Chicken Pot Pie Soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup, a quick dinner with all the flavors of a traditional chicken pot pie. This soup is so creamy and delicious, It is the perfect use for a store bought rotisserie chicken or left over chicken. In this recipe, I use frozen shredded potatoes for hash browns instead of whole potatoes to cut the cooking time way down. Chicken Pot Pie Soup comes together in a snap!



For more warm and cozy dinner ideas, check out my Loaded Baked Potato Soup and my spicy Dr Pepper Chili!

Chicken Pot Pie Soup

4.0 from 1 reviews
Chicken Pot Pie Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Chicken Pot Pie Soup
  • 2 tablespoons of butter
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 1 large carrot, diced
  • 2 tablespoons of flour
  • 6 cups of chicken stock - plus additional to thin if soup is very thick
  • 4 cups of frozen shredded potatoes, used for hash browns
  • 4 cups of cooked, diced or shredded chicken
  • ½ cup of heavy cream
  • 1 cup of frozen peas
  • Frozen pie shells
  1. Directions
  2. Bake pie shells according to package instructions, once cooled break into bite size pieces to sprinkle on top of soup.
  3. In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
  4. Sprinkle in flour and cook about one minute more.
  5. Add chicken stock and increase heat to medium high.
  6. Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to breakdown and thicken soup.
  7. Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
  8. Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
  9. Sprinkle with flat leaf parsley and serve with pie shell pieces.

Chicken Pot Pie Soup

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  1. That looks so yummy and waaay less time to make than pot pies! Thanks and I’m Pinning this recipe for sure!

  2. I love that you bake the pie shells to put on top! I have seen it with biscuits, but this is way better, and more like the real thing. Love it, and pinned it!

  3. This is such a great idea! I love how you use a baked pie crust to crumble on top!

  4. So – yesterday I made a whole chicken in the crock pot and am using leftovers to make pot pie tonight. I’m totally going to try this next time! Looks so good.

  5. Just made this with some leftover turkey breast I cooked earlier in the week. Thanks for sharing the recipe!

  6. This looks totally delicious, Melissa! I LOVE chicken pot pie but HAAAATE all the prep-time (I’m totally Veruca Salt–but I want it NOWWW). This soup looks amazeballs and so super easy!

  7. This looks sooooo good!!! Parfect meal for a chilly Monday night, watching football!

  8. Oh my goodness- I love pot pies. Having it in a soup would be great. I think I may be making this soon!!

  9. Oh my goodness- I love pot pies. Having it in a soup would be great. I think I may be making this soon!!

  10. I make pot pies all the time and I think my family gets sick of them. haha I will mix it up with this recipe, sounds amazing!!

  11. Thanks for sharing! It looks easy and delish!

  12. Now it’s January! How did I miss this in October? I’ve been following you since April… Oh well, this is a good “surprise”. I’m sure the Dalys will love it 🙂

  13. This was so good! My family really enjoyed it; what a fun change from regular pot-pie. I linked to your recipe on my blog, so others can find it and love it as well. Thanks for sharing!

  14. Sharon Swanson says:

    This was great for a rainy, cold day! With pre-chopped vegetables, and a rotisserie chicken, this came together in no time.


  1. […] my very favorite, and most popular recipes, and this is a delicious Asian-style twist. Just like my Chicken Pot Pie Soup, these bell peppers are made with rotisserie style chicken, making it a snap to through […]

  2. […] Start by trimming the pie dough into a square, then divide both pie doughs into a total of eight rectangles. You will have four from each pie dough. PS – The pie dough scraps would be perfect for my Chicken Pot Pie Soup! […]

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