This easy chicken pot pie soup is the ultimate comfort food, and it tastes similar to my irresistible chicken pot pie recipe, but in soup form.
It's got all those delicious flavors of juicy bacon, tender chicken, garden veggies, and buttery pie pastry that are just so comforting during the winter. It's the perfect meal for a big family that is super simple to prepare and so delicious everyone will want seconds!
Contents
🥣 Chicken Pot Pie Recipe with Cream of Chicken Soup
I am a huge lover of soups, and they are on the menu all the time in my house, from green pea soup to smooth pumpkin soup. However, this chicken pot pie soup recipe has the best of both worlds with homemade crunchy buttery pie pastry to dip into the delicious thick chicken soup, making the meal all the more filling.
It's the perfect comfort food to get cozy with in front of the fire when it's cold outside, and the recipe is also customizable to suit certain allergens and people's tastes so everyone can enjoy it!
🍽 What you need
I use fresh chicken breasts and homemade pie pastry for this recipe, but sometimes I cheat and reduce the prep time by using leftover shredded chicken and prepared pie pastry from the shop. That being said, nothing quite tastes as good as freshly homemade flaky pie crust.
Equipment
- 2 large bowls
- Stirring spoon
- Large soup pot
- Cookie sheet or baking tray
- Whisk
Ingredients for the pie crust:
Follow my homemade pie crust recipe steps.
- 1 cup all-purpose flour
- ¼ cup butter cold
- 1 egg
- 2 tablespoon sour cream
Ingredients for the soup:
- ½ cup butter
- 6 bacon
- 3 cups chicken breasts sliced into cubes
- 3 cloves garlic minced
- 3 tablespoon celery very finely chopped
- 1 cup all-purpose flour
- 6 cups chicken stock
- 2 cups whole milk
- 4 teaspoon salt plus more to taste salt
- 2 teaspoon black pepper
- 1 large potato peeled and cut into ½ inch cubes
- 2 cups carrots diced
- 1 cup frozen peas
🔪 How to make
Learn how to make chicken pot pie soup with my easy-to-follow instructions and walk-through video. I always use leftover chicken breast from last night's Sunday dinner or leftover Rotisserie Chicken to make this delicious soup.
For the pie crust
Step 1
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) while preparing the dough.
Step 2
In a large bowl, rub the butter into the flour with your fingers until small crumbs form before adding the sour cream and egg. Use a spoon to mix the dough until it comes together and forms a ball.
Step 3
Put the dough on a floured surface and knead well with your hands for about 2-3 minutes. If necessary, add more flour (just enough for the dough not to stick to the surface).
Step 4
Form a ball and let the dough rest for around 10-15 minutes before rolling it out into a large rectangular shape.
Step 5
Place parchment paper on a cookie sheet, then gently place the shaped dough on top, and poke holes all over with a fork.
Step 6
Bake for 20 - 25 minutes, or until golden brown, then remove and allow to cool.
Break the pie crust into medium-large pieces to go with the soup.
For the soup:
Step 1
In a large, heavy-bottomed pan, melt 2 tablespoons of butter and cook the chicken and bacon over medium heat until thoroughly cooked. The bacon shouldn't get too crispy.
Step 2
Remove the chicken and bacon to a dish or bowl and leave the fat in the pan.
Step 3
Turn the heat down to medium-low before adding the butter, garlic, and celery for a few minutes until they start to be fragrant.
Step 4
Sprinkle the flour over the melted butter, and use a whisk to combine. Continue cooking, constantly stirring until the flour begins to brown.
Step 5
Add the chicken broth and milk while continuing to whisk, then increase the heat to medium-high for a minute or so until the mixture begins to thicken, then stir in the salt and pepper. If you want the soup to be creamier, add half a cup of heavy cream with the milk.
Step 6
Add the potato, carrots, and peas, cooking for about 25 minutes, or until the carrots and potatoes are tender.
Step 7
Stir in the cooked chicken and bacon pieces, then let the soup simmer for about 10 more minutes to combine the flavors.
Step 8
Serve the soup with pieces of the pie crust for dipping.
Cooking tips
- Make sure to refrigerate the dough before rolling out the pie crust. Chilling the dough helps harden the fat content, which keeps the pie crust structure in shape as it bakes, and allowing the dough to rest before rolling it out also helps relax the gluten, resulting in a softer, flakier pastry.
- If you find that the soup is too thick, you can add extra chicken stock to make it thinner, and to make it thicker, you can add a tablespoon of corn starch mixed with 2 tablespoons of water and mix it in the soup.
Seasonings
Luckily, this soup doesn't require any extra seasoning to improve the taste. Although adding some poultry seasoning will enhance the chicken flavor, a sprinkle of chili powder will give it some spice.
🙋 Frequently Asked Questions
Can I substitute the chicken?
Yes, this recipe is ideal for using leftover turkey to make a turkey pot pie soup and also cooked ham works well.
Can I make chicken pot pie soup gluten or dairy-free?
To make the pie crust gluten-free, use a gluten-free flour variant or almond flour, and to make it dairy-free, you can use full-fat coconut milk instead of sour cream and lard or vegetable shortening for the butter.
The milk in the soup can be substituted for soy milk, bottled or canned coconut milk, or unsweetened almond milk. Note that the overall flavor may change slightly depending on which option you choose.
What vegetables can I use?
Like all recipes with vegetables, you can use what's in season, your pantry, and the freezer like frozen veggies.
I am always using a selection of vegetables in soups, from green beans to mushrooms, and my favorite go-to veggie is sweet potato because it adds sweetness and creaminess.
🥗 What to serve with
Chicken pot pie soup is a hearty meal that is filling on its own without the need for side dishes. Although, that being said, I like to make mashed potatoes and buttermilk biscuits when I have bigger crowds to feed.
📖 Variations
There are many ways to make this scrumptious chicken pot pie soup, from long and slow in a crock pot to simplified and quick using an instant pot.
If you love biscuits to eat with your soup instead of pie crust, then give the Chicken and biscuits recipe a go. It's just as easy to make biscuits as it is making a pie crust, but the biscuits are fluffy and soft and baked sitting on top of the creamy chicken soup. It's deliciously creamy and extremely comforting.
Traditional pie lovers may prefer the Individual chicken pot pie recipe. It's a typical midweek dinner in my house and perfect to take to potlucks, buffets, or picnics.
🧊 Storing and ♨️ Reheating
Delicious recipes like chicken pot pie soup don't usually last long enough to store in my house, but it will last for a few days after if you have leftovers.
Refrigerated
Once the soup has cooled completely, you can transfer the leftovers to an airtight container or into a smaller pot with a lid. Any leftover pie crust can also be stored in an airtight container or placed on a plate covered with plastic wrap.
It will last 3 days in the fridge, and when you want to reheat it, just heat it in the pot or use a microwave.
Frozen
Transfer the leftover soup to an airtight container, but not the pie crust, as it will go soggy when defrosting. Chicken pot pie soup will last up to 4 months in the freezer and when you want to eat it, allow it to thaw in the fridge overnight before reheating in a pot or microwave.
Leftover pie crust dough
Any leftover dough from making the pie crust can be used another day for something else. Just transfer the dough to the freezer on a baking sheet for 45 minutes, wrap it in plastic wrap and place it in an airtight container.
The dough will last up to a month and should be thawed at room temperature before using again.
🍳 Related Soup Recipes
Check out our hearty collection of healthy comfort food recipes.
👪 Serving Size
Chicken pot pie soup is great for family gatherings as you get 6 or 7 servings with this recipe, or you can double the batch to give enough servings for 12-14 people.
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Chicken Pot Pie Soup
Ingredients
for the pie crust:
- 1 cup all purpose flour
- ¼ cup butter - cold
- 1 egg
- 2 tablespoons sour cream
for the soup:
- ½ cup butter
- 6 bacon
- 3 cups chicken breasts - sliced into cubes
- 3 cloves garlic - minced
- 3 tablespoons celery - very finely chopped
- 1 cup all purpose flour
- 6 cups chicken stock
- 2 cups whole milk
- 4 teaspoons salt - plus more to taste salt
- 2 teaspoons black pepper
- 1 large potato - peeled and cut into ½ inch cubes
- 2 cups carrots - diced
- 1 cup peas - frozen
Instructions
for the pie crust:
- Preheat the oven to 350F.
- Rub the butter into the flour with your fingers, until small crumbs form.
- Add the egg and sour cream and mix well using a spoon until it comes together into a ball - (it will be very sticky in the beginning).
- Put the dough on a floured surface and knead well for about 2-3 minutes.
- If necessary add more flour (just enough for the dough not to stick to the surface).
- Form a ball and let the dough rest for around 10 minutes.
- Roll the dough out into a large rectangular shape, then put on parchment paper and put on a cookie sheet, poke holes all over with a fork.
- Bake for 20 - 25 minutes, or until golden brown, then remove and allow to cool, then use your hands to break up into large pieces.
for the soup:
- In a large, heavy bottomed pan melt 2 tablespoons of the butter, then cook the chicken and bacon over medium heat until cooked through - the bacon shouldn't get too crispy.
- Use a slotted spoon to remove the chicken and bacon to a bowl, leaving the fat in the pan.
- Add the remaining butter and melt over medium low heat. Add the garlic and celery and cook until fragrant - about 2, 3 minutes.
- Sprinkle the flour over the melted butter, and use a whisk to combine. Allow to cook - stirring constantly, until the flour begins to brown.
- Add the chicken stock and milk, and increase the heat to medium high. Stir constantly until the mixture begins to thicken, then stir in the salt and pepper.
- Add the potato, carrots and peas and cook for about 25 minutes, or until the potatoes are tender.
- Stir in the chicken and bacon and allow to simmer for about 10 more minutes, until the flavors are combined.
- Serve the soup with the chunks of the pie crust for dipping.
Notes
- Make sure to refrigerate the dough before rolling out the pie crust. Chilling the dough helps harden the fat content, which keeps the pie crust structure in shape as it bakes, and allowing the dough to rest before rolling it out also helps relax the gluten, resulting in a softer, flakier pastry.
- If you find that the soup is too thick, you can add extra chicken stock to make it thinner, and to make it thicker, you can add a tablespoon of corn starch mixed with 2 tablespoons of water and mix it in the soup.
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