Introduction

There’s something undeniably cozy about chicken pot pie. But what if I told you that you could enjoy all that creamy, comforting flavor—without the fuss of making a full pie? That’s exactly what this Chicken Pot Pie Soup delivers. It’s rich, hearty, packed with tender veggies and shredded chicken, and it’s topped with the cutest little heart-shaped pie crust “crackers” that bring all the nostalgic vibes. Whether you’re serving it up on a chilly weeknight or need a comforting dish for a crowd, this recipe brings the warm-and-fuzzy factor big time—and fast. Let’s get into it!

Detailed Ingredients 🥕🍗🥣

🥧 For the Pie Crust Hearts:

• 1 uncooked pie crust (store-bought or homemade) 🥧
• 1 tbsp milk, for brushing 🥛
• Salt & pepper, as desired 🧂

🍲 For the Soup:

• ¼ cup (½ stick) salted butter 🧈
• 1 large onion, chopped 🧅
• 3 large carrots, chopped 🥕
• 3 celery ribs, chopped 🌿
• 4 Yukon Gold potatoes, cubed 🥔
• 2 garlic cloves, minced 🧄
• ⅓ cup all-purpose flour 🌾
• 1 tsp fresh thyme leaves (or ½ tsp dried) 🌿
• 6 cups chicken broth (plus more if needed) 🍗
• 1½ cups frozen peas, thawed 🌱
• 2 cups shredded, fully cooked chicken (or turkey) 🍗
• 2 cups half and half 🥛
• 1 tbsp freshly squeezed lemon juice 🍋
• Fresh thyme sprigs, for garnish

Direction

1. Make the Pie Crust Hearts: Preheat oven to 400°F. Roll out your pie crust and use cookie cutters to create heart shapes. Place them on a parchment-lined baking sheet, brush with milk, sprinkle with salt, and bake for 10 minutes or until golden and crisp. Set aside.
2. Sauté the Veggies: In a medium pot, melt the butter over medium heat. Add onion, carrots, celery, potatoes, and garlic. Cook for 5 minutes until softened. Season with salt and pepper.
3. Thicken It Up: Stir in the flour and cook for 1 minute. Add thyme and chicken broth, then bring to a boil. Reduce heat and simmer for 15 minutes until veggies are tender.
4. Add Chicken & Peas: Stir in the peas and shredded chicken and cook for another 3 minutes.
5. Finish Creamy Base: Lower heat and stir in half and half and lemon juice. Let it warm through, adding extra broth if needed for consistency.
6. Serve It Up: Ladle soup into bowls and top with pie crust hearts and fresh thyme sprigs.

My Story

Chicken pot pie was always a big deal growing up. My mom would make it from scratch when the weather turned cold, and just the smell would bring everyone into the kitchen. I wanted to capture that same magic without spending hours in the kitchen, so this Chicken Pot Pie Soup was born. It has all the same cozy elements—the creamy broth, tender chicken, buttery potatoes—but with half the work. And those little heart-shaped pie crust toppers? They’re my favorite part! They make the soup feel special and nostalgic, perfect for chilly nights or when you just need a little comfort in a bowl. It’s become one of those recipes my family asks for again and again—and I’m not mad about it.

FAQ

Can I use leftover chicken or rotisserie chicken?
Absolutely! This recipe is perfect for using up leftovers. Rotisserie chicken works great.

Can I make this dairy-free?
Yes, just swap the butter for olive oil and use a non-dairy cream alternative like coconut milk or oat cream.

What if I don’t have pie crust?
No problem—serve it with buttery biscuits or even crusty bread on the side.

Can I freeze this soup?
Yes! Leave out the half and half before freezing, and stir it in when reheating for best texture.

How do I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes, or mix a bit more flour into a tablespoon of broth and stir it in.

Suggestion

1. Add mushrooms for extra umami and depth of flavor.
2. Use puff pastry instead of pie crust for a fancier topping.
3. Try turkey instead of chicken—perfect post-holiday recipe idea.
4. Serve in mini bread bowls for an extra cozy presentation.
5. Mix in chopped spinach or kale for added greens and nutrients.

Conclusion

If you’re craving comfort food but don’t have the time (or patience) to roll out a full-on pot pie, this Chicken Pot Pie Soup is here to save your dinner plans. It’s everything you love about the classic—creamy, savory, filling—but it’s faster, easier, and every bit as satisfying. The flaky pie crust hearts on top are the perfect finishing touch, adding that nostalgic pastry crunch without the full pie commitment. Whether you’re cozying up on a cold night or serving it for a family dinner, this soup brings everyone to the table with warm bowls and happy hearts. Trust me, it’s going to be on repeat in your kitchen.

Written with love by Sarah Cooper 💛
Gotubbe.com