Chicken Pot Pie Soup

Chicken Pot Pie Soup

  • Author: Anthony
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings
  • Category: Soup


Chicken Pot Pie Soup is a perfect easy winter soup for anyone tired of the same old chicken noodle, butternut squash, and tomato bisque soups. What’s your favorite part of Chicken Pot Pie? The Crust or the Filling?


  • 4 tbs butter
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tbs minded garlic
  • 1/4 cup ap flour
  • 2 cups chicken stock
  • 2 cups shredded chicken
  • 2 tsp parsley
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 cups whole milk
  • salt and pepper


  1. Sweat onions with butter in a stock pot or dutch oven over medium heat. Add carrots and celery and cook for bout 5 minutes until tender. Add a pinch of salt and garlic and stir to cook for 30 seconds.
  2. Evenly distribute flour on top of the vegetables and stir to cook through for about 5 minutes.
  3. Add chicken stock and bring to temp. Stir in the chicken and half the parsley. Add the peas and carrots and allow to cook for a few minutes to bring up to temp.
  4. Add milk and cook soup for about 15-20 minutes on low. Add remaining parsley and taste for seasoning.
  5. Serve with pie dough crackers using store bought pie crust. Cut with a glass or knife and baked on a lined sheet pan according to package instructions.