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chicken pot pie soup in dutch oven

Chicken Pot Pie Soup

A creamy, hearty soup packed with tender chicken, vegetables, and potatoes, finished with buttery pie crust dippers for that classic chicken pot pie feel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine American
Servings 10 servings

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