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:

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Chicken Pot Pie Soup

Constance Smith - A Good Life Farm
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
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
  

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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