An easy to make, easy to love, easy to make again, easy to love again, easy to make once more, as amazing as it sounds, it is best to make this in advance.

It’s soup season and I’m about to start my first pot of soup in a few weeks. I’m excited that I’ll be making a great pot of chicken pot pie soup. It’s a classic comfort food that tastes great on a cool fall evening. A few things to note:

No time to make dinner tonight? No problem! Chicken Pot Pie Soup is a quick and easy way to make a delicious dinner without much effort.. Read more about chicken pot pie soup crock pot and let us know what you think.

 

I love it when old favorites receive a facelift, like this Soup with Chicken Pot Pie dish. It contains all of the finest elements of a chicken pot pie: crust, sauce, and vegetables. While a real pot pie requires a little more effort, this simple soup has all of the finest tastes of a pot pie.

What exactly is a pot pie?

Traditionally, a pot pie is a baked meat pie. The crust is typically made of pie dough or puff pastry in certain cases. Pot pies are a North American specialty that differs significantly from European meat pies. Pot pies come in a variety of fillings, but the most popular are chicken or turkey in a creamy sauce.

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Croutons from Pie Crust

This dish asks for pie crust croutons to be served with the soup instead of a crust. You’ll need a pre-made pie crust to create these croutons. Cut the pie dough into squares after rolling it out. Brush squares with egg wash and place on a baking pan. Bake for 10-12 minutes or until brown, topping with flaky sea salt.

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In a Chicken Pot Pie Soup, what’s in it?

The veggies in Chicken Pot Pie Soup are varied. I used onion, celery, carrots, and peas in this dish. Other popular veggies for soup include green beans, beans, potatoes, and parsnip if you wish to make replacements.

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Soup recipe for chicken pot pie

This soup is simple to prepare. Begin by chopping all of your veggies and measuring out all of your components. Cook the veggies in butter until they are softened, then add the flour. Bring the liquids, chicken, and spices to a simmer. Add the peas towards the end of the cooking time. Enjoy with croutons on top!

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Do you like this dish? You may also be interested in:

  • Beef Brisket Baked in the Oven
  • London Broil with Garlic and Rosemary
  • Pierogi with Polish Meat
  • Carrots with a Balsamic Glaze
  • Carrots with Maple Glaze

 

chicken pot pie soup with croutons

Chicken Pot Pie Soup

 

Michelle Boulé is a French actress.

 

This Chicken Pot Pie Soup dish is a delicious twist on a traditional comfort meal.

 

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Recipes to Pin

 

 

 

15-minute prep time

1 hour to cook

1 hour 15 minutes total time

 

 

 

Appetizer Course

American cuisine

 

 

6 servings

calorie count: 531 kcal

Equipment

 

 

Dutch Oven by Le Creuset

 

Dutch Oven Lodge

 

Dutch Oven by Cuisinart

 

Knife of a Chef

Ingredients

 

  

1x2x3x

  • 3 tablespoons butter
  • 12 CUP DICED ONION
  • 12 CUP CELERY, CRUMBLED
  • 12 CUP SLICED CARROTS
  • 3 tablespoons flour
  • 8 cups stock (chicken)
  • 2 CUP HALFTIME AND HALFTIME
  • 12 teaspoon sage
  • Salt
  • Pepper
  • 1 pound cooked, cubed chicken breast
  • 12 CUP PEACHES

Croutons from Pie Crust

  • 1 pie crust (prepared ahead of time)
  • 1 Egg
  • Sea Salt with Flakiness

 

Instructions

 

 

  • In a big dutch oven or large saucepan, melt the butter. Combine the onions, celery, and carrots in a large mixing bowl. Cook for 5 minutes, or until the vegetables are softened.

  • Cook for another 1-2 minutes after adding the flour.

  • Combine the chicken stock and half-and-half in a mixing bowl. Bring the saucepan to a low simmer and add the cubed chicken. Season with sage, salt, and pepper to taste. Cooking time is 20 minutes.

  • Prepare the pie dough while the soup is simmering. Cut into tiny pieces, put on a baking sheet, brush with egg wash, and season with salt and pepper. Bake frozen crust according per package instructions.

  • Before serving, add the peas to the broth and simmer for another 2-3 minutes. Enjoy your soup with croutons!

Notes

 

Is this a recipe you’ve seen before? It originally featured on The Brooklyn Cook, another of my websites.

Nutrition

 

calorie count: 531 kcal 36 g carbohydrate 31 g protein 29 g fat 13g Saturated Fat 130 milligrams of cholesterol Sodium (mg): 770 mg 863mg potassium 2 g fiber 7 g sugar 2445 IU Vitamin A 9 milligrams of vitamin C 122 mg calcium 2 mg iron

 

 

 

Soup with Chicken Pot Pie as a Keyword

 

 

I have had chicken pot pie for dinner. It’s a mystery to me why you put a pot pie in a chicken pot pie. It just doesn’t seem right. I’ve heard that it came about because the pie was too small to fit inside the pot. I suppose you could just put a chicken and a pot pie in the pot but then you miss all the delicious crusty goodness that is chicken pot pie. So, you put a chicken pot pie in a pot. That’s got to be better than a chicken and a pot pie because we all know that a chicken and a pot pot pie is not a chicken pot pie.. Read more about chicken pot pie soup with cream of chicken soup and let us know what you think.

Frequently Asked Questions

Why is chicken pot pie bad for you?

Chicken pot pie is a dish that contains high levels of fat and cholesterol. It also has a lot of sugar in it, which can lead to obesity and diabetes.

How do I make my chicken pot pie less soupy?

You can use a roux to thicken the sauce.

Why is my chicken pot pie soupy?

The chicken pot pie is not soupy, the recipe calls for a can of condensed cream of chicken soup.