Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Meredith Sayre


My family & friends LOVE this soup! Just good old "comfort food"! Instead of crackers, bake several ready-made pie crusts until browned. Sprinkle crumbled pie crusts over soup when serving. It gives it a true "pot pie" taste.


★★★★★ 1 vote



  • 3 large
    potatoes, peeled & cubed
  • 1 1/2 lb
    mixed vegetables, frozen
  • 1 stick
  • 1 medium
    onion, diced
  • 2 clove
    garlic, minced
  • 1/2 c
  • 4 c
    chicken broth
  • 3 c
  • 2 can(s)
    cream of chicken soup
  • 1 tsp
    poultry seasoning
  • 1 tsp
    dried thyme
  • 4 c
    chicken, cooked & chopped
  • 4
    refrigerated pie crusts
  • ·
    salt & pepper, to taste

How to Make Chicken Pot Pie Soup


  1. Place cubed potatoes & mixed vegetables in a pot, add water and cook 15 minutes until potatoes are tender. Drain and set vegetables aside.
  2. In a large pot, melt butter; add onion and garlic. Saute until onions are tender.
  3. Sprinkle flour over butter/onions; stir and cook for 2 minutes.
  4. Whisk together, chicken broth, milk, soup, poultry seasoning and thyme. Slowly whisk into butter/onions; bring to a boil. Reduce heat and simmer until thickened, stirring often.
  5. Stir in the potatoes, mixed vegetables and chopped chicken. (I like to use a deboned Rotisserie chicken.)
    Salt and pepper, to taste.
  6. Preheat the oven as directed on the package of refrigerated pie crusts. Lay the pie crusts out on baking sheets and bake until browned. When the crust is cooled, break into pieces.
  7. Ladle the soup into bowls and serve with crumbled pie crust over the top.

Printable Recipe Card

About Chicken Pot Pie Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #creamy #vegetables

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