Chicken Pot Pie Soup

December 13th, 2013

Chicken Pot Pie Soup 1


When the weather outside is frightful, nothing tastes better than a hearty soup or pot pie.  To make it even more attractive, this hearty recipe is easy and can be on the table in no time.  Chicken pot pie has always been a favorite dish for me.  My husband, on the other hand, has a slight aversion to it.  When he was a child his Mother often served the convenient Banquet frozen chicken pot pies.  Although she was a good cook, she worked full time as a nurse and it was the 50’s.  Women were encouraged to give up home cooked meals for the convenience of such things as TV dinners and pot pies.  David hated those pot pies, so by association, even a homemade one is suspect.

Chicken Pot Pie Soup V2

This recipe is called a pot pie soup because the sauce or gravy is a bit thinner than what is usually associated with pot pies.  But it is plenty thick enough.  It is chuck full of chicken breast pieces, celery, onions, potatoes and mixed vegetables.  The soup mixture goes together quickly.  But the star of this show is the crust topping.  It uses a disk of store bought refrigerated pie dough that is baked separately from the filling.  I love the presentation.  All you need to do is crumble the crust over the filling.

Chicken Pot Pie Soup 2

The recipe was featured in last year’s Christmas addition of  Food Network Magazine.  Although it uses some convenience items, it is nothing like the frozen version that David grew up with.  He told me that it was the best chicken pot pie he had ever eaten.  That is the best endorsement that it could ever receive. Give it a try.  It will keep you warm and happy.


1 disk refrigerated pie dough
Freshly ground pepper
1/2 teaspoon plus a pinch of poultry seasoning
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
Kosher salt
2 to 3 stalks of celery, chopped
1 medium onion, chopped
1/4 cup all-purpose flour
2 cups water
3 cups low-sodium chicken broth
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10-ounce package frozen mixed peas and carrots or mixed vegetables

Preheat the oven to 425 degrees F.  Unroll the pie dough onto a baking sheet and sprinkle with pepper and  a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.

Meanwhile, melt the butter in a large pot over medium-high heat.  Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 or 2 more minutes.  Transfer to a bowl.

Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute.  Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer.  Reduce the heat to medium and simmer, partially covered, 10 minutes.  Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.  Return the chicken to the pot and simmer until cooked through.  Divide among bowls and top with the crusts.  Serves 4.

Printable recipe 

9 responses to “Chicken Pot Pie Soup”

  1. Larry says:

    When I read the title before opening the post, my first thought was “but the pie crust is my favorite part,” then I open it and you solved that problem. Very clever Penny and the soup looks delicious – two wedges of crust for me please.

  2. Sam Hoffer says:

    I grew up with my mom’s chicken pot pie, with everything from scratch including the crust. I’m with Larry. The crust is one of the best parts. Poor David, he didn’t know what he was missing. Now he’s among the believers.

  3. Penny @ The Comforts of Home says:

    This is a great idea! And the crust would stay crispy! I love pot pie, when I bake it, I bake the bottom crust first, then fill, add the top crust and bake…
    I grew up eating those individual pot pies too and really did not like them…

  4. Jo says:

    Imagine my surprise when I spied your reindeer red & white napkins! I have the same, except mine are actually kitchen towels. I bought ten of them last year and kept them in their original packaging to give to friends and loved ones this year. Now, after seeing your post today, I think I’ll kept some for myself and see if using them as napkins suits us. Thanks for a wonderful blog. I read it all the time!

  5. Barbara Williams says:

    The packaged dough idea is a good one, Penny. I remember those frozen pot pies….mostly crust. I think that’s why I like your deconstructed version.
    Adorable photos…with your Christmas balls and reindeer napkins!

  6. Cathy at Wives with Knives says:

    I have never cared for frozen pot pies either, but homemade ones are a totally different story. I like lots of gravy so I know I would love this soup. You have solved the problem of keeping the crust nice and crisp.

  7. Jane says:

    I can’t wait to make this. I love chicken pot pie any way I can get it, and it’s usually frozen. Some of the Irish restaurants nearby serve it as well. Yum!


  8. Karen (Back Road Journal) says:

    I love chicken pot pie so I know that I would enjoy your soup. I always prepare crust the same way you do…I brush the crust with a little milk and sprinkle on a mixture of chopped fresh thyme and rosemary. 🙂

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.