Creamy Chicken Pot Pie Soup with flavored pie crust toppers.
A rich, creamy soup to satisfy your pot pie cravings. Loaded with chicken, veggies, seasonings, and a creamy broth. Top with pie crust cut-outs flavored with cheese and herbs. Perfect for a fall or winter day.
My family loves chicken pot pie, and we love most kinds of soup. This Creamy Chicken Pot Pie Soup is a delicious combination of both.
I usually serve a pan of cornbread with a pot of soup, but on this day I decided to try something different, and made these pie crust toppers. Add grated parmesan cheese and fresh parsley to the dough for great flavor. You could also add garlic salt or rosemary if desired.
HOW TO MAKE CREAMY CHICKEN POT PIE SOUP:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS:
Pie Crust Toppers:
butter
flour
salt
parmesan cheese
herbs
water
egg
milk
Soup:
butter
olive oil
onions
potatoes
celery
carrots
salt
pepper
minced garlic
INSTRUCTIONS:
- Prepare the pie crust dough first. In a small food processor, combine the butter, flour, salt, parmesan cheese, herbs. Pulse until the mixture forms pea-sized pieces. Slowly add the ice water, and pulse until a dough ball is formed. Press the dough ball into a disc shape and wrap in Saran Wrap. I even wrap mine in parchment paper first. Chill for at least 30 minutes.
- In a large Dutch oven, melt the butter and olive oil together. Add the onions, potatoes, celery, and carrots. Sautee about 6-7 minutes, stirring frequently. Season with the salt, pepper, and garlic. Cook another 2 minutes, stirring frequently. Sprinkle flour over the vegetables, stir to coat well.
- Add the chicken broth and bring to a boil. Lower heat to a simmer. Stir in the soup, and cook over low heat until potatoes become tender.
- Stir in the chicken, peas, and heavy cream. May add yellow food coloring if desired. Continue to simmer another 5-10 minutes.
- Prepare and bake the pie crust toppers while soup is cooking. Roll out the pie dough on lightly floured surface, about 1/4 inch thickness. Cut out shapes with metal rounds or desired cookie cutters. Whisk together the egg and milk, brush the shapes. Bake about 15 minutes or until they are golden brown.
- To serve the soup, garnish each bowl with a sprinkle of parsley and a few pie crust toppers.
This Creamy Chicken Pot Pie Soup is delicious on the day it is made, and becomes even more flavorful when served the next day.
Why You Will Love This Soup
- It is a comfort food full of flavor with tender chicken, veggies, and a rich broth. Perfect to warm you up on a cold day.
- The soup is convenient to make in a Dutch oven or large pot. This serves a crowd.
- It tastes even better the next day as leftovers.
Helpful Tips/Frequently Asked Questions
for making Creamy Chicken Pot Pie Soup
- Cooking the vegetables first in the butter and olive oil, before adding the chicken broth will allow more flavor to develop.
- Once the heavy cream is added, do not boil the soup, just cook over a low simmer to prevent curdling.
- Store the leftover soup in an airtight container and refrigerate for 3 days.
Do I have to make the pie crust toppers from scratch?
No. You can cut them out of refrigerated pie crusts or puffed pastry sheets. Bake them until golden brown.
Can I use frozen vegetables instead of fresh ones?
Yes. Sometimes time does not allow to make this with the fresh veggies, or you just don’t have them available. The soup will taste better with them, but the frozen ones do work well too.
This recipe was shared on Weekend Potluck @Sweet Little Bluebird.
Check this site out for more excellent recipes.
Here are some other soups that you may want to try.
POTATO HAM BROCCOLI CHEDDAR SOUP
SPICY BEEF AND 3 BEAN CHILI
CREAMY CHICKEN POT PIE SOUP
Ingredients
- PIE CRUST TOPPERS
- 1/2 cup cold butter cut in small pieces
- 1 1/4 cups flour & 2 Tbsp to sprinkle
- 1/2 teaspoon kosher salt
- 1 teaspoon grated parmesan cheese
- 1/2 teaspoon fresh chopped herb
- 3-4 Tbsp ice water
- 1 egg
- 1 teaspoon milk
- SOUP
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1/2 cup onions diced
- 2 cups potatoes diced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 clove garlic minced
- 3 Tablespoons flour
- 5 cups chicken broth
- 1 can 10 1/2oz cream of chicken soup
- 3-4 cups rotissere chicken cut in bite size chunks
- 1/2 cup frozen peas
- 1 cup heavy cream or half-and-half
- 2-3 Tablespoons fresh parsley chopped
- 1-2 drops of yellow food coloring optional
Instructions
- Prepare pie toppers first. In a small food processor, combine the butter,flour,salt,cheese,and herb. Pulse until pea sized pieces are formed. Slowly add the ice water and continue pulsing until a dough ball is formed. Flatten into a disc shape and wrap in parchment paper or saran wrap. Chill for at least 30 minutes.
- In a large dutch oven, over a low heat, melt the butter and oil. Add the onions,potatoes,celery,and carrots. Saute about 6 minutes,stirring frequently. Season with salt,pepper,and garlic.
- Sprinkle with flour and stir until veggies are well coated.
- Add the chicken broth and bring to a boil. Lower heat to a simmer and stir in the soup.
- Cook over a low heat until the potatoes become tender. Stir in the soup,chicken,peas,and heavy cream. Continue to cook over a low heat for 5-10 minutes.
- Bake the pie crust toppers while soup is cooking. Preheat oven to 375 degrees F.
- Roll the dough out on a lightly floured surface to 1/4 inch thickness. Cut out desired shapes with cookie cutters or metal rounds. Arrange on a parchment lined baking sheet. Whisk together the egg and milk. Brush the pie cut outs. Bake for about 15 minutes or until golden brown.
- To serve the soup, garnish each bowl with a few pie toppers and fresh parsley.
Notes
- Cooking the vegetables first in the butter and olive oil, before adding the chicken broth will allow more flavor to develop.
- Once the heavy cream is added, do not boil the soup, just cook over a low simmer to prevent curdling.
- You can puff pastry for the toppers instead of pie crusts if desired.
- Store the leftovers in the refrigerator for up to 3 days.
