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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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  • Author: María
  • Total Time: 1 hour
  • Yield: 8 1x


Move over, Potbelly! Wait, no– stay right there for the next time I want this but don’t feel like cooking. Thanks. 


Units Scale
  1. The Soup
  • 1 1/2 lbs boneless skinless chicken breast
  • 4 garlic cloves, minced
  • 3 medium carrots, sliced thinly
  • 3 celery sticks, chopped
  • 1 medium yellow onion, diced
  • 4 C chicken stock
  • 2 1/2 C half-and-half*
  • 1 C frozen peas
  • 1 C corn
  • 1/2 C all-purpose flour
  • 4 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp minced parsley
  • 2 tsp garlic powder
  • 2 1/2 tsp seasoned salt
  • 2 tsp kosher salt, to taste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano flakes
  • 1/4 tsp dried dill

The Topping:

  • 3 C all-purpose flour
  • 1 C + 2 tbsp salted butter
  • 710 tbsp ice water, as needed
  • 1/2 tsp dried dill
  • 1/2 tsp cracked black pepper
  • 1/4 teaspoon baking powder


  1.  At least two hours before you’re ready to cook the Chicken Pot Pie Soup add the flour, salt, dill, baking powder, and frozen butter to the bowl of your food processor. Pulse the ingredients together in 2-second pulses until combined – the mixture should resemble coarse crumbs or cornmeal.
  2. Pour in the ice water and continue pulsing just until a dough has formed – don’t let it pull into a ball – as soon as you start being able to see large gaps between the coarse crumbs as they congeal, stop processing. Add the remaining two tablespoons of ice water only if the dough is dry and has issues sticking together.
  3. Once a dough has formed, transfer it to a clean work surface and form it into a ball with your hands. Shape that into a flat disc, wrap it up tightly in plastic wrap and refrigerate it for at least two hours.
  4. Add your chicken breasts to a mixing bowl or other large container. Add in about a teaspoon of olive oil, one teaspoon of garlic powder, and all of the onion powder and paprika. Use your hands to make sure all of the chicken is evenly coated in seasonings and oil.
  5. Place a large saute pan over medium-high heat and add one tablespoon of olive oil. Let it heat for 3 minutes, then add the chicken to the pan. Let the chicken sear undisturbed for 3 minutes, then flip to the other side. Cover with a lid, reduce the heat to medium, and let cook until cooked through, about 7 minutes longer. Remove from the pan and set aside on a cutting board to rest. 
  6. Increase the heat to medium-high again, then add the remaining olive oil to the pan. Once the oil is heated add the onions. Sprinkle over an inch of Kosher salt, then stir and allow to cook until just softened.
  7. Add the carrots, celery, and garlic. Add a pinch more Kosher salt and toss the carrots and celery together with the onions. Let cook for 3 minutes, or until you smell the garlic. Around this time go ahead and turn the oven on to 400°F and let it preheat.
  8. Next, add the 4 tablespoons of butter and stir it around until the melts. Once that happens, sprinkle all of the flour over the top of the sauteed veggies. Stir it all together with a wooden spoon, making sure you don’t see any dry bits of flour. Keep stirring occasionally as the flour cooks, for about 2 minutes. While the flour cooks down, dice the cooked chicken into bite-sized pieces.
  9.  Stir in the chicken broth and cream, along with all of the remaining seasonings and half of the minced parsley. Next, add the diced chicken and frozen peas, and carrots. Bring to a low boil, then reduce the heat to medium-low and cover with a lid. Let it simmer while you work on the Pie Crust Crumble Topping, returning to stir it occasionally.
  10. Pull your dough from the refrigerator and unwrap it. Flour a clean work surface and place the dough round in the center. Use your rolling pin to smack the top of the dough round until begins to flatten and break apart. Begin to roll the dough out in portions just enough to flatten it – we don’t care if it breaks apart or doesn’t have any particular shape, we’re only flattening it.
  11. Once the portion of dough you’re working on has flattened to about 1/2″, transfer it to a large baking sheet lined with a silicone mat or parchment paper. Continue to roll and flatten the dough until you’ve gone through all of it and it covers the baking sheet in a single layer. Now, use the rolling pin to flatten the pie crust even further. It still doesn’t matter if it’s in a bunch of pieces, only that it’s all flattened into an even layer about 1/4″ thick all across the baking sheet.
  12. Pop the baking sheet into the preheated oven and bake for 15-20 minutes, or until deeply browned around the edges and cooked through completely in the center. Remember to stir the Chicken Pot Pie Soup ever so often while the crust is baking. Once the crust is ready, remove it from the oven and allow it to cool just a bit, then use a wooden spoon to break it up into pieces.
  13. Ladle the Chicken Pot Pie Soup into bowls and sprinkle each serving with minced parsley, then top with a couple of spoonfuls of Pie Crust Crumble Topping. Enjoy!


  • *whole milk will work, too. Check the post above the recipe for more advice on substitutions.
  • Prep Time: 30
  • Cook Time: 30
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