Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a cozy, comforting dish that captures all the flavors of classic chicken pot pie in a warm, hearty soup. Made with tender rotisserie chicken, fresh vegetables, and a savory herb-infused broth, it’s topped with crispy, golden pie crust crackers that add the perfect crunch.

Ingredients

• 1 Refrigerated Pie Dough Crust
• 1 Egg
• 1 tablespoon Water
• 2-3 tablespoons Butter or Olive Oil
• 2 Large Carrots, peeled and sliced
• 2 Celery Stalks, sliced
• 2 cups Rotisserie Chicken (about 10 ounces)
• 5 cups Reduced-Sodium Chicken Broth or Chicken Stock
• 1 cup Frozen or Canned Peas
• ¼ cup All-Purpose Flour
• 2 Bay Leaves
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• Salt to taste
• Black Pepper to taste

Instructions

1. Step 1: Preheat the oven to 375℉ and line a baking sheet with parchment paper. Roll out the pie dough to about ⅛” thickness on a lightly floured surface. Use cookie cutters to cut the dough into shapes and place them on the baking sheet.
2. Step 2: In a small bowl, beat the egg with water. Brush this egg wash over the pie crust shapes and optionally sprinkle with garlic salt for extra flavor. Bake for 10-12 minutes until the crackers are golden brown and crisp.
3. Step 3: In a large pot, heat the butter or olive oil over medium heat. Add the carrots and celery (and frozen peas if using) and cook for 5-7 minutes until vegetables are tender. Season with salt and pepper.
4. Step 4: Stir in the flour and cook briefly, then slowly add the chicken broth while stirring continuously to form a smooth gravy-like base.
5. Step 5: Add canned peas (if using), rotisserie chicken, bay leaves, garlic powder, onion powder, thyme, rosemary, and season with salt and black pepper. Bring to a simmer and cook for about 5 minutes.
6. Step 6: Remove bay leaves and serve the soup hot, garnished with the crispy pie crust crackers on top.

Tips & Variations

• For extra flavor, use homemade chicken stock instead of store-bought broth.
• You can swap out peas for green beans or corn if preferred.
• Use leftover cooked chicken if you don’t have rotisserie on hand.
• Make the pie crust crackers ahead of time and store them in an airtight container for up to 3 days to save prep time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid curdling. Keep the pie crust crackers separate and add them fresh to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen or canned?

Yes, fresh peas can be used. Add them during the last few minutes of cooking to keep their texture and bright color.

How do I make the pie crust crackers extra crispy?

Make sure to roll the dough thin (about ⅛”) and bake until they are a deep golden brown. Let them cool completely on a wire rack to maintain crunchiness before serving.

Chicken Pot Pie Soup Recipe

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4.7 from 79 reviews

This comforting Chicken Pot Pie Soup features tender rotisserie chicken, carrots, celery, and peas simmered in an herb-seasoned gravy-like broth. Topped with crispy, golden homemade pie crust crackers, this soup delivers all the flavor of classic chicken pot pie in a cozy, easy-to-make soup form.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Total Time: 36 minutes
• Yield: 5 Servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust Crackers

• 1 Refrigerated Pie Dough Crust
• 1 Egg
• 1 tablespoon Water

Chicken Pot Pie Soup

• 2–3 tablespoons Butter or Olive Oil
• 2 Large Carrots, peeled and sliced
• 2 Celery Stalks, sliced
• 2 cups Rotisserie Chicken (about 10 ounces), shredded
• 5 cups Reduced-Sodium Chicken Broth or Chicken Stock
• 1 cup Frozen or Canned Peas
• ¼ cup All-Purpose Flour
• 2 Bay Leaves
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• Salt, to taste
• Black Pepper, to taste

Instructions

1. Prepare Pie Crust Crackers: Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out one refrigerated pie dough crust on a lightly floured surface to about 1/8 inch thickness. Use leaf-shaped cookie cutters to cut out shapes. Continue rolling and cutting until all dough is used. Arrange the cutouts on the prepared baking sheet.
2. Brush and Bake Crackers: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each dough shape with the egg wash. Optionally, sprinkle a little garlic salt on top for extra flavor. Bake in the preheated oven for 10-12 minutes or until the crackers turn deep golden brown and crisp. Remove from oven and set aside.
3. Sauté Vegetables: In a large 6-quart stockpot, heat 2-3 tablespoons of butter or olive oil over medium heat. Add sliced carrots and celery. If using frozen peas, add them now. Sauté the vegetables for 5-7 minutes until tender. Season with salt and black pepper to taste.
4. Create Roux and Add Broth: Sprinkle ¼ cup all-purpose flour over the sautéed vegetables and stir constantly to coat and cook the flour. Slowly begin adding the chicken broth in increments while stirring continuously, allowing the flour to blend and form a smooth, thickened gravy-like base.
5. Add Chicken and Seasonings: If using canned peas, add them now along with the shredded rotisserie chicken, 2 bay leaves, garlic powder, onion powder, dried thyme, dried rosemary, additional salt, and black pepper to taste. Stir everything to combine.
6. Simmer Soup: Bring the mixture to a gentle simmer and cook uncovered for 5 minutes to allow flavors to meld and the soup to thicken slightly. Discard the bay leaves before serving.
7. Serve: Ladle the hot soup into bowls and top each serving with several crispy pie crust crackers for a delightful crunchy garnish reminiscent of classic pot pie crust.

Notes

• For best flavor and texture, use fresh rotisserie chicken and freshly cut pie dough crackers.
• The soup can be made with either frozen or canned peas; add frozen peas early in cooking and canned peas later with the chicken.
• Adjust seasoning according to taste, especially salt and pepper.
• The pie crust crackers can be stored in an airtight container for a day or two but are best fresh and crisp.
• This recipe serves about 5 and can be doubled for larger groups.

Keywords: chicken pot pie soup, rotisserie chicken soup, easy chicken soup, pie crust crackers, comfort food soup, homemade chicken soup