Chicken Pot Pie Soup – (or Turkey Pot Pie Soup) Cozy comfort in a bowl!
If you love the classic flavors of a Chicken Pot Pie but are looking for something less time consuming, this soup is for you. This recipe doubles as Turkey Pot Pie Soup and is perfect for leftovers from Thanksgiving and Christmas!
Ingredients for Chicken (or Turkey) Pot Pie Soup –
- cooked chicken or turkey – rotisserie chicken or holiday leftover turkey work great.
- butter
- onion
- celery
- carrots
- potatoes – we used gold potatoes but any will do.
- frozen peas
- flour
- milk – 2% or more fat for best results.
- chicken stock – low sodium so you can control the seasoning.
- thyme
- store bought pie crust for a crunchy topping
Chicken Pot Pie soup is made with simple ingredients that come together in the best way.
We start like most good hearty soups start. With a mixture of onion, carrots and celery. In chef terms it is called a mirepoix and it is the staple of a whole bunch of good cooking!
Once you have diced and chopped your vegetables. Simply saute them up in a bit of olive oil. Truly soup is such a gift. When you learn the basics, you will never go hungry and can easily make soup from most anything you have in your pantry and refrigerator.
To add a chicken pot pie spin to this recipe we cut up squares of store bought pie crust and baked them up on a cookie sheet. Feel free to get creative, hearts, circles, stars. They all make this bowl of soup extraordinary!
How do I thicken my Chicken or Turkey Pot Pie Soup –
- In this recipe we use flour that is sprinkled over the vegetables. Cook until the flour is no longer visable and add the milk.
- Another variation is using corn starch. If I used the flour/roux method but still want the soup thicker, I can add 1-2 tablespoons of cornstarch to cold chicken stock, milk or water and add to the heated soup. Stirring until it dissolves and thickens.
How do I cook chicken or turkey to use in soups –
- store bought rotisserie chicken is a great and easy option. Simply remove from the carcass and chop.
- saute cubed chicken in a bit of olive oil until cooked through then add to the pot.
- bake chicken breasts at 400 degrees for about 20 minutes until cooked through and internal temperature reaches 165 degrees.
- bake bone in chicken at 400 degrees for about 30 minutes, until internal temperature reaches 165 degrees. Let cool slightly, remove from bone and dice.
A few more soups we know you will love!
- Italian Soup with Sausage – the sausage does all the work in this easy to make soup.
- Lemon Chicken Orzo Soup – light and so comforting.
- Sausage and Potato Soup – cozy soup that is so satisfying.
- One Pot Chili Mac Soup – feed your crowd with this hearty soup!
To Soup! Our favorite food group!
Let’s EAT!
Kathi & Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Hey and check out our new YouTube Channel!
Chicken Pot Pie Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups milk 2% fat or higher for best results
- 2 cups cooked chicken, diced or shredded or cooked turkey
- 1 cup frozen peas
- 1 cup gold potato, diced skin on is fine!
- 1 teaspoon dried thyme
- salt and pepper to taste. Will depend on if you use low sodium broth or not.
- 1 package store bought pie crust
Instructions
- Heat olive oil in large soup pot or dutch oven.
- Saute onions, carrots and celery until slightly softened. About 5 minutes. Add in garlic and continue to cook for another minute.
- Sprinkle flour over cooked vegetables continuing to cook for 2-3 minutes until no dry flour is visible.
- Add chicken stock and milk and heat through. Cook until slightly thickenend. (for a thicker soup mix 1 tablespoon cornstarch with 2 tablespoons chicken stock until no lumps are visable. Add to soup).
- Add chicken, potatoes, peas and thyme. Bring to just a simmer and cook until potatoes are soft. TASTE FOR SALT AND PEPPER.
For Pie Crust Garnish
- Preheat oven according to package directions. Slightly roll out store bought pie crust. Cut into desired shapes and bake for aboutt 10 minutes or until puffy and just turning brown.
Nutrition
This post may contain affiliate links, which means we might receive a very small commission, at no additional cost to you, should you chose to purchase that linked item. We only link to items I know and trust. Clink!
PocketMom says
This was tonight’s dinner and it was delicious! Perfect for a cold winter night (windchill of -41 Celsius expected tonight) so a bowl of comfort food soup really hit the spot.
Kathi @ LaughingSpatula.com says
So glad you liked it! Holy wind-chill…Guess I won’t complain about Seattle rain : )
Christina says
First of all, the heart-shaped dough is fricking adorable!
Second, I can’t even explain how comforting this soup looks! The PNW isn’t as cold as the rest of the country (at the moment) but I can imagine how wonderful this soup tastes after being out in the rain.
Pinning for later!!!
Kathi @ LaughingSpatula.com says
What a sweet note! Thank you so much! We had an odd 61 degree day here in Seattle today- very strange, still cloudy nonetheless. 🙂 Enjoy!!
Kathi @ LaughingSpatula.com says
Hope you get a chance to try it Christina!