Chicken Pot Pie Soup

Update: Dishin’ with Dixie has moved to

Chicken Pot Pie Soup from Dishin with Dixie

This recipe idea was born from a couple of finds on pinterest.  I loved the idea of making little pie crust crackers t0 serve with this soup.  They really do make it taste like you’re eating pot pie.  Even if you left off the pie crust this is one delicious soup that would be just as good with dumplings or even just saltines.

Here’s the tally:
Chicken Stock (makes 1 1/2 gallons – $7.92) used 2 quarts plus cooked chicken – $2.64
– Chicken Leg Quarters – $5.27
– 1 lb carrots – $0.49
– 1 lb celery – $0.65
– 4 white onions – $1.51

Carrots – $0.25
Celery – $0.32
Potatoes – $0.60
Peas – $0.45
Milk – $0.19
Pie Crust – $1.69

For a total of $6.14 for two batches.  That’s $3.07 per batch or $0.38 per serving.

Chicken Pot Pie Soup

4 carrots, peeled and sliced
4 ribs of celery, diced
2 quarts of Homemade Chicken Stock and cooked chicken meat used to make the stock
2 pounds potatoes, peeled and cubed
1-2 cups frozen peas
1 cup milk
1/4 cup flour
S & P, to taste
1 teaspoon dried thyme, rosemary or herb de provence
1/2 tablespoon dried parsley
1 roll prepared pie crust

Heat a little oil in a dutch oven or other large soup pot over medium heat.  Add carrots and celery and cook until they begin to soften, but don’t brown them.  Add stock and potatoes.  Bring to a boil and reduce to simmer, cover and continue to simmer for about 20 minutes or until potatoes are tender.

Unroll pie crust and cut into strips about a 1/2-inch wide.  Arrange on a baking sheet lined with parchment paper and bake for 8-10 minutes or until lightly browned and crispy.  Remove from oven and set aside.

Uncover soup and stir in chicken meat, peas and seasonings.

In a small bowl whisk together milk and flour and pour mixture into soup, stirring well to incorporate.  Return the soup to a simmer, cover and let simmer for 5-10 minutes or until slightly thickened.

Uncover and check seasoning, add salt if necessary.

Serve hot with a few pie crust crackers on top.

**This makes a double batch of soup.  Once the soup is done divide it in half, serve on half and freeze the other.  Use 1 pie crust per batch.**

Click HERE for a printable version of this recipe.

This is a very hearty and tasty soup.  Proof that you can have a filling and satisfying meal for only $0.38 per serving.  Heck, when it’s that cheap go ahead and have seconds.


Dixie's Seal of Approval

Update: Dishin’ with Dixie has moved to


2 thoughts on “Chicken Pot Pie Soup

  1. Pingback: Dixie’s 4-Week Meal Plan | Dishin' with Dixie

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