Chicken Pot Pie Soup (with Recipe 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.

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 – 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.
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine American
Servings 6 servings
Calories 707 kcal

Ingredients
  

For the Crust (Optional)

For the Soup

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

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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4.75 from 4 votes (4 ratings without comment)

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