Chicken Pot Pie Soup (with Cooking Video)

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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.

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
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.

Watch Me Make this Chicken Pot Pie Soup:

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.

Click Here for more great Soup Recipes!

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 6 servings

Chicken Pot Pie Soup

Chicken Pot Pie Soup

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.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

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

  1. 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.
  2. Meanwhile, cut the chicken into 1 inch pieces. Heat the oil & butter in a Dutch oven.
  3. 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.
  4. 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.
  5. Stir in the flour. Add in the chicken broth and half & half. Add in the chicken and remaining ingredients.
  6. Bring it to a boil, reduce the heat and cook on medium heat until the vegetables are just done – about 10 minutes.
  7. Serve the Chicken Pot Pie Soup with the pie crust crumbled over the top.
  8. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 707Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 74mgSodium: 1316mgCarbohydrates: 83gFiber: 8gSugar: 8gProtein: 30g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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