Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 refrigerated 9-inch pie crusts; 1 cup grated cheddar cheese; 2 tablespoons chopped fresh parsley (for dippers); 4 tablespoons salted butter; 3 stalks celery, finely diced; 2 medium carrots, peeled and finely diced; 2 medium onions, finely diced; 2 teaspoons chopped fresh thyme; Pinch of turmeric; Kosher salt and black pepper, to taste; 1/4 cup all-purpose flour; 6 1/2 cups chicken broth; 3 cups shredded rotisserie chicken; 1/4 cup chopped fresh parsley (for soup); 1/2 cup heavy cream

Jump to Recipe·Leave a Review

I bring together the cozy flavors of a traditional chicken pot pie in the form of a warm, creamy soup. It’s rich, hearty, and perfect for chilly days, especially when I pair it with cheesy pie crust dippers. Chicken Pot Pie Soup

Why I’ll Love This Recipe

I love how this soup delivers all the comfort of chicken pot pie without the effort of making an actual pie. The buttery crust is still there—but as crispy dippers—and the filling becomes a savory, creamy soup loaded with vegetables and shredded chicken. It’s fast, flavorful, and super satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheddar Crust Dippers

Two 9-inch refrigerated pie crusts
1 cup grated cheddar cheese
2 tablespoons chopped fresh parsley

Soup

4 tablespoons salted butter
3 stalks celery, finely diced
2 medium carrots, peeled and finely diced
2 medium onions, finely diced
2 teaspoons chopped fresh thyme
Pinch of turmeric
Kosher salt and black pepper, to taste
1/4 cup all-purpose flour
6 1/2 cups chicken broth
3 cups shredded rotisserie chicken
1/4 cup chopped fresh parsley
1/2 cup heavy cream

directions

I preheat the oven to 375°F and line two baking sheets with parchment paper.
I unroll a pie crust on each sheet and sprinkle cheddar cheese and parsley on top. I gently press the toppings into the crust and bake for 12–14 minutes, or until golden and crisp. Then I set them aside to cool.
While the crust bakes, I melt the butter in a large pot over medium heat. I add celery, carrots, onions, thyme, turmeric, salt, and pepper. I cook for 3–4 minutes until the veggies begin to soften.
I stir in the flour and cook for 1–2 minutes. Then I slowly pour in the chicken broth, stirring constantly.
I add the shredded chicken and parsley, then bring the soup to a simmer and let it thicken slightly.
I stir in the heavy cream and adjust seasoning if needed.
I break the baked crust into rustic strips or pieces and serve them alongside the soup for dipping.

Servings and timing

This recipe serves 4 to 6 people. Prep time takes about 15 minutes, and cook time is roughly 20 minutes, bringing the total time to around 35 minutes.

Variations

I use leftover turkey instead of chicken, especially after the holidays.
Sometimes I add frozen peas or corn for extra texture and sweetness.
If I want it even creamier, I add a splash more heavy cream or stir in a spoonful of cream cheese.
For a low-carb version, I skip the crust dippers and serve it with roasted cauliflower on the side.
I’ve also used dairy-free cream alternatives for a lighter version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I reheat the soup gently on the stovetop over low heat or in the microwave. If it thickens too much, I add a splash of broth or water.

If I plan to freeze it, I leave out the cream during cooking. Once I reheat the thawed soup, I stir in the cream just before serving. The crust dippers are best fresh, but I can store them in a sealed container at room temperature for a day or two.

FAQs

What can I use instead of wine in creamy soups?

For this recipe, I skip wine altogether and just use more chicken broth—it keeps the flavor rich and savory without alcohol.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. It actually tastes better the next day after the flavors have settled.

What’s the best chicken to use?

I like using rotisserie chicken because it’s fast and flavorful, but leftover roasted or poached chicken works great too.

Can I use frozen vegetables?

Absolutely. I sometimes use a frozen mixed veggie blend to save time—just toss them in with the broth.

How do I keep the crust dippers crispy?

I let them cool completely before storing and keep them in an airtight container at room temp. I reheat them briefly in the oven to restore crispiness.

Conclusion

This Chicken Pot Pie Soup is one of my go-to comfort meals. It brings together everything I love about pot pie—creamy filling, tender chicken, and flaky crust—but in a quicker, more casual form. Whether I’m serving it for a family dinner or curling up solo with a bowl, it always hits the spot.

Chicken Pot Pie Soup

Why I’ll Love This Recipe