Chicken Pot Pie Soup

Chicken Pot Pie Soup is good for the soul. I love fall and all the soups, the weather and everything!

This soup is perfect fall. I love chicken pot pie but the soup gives you the perfect ratio of soup to crust. You can add as much pie crust or as little as you want. We loved this soup a bunch. 

Chicken Pot Pie Soup

Ingredients

• store bought pie crust
• 2 tablespoons butter
• 2 cup cubed peeled potatoes
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 3 medium carrots, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups shredded cooked chicken
• 1 cup frozen petite peas
• 1 cup frozen corn

Chicken Pot Pie Soup

Directions

1. Preheat oven to 450°.
2. Roll store bought pie crust, cut out shapes in the dough and bake until golden brown.
3. For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
4. Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.

Did you try our Chicken Pot Pie Soup recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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