Go Back Email Link
+ servings
chicken pot pie soup with croutons

Chicken Pot Pie Soup

Michelle Boulé
This recipe for Chicken Pot Pie Soup is a update on a classic comfort food that you will love.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer
Cuisine American
Servings 6
Calories 531 kcal


  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven
  • Chef's Knife


  • 3 Tbsp Butter
  • ½ Cup Onion Diced
  • ½ Cup Celery Sliced
  • ½ Cup Carrots Sliced
  • 3 Tbsp Flour
  • 8 Cups Chicken Stock
  • 2 Cups Half and Half
  • ½ Tsp Sage
  • Salt
  • Pepper
  • 1 Pound Chicken Breast Cooked, Cubed
  • ½ Cup Peas

Pie Crust Croutons

  • 1 Pre made Pie Crust
  • 1 Egg
  • Flaky Sea Salt


  • Melt butter in a large dutch oven or large pot. Add onions, celery and carrots. Cook for 5 minutes or until softened.
  • Add flour and cook for 1-2 minutes more.
  • Stir in chicken stock and half and half. Add cubed chicken and bring pot to a simmer. Add sage and salt and pepper to taste. Cook for 20 minutes.
  • While soup is cooking, prepare pie crust. Cut into small squares, place on a baking sheet, brush with egg wash and top with finishing salt. Bake as per directions for frozen crust.
  • Add peas to soup and cook for 2-3 minutes before serving. Serve soup with croutons and enjoy!


Does this recipe look familiar? It first appeared on my other site, The Brooklyn Cook


Calories: 531kcalCarbohydrates: 36gProtein: 31gFat: 29gSaturated Fat: 13gCholesterol: 130mgSodium: 770mgPotassium: 863mgFiber: 2gSugar: 7gVitamin A: 2445IUVitamin C: 9mgCalcium: 122mgIron: 2mg
Keyword Chicken Pot Pie Soup
Tried this recipe?Let us know how it was!