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+ servings
chicken pot pie soup in white bowl

Chicken Pot Pie Soup

This chicken pot pie soup has everything you love in a chicken pot pie! The pie crust crackers are my favorite part!
Course Soup
Cuisine American
Keyword easy recipes, kid-friendly recipes, weeknight dinner recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 433kcal


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 large egg
  • 1 tablespoon water
  • 1/2 teaspoon coarse salt


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


Calories: 433kcal | Carbohydrates: 47g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 1507mg | Potassium: 809mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4060IU | Vitamin C: 30.5mg | Calcium: 152mg | Iron: 3.8mg