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Chicken Pot Pie Soup

Chicken Pot Pie Soup
Course Soup
Cuisine American
Keyword Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Melissa


  • 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
  • 1/2 cup of heavy cream
  • 1 cup of frozen peas
  • 2 Frozen pie shells


  1. Bake pie shells according to package instructions. Once cooled, break into bite size pieces to sprinkle on top of soup.

  2. In a large stock pot, melt butter and cook onions, carrots and celery over medium heat until softened.
  3. Sprinkle in flour and cook about one minute more.
  4. Add chicken stock and increase heat to medium high.
  5. Once chicken stock begins to simmer, add hash browns and let simmer for about 15 minutes, or until potatoes begin to break down and thicken soup.

  6. Add chicken and let simmer until heated through, then add heavy cream and frozen peas and let simmer about 5 more minutes.
  7. Add salt and pepper to taste, and adjust consistency of soup with additional chicken stock if needed.
  8. Sprinkle with flat leaf parsley and serve with pie shell pieces.