25+ MouthWatering Chicken Pot Pie Soup Recipes for Perfect Meal

When it comes to comfort food, few dishes can compete with the hearty, soul-satisfying goodness of a chicken pot pie.

But what if you could enjoy all the classic flavors of this beloved dish in soup form?

Enter the world of Chicken Pot Pie Soup—a creamy, delicious meal that combines tender chicken, vegetables, and a rich, savory broth.

Whether you’re looking for a quick weeknight dinner or a slow-cooked delight, Chicken Pot Pie Soup offers endless possibilities.

In this blog, we’re excited to share 25+ Chicken Pot Pie Soup recipes that cater to every taste, craving, and dietary preference.

From classic and creamy versions to spiced-up twists with extra heat, we’ve got a soup for every occasion.

So grab your favorite bowl, a spoon, and let’s dive into the ultimate comfort food experience!

25+ MouthWatering Chicken Pot Pie Soup Recipes for Perfect Meal

With over 25 Chicken Pot Pie Soup recipes to choose from, there’s no shortage of ways to enjoy this classic comfort food in soup form.

Whether you prefer a traditional creamy chicken version, a spicy twist, or even a lighter, healthier variation, these recipes offer something for everyone.

Perfect for cozy family dinners, potlucks, or meal prep, Chicken Pot Pie Soup is versatile enough to satisfy any craving.

These recipes are simple to make, easy to adjust to your taste, and guaranteed to warm you up from the inside out.

So, why not try something new today?

Explore these recipes, and let each bowl of Chicken Pot Pie Soup remind you of home, warmth, and all the comfort food goodness you could ever need.

Classic Chicken Pot Pie Soup

This hearty and comforting Chicken Pot Pie Soup is perfect for a cozy dinner. It combines the rich flavors of a traditional chicken pot pie but in a creamy soup form. Packed with tender chicken, vegetables, and a savory, creamy base, this soup will warm you up from the inside out.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 1/2 cup frozen peas
• 3 cups cooked chicken, shredded or cubed
• 4 cups chicken broth
• 1 cup half-and-half or heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup flour
• 1/2 teaspoon paprika
• 1 sheet puff pastry (optional, for topping)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
2. Add the carrots and celery, cooking for another 5 minutes, until slightly tender.
3. Stir in the peas and chicken. Sprinkle flour over the mixture and stir to combine. Cook for another minute.
4. Gradually add the chicken broth while stirring to prevent lumps. Bring the soup to a simmer and cook for 10-15 minutes until thickened.
5. Pour in the half-and-half, add thyme, paprika, salt, and pepper, and stir until the soup reaches your desired thickness. Let it simmer for an additional 5 minutes.
6. Optional: Roll out the puff pastry, cut into squares, and bake according to package instructions. Add the baked pastry as a topping before serving.

This soup is a rich, creamy rendition of the classic chicken pot pie, offering the same comforting flavors but in a warm, easy-to-eat form. The addition of puff pastry on top creates a fun nod to the crust of a traditional pot pie, giving it that irresistible crunch.

Creamy Chicken Pot Pie Soup with Biscuit Topping

A creamy and indulgent version of chicken pot pie soup, this recipe features tender chicken, vegetables, and a luscious broth that’s enriched with cream and topped with fluffy biscuits. It’s like your favorite pot pie, minus the hassle of pie crust!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup carrots, chopped
• 2 cups cooked chicken, cubed
• 4 cups chicken stock
• 1 cup heavy cream
• 1/4 cup flour
• 1 teaspoon thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 can refrigerated biscuit dough (8 biscuits)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the potatoes, carrots, and chicken, and cook for another 5 minutes.
3. Sprinkle the flour over the mixture and stir well to coat. Let it cook for 1 minute, allowing the flour to absorb the moisture.
4. Gradually add chicken stock while stirring to avoid lumps. Bring the mixture to a simmer and cook for 10-15 minutes, or until the vegetables are tender.
5. Pour in the heavy cream, thyme, garlic powder, salt, and pepper. Stir and let the soup simmer for another 5 minutes until thickened.
6. While the soup simmers, preheat the oven to 375°F (190°C). Place the biscuits on a baking sheet and bake according to package instructions.
7. Once the biscuits are baked, place one on top of each bowl of soup and garnish with fresh parsley.

The combination of creamy soup with fluffy biscuits brings the ultimate comfort in every bite. This version of chicken pot pie soup offers a little extra indulgence with the biscuit topping, which soaks up the soup and adds a beautiful texture contrast.

Chicken Pot Pie Soup with a Herb Crusted Top

This chicken pot pie soup recipe brings an elevated twist with a crispy, herb-infused crust on top. With savory flavors, creamy broth, and a dash of herbs, it’s a gourmet take on the classic that’s sure to impress.

Ingredients:

• 2 tablespoons butter
• 1 cup onion, diced
• 2 cups chicken, cubed
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 3 cups chicken broth
• 1 1/2 cups heavy cream
• 1/4 cup flour
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper, to taste
• 1/4 cup parmesan cheese
• 1 sheet of puff pastry or phyllo dough
• 1 egg, beaten (for egg wash)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4 minutes.
2. Stir in the chicken, celery, and carrots. Let it cook for 5 minutes, allowing the vegetables to soften.
3. Sprinkle the flour over the mixture and stir to combine. Let the flour cook for 1-2 minutes.
4. Slowly pour in the chicken broth while stirring to prevent lumps. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream, thyme, rosemary, salt, and pepper. Let the soup simmer for an additional 5-10 minutes, thickening to your desired consistency.
6. While the soup simmers, roll out the puff pastry or phyllo dough, and cut into a large piece that will fit over the top of your pot or individual bowls.
7. Brush the pastry with a beaten egg wash and sprinkle parmesan cheese over the top. Bake at 375°F (190°C) for 10-15 minutes until golden and crispy.
8. Once the pastry is golden, remove from the oven and place over the soup before serving.

This soup is a unique version of chicken pot pie with a golden, crispy, herb-infused crust that gives a delightful crunch to the creamy base beneath. It’s a showstopper for any dinner party or family meal, combining the rich flavors of a classic pot pie with an elegant finish.

These three chicken pot pie soup recipes provide different ways to enjoy this beloved dish, each with its own twist. Whether you prefer the traditional route, a biscuit topping, or a crispy herb-crusted finish, all are guaranteed to bring warmth and satisfaction to your table. Enjoy them as a meal on a chilly evening or as a comfort food staple!

Simple Chicken Pot Pie Soup

This simple and straightforward Chicken Pot Pie Soup is perfect for a quick weeknight meal that delivers all the cozy flavors of the classic dish. With minimal ingredients and a creamy broth, it’s easy to make but still packed with comforting, hearty goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded
• 3 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
2. Add diced potatoes, peas, and corn to the pot. Stir for 2 minutes to combine the vegetables.
3. Sprinkle flour over the mixture, stirring well to coat. Allow the flour to cook for 1-2 minutes.
4. Slowly pour in chicken broth, stirring constantly to avoid clumps. Bring the soup to a simmer and cook for 10-15 minutes, until the potatoes are tender.
5. Stir in milk and heavy cream, followed by the thyme, salt, and pepper. Simmer for an additional 5 minutes, letting the soup thicken and become creamy.
6. Finally, stir in the shredded chicken and cook for 5 more minutes to heat through. Adjust seasoning as needed.

This chicken pot pie soup is as simple as it gets, but the combination of tender potatoes, sweet corn, and hearty chicken creates a satisfying and comforting meal. Its creamy texture and rich flavor make it an ideal dish for busy evenings when you still crave a delicious homemade dinner.

Chicken Pot Pie Soup with a Creamy Coconut Twist

If you’re looking for a unique twist on the classic chicken pot pie soup, this version uses coconut milk to add an unexpected layer of richness and a slight tropical flavor. It’s a creamy, dairy-free option that still offers all the hearty goodness of a traditional chicken pot pie.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken breast, cooked and shredded
• 1 cup carrots, diced
• 1/2 cup celery, chopped
• 3 cups chicken broth
• 1 can (14 oz) coconut milk
• 1/2 cup frozen peas
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
2. Stir in the diced carrots and celery, cooking for 5-7 minutes until they begin to soften.
3. Sprinkle flour over the vegetables and stir to combine, letting it cook for another minute to remove the raw flour taste.
4. Gradually pour in the chicken broth, stirring constantly. Bring to a simmer and cook for about 10 minutes until the vegetables are tender.
5. Add the coconut milk, frozen peas, thyme, salt, and pepper, and bring the soup to a simmer again for 5 minutes.
6. Stir in the shredded chicken, and simmer for an additional 5 minutes to heat through.
7. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

The coconut milk in this soup adds a creamy, velvety texture and a hint of sweetness, making it an ideal dairy-free alternative that still feels indulgent. The addition of thyme and the fresh parsley garnish bring a balanced herbal note to this comforting soup.

Spicy Chicken Pot Pie Soup

For those who like a little kick with their comfort food, this spicy chicken pot pie soup will satisfy your cravings. With a subtle heat from cayenne pepper and a rich, creamy base, this soup combines the warmth of a classic chicken pot pie with a flavorful spicy twist.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, deseeded and chopped
• 2 cups cooked chicken, shredded
• 3 medium potatoes, diced
• 1 cup carrots, chopped
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño, and cook until softened and fragrant, about 3-4 minutes.
2. Stir in diced potatoes and carrots, cooking for another 5 minutes, until the vegetables start to soften.
3. Add chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes, or until the potatoes are fork-tender.
4. Stir in heavy cream, cayenne pepper, paprika, thyme, salt, and pepper, and let the soup simmer for another 5 minutes until thickened.
5. Stir in the shredded chicken and cook for an additional 5 minutes to heat through. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro before serving.

This spicy version of chicken pot pie soup adds a bold and flavorful twist with the kick of jalapeño and cayenne pepper. It’s the perfect balance of creamy richness and heat, and the addition of cilantro adds a fresh touch to cool down the spice.

These three chicken pot pie soup recipes offer variety and creativity, from simple and comforting to bold and spicy. Each version brings its own unique twist, whether it’s a coconut milk-based, dairy-free option or a soup with an extra layer of heat. Enjoy these variations for cozy dinners or to spice up your soup rotation!

Lemon Herb Chicken Pot Pie Soup

This refreshing yet hearty Lemon Herb Chicken Pot Pie Soup is a perfect choice for those who enjoy a burst of citrus alongside the comforting, creamy richness of a classic chicken pot pie. The lemon adds a light, zesty touch that balances beautifully with the savory flavors.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1/2 cup celery, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened, about 4 minutes.
2. Stir in the diced potatoes, carrots, and celery. Cook for another 5 minutes, letting the vegetables soften slightly.
3. Pour in the chicken broth, and bring the soup to a simmer. Cook for 10-12 minutes, or until the vegetables are tender.
4. Stir in the heavy cream, thyme, rosemary, lemon zest, lemon juice, salt, and pepper. Let the soup simmer for 5-7 minutes, allowing the flavors to meld together.
5. Add the shredded chicken to the soup, cooking for an additional 5 minutes to heat through.
6. Taste and adjust seasoning as necessary. Garnish with fresh parsley before serving.

This soup offers a refreshing twist on the classic chicken pot pie, with the bright notes of lemon elevating the creamy broth. The citrus cuts through the richness of the cream and brings a lightness that is perfect for any season.

One-Pot Chicken Pot Pie Soup

This one-pot Chicken Pot Pie Soup is designed to make your life easier with minimal cleanup. It’s packed with all the classic flavors of chicken pot pie, from tender vegetables to creamy broth, and it’s made all in one pot for ultimate convenience.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken, shredded or cubed
• 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
• 3 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet puff pastry (optional, for topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the chicken and frozen vegetables. Cook for another 5 minutes until everything is heated through.
3. Sprinkle flour over the mixture, stirring to combine. Let it cook for 1 minute to remove the raw flour taste.
4. Slowly add the chicken broth, stirring continuously to prevent clumps. Bring the mixture to a simmer and cook for 10-15 minutes, until thickened and the vegetables are tender.
5. Stir in the milk, heavy cream, thyme, salt, and pepper, and let it simmer for an additional 5 minutes.
6. If using puff pastry, roll out the dough to fit your pot or individual bowls. Bake according to package instructions and place the pastry over the soup just before serving.

This one-pot version of chicken pot pie soup is a time-saver and a lifesaver for busy nights. With minimal effort and cleanup, you still get the rich, satisfying taste of a homemade chicken pot pie in a creamy, comforting soup.

Roasted Garlic Chicken Pot Pie Soup

For those who love deep, roasted flavors, this Roasted Garlic Chicken Pot Pie Soup is an incredible twist on the classic. Roasting the garlic enhances its sweetness, giving the soup a depth of flavor that elevates every bite.

Ingredients:

• 1 head garlic
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium potatoes, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup half-and-half
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast for 30-35 minutes until the cloves are soft and caramelized. Once done, squeeze the garlic out of the skins and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 4 minutes.
3. Stir in the roasted garlic, mashed into a paste, followed by the diced potatoes, carrots, and celery. Cook for another 5 minutes.
4. Pour in the chicken broth and bring the soup to a simmer. Cook for 10-15 minutes until the vegetables are tender.
5. Stir in the half-and-half, shredded chicken, thyme, salt, and pepper. Let the soup simmer for another 5 minutes to combine the flavors.
6. Taste and adjust seasoning if necessary. Garnish with fresh chives before serving.

The roasted garlic in this soup adds a unique depth of flavor that makes it stand out from the classic version. It brings out a sweet, caramelized flavor that pairs perfectly with the creamy broth and tender chicken, offering a comforting yet sophisticated dish.

These three new versions of chicken pot pie soup offer creative takes on the classic dish. From the refreshing lemon herb version to the convenience of one-pot cooking and the savory depth of roasted garlic, each soup provides a fresh perspective on this beloved comfort food. Try them all to find your new favorite variation!

Chicken Pot Pie Soup with Biscuits

This Chicken Pot Pie Soup with Biscuits is the ultimate comfort food, combining creamy, flavorful soup with a soft, buttery biscuit topping. It’s a fun way to enjoy the classic pot pie in soup form, with the biscuits serving as a delightful, savory addition.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 package refrigerated biscuit dough (or homemade biscuits)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the shredded chicken, diced potatoes, peas, and carrots. Cook for 5 minutes, letting the vegetables begin to soften.
3. Sprinkle flour over the mixture, stirring to combine. Let the flour cook for 1 minute to remove the raw taste.
4. Slowly add chicken broth while stirring, bringing the soup to a simmer. Let it cook for 10-15 minutes, or until the vegetables are tender.
5. Stir in milk, heavy cream, thyme, salt, and pepper. Allow the soup to simmer for an additional 5 minutes, thickening it up.
6. Meanwhile, bake the biscuits according to package instructions or your favorite recipe.
7. Spoon the soup into bowls, and top with a warm biscuit before serving.

This hearty Chicken Pot Pie Soup with Biscuits is an indulgent twist on the traditional recipe. The warm, flaky biscuits complement the creamy soup, making it an extra special meal that will leave you feeling full and satisfied.

Chicken Pot Pie Soup with Sweet Potatoes

For a healthier, nutrient-packed twist on the classic Chicken Pot Pie Soup, try adding sweet potatoes. Their natural sweetness balances perfectly with the savory ingredients, while providing a rich, creamy texture.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup carrots, diced
• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup coconut milk
• 1/2 cup frozen peas
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until fragrant, about 3-4 minutes.
2. Stir in diced sweet potatoes and carrots. Cook for 5-7 minutes until they start to soften.
3. Add shredded chicken, chicken broth, coconut milk, peas, sage, and thyme. Bring the soup to a simmer, cooking for 10-15 minutes until the vegetables are tender and the flavors are well combined.
4. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
5. Once everything is cooked, serve hot and enjoy!

The addition of sweet potatoes provides a subtle sweetness that pairs wonderfully with the creamy base of the soup. It’s a great way to make the dish a bit more nutrient-dense while still enjoying the comforting flavors of chicken pot pie.

Spicy Cajun Chicken Pot Pie Soup

If you like your comfort food with a little heat, this Spicy Cajun Chicken Pot Pie Soup is for you. Packed with Cajun spices, this soup has a bold, flavorful kick, balanced with a creamy broth and tender chicken and vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 cups cooked chicken, shredded
• 2 medium potatoes, diced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until softened, about 4 minutes.
2. Stir in the shredded chicken, diced potatoes, and peas. Let everything cook for another 5 minutes.
3. Add the chicken broth, heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. Bring the soup to a simmer, and cook for 10-15 minutes, until the vegetables are tender and the soup has thickened slightly.
4. Taste and adjust seasoning if necessary.
5. Garnish with fresh parsley before serving.

This Spicy Cajun Chicken Pot Pie Soup is a fantastic option for those who want to spice up their comfort food. The smoky paprika and Cajun seasoning add bold, zesty flavors to the creamy soup base, making it a fun and satisfying meal.

These three Chicken Pot Pie Soup variations bring new flavors and twists to the classic dish. Whether you’re craving the comforting combo of biscuits and soup, the sweetness of sweet potatoes, or a spicy Cajun kick, these recipes are sure to bring warmth and satisfaction to any meal.

Creamy Chicken Pot Pie Soup with Spinach and Mushrooms

For a deliciously earthy and rich variation, this creamy chicken pot pie soup with spinach and mushrooms is the perfect way to elevate the classic dish. The addition of fresh spinach and sautéed mushrooms brings a savory depth that complements the creamy broth and tender chicken.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 cups cooked chicken, shredded
• 3 medium potatoes, diced
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach, chopped
• 1 teaspoon thyme
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
2. Stir in the sliced mushrooms, cooking for an additional 5 minutes until they release their moisture and begin to brown.
3. Add the shredded chicken, diced potatoes, and carrots, stirring to combine. Cook for another 5 minutes.
4. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10-15 minutes until the vegetables are tender.
5. Stir in the heavy cream, spinach, thyme, salt, and pepper. Let the soup simmer for another 5-7 minutes until the spinach wilts and the soup thickens.
6. Taste and adjust seasoning if needed, then serve hot.

The creamy broth, savory mushrooms, and tender spinach add a fresh and flavorful twist to this Chicken Pot Pie Soup, making it both comforting and packed with nutrients. The richness of the cream makes it indulgent, while the earthy mushrooms provide a hearty, savory bite.

Chicken Pot Pie Soup with Parmesan Crust

If you love the crispy, golden crust of a chicken pot pie, this recipe will fulfill your craving in soup form. With a savory Parmesan crust topping, this soup combines all the comforting flavors of chicken pot pie with the added bonus of a crispy topping.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the chicken, potatoes, peas, and carrots. Cook for 5 minutes to soften the vegetables.
3. Pour in the chicken broth, bring to a simmer, and cook for 10-15 minutes until the potatoes are tender.
4. Stir in the heavy cream, thyme, salt, and pepper, and simmer for another 5 minutes to thicken the soup.
5. In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Preheat your oven to 375°F (190°C).
6. Spoon the soup into oven-safe bowls, and sprinkle the Parmesan-breadcrumb mixture evenly on top of each. Bake in the oven for 10-15 minutes or until the top is golden and crispy.
7. Remove from the oven and let it cool slightly before serving.

The Parmesan crust adds a crunchy, cheesy layer to the creamy soup, mimicking the best part of a traditional chicken pot pie. This version gives you the rich, comforting flavors of the original dish with a new, delicious twist.

Slow Cooker Chicken Pot Pie Soup

If you love the convenience of a slow cooker, this Chicken Pot Pie Soup is for you. With minimal effort, you can come home to a warm, comforting meal that has all the flavors of a classic chicken pot pie, but without the fuss of making a pie crust.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the shredded chicken, diced potatoes, peas, carrots, chicken broth, milk, heavy cream, flour, thyme, salt, and pepper.
3. Stir well to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the soup has thickened.
4. Before serving, stir the soup to make sure everything is evenly mixed. Taste and adjust seasoning as needed.

This slow cooker Chicken Pot Pie Soup is the ultimate in convenience, allowing you to enjoy a hearty, flavorful meal without spending hours in the kitchen. The flavors meld together beautifully as it simmers, giving you a rich and creamy soup that’s perfect for a busy day.

These three Chicken Pot Pie Soup recipes bring variety and creativity to the table, offering everything from a creamy spinach and mushroom version to a slow cooker-friendly option for convenience. Whether you’re looking for a crispy Parmesan topping or a rich, slow-cooked meal, these soups will add warmth and comfort to your dining experience.

Note: More recipes are coming soon!