*If you are new here, WELCOME! For this post, I provide you with a delicious recipe for Chicken Pot Pie Soup!
Chicken Pot Pie is one of my favorite cold-weather dishes. There’s nothing quite like the warm, hearty filling and flaky crust. Comfort food at its best!
If you’re stopping by here while searching for recipes, you may not know that the recipes here are all inspired by books! This particular recipe was created by the wonderful Jodi Thomas and inspired by her romance Dinner on Primrose Hill. Jodi was generous enough to share this absolutely delicious (and EASY!) recipe with me.
Jodi Thomas has written over 50 books in her career. Her romances are sweet with just enough spice and sprinkled with the perfect amount of mystery. If you love reading, check out more about Dinner on Primrose Hill HERE!
You’ll love this simple take on Chicken Pot Pie. You can make it on the stove or in a crockpot and you can choose to dress it up with puff pastry topping like I did or eat it without. Every way is yummy and heart-warming (just like Jodi Thomas’ books!).
I’m sure you’ll love divulging in this easy Chicken Pot Pie Soup while you read your favorite romance or watch Hallmark movies this season!
Here’s what you’ll need to make Chicken Pot Pie Soup:
A quick list of equipment –
Tips for the Chicken Pot Pie Soup:
This is a super simple recipe consisting of mostly canned vegetables. Back in the day they called these “dump” recipes because you dumped a bunch of cans and, voila, a delicious meal.
I cooked this soup in a pot and it took maybe 45 minutes from start to finish. Just allowing things to cook and then dumping in more ingredients at various stages. Super simple.
That said, Jodi Thomas also included instructions if you want to leave this in a crockpot for the day. You can check out the details in the recipe below.
The recipe calls for canned chicken. You can find this next to the canned tuna in the grocery store. If you don’t like to eat canned meat, you can boil and shred two chicken breasts or even part of a rotisserie chicken.
For the canned vegetables you can choose large cans or small, based on your preference. I used all large cans (15oz) except for the small can of mushrooms. If you don’t like peas, use a small can or none at all! So easy to make to your preferences!
She also recommended sautéing the mushrooms in about a tablespoon of butter. I did this and I do think it added a depth of flavor, but if you are short on time or just don’t want to do that step, I think you’ll be just fine!
Chicken Pot Pie Soup
Ingredients
- 2-3 medium russet potatoes peeled and chopped
- 1 can of chicken broth 14.5 ounces
- 1 can of cream of chicken soup 10.5 ounces
- 1 cup of milk
- 1 can of corn
- 1 can of peas
- 1 can of carrots
- 1 can of mushrooms
- 1 tbsp butter
- 1 can chicken or two boiled and shredded chicken breasts
- Salt and pepper to taste
Optional Topping:
- 1 sheet of puff pastry
- 1 egg
Instructions
For the soup:
- Boil the peeled and chopped potatoes in a 6 quart pot for about 10 minutes until soft.
- Drain the water and add to the potatoes the can of chicken broth, the cream of chicken soup, and the milk. Simmer for 15 minutes.
- In a sauté pan, melt 1 tablespoon of butter and add (drained) mushrooms. Cook for 5-7 minutes until brown.
- Drain all the cans and add the vegetables, chicken, and mushrooms to the pot.
- Simmer for at least 15 minutes. Salt and pepper to taste.
For the puff pastry:
- Cut the pasty sheet into fun shapes using cookie cutters.
- Brush the top with an egg wash (whisk the egg with a tablespoon of water or milk).
- Cook the pastry according to package directions.
- Serve as a topping for Chicken Pot Pie Soup!
Notes
Hint: I drain all the cans and then add water if soup seems too thick. Cook on low until boil and just put it in crockpot and forget until supper’s ready. If you’re in a hurry just dump everything in the crockpot on low in the morning and it’ll be ready for supper. This is so easy. Can add green beans if you like. (For a fun twist) Can cook it in oven with a thin layer of biscuits on top for the potpie look.
Don’t forget to check out the book that inspired this recipe, Dinner on Primrose Hill! And all of Jodi Thomas’ books (HERE!). Let me know what you think of this delicious soup!
Until next time, Happy Eating and Reading!
Disclosure: This page contains affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost to you or the featured book’s author). All opinions are 100% mine and every book, unless otherwise noted, is handpicked by me to be featured on the site.
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