Easy Chicken Pot Pie Soup

Rich and delicious easy Chicken Pot Pie Soup Recipe is meaty, flavorful and hearty! This thick, decadent soup takes only 30 minutes to make on the stove top and is a perfect weeknight meal!

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Chicken Pot Pie Soup Recipe

Have you ever eaten at Tahoe Joe’s? It’s a local steakhouse chain & we ate there a couple weeks back, in fact I even posted a pic on Facebook showing our amazing steak lunch (I mean how often do you have prime rib for lunch??!!!).

It was delicious and both my hubby and I had a full meal – soup, salad, entree even dessert….Well Dan ordered soup (usually it’s me doing that) and the soup was Chicken Pot Pie Soup.

One bite of it and he pushed the bowl at me and said “try this”!

After one spoonful I said, this needs to be my next soup, huh? He just smiled, grabbed his bowl, nabbed the spoon out of my hand and pulled the soup back to his side of the table!

My caesar salad wasn’t quite as delicious after that. 😢

It was time to make this soup at home and actually recreating this recipe was really easy!

I had some pre-cooked chicken breasts on hand – (check!) onions, carrots, celery and peas – (check!) chicken stock and cream (check and check!) time to get cooking!

Ingredients for Chicken Pot Pie Soup

Soup Ingredients

• chicken – precooked, leftover rotisserie chicken works perfect!
• carrots, celery, onion – also called mirepoix, it’s the beginning of many a perfect soup!
• frozen peas – for bright freshness, you’ll add them at the end.
• garlic – adds a pungent and spicy flavor.
• bisquick – this pre-made biscuit mix will thicken and flavor the soup.
• chicken stock – better than water, stock or broth adds full flavor to this meal.
• heavy cream – for creamy goodness
• olive oil, butter – to sauté the vegetables.
• pie crust (optional) – every chicken pot pie should have a great crust! Using pie crust makes it fun and tasty!
• salt, pepper, turmeric, chicken granulated bouillon – will season and flavor this soup!

Steps to make soup recipe!

1. Start by dicing the veggies and mince garlic.
2. Add to a large stockpot along with butter, olive oil and seasonings. Sauté until soft.
3. Now add Bisquick and cook for at least two minutes.
4. Add the chicken stock, scraping up the golden bits on the bottom of the pot to thicken and release the flavor.
5. When thickened add the frozen peas, cream and chicken, warm thru.
6. Serve with baked pie crust rounds.

BEST Chicken Pot Pie

And the topping, those little stars? Well they are simply store bought pie crust cut into stars – you know, even the kids would eat this because it makes it fun!

What goes with pot pie?

A great salad is a terrific side for this meal, here are some of my favorites!

Yes, you could use crackers, but the pie crust is buttery and tasty and makes the soup that much better!

Garden Salad Recipe with Creamy Vinaigrette

Spring leads to light delicious meals often paired with a great salad! This easy Garden Salad Recipe with Creamy Vinaigrette is as delicious as it is pretty and easy to make.

Check out this recipe

Southwest Salad Recipe

Bright fresh crunch in an easy big salad! This southwest salad recipe takes just minutes to make and is topped with an simple homemade vinaigrette, this is an easy and delicious salad!

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Fall Harvest Salad

This beautiful salad is very simple and uses great fall harvest fruits and vegetables – butter lettuce, roasted butternut squash, Fuyu persimmons, red onions, and a handful of micro-greens – that’s it! Topped with a creamy homemade salad dressing it’s a perfect light lunch on a beautiful fall day!

Check out this recipe

Chicken Pot Pie

This is super thick – after all it is Chicken Pot Pie Soup – so if you are looking for more “soupy” soup, reduce the flour to 1/2 cup or add more chicken stock.

Either way, you serve it, you’re going to LOVE this soup!! Flavorful, hearty and creamy – the whole family will be happy with this meal!

Want all of my soup making tips and tricks? Be sure to click here! Also if you have a soup lover in your life, here is a gift guide to make soup making more fun!

You know me, I love Soup – after all Soup is Good Food!

Do you know someone who loves soup? Check out my soup gift guide! Or for all my best soup making tips and tricks – Homemade Soup; A Complete Guide!

Love Pot Pie? Me too! Here are a few more recipes to try!

Turkey Pot Pie Recipe

Turn those boring leftovers into a delicious new meal with this savory and delicious Turkey Pot Recipe! This cozy meal is one everyone loves!

Check out this recipe

Mummy Pot Pie Recipe

Easy to make, fun and tasty Mummy Pot Pies are fun Halloween Party Food!

Check out this recipe

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• extra large bamboo cutting board – perfect for cutting veggies!
• soup and side bowls – I have two sets of these bowls and we love them!
• Farberware Glide Cookware Set – easy to use, these are an affordable set and I’ve even given this set as a gift!

Don’t forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!

Easy Chicken Pot Pie Soup

Print Recipe

5 from 2 votes

Easy Chicken Pot Pie Soup

Want your kids to eat their veggies? Serve them Chicken Pot Pie Soup – Meaty, flavorful and hearty this is rich & decadent and super yummy!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Soups and Stews

Cuisine: American

Keyword: 30 minute meal, Chicken Soup, Pot Pie

Servings: 6 servings

Calories: 526kcal

Author: Deb Clark

Cost: $12

As an Amazon Associate I earn from qualifying purchases.

Ingredients

• 2 cups diced chicken
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 onion
• 1 cup sliced mushrooms or 1 7 oz can sliced mushrooms drained
• 1 clove garlic
• 1 cup frozen peas
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon chicken granulated bouillon
• 1/2 teaspoon tumeric this is optional, it adds great nutrition and also a beautiful golden color.
• 2/3 cup bisquick
• 4 cups chicken stock
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 store bought pie crust

Instructions

• Start by preheating the oven – cut the pie crust into shapes if desired and bake according to package directions – remove & allow to cool.
• Chop the vegetables & mince the garlic. Place a large stock pot over medium heat. Add butter & olive oil. When hot & bubbly add the vegetables, all of the spices and cook for 6-7 minutes.
• Add the garlic and bisquick and cook for another couple of minutes, mixing very well – cook it until it's a golden brown – this will remove the flour taste and really develop the flavors. It only takes a couple of minutes.
• Then add the stock – scrape the bottom of the pan as you'll want to remove all of the golden bits on the bottom of the pan – that's where the flavor is at! Continue to stir and cook – it is SUPER thick!
• Cook for about 3-4 more minutes then stir in the frozen peas, diced chicken and cream. Stir well to incorporate and remove from heat. It's ready to serve – top with pie crust!!

Nutrition

Calories: 526kcal | Carbohydrates: 41g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 1274mg | Potassium: 590mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4215IU | Vitamin C: 13.6mg | Calcium: 89mg | Iron: 2.9mg