This delicious POT PIE SOUP recipe is easy to make and picky eater approved. It’s flexible, it can be made with or without chicken, make it a great veggie or meatless Monday option. Add a crust and makes the most amazing chicken pot pie filling. When it comes to comfort food, this easy soup is at the top of my list. As an added bonus, you can make this all in one pan!
Making Pot Pie Soup
My family absolutely loves chicken pot pie, and it is a recipe they request often. I’ve been making different versions of this recipe for years. The recipe gets tweaked to work with the ingredients I have on hand. Sometimes it gets chicken, sometimes it doesn’t. Sometimes I have chicken stock or broth on hand, other times I use chicken bouillon. One time I’ll use mixed vegetables, other times I’ll use up a variety of frozen veggies I have in my freezer. At times it’s wrapped in a pie crust, and at other times, it’s served as soup.
One of the things that I love about this soup is how simple and common the ingredients are. This is one of those recipes where I usually have all the ingredients on hand, and can improvise if I don’t. At a glance, the ingredients you need to make this pot pie soup are as follows (full printable recipe at bottom of page):
- Chicken Broth
- Veggies Such As Peas, Carrots, Corn or Potatoes
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 or rolls are all great options as well. This buttermilk biscuit recipe pairs perfectly with it.
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
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) or milk are added.
How To Make Pot Pie Soup
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. After that’s come together, add your softened cream cheese. It’s very important to make sure your cream cheese is truly softened. If it’s not, 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 milk and/or cream.
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.
More Delicious Dinner Recipes to Try
Pot Pie Soup
Pot Pie Soup
- Large Pot
- 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 diced, cooked chicken optional
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until tender. Remove from skillet and set aside.
- 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.
- 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.
- Add in veggies, potatoes, and/or chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly.
- 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.
- Serve immediately.
Other delicious soup recipes you might enjoy include:
- Sausage and Cheese Potato Soup
- Lasagna Soup
- Beef Stroganoff Soup
- Fresh Tomato Soup
- Hearty Italian Vegetable Beef Soup
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.
Originally Published January 2019. This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.