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Chicken Pot Pie Soup loaded with chicken,veggies,a creamy broth and topped with herb flavored pie crust toppers.
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CREAMY CHICKEN POT PIE SOUP

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.
Course Soups/Stews
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 400kcal
Author Pamela Shank

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.