a balanced plate with room for dessert

Chicken Pot Pie Soup


I love pie crust.

Love it.


I don’t even like pie that much, but I will take a slice of it just to eat the crust. Then I’ll mash the rest of it around on my plate to make it seem like I ate it. Or I’ll shovel it onto my husband’s plate (while at the same time stealing his crust).

I’m that crazy person that will sit and stare at your piece of pie and then creepily ask if I can eat your crust.

Needless to say, this is my kind of soup. It’s filling and creamy and flavorful and… Real talk though. This dish is mainly about the crust. This soup is what makes it acceptable for me to eat massive amounts of pie crust for dinner. As an added bonus, this was super easy to whip together and it made for a ton of leftovers. Leftover soup that is. There will be no leftover crust. Oops.

chicken pot pie soup

Chicken Pot Pie Soup

for the crust:
2 cups all purpose flour
2/3 cup shortening
1 teaspoon salt
1/3 cup skim milk

for the soup:
2 teaspoons olive oil, divided
2 chicken breasts, cooked and diced
2 medium potatoes, peeled and diced (2 cups)
3 celery stalks, diced (1 cup)
2 medium carrots, peeled and diced (1 cup)
1 medium onion, diced (3/4 cup)
1/2 cup all purpose flour
5 cups chicken broth
2 ears of corn, kernels removed or 1 1/2 cups frozen corn
1 1/2 cups frozen peas
salt and pepper, to taste

  1. To make the crust: in a large bowl, stir together flour and salt. Cut in shortenings until well blended and mixture is crumbly. Gently stir in milk with a fork; mix until just combined. Pat dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes.
  2. Preheat oven to 425°F. Roll dough out on a well-floured surface to 1/8″ thick. Cut into 15 3″ circles with a biscuit or cookie cutter. Lay dough on ungreased baking sheet and bake for 12 – 15 minutes, or until lightly browned on top. Set aside.
  3. To make the soup: heat 1 teaspoon olive oil in a large dutch oven over medium high heat. Add in potatoes, celery, carrots, and onion and cook until onions are soft and translucent.
  4. Stir in flour to coat vegetables well. Slowly stir in chicken broth 1 cup at a time. Bring soup to a boil and reduce heat to a simmer. Simmer until soup thickens and add in corn and peas. Stir and cook until peas are heated through.
  5. Serve soup hot with pie crust.

recipe adapted from Food Network

P.S. Be a crust monster like me a bake up the extra scraps left over from when you’re cutting out the pretty circles. They’re just as tasty 😉

pot pie soup with crust


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

5 thoughts on “Chicken Pot Pie Soup

  1. Pingback: Weekly Menu Plan - WTCW #91 - Just Us Four

  2. Pingback: Chicken Pot Pie Soup | Kate's Recipe Box

  3. Pingback: Chicken Pot Pie Soup | Kate's Recipe Box

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s