The Best Chicken Pie Soup (+ Video)

The Best Chicken Pie Soup (+ Video)

This creamy, delicious chicken pie soup can be made on the stovetop or in a crock pot! It has your favorite veggies, chunks of chicken, and even a delicious heart pie.

If you love chicken pie, you’ll love all the flavors in a bowl of creamy soup! Soup recipes like these are the best comfort food in the colder months.

best comfort food

Soup is a comfort food for us – especially in the fall and winter!

I think we can all agree that you can’t warm up with a good bowl of soup when it’s cold outside. If it’s one of your favorite soup-form dishes (like chicken pie), even better!

This recipe is delicious, hearty, and filled with some of our favorite veggies like carrots, potatoes, celery, peas, and corn. There are even delicious heart-shaped patties to add to the top, the perfect complement to this soup. It can also be prepared on the stove or in the slow cooker. Both ways end with the perfect soup!

How to Make Chicken Pot Pie Soup

Using the stovetop is the fastest way to make chicken pie soup.

Heart Pie. Start by making pies. To do this, combine flour and salt in a large bowl. Cut the shortening until crumbly, then gradually add the milk and mix with your hands to form the dough into a ball. Form into a ball or disc, wrap in plastic and refrigerate for at least 30 minutes.

Roll the dough out on a lightly floured surface to about 18 lbs. inches thick and using a heart cookie cutter or whatever shape, cut out about 16-18 small pastries. Bake at 425°F for 8-11 minutes on an ungreased baking sheet.

saute. In a large stock pot, heat butter over medium heat. Add potatoes, celery and carrots. Fry for about 5-7 minutes.

Boil and simmer. Add the flour, garlic salt and pepper and stir until combined, add the broth and stir. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes. Add remaining ingredients and cook on low for another 10 minutes or so, or until all ingredients are heated through.

Serve. Scoop into bowls and top with heart-shaped pie crust. enjoy!

Crock Pot Instructions

Sometimes I prefer to make this chicken pie soup in a crock pot because it looks less laborious, the only downside is that it takes longer. Although, if you plan ahead and start earlier in the day, it’s no big deal! Here are the instructions for using the crock pot:

1. Add all ingredients to slow cooker (excluding chicken, corn, and peas).
2. Stir together and cook on low for 6-8 hours or high for 4 hours.
3. For the last hour, add the chicken, corn, and peas. Please enjoy!

Tips, Additions and Stores

vegetable: We used carrots, potatoes and peas for the soup, but you can easily add other ingredients

• Green beans, corn, mushrooms, celery, spinach are all delicious additions
• You can also substitute cauliflower florets or even noodles for the potatoes.
• Great way to replace chicken with leftover turkey

Recipe FAQ

texture: Can I thicken this soup?

• Flour: Place 1 cup hot soup in a separate bowl. Add 1-2 tablespoons of flour. Stir until smooth, then stir it into the stockpot.
• Cornstarch: Add 1 tablespoon cold water to another bowl. Add 1 tablespoon cornstarch and stir until smooth. Add it to the stockpot and stir.

thinner? If you want the soup to be thinner, add water or broth.

Got any leftovers? Store soup in the refrigerator in an airtight container for up to 5 days. You can easily reheat this soup in the microwave or on the stovetop. Store the pie crust topping individually in an airtight container at room temperature.

How to freeze? Since the potatoes and cream are frozen, this soup is definitely trickier as the texture will change. You can freeze this soup for 1-2 months if that doesn’t bother you. I would mash the large chunks of potatoes first to help reduce the powdery texture.

Thaw in the refrigerator before reheating. When reheating, it is important to reheat slowly over low heat and keep stirring. Add more milk or cream to help smooth the texture.

Service suggestion

Crispy. If you want to take a shortcut, you can use store-bought pie crust. Cut out shapes and bake. If you can’t make a pie crust, you can also top the soup with oyster crackers or crumbled Ritz crackers, or you can decide to serve the soup with bread. A flaky biscuit or a crusty piece of bread would be delicious.

Serve with any of the following:

For more delicious chicken soup recipes, check out:

Course Soup

American food

Prep time 5 minutes

Cook Time 40 minutes

Total time 45 minutes

6 large servings

Calories 499 kcal

by Lil’ Luna

Pot Pie Soup

• 2 tablespoons butter
• 1 cup diced golden potatoes About 2 medium peeled potatoes
• 2 ribs chopped celery
• 2 medium carrots peeled and chopped
• 1/2 cup all-purpose flour
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 3 14.5 oz cans chicken broth
• 2 cups shredded chicken (grilled chicken works great)
• 1 cup frozen peas
• 1 cup frozen corn

pie heart

• 2 cups flour
• 1 1/4 teaspoons salt
• 2/3 cup shortening
• 5-6 tablespoons 2% milk

heart pastry

• In a mixing bowl, add flour and salt and mix. Then add the shortening and use a pastry knife or fork to cut the shortening into the flour until it resembles a meal-type texture.

• Add 3 tablespoons of milk and stir with a fork. Add remaining milk, 1 tablespoon at a time, stirring until dough comes together when pressed. Shape into a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes or overnight. (Start your soup when the dough is cold.)

• finished pastry: Preheat oven to 425°F. Remove the plastic wrap and press the dough onto a lightly floured surface. Roll out dough to 1/8 inch. thickness. Use a 2 ½ inch heart or round cookie cutter to press out 18 shapes. Spread the cut shapes 1-inch apart on the baking sheet. This sheet doesn’t need to be greased, but adding parchment helps keep them from sticking together. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.

Pot Pie Soup

• Heat butter in a large pot over medium-high heat. Add potatoes, celery and carrots. Cook and stir for 5-7 minutes.

• Add the flour, salt and pepper to the pot and stir until combined. Slowly stir in chicken stock. Bring it to a boil, stirring occasionally. Once boiling, reduce heat and simmer, uncovered, for 8-10 minutes or until potatoes are tender. You will notice that the broth will start to thicken. Stir in chicken, peas and corn. Cook until heated through.

• Ladle the soup into a bowl and add a heart-shaped pastry on top.

Recipes that taste from home.

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