Chicken Pot Pie Soup is the ultimate comfort food dinner in an easy to serve bowl. You’ll love this cozy soup recipe with buttery 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.
Why You’ll Love This Chicken Pot Pie Soup
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? The answer is Chicken Pot Pie Soup!
Here’s why you’re going to love this recipe:
- Chicken Pot Pies are the ultimate comfort food meal and this recipe is the ultimate comfort food soup!
- If you like your soup full of “stuff”, you’ll love how satisfying this chicken pot pie soup is. It’s loaded with chicken, broccoli, onion, celery, and cheese—but you can change it up by using YOUR favorite vegetables or use potatoes, frozen peas, and carrots for a more classic pot pie.
- And that’s not the only way this recipe is versatile! 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!
Important Ingredient Notes
- Chicken – You’ll need chicken that’s already cooked. I share some ideas for meal prepping chicken later in this post!
- Vegetables – Onion and celery are two-thirds of a traditional mirepoix, creating a nice base of flavor for our soup. Then, I add chopped broccoli florets, but you can use another veggie if you’d like!
- Chicken broth – Use a good quality broth here for the best flavor. Homemade chicken broth is always my top choice, but for convenience, I often rely on cartons of broth!
- Heavy cream – This gives the soup the richness of chicken pot pie filling.
- Crushed red pepper flakes – Use more or less, depending on your family’s preferences.
- Cheddar cheese – If you have time, shred your own cheese. It will melt much more smoothly! But if you don’t have time, no worries—your chicken pot pie soup will still be delicious.
- Pie crust – I used Pillsbury, but if you’re ambitious enough to make homemade pie crust, go for it!
How to Make Chicken Pot Pie Soup
Make the Soup:
- In a large pot, melt the butter over medium-high heat.
- Add the onions, celery, and broccoli and cook until the vegetables soften, about 3-5 minutes.
- Sprinkle the vegetables with flour and cook an additional minute, stirring constantly.
- Slowly whisk in the broth, milk, and cream, followed by the red pepper flakes, salt, and pepper.
- Add the cooked chicken and continue to cook over medium heat until warm, about 10-15 minutes.
Make the Crust Strips:
- Unroll the thawed pie crust.
- Cut the dough into strips and set them on a parchment paper lined baking sheet.
- Bake in a 450 degree oven for 6-8 minutes, or until lightly browned. Remove from the oven.
Serve: Pour the soup into individual ramekins and top them with shredded cheese and pieces of pie crust strips.
How to Meal Prep Chicken for Recipes
Even as a food blogger, I don’t have time to make dinner from scratch every night. Instead, I’ll often use one batch of chicken to make several recipes (like this chicken pot pie soup!) throughout the week.
Here are some ideas for how to do it:
- BAKE. To make life easier, whenever I cook chicken for dinner, I always bake up a few extra plain chicken breasts. 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.
Recipe FAQs
You can use cooked chicken breasts or thighs—whichever you prefer! I do like using chicken thighs in soup because they’re a little more forgiving, and more flavorful too.
If you don’t have time to make the pie crust strips, you can use oyster crackers or saltines. Or, if you just don’t have pie crust on hand, try baking flour tortilla strips or puff pastry. Croutons would also be delicious—or just serve your soup with a piece of crusty bread on the side!
You can use a cornstarch slurry instead of flour, or even puree some white beans or chickpeas and stir them into the broth.
What to Serve with Pot Pie Soup
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Chicken Pot Pie Soup
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
- 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.
- 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.
- 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.
- See blog post for more recipe tips and tricks.
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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!
I LOVE this recipe! I’ve made it a few times. I used it for my daughter’s twinkle twinkle little star themed birthday party and cut the pie crust into star shapes to go along with the theme!