try next.

Two bowls of hearty chicken pot pie soup with pie crust dippers

Why this Recipe is Best

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?

Chicken Pot Pies are the ultimate comfort food. Today’s soup is loaded with chicken, broccoli, onion, celery and cheese. You can change it up by using YOUR favorite vegetables. Add potatoes, frozen peas, and carrots for a more classic pot pie.

Substitute leftover thanksgiving turkey for the chicken, and nobody will be the wiser. It will remind you of our favorite turkey hand pies!

I’ve also got a Beef Pot Pie Soup recipe on the blog if you think you want to try that version. It’s a little less creamy, and a lot more like a stew!

How to make Chicken for recipes

  • BAKE. 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.
  • BOIL OR GRILL. If you don’t have any cooked chicken on hand, you can bake a couple breasts, grill them, or boil them.
  • ROTISSERIE. One of my favorite, easy things to do is purchase a rotisserie chicken for quick dinner assembly! Our grocery store even sells them pre-shredded at a decent price!
  • SLOW COOKER. Another option would be to put a few pounds of chicken breasts with one cup of chicken broth in the slow cooker. Cook on low for 6 hours. When done, shred chicken and use immediately in recipes or divide in ziploc freezer bags for future meals. This is something I tend to do on the weekends when we’re just relaxing at home.
Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

How to make Chicken Pot Pie Soup

STEP 1. Cook your chicken. You can use my examples above, choosing your favorite, easy option. You can also use leftover turkey after the holidays!

STEP 2. Add butter in a soup pot with onion, celery and broccoli over medium high heat. This makes your house smell amazing. I love the smell of onions cooking, is that strange?

STEP 3. Add some flour to thicken, then add your broth, cream, milk, chicken and seasonings. Simmer for about 10-15 minutes until heated thoroughly.

PRO TIP: Want to lighten it up? Skip the cream and choose just milk. It may be a little thinner, but still tastes amazing.

STEP 4. 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.

You could also use thawed puff pastry instead!

STEP 5. Once your soup has thickened, add in the shredded cheese and heat until melted. Serve with pie crust dippers. 

This delicious soup takes about 30 minutes, yet tastes like you’ve been cooking all day! At my house it has quickly become everyone’s favorite dinner.

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

Tips and Tricks

  • Leftover turkey after Thanksgiving and Christmas is a great idea. Comfort food is always a good option.
  • Keep it vegetarian. Skip the meat and add more vegetables. Swap in some potatoes, peas, carrots, and mushrooms!
  • Take away the heavy cream and substitute with fat free milk. You may want to add in an extra tablespoon of flour to help this soup thicken up.
  • Another way to cut calories would be to remove the cheese and pie crust dippers. I know. Those pie crust dippers are one of the best parts. But if you don’t make them, you won’t miss them. 
  • Use homemade pie crust if you prefer.

What to serve with Pot Pie Soup

More Chicken Soup recipes

Old Fashioned Chicken Noodle Soup is hearty and delicious, and now easy to make in the Instant Pot or on the stove! The savory broth with delicious chicken, noodles, and vegetables is perfect for dinner or lunch!

I love dinner recipes that come together in 30 minutes. Say hello to BBQ Chicken Pizza Soup. We made some Pizza Crust dippers to go with this delicious, hearty soup too!

Get out your slow cooker, this Southwest Chicken Chowder is a fix and forget it dinner recipe! Packed with potatoes, corn and chicken, you’ll love the kick of flavor from the jalapenos, salsa and taco seasoning!

This White Chicken Chili has all the flavor of comfort food, without all the fat! Enjoy a bowl for dinner tonight!!

More Delicious Dinner Recipes

Yield: 6

Chicken Pot Pie Soup

Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes

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!

Ingredients

  • 2 cups chicken, cooked and diced
  • 3 Tablespoons unsalted butter
  • ½ yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh broccoli florets, chopped
  • ¼ cup all purpose flour
  • ¾ cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk (I used skim)
  • pinch of crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup cheddar cheese, shredded
  • ½ 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!

Notes

  • Leftover turkey after Thanksgiving and Christmas is a great idea. Comfort food is always a good option.
  • Keep it vegetarian. Skip the meat and add more vegetables. Swap in some potatoes, peas, carrots, and mushrooms!
  • Take away the heavy cream and substitute with fat free milk. You may want to add in an extra tablespoon of flour to help this soup thicken up.
  • Another way to cut calories would be to remove the cheese and pie crust dippers. I know. Those pie crust dippers are one of the best parts. But if you don't make them, you won't miss them. 
  • Use homemade pie crust if you prefer.
  • Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 484Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 125mgSodium: 779mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g

    Did you make this recipe?

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

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

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    Posted on September 21, 2019

    Comments & Reviews

    1. 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.

      1. Kosher salt is all I buy. I love the course texture, and flavor! You don’t have to add as much to the recipe as you would table salt.

    2. 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!

    3. 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!!!

      1. The soup thickens the next day. If you want to thin it out you can add some extra milk or water. ENJOY

    4. 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!

    5. 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:-)

    6. 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!

      1. Awww, you totally made my day! I’m so glad to hear you love this recipe. It’s a huge hit in our family too 🙂

    7. 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

    8. 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!

    9. 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. 😉

    10. 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!

    11. 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?

    12. 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.

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