Chicken Pot Pie Soup Recipe

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Chicken Pot Pie Soup Recipe


Who does not love a chicken pot pie? I decided to deconstruct this national icon into soup form.

This chicken pot pie soup is a MUST for any soup lover

My favorite extra something is the ( crust dippers) – I made them using Pillsbury Pizza Crust ๐Ÿ™‚ย  – when you eat everything together it will take like a chicken pot pie.

Chicken Pot Pie Soup Recipe

There are a lot of ingredients in this soup recipe – well maybe not THAT many but I am a cook who likes to keep the ingredient amount under 5.

If you want to make this recipe gluten – free simple use gluten – free flour and do not make the dippers. Instead I would use Udi’s gluten – free rolls or similar.

This soup is easily enough for 4 people — and takes about 30 minutes to cook.

For the cooked chicken I simply cut 2 large chicken breasts into bite size pieces. Cooked them on a skillet over medium heat with a little olive oil.

You can use left over chicken as long it will not affect the overall flavor of the dish.

Here is a closer look of the soup. Thank you dad for helping me cook and style the dish for the picture ( I seriously had no idea what to do with those pesky dippers)

Chicken Pot Pie Soup Recipe

It is the type of soup that warms up your soul ( you know what I mean ๐Ÿ™‚ )

Chicken Pot Pie Soup Recipe

Let’s find out how to make it

Chicken Pot Pie Soup Recipe



  • 2 cup chicken - diced and cooked
  • 3 Tbsp of unsalted butter
  • ¼ of Yellow Onion
  • 4 celery stalks, diced
  • 1½ cup thawed broccoli
  • ¼ cup all purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup 2% of Milk
  • ½ tsp of Red Pepper Flakes
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 1 cup cheddar cheese, shredded
  • Pillsbury Refrigerated Pie or Pizza Crust


  1. In a large pot ( over medium heat) - melt butter - add onions, celery, broccoli - cook for 5 minutes
  2. Add in flour - stir constantly for 1 minute
  3. Add in liquids and seasonings - broth, milk, cream, pepper, salt, and red pepper flakes.
  4. Add chicken
  5. Cover for 10 minutes - stir - cook for 5 more minutes
  6. During this time cut out dipper - about 4 inches each. Bake on parchment paper at 450 for 8 minutes
  7. Pour soup into a bowl- sprinkle cheese on top and garnish with a dipper
  8. Enjoy!