Chicken Pot Pie Soup

This chicken pot pie soup recipe is a favorite in our house! My kids love the crunchy pie crust crackers that I serve on the side!

chicken pot pie soup in white bowl

You know, my husband has long been a hater of soup.

I mean, he will eat it. He just won’t like it. (Except for my chicken gnocchi soup – he loves that one!!)

He prefers meat and potatoes, on a plate, with a fork, because he’s a big manly man.

Or maybe he just really likes to eat with a fork. I don’t know.

easy chicken pot pie soup in yellow pot

Whatever the reason, it’s really hindered my soup making possibilities, until one day I realized that if I wanted soup for dinner, I could make soup for dinner.

I’m the boss of my life.

If he wants meat and potatoes, he can make meat and potatoes.

So far, he’s just happily eaten all the soup recipes I’ve put in front of him.

I think he’s coming around, to be honest.

chicken soup recipe in white bowl

This chicken pot pie soup recipe was a hit!

Easy chicken soup recipes are my new favorite thing to serve for dinner around here.

This chicken pot pie soup recipe is full of the warm, comforting flavors of my chicken pot pie, but it’s served up in a bowl with little pie crust crackers.

You guys absolutely do not want to skip the pie crust crackers.

chicken pot pie soup in white bowl

I know you’ll be tempted to serve this with traditional saltines or oyster crackers, but hear me out…pie crust is better.

Just start with a store bought pie crust, because we aren’t fancy people. We don’t need homemade pie crust for this one.

Roll the pie crust out, brush on a simple egg wash, and sprinkle on some coarse salt.

I use a pizza cutter to easily cut little squares of pie dough into crackers.easy chicken soup recipe in white bowl

Transfer the crackers onto a baking sheet and pop them in the oven. So easy and seriously so much better than saltines in this recipe!

I love easy soup recipes like this and I bet you will too!

Chicken Pot Pie Soup

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 mins
Serves 6     adjust servings

This chicken pot pie soup has everything you love in a chicken pot pie! The pie crust crackers are my favorite part!


For the soup

  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1/2 cup flour
  • 4 cups chicken broth
  • 2 cups milk
  • 2 cups cooked shredded chicken
  • 1 cup frozen corn
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the pie crust crackers

  • 1 store bought pie crust
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon coarse salt


  1. Add the butter to a dutch oven over medium heat and melt.
  2. Add the onions, potatoes, peas, and carrots to the butter and stir well. Cook over medium heat, stirring occasionally, for 5 minutes.
  3. Add the flour to the vegetables and stir to combine.
  4. Whisk in the chicken broth and milk. Bring to a boil, reduce to a simmer, and cook for 15 minutes or until potatoes are tender.
  5. While soup is simmering, preheat oven to 400 degrees. 
  6. Roll out the pie crust. Whisk together the egg and water and brush over the pie crust.
  7. Sprinkle with salt and cut into small squares for crackers.
  8. Bake on a large baking sheet for 8-10 minutes or until golden brown. 
  9. When potatoes are tender, add the chicken, corn, salt, and pepper to the soup and continue cooking until warmed through.
  10. Serve soup with pie crust crackers on top.


Recipe Notes


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

Affiliate Links: This blog contains affiliate links.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 542kcal Calories from fat 237
% Daily Value
Total Fat 26g 40%
Saturated Fat 10g 50%
Transfat 0g
Cholesterol 85mg 28%
Sodium 1053mg 44%
Carbohydrate 55g 18%
Dietary Fiber 4g 16%
Sugars 12g
Protein 21g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g