Pot Pie Soup

This delicious Pot Pie Soup recipe is easy to make and picky eater approved. It’s flexible and can be made as a Veggie Pot Pie Soup or a Chicken Pot Pie Soup. If you are looking for a quick comfort food dinner to gather you around the table, this Pot Pie Soup recipe is for you. As an added bonus, it’s a one pot meal!

Making Pot Pie

My family absolutely loves chicken pot pie and it is a recipe they request often. I’ve been making different versions of this pot pie for years, often tweaking it to work with the ingredients I have on hand. Sometimes I make it as traditional chicken pot pie. Other times I skip the chicken, add in potatoes, and we have a veggie pot pie. And there are times we have it more as a soup than a pie.

What Ingredients Are In Pot Pie Soup?

One of the things that I love about this Pot Pie Soup recipe is how simple the ingredients are. This is one of those recipes where I usually have all the ingredients on hand. The ingredients you need to make this pot pie soup are as follows:

• Milk
• Chicken Broth
• Butter
• Flour
• Veggies Such As Peas, Carrots, Corn or Potatoes
• Seasonings

Optional Ingredients In Pot Pie Soup

Because this recipe is very forgiving, you can get pretty creative with your ingredients. While not absolutely required, I usually also include the following ingredients:

• Heavy Cream (amount in recipe can be replaced with additional milk)
• Diced or Shredded Chicken Breasts (can add more veggies in place of)
• Softened Cream Cheese (adds to the flavor, but not required)
• Pie Crust (if you want to go the pot pie route!)
• Minced Garlic
• Chopped Onion

As an optional garnish I like to use a cookie cutters to cut shapes out of ready made pie crust sheets. I give them a slight brushing with an eggwash (egg whites and water) and bake. Crackers, biscuits or rolls are all great options as well.

To keep things easy, I typically use pre-cooked and leftover chicken breasts. It’s no secret that I love the ready-made pie dough, and I use that here. If I have leftover fresh veggies on hand, I’ll use those. Otherwise frozen veggies are my go-to for this recipe.

Making The Sauce For Pot Pie Soup

The sauce for this Pot Pie Soup starts with a simple butter and flour roux. After the roux is made, chicken stock, butter and heavy cream (optional) are added. Because this recipe does not use many ingredients, it’s important to me to make sure that I am using the best quality ingredients possible, as they really impact the flavor. I always choose Shamrock Farms Milk and Heavy Cream for my recipes, and this one is no exception. Thank you to Shamrock Farms for sponsoring this post. 

Shamrock Farms Milk

I love that Shamrock Farms milk has 8 grams of protein and 9 essential nutrients and in every 8oz serving, as well as being a fantastic source of calcium. With Shamrock Farms’ dairy here in the valley, it’s a great locally sourced product as well.

Shamrock Farms’ real, working dairy farm is open to the public for tours October – May so you can see firsthand their commitment to high-quality animal care so their cows stay happy and healthy. My daughter and I visited the farm when she was younger, and it was such a cool experience to see the farm, and the cows, up close and personal. Shamrock Farms products are crafted using a hands-on approach that has been refined for three generations.

Check out the new Shamrock Farms gallon packaging that now has a pure fresh look to mimic what’s inside. The clean, simple label makes it easy to spot their spokescow Roxie and choose your favorite variety.

How To Make Pot Pie Soup

Making Pot Pie Soup is very simple. If I’m using fresh garlic and onion, I will mince and dice those up, and cook them in my pain with a bit of olive oil. Once they are done, I’ll pull them out of the pan and set aside. Next up is making a roux of butter and flour. Once that’s come together you add your softened cream cheese. It’s very important to make sure your cream cheese is truly softened. Otherwise you can end up with some cream cheese lumps in your soup (though they taste just fine!). Following the cream cheese I add my onions and garlic back into the pan. After that chicken stock is added, then the Shamrock Farms milk and cream.

Cooking Pot Pie Soup

Once the sauce comes together I add my veggies and chicken if I’m using it. As I mentioned, I use frozen veggies most of the time when making this. Before I start my sauce I take my veggies out, place them in a strainer, and run them under some warm water. Basically I defrost the veggies, but do not cook them. Once defrosted they quickly cook when added to the sauce. When I use potatoes, I prefer red potatoes. I peel and then cut them into fairly small pieces, usually smaller than 1/2″ in size. Since these don’t cook quite as quickly as the frozen veggies, I microwave them until they soften up. Depending on the size of the potato pieces, this usually takes me approximately four minutes. Once they have softened to being easily pierced with a fork, they are ready to add to my soup.

Once I get my veggies and potatoes added, if I’m using chicken, I’ll add it in next. I almost always use leftover or pre-cooked chicken for this, which is a great time saver. Then it’s time to let it slowly simmer, while you keep giving it a stir bringing everything together. At that point you are ready to dish it up, or if you want to bake it into a pie crust, transfer it to your pie pan. We love it as traditional pot pie, but the soup route is a nice time saver.

Pot Pie Soup

5 from 1 vote

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Pot Pie Soup

This rich and creamy pot pie soup comes together in under 30 minutes. It can be made as a chicken pot pie soup or veggie pot pie soup. This is a family friendly meal that is picky eater approved! 

Course Main Course

Cuisine American

Keyword Chicken, Dinner, Pot Pie, Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 servings

Calories 267 kcal

Author Christi Johnstone

Ingredients

• 1 tbsp olive oil
• 2 tsp garlic minced
• 1/4 cup onion diced
• 4 tbsp butter
• 1/3 cup flour
• 2 oz cream cheese it must be softened to avoid lumps
• 2 tsp kosher salt adjust to taste
• 1 tsp black pepper adjust to taste
• 1/2 tsp dried thyme or seasoning of your choice
• 1 cup chicken broth
• 1 1/2 cups Shamrock Farms Whole Milk
• 1/2 cup Shamrock Farms Heavy Whipping Cream
• 3 cups mixed vegetables THAWED: small sized diced carrots, peas, corn and potatoes work well
• 1 cup cooked chicken diced

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside. 

2. Add butter to skillet and cook until melted. Add in flour and whisk until well combined. Add in softened cream cheese and spices and stir until combined. 

3. Pour chicken broth into skillet and whisk ingredients until are smooth. Add in milk and whisk again until smooth. Bring to a gentle simmer and continue whisking to avoid lumps. Add in heavy cream, and whisk until smooth.

4. Add in veggies, potatoes, and/or chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly. 

5. Give the soup a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly. 

6. Serve immediately.

Recipe Notes

Remember this recipe is FLEXIBLE! You can use whatever veggies you like. I find frozen veggies to be perfect for this recipe, and I typically use a combo of a peas and carrots mix, along with some corn.If using fresh veggies, it's a good idea to cook them until they are tender, then drain and dry well. 

For potatoes I highly prefer red potatoes, as they tend to hold their shape and texture and don't break down in the soup. Just make sure to either microwave or boil your diced potatoes before adding them to the soup, so that they are tender. 

This is a fairly thick soup as written, but you can easily thin it down by simply adding more milk. This soup reheats nicely, though more milk will be needed when doing that. 

While I stick to salt, pepper and a little bit of thyme in this recipe since my kids don't have the most adventurous tastes, feel free to get creative with your favorite seasonings. 

If you want to make traditional pot pie versus soup, simply place the filling into a deep dish pie shell, finish off with a pie crust on top. Trim and seal the edges, cut small slits in the top center of the pie crust and bake for approximately 35 minutes at 425 degrees F, or until lightly browned. 

Nutrition Facts

Pot Pie Soup

Amount Per Serving

Calories 267 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 9g 45%

Cholesterol 61mg 20%

Sodium 833mg 35%

Potassium 302mg 9%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Sugars 2g

Protein 9g 18%

Vitamin A 80.8%

Vitamin C 11.8%

Calcium 9.2%

Iron 7.2%

* Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

Every Shamrock Farms product begins with pure, wholesome, nutritious milk with no added growth hormones. All Shamrock Farms products go through rigorous purity testing, and are cold packaged and shipped to arrive fresh, fast and delicious. 

For more news and updates about Shamrock Farms, visit shamrockfarms.net and follow www.facebook.com/shamrockfarms and @shamrockfarmsmilk

Pick up some Shamrock Farms milk and cream at your local Arizona grocery store and get cooking!

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This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.