There are some recipes that just feel like home, and this is one of them.
Chicken pot pie has always been one of those classic comfort meals – creamy, hearty, full of veggies, and wrapped in that golden crust. But let’s be honest … sometimes you want all of that goodness without fussing with an actual pie.
Enter: Chicken Pot Pie Soup.
It’s everything you love about the classic, but in a big cozy pot. Creamy broth, tender chicken, soft potatoes, and all those comforting flavors … with buttery pie crust pieces on top for that perfect finishing touch.
And yes … those little pie crust wedges? Dangerous. You’ve been warned.
❤️ Why You’ll Love This Soup
- All the flavor of chicken pot pie without making a full pie
- Perfect for using rotisserie chicken (hello, shortcut!)
- Loaded with veggies and hearty enough for dinner
- That creamy, cozy texture we all crave
- The pie crust wedges takes it over the top
🛒 Ingredients You’ll Need
For the Soup
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 carrots, thinly sliced
- 2 celery sticks, finely chopped
- 8 oz mushrooms, sliced (optional)
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 tsp poultry seasoning (adjust to taste)
- 6 cups chicken stock
- 3–4 tsp salt (to taste)
- 1/2 tsp black pepper
- 1 lb Yukon gold potatoes, sliced
- 5 cups cooked chicken (rotisserie works great!)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- Optional: squeeze of lemon juice at the end
For the Pie Crust Wedges on Top
- 1 box refrigerated pie crusts (2 crusts)
🍲 Let’s Make It
Step 1: Build the Flavor Base
In a large Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened and lightly golden.
Add mushrooms (if using) and garlic. Cook another 5 minutes until everything is tender and smells amazing.
Step 2: Create That Creamy Base
Stir in flour and poultry seasoning. Cook for about 1 minute, stirring constantly, until lightly golden.
Slowly add chicken stock, stirring to combine. Add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook 12–15 minutes, until potatoes are fork tender.
Step 3: Bring It All Together
Add shredded chicken, peas, corn, cream, and parsley. Simmer another 5 minutes until everything is heated through and cozy.
Taste and adjust seasoning. Add a small squeeze of lemon juice if you like to brighten it up a bit.
🥧 Make the Pie Crust Wedges
Preheat oven to 450.
Unroll pie crusts onto parchment-lined baking sheets. Cut into squares or wedges (about 2×2 inches or bigger). Space them out so they don’t touch.
Bake for about 10 minutes, or until golden brown. Cool slightly.
🍽️ How to Serve
Ladle the soup into bowls and top with those golden pie crust wedges.
You can:
- Lay them right on top
- Stick them in like little crackers
- Or crumble them over the soup
No wrong answer here.
✨ Tips & Variations
- Skip mushrooms if your crew isn’t into them
- Add a splash more broth if you like a thinner soup
- Swap in leftover turkey after the holidays
- Fresh thyme or rosemary can be added for extra flavor
- This thickens as it sits – leftovers are even better
Chicken Pot Pie Soup
Equipment
- Large Dutch oven or soup pot
- Cutting board and knife
- Wooden spoon
- Baking sheets
- Parchment paper
Ingredients
Soup
- 6 Tbsp unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced
- 2 celery sticks finely chopped
- 8 oz mushrooms sliced (optional)
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 4 tsp poultry seasoning or to taste
- 6 cups chicken stock
- 3 to 4 tsp salt to taste
- ½ tsp black pepper
- 1 lb Yukon gold potatoes peeled and sliced into 1/4 inch pieces
- 5 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy whipping cream
- ¼ cup fresh parsley finely chopped
- Optional: squeeze of lemon juice
Pie Crust Topping
- 1 box refrigerated pie crusts 2 crusts
Instructions
Soup
- In a large Dutch oven or soup pot over medium-high heat, melt butter. Add onion, carrots, and celery. Cook 5 to 7 minutes until softened and lightly golden.
- Add mushrooms (if using) and garlic. Cook another 5 minutes until softened.
- Stir in flour and poultry seasoning. Cook 1 minute, stirring constantly, until lightly golden.
- Add chicken stock, potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer. Partially cover and cook 12 to 15 minutes, until potatoes are tender.
- Add shredded chicken, peas, corn, cream, and parsley. Simmer 5 minutes until heated through.
- Taste and adjust seasoning. Add a squeeze of lemon juice if desired. Remove from heat.
Pie Crust
- Preheat oven to 450. Line baking sheets with parchment paper.
- Unroll pie crusts and place one on each baking sheet.
- Cut into squares or wedges (about 2x2 inches or larger). Space apart.
- Bake for about 10 minutes, or until golden brown. Cool slightly.
To Serve
- Ladle soup into bowls and top with pie crust pieces, or serve on the side.
Notes
- Rotisserie chicken is a great time-saver here
- Soup will thicken as it sits - add a splash of broth when reheating if needed
- You can skip mushrooms if preferred
- Fresh thyme or rosemary can be added for extra flavor
- Pie crust pieces can be made ahead and stored in an airtight container
- Cut potatoes evenly so they cook at the same rate
- Don’t skip cooking the flour - this helps eliminate a raw flour taste
- Add cream at the end to keep the texture smooth and rich
This is the kind of meal that makes everyone slow down a little. Big bowls, maybe a piece of crust in hand before you even sit down, and that first bite that just feels like home. I love recipes like this because they don’t have to be fancy to be special. It’s simple ingredients, a little time at the stove, and suddenly you’ve got something that brings people together.
And those buttery pie crust wedges on top? Don’t skip them. They’re what turn this from a really good soup into something everyone will ask for again.
