Tuesday, September 10, 2013

Chicken pot pie soup

Oh my gracious... this is absolutely my new favorite soup.. this stuff is heavenly :)  I had chicken pot pie soup in a restaurant recently.  I had never had it before and it was wonderful. But as my typical self ; I thought I bet I can put my own spin on it and make it better at home... which is exactly what I did. And the bonus, on the table in about 30 minutes from start to finish, even better in my book.  Super good & super easy.. Make this today.. Enjoy

**NOTE**  I used pre-cooked chicken (I used the cut up chunked pre-cooked chicken from Tyson you can find it in the refrigerated section by the lunch meat at your grocery store, the kind you put in your salad) but you can also chop up rotisserie chicken or use left over chicken, use what you have.   (I would NOT recommend using the stuff out of the can, it is too mushy for this recipe)

Chicken pot pie soup

1 package Tyson pre-cooked chicken, cut up in small pieces (or use leftover chicken see note)
2 cans cream of chicken soup
1 box chicken stock
1 potato cooked, diced (I cooked mine in the microwave for a couple of minutes until fork tender)
2 cups frozen mixed veggies
1 T white wine
splash of worchester sauce
1 refridgerated pie crust

1/4 cup half and half
1 heaping T of sour cream
3 T of corn starch

Seasonings of your choice (I used 1/2 teaspoon each of poultry seasoning, garlic & onion powder,  dried onions, & parsley flakes)
Just a pinch of seasoned salt & pepper, dried thyme, celery seed )

Preheat oven to 400. Grease a baking sheet with nonstick spray and unroll pie crust in a even layer.  With fork prick all over the crust to keep it from puffing up.  Sprinkle lightly with poultry seasoning, pepper and a pinch of kosher salt.  Bake for around 10-15 minutes until light golden brown. Remove from oven. With a fork break up into small pieces to top soup.

While crust is baking in big pan add the soup & whisk in chicken stock.  Add rest of ingredients (except half & half, sour cream and cornstarch) mix together well.  Bring to a simmer and simmer for around 5 minutes.  In bowl whisk together sour cream & half and half, stir in cornstarch.  Add mixture to boiling soup, and stir until mixture comes back to a boil and thickens.  Taste and adjust seasonings if necessary. Remove from heat and spoon soup into bowls and top with the pieces of pie crust on top.  Enjoy


  1. Certainly sounds glorious....I think I would want to add 'canned biscuit' dumplings to add to the 'pot pie' taste. I'm sure it was wonderful. Glad you shared.

  2. I apologize...I didn't read the recipe all the way to the end. The pie crust would certainly do the trick. I really like this idea! YAY! Soup is so good this time of year. Know I will be trying this one soon.

  3. Yeah :) thank you miss Marsha:) it is so good...