Easy Chicken Pot Pie Soup
This Chicken Pot Pie soup is perfect comfort food. It’s delicious soup for cold weather! Includes instructions for stovetop, slow cooker and instant pot. It’s the soup version of your favorite pot pie recipe!
I’m a sucker for warm, creamy soups. I struggle with colder weather, but welcome the opportunity to make warm soup all winter long. A delicious bowl of soup is true comfort food to me!
This Chicken Pot Pie Soup is a new favorite for our family, turning a comfort food classic into soup makes THE best comfort food! Oh, and it’s also a one-pot meal!
This soup has all of the elements of comforting pot pie; tender chicken, potatoes, vegetables and a creamy broth. And, it’s topped with delicious, flaky pie crust crackers made from puff pastry!
It’s an easy chicken recipe, and a great way to use leftover chicken if you have it on hand! You can also use leftover turkey in this recipe to make Turkey Pot Pie Soup!
The recipe at the end of this post is for stove top instructions, but you can also make this Chicken Pot Pie Soup Recipe in the Instant Pot or the Slow Cooker! I have the modified instructions for both, below:
Crockpot Chicken Pot Pie Soup: Instructions for the Crockpot
- In a large skillet, melt butter and sauté onions, celery, potatoes and garlic for 3-4 minutes.
- Add flour and stir to combine with vegetables.
- Transfer mixture to the crockpot, add seasonings and broth.
- Cook on low for 5-6 hours, or high for 3-4 hours, until potatoes are easily pierced with a fork.
- In the last 30 minutes, remove lid and extract the bay leaf. Add frozen vegetables, chicken and heavy cream.
- Cook on low for the last 30 minutes, lid off, stirring occasionally.
- Serve warm
Instant Pot Chicken Pot Pie Soup: Instructions for the Instant Pot
- Turn Instant Pot to sauté mode. Add butter, onions, celery, potatoes and garlic then sauté for 3-4 minutes.
- Add flour and stir to combine with vegetables.
- Add seasonings and broth, then set the instant pot to soup/stew mode and cover/seal, allowing to simmer for 30 minutes. This will cook the potatoes through.
- Remove the lid and fish out the bay leaf. Add frozen vegetables, stir, and let sit for 2-3 minutes.
- Add chicken and heavy cream, stir again, and set to slow cook. Cover and allow to cook for 15 minutes with the lid off.
- Serve warm.
No matter your cooking method, there are a few FAQs that may help you made this great recipe!
Can I use fresh vegetables instead of frozen?
Yes, dice them up and sauté them when you sauté the onions and potatoes. I recommend cutting them into very small, uniform bits so they cook through.
Can I use milk instead of heavy cream?
Yes, you can use milk or half and half.
Can I use biscuits instead of puff pastry?
Yes, you can definitely top your soup with homemade biscuits or baked canned biscuits.
Can I use leftover chicken for this recipe?
Yes, you will need 2-3 cups of shredded or cubed chicken. You can also use leftover turkey!
How do I store leftover soup?
This creamy chicken soup can be stored in an airtight container in the refrigerator for up to 3 days. When you reheat the soup, I recommend adding a hefty splash of chicken broth or water to loosen it up. This soup thickens quite4 a bit when it cools.
Leftovers of this recipe make a great lunch!
I don’t like chunky soup, what can I do?
If you (or your kiddo) does not like chunky soup, simply blend it using an immersion blender or standard blender right before you add the chicken and cream. This will blend the broth and vegetables into a hearty potato soup.
Easy Chicken Pot Pie Soup
This Chicken Pot Pie soup is perfect comfort food. It's delicious soup for cold weather! Includes instructions for stovetop, slow cooker and instant pot. It's the soup version of your favorite pot pie recipe!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 1.5 pound yellow potatoes, cubed into ¼" pieces
- 2 garlic cloves, minced
- ⅔ cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 bay leaf
- 6 cups chicken broth or vegetable broth
- 1 10-ounce bag frozen mixed vegetables (carrots, green peas, green beans, and corn)
- 1 rotisserie chicken, shredded or cut into cubes (yields 2-3 cups of chicken)
- 1 cup heavy cream
For the topping:
- 1 sheet puff pastry dough
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5-7 minutes.
- Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sautéed vegetables.
- Slowly add in broth. Let the broth simmer for 15 minutes over medium heat.
- Remove bay leaf, stir in the bag of frozen vegetables, shredded chicken, and heavy cream.
- Turn heat to low and let the soup cook at a very gentle simmer, continue cooking for 15 minutes. Do not allow to come to a boil again once cream has been added.
- While the soup is simmering, lay the puff pastry sheet on a flat surface, and cut circles using a small bowl. Bake according to the package instructions.
- Serve the soup warm in a bowl, topped with puff pastry.
Notes
If you would like to use raw chicken, add 2-3 chicken breasts when you add the broth, then simmer for 30 minutes until cooked through, then shred and add back to the pot.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 645Total Fat 36gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 15gCholesterol 87mgSodium 1904mgCarbohydrates 68gFiber 6gSugar 6gProtein 14g
The nutrition for this recipe is calculated by an app and may be incorrect.
I hope that you enjoy this amazing soup recipe! If you like this one, I know you’ll love my other soup recipes:
