Chicken Pot Pie Soup (with Cooking Video)

This hearty chicken vegetable soup has all the great flavor of your favorite chicken pot pie. It includes a pie crust cracker recipe that you can make to go with it.

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To Make This Recipe You Will Need:

• dough for 1 pie crust
• sage
• thyme
• boneless, skinless chicken breasts
• butter
• vegetable oil
• salt & pepper
• potatoes
• onion
• celery
• flour
• chicken broth
• half & half (or milk)
• frozen mixed vegetables
• thyme
• sage
• rosemary

Watch Me Make this Chicken Pot Pie Soup:

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Chicken Pot Pie Soup

Constance Smith - Cosmopolitan Cornbread

This hearty chicken vegetable soup has all the great flavor of your favorite chicken pot pie. It includes a pie crust cracker recipe that you can make to go with it.

4.67 from 3 votes

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Soups and Stews

Cuisine American

Servings 6 servings

Calories 707 kcal

Ingredients

  

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For the Crust (Optional)

• dough for 1 pie crust
• 1/8 tsp black pepper
• 1/8 tsp sage
• 1/8 tsp thyme

For the Soup

• 3 boneless, skinless chicken breasts
• 1 Tb butter
• 1 Tb vegetable oil
• 1/2 tsp each salt & pepper
• 3 large large potatoes
• 1 small onion
• 2 stalks celery
• 1/3 c flour
• 4 c chicken broth
• 1 cup half & half, or milk
• 2 c frozen mixed vegetables
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp rosemary

Instructions

 

• Roll out the pie dough onto a baking sheet and sprinkle with the pepper, thyme and sage. Bake at 400 for 8-10 minutes until lightly golden.
• Meanwhile, cut the chicken into 1 inch pieces. Heat the oil & butter in a Dutch oven.
• Salt & pepper the chicken, and toss it into the pot. Let it cook over medium heat for a few minutes, until opaque. While the chicken is cooking, dice the potatoes into 1/2 in pieces. Set aside.
• Dice the onion and celery. Scoop the chicken out into a bowl. Toss in the celery and onion and cook them in the liquid in the pot for about 2 minutes.
• Stir in the flour. Add in the chicken broth and half & half. Add in the chicken and remaining ingredients.
• Bring it to a boil, reduce the heat and cook on medium heat until the vegetables are just done – about 10 minutes.
• Serve the Chicken Pot Pie Soup with the pie crust crumbled over the top.
• Enjoy!

Nutrition

Serving: 1cCalories: 707kcalCarbohydrates: 83gProtein: 30gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 15gCholesterol: 74mgSodium: 1316mgFiber: 8gSugar: 8g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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