Chicken Pot Pie Soup


Chicken Pot Pie soup is one of those comforting meals that you just cannot wait to get to after a long day out in the winter’s cold. This soup is so savory and is filled with bright vegetables, tender chicken, and tons of flavor. It’s topped off with flaky, golden strips of pie crust for the perfect bite of Chicken Pot Pie in soup form! This warm bowl of soup starts off with a savory base of chopped celery, onions, butter, and rich chicken stock. Potatoes, corn, and mixed vegetables are thrown in the pot to add a bright variety of yumminess. This dish can be made many ways with different proteins and vegetables. Swap out chicken and add in fresh zucchini or kale for a delicious Vegetable Pot Pie Soup or add in shredded turkey for the best Turkey Pot Pie Soup.

And man, did I mention the pie crust?!? The pie crust on top is exceptional. With this particular recipe, I took a short cut and used premade pie crust. After brushing the crust with beaten eggs and sticking it in the oven it comes out golden brown and perfect. Then, melted butter is brushed on top and a sprinkle of salt is added. Ah, perfection. These pie crust pieces taste very similar to a Ritz cracker. Delicious!


I have also made this recipe with homemade pie crust and it is just as good. And to answer that question, yes, I have the perfect recipe for homemade pie crust – it’s definitely the best I’ve ever had!

This soup is perfect to make during the holiday season because it helps get rid of some of those leftover vegetables and turkey. I don’t know about you guys, but I hate the idea of having tons of leftovers after the holidays. I don’t want to throw them away … so what’s a gal to do? USE THEM! USE. THEM. ALL. Leftover turkey, skillet corn, or Brussel sprouts can be thrown into this hearty pot pie soup.

Majority of this dish’s amazing taste can be credited to the deep, rich flavor that comes from the broth. To start off my soup, I picked up a whole chicken from my local grocery store. I added about 8 cups of water to a pot, a couple of pieces of onion, salt, pepper, and stuck the chicken right in. This boiled for about 45 minutes to an hour. And wa-lah! After peeling and deboning, the juiciest chicken remained ready for any recipe. From there, simple ingredients such as butter, half and half, and chicken base creates the most flavorful soup. The addition of spices such as thyme and poultry seasoning places this dish above and beyond.

Look at that birdie. This made the best stock!

Growing up in the low country of South Carolina, Chicken Pot Pie was a dish my mother made every once in a while. It wasn’t one of our staples in our home, but when she made it boy was it good. Surprisingly, I have vivid memories of getting off the school bus and my mother having prepared her own version of pot pie. Whenever my mother made pork roast with root vegetables, she would make a broth the next day, thicken it up, and add the leftover carrots, onions, potatoes, and pork roast. This mixture would be placed in a store-bought pie crust and baked in the oven. This was my mother’s version of pot pie and it was amazing.


This recipe for Chicken Pot Pie Soup is super easy and affordable. To cut corners even more and save on your grocery bill, purchase a rotisserie chicken from your grocery store’s deli, shred the chicken, and add it to your soup. This tip will help you save time and dollars!

Chicken Pot Pie soup is a meal in itself, but if you’re on the hunt for sides serve this with homemade cheddar biscuits and a side salad for the perfect meal.

Chicken Pot Pie Soup

½ cup diced yellow onion
½ cup diced celery
16 oz frozen mixed vegetables
15 oz can of white potatoes, chopped
15.25 oz can of corn
2 chicken breasts shredded
2 tbs all-purpose flour
3 tbs salted butter
3 tbs Better Than Bouillon (Premium Roasted Chicken Base)
1 can of Campbell’s cream of chicken
4 cups water
2 cups half and half
½ tbs garlic powder
½ tbs onion powder
1 teaspoon McCormick dried thyme
½ tsp McCormick poultry seasoning
Salt and pepper to taste
1 prepared pie crust
1 egg & 1 egg yolk, beaten
3 tbs butter, melted (for pie crust)


  1. Turn your stove on to medium high heat. Place your pot on the stove. Add in 3 tbs of butter and let it melt.
  2. After the butter has melted, add in diced onion and diced celery. Season lightly with salt and pepper. Cook celery and onion for 5-6 minutes or until tender.
  3. Add in flour. Cook for 1-2 minutes or until flour has dissolved. Reduce heat to medium.
  4. Add in water and stir. Add in half & half and better than bouillon. Combine ingredients and let simmer for 10-12 minutes.
  5. Add in cream of chicken, mixed vegetables, corn, potatoes, and chicken. Stir soup together until everything is combined. Cover and let simmer for 9-10 minutes or until soup has thickened. *See note 1*
  6. Remove lid and season soup to your taste. Add lid back to pot and simmer on lo to medium lo for an additional 15-20 minutes or until soup has thickened. Stir often.
  7. Using a pizza roller, knife, or shape cut out; cut your pie crust into your desired shape.
  8. Beat 1 egg and 1 egg yolk in a bowl. Brush pie crust with egg. Place in oven and bake according to package instructions.
  9. Brush pie crust with melted butter. Sprinkle on a pinch of salt.
  10. Ladle hot soup into a bowl and top with pie crust and fresh parsley.
  11. Serve hot and enjoy.


  1. The soup’s color will vary depending on how much chicken bouillon and seasonings you add. If your soup is on the paler side, don’t fret the color will adjust the longer you cook it!
  2. This soup will also thicken up more the longer that it cooks. If you desire a looser soup, cook for a shorter amount of time. If you desire a thicker soup cook for a longer amount of time.

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