Creamy Chicken Pot Pie Soup with Pie Crust Crackers
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Creamy Chicken Pot Pie Soup with Pie Crust Crackers is the perfect comfort food, chock full of tasty chicken, soft potatoes, corn, carrots, celery, and onion in a creamy, cheesy broth. Make this easy, soul-warming recipe in just 45 minutes!
As the air chills, there’s nothing better than serving steaming bowls of creamy veggie-filled soup to the family and cuddling up for a dinner and seasonal movie — and this recipe is perfect for it!
Why you’ll love this creamy chicken soup recipe!
Ingredient notes
- Chicken broth | Use chicken broth for full flavor or less-seasoned chicken stock, leaving room to personalize the recipe even more.
- Veggies | For the tender veggies of a classic chicken pot pie recipe, toss in sliced celery ribs, sliced fresh carrots, peeled and cubed russet potatoes, and a diced white or yellow onion.
- Frozen corn | Add frozen whole-kernel corn for small bites of sweetness.
- Butter | Unsalted butter is needed for the creamy base of the soup.
- Flour | Sprinkle in some all-purpose flour to thicken the pot pie soup.
- Cheese | Melt shredded cheddar cheese into the creamy soup. If you want to save a few calories this soup is delicious even if you leave out the cheese.
- Chicken | You can’t have chicken pot pie soup without the chicken! Use cooked shredded or chopped chicken for the tastiest results. See below for more delicious options!
- Milk | Use whole milk for an extra creamy consistency.
Pie Dough Crackers
- Pie dough | Easily make pie dough crackers for the pot pie soup with your favorite refrigerated pie dough.
- Butter | Brush the dough slices with unsalted melted butter before baking for a golden and crisp outside.
- Salt and pepper | Season the simple pie crust crackers with freshly ground black pepper and kosher salt.
How to make Chicken Pot Pie Soup recipe
Grab a spoon and enjoy all the delicious and comforting tastes of a traditional chicken pot pie made easier and in a creamy soup style!
STEP 1 | Boil broth and cook veggies
In a Dutch oven or a large pot, combine chicken broth, chopped celery, carrots, potatoes, and onions.
Bring to a boil over medium-high heat, then reduce the heat to simmer for 15-20 minutes or until the veggies are tender.
STEP 2 | Add corn
Next, remove the Dutch oven from the heat and stir in the frozen corn.
STEP 3 | Mix the base for the cheesy mixture
Then, melt the butter over medium heat in a heavy saucepan, and add flour, whisking until smooth. Cook for about 1 minute, whisking constantly, then add the milk.
STEP 4 | Thicken, then add cheese
Cook and stir over medium heat until the sauce is thickened and bubbly, then remove from the heat and add the cheese.
Stir until the cheddar is melted into the rest of the sauce ingredients.
tips
- To make the process a little quicker and easier, prep the veggies ahead of time by peeling the potatoes and chopping everything to the perfect size. Then, just add them in when you’re ready to make the recipe!
- For a thicker soup, allow the creamy mixture to sit longer at a lower temperature until you reach your desired consistency.
- Let the crust dough sit at room temperature for a few minutes to make handling easier.
STEP 5 | Combine all soup ingredients
Next, add the cooked chicken and cheese sauce to the vegetable mixture. Stir until combined, then return the pot to the stove and cook over medium heat until thoroughly heated through, stirring often.
Finally, make the crispy dough crackers following the instructions below and serve steamy hot!
How to Make Pot Pie Crust Crackers
STEP 1 | Preheat and prep
Begin by preheating the oven to 450 degrees and lining a baking sheet with parchment paper.
STEP 2 | Unroll dough
Carefully unroll the pie dough onto the parchment paper.
STEP 3 | Brush with butter, season, and slice
Next, use a pastry brush to spread a layer of melted butter over the pie dough, and lightly season with freshly ground black pepper and a sprinkle of salt.
Use a sharp knife or pizza cutter to cut the dough into pie slice shapes.
STEP 4 | Bake and serve!
Bake for 6 to 7 minutes until the crackers are lightly golden brown. Let them cool on the baking sheet, then serve with your homemade Chicken Pot Pie Soup.
If desired, sprinkle the soup with fresh thyme as a garnish and pop of color. Enjoy!
Variations and substitutions
- More Protein Options. Instead of cooked chicken breasts, use leftover turkey for easy turkey pot pie soup, store-bought rotisserie chicken, or leftover chicken to make this recipe.
- Add Your Favorite Veggies. Swap out or add more veggies, like green beans, squash, and frozen peas.
- Extra Seasoning. Boost the flavor of the creamy soup recipe by using poultry seasoning on the chicken when cooking it before starting the recipe. Classic poultry seasoning can be found at most grocery stores or homemade with a blend of sage, thyme, marjoram, rosemary, nutmeg, and onion powder.
- For non-dairy soup, substitute the butter, cheese, and milk for your favorite dairy-free alternatives.
Storage and reheating tips
- Make the recipe ahead of time or save the delicious leftovers by storing the recipe in an airtight container in the fridge for three to four days.
- Then, reheat in the microwave, instant pot, or stovetop to serve again.
Frequently asked questions
Really, any chicken will do the trick. Traditionally, chicken pot pie is made with primarily white meat, either shredded or chopped into cubes. However, leftover chicken from another meal, dark meat, or even turkey is delicious for this simple recipe.
Sure! This is an excellent soup recipe for the Instant Pot. Set it to saute to melt the butter and soften the veggies. Then, add broth to deglaze the pot, and add the potatoes, salt, and pepper. Toss in the chicken and close the lid to cook at high pressure for about 12 minutes. Next, release the pressure, open the lid, and add the milk and cheese. Stir to combine the ingredients and serve fresh!
How do you thicken chicken pot pie soup?
With this recipe, the cheese sauce serves as a thickener. However, a slurry of cornstarch and water or cooking the soup longer at a lower temperature will also do the trick.
Looking for more Comforting Soup Recipes?
For a creamy soup, try my Potato Soup or easy slow cooker Broccoli Cheddar Soup. And for something lighter with just as much flavor, check out this Lemon Chicken Orzo Soup and Senate Bean Soup.
Serving suggestions
Serve your chicken pot pie soup with buttery Biscuit Bread or Peppery Cheese Quick Bread, or enjoy a soup and salad combo with Healthy Kale Caesar Salad or seasonal Fall Harvest Salad.
Like this recipe?
Don’t forget to comment below the recipe and please give it a ⭐️⭐️⭐️⭐️⭐️ star rating!
Creamy Chicken Pot Pie Soup with Pie Crust Crackers
Ingredients
- 4 cups chicken broth
- 8 medium celery ribs sliced
- 4 medium carrots sliced
- 3 medium potatoes peeled and cubed
- 1 large onion diced
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 12-oz. pkg. frozen whole kernel corn
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 8 ounces shredded cheddar cheese
- 2 cups cooked chicken shredded or chopped
Pie Dough Crackers
- ½ pkg. refrigerated pie dough
- 1 tablespoon unsalted butter melted
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
Instructions
- In a Dutch oven or soup pot, combine chicken broth, celery, carrots, potatoes, and onions. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes or until the veggies are tender.
- Remove the Dutch oven from the heat and stir in the frozen corn.
- In a heavy saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for about 1 minute, whisking constantly, then add the milk.
- Cook and stir over medium heat until the sauce is thickened and bubbly, then remove from the heat and add the cheese. Stir until melted.
- Next, add the cooked chicken and cheese sauce to the vegetable mixture. Stir until combined. Return to the stove and cook over medium heat until thoroughly heated through, stirring often. Season with salt and pepper to taste.
Pie Crust Crackers
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Carefully unroll the pie dough onto the parchment paper — let it set at room temperature for a few minutes first so it is easier to handle.
- Use a pastry brush to spread a layer of melted butter over the pie dough, then lightly season with freshly ground black pepper and a sprinkle of salt. Use a sharp knife or pizza cutter to cut the dough into pie slice shapes.
- Bake for 6 to 7 minutes until lightly browned. Let cool on the baking sheet, then serve with Chicken Pot Pie Soup.
Notes
- To make the process a little quicker and easier, prep the veggies ahead of time by peeling the potatoes and chopping everything to the perfect size. Then, just add them in when you’re ready to make the recipe!
- For a thicker soup, allow the creamy mixture to sit longer at a lower temperature until you reach your desired consistency.
- Let the crust dough sit at room temperature for a few minutes to make handling easier.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
This is absolutely amazing and the whole house hold loves it!!! Definitely going into my recipe box thank you!!
I live in DC and the weather here has been awful as well! I could have used a big bowl of this last week! Looks SO good!