When I think about chicken pot pie, I think of those personal sized frozen chicken pot pies that nearly burn your entire mouth because there is no way you can wait for it to cool down. You just spent 20 plus minutes baking the pot pie, I need it now and I am willing to risk everything, even give myself second degree burns just to taste that first bite. I still think those pot pies are delicious, but this recipe is turning classic chicken pot pie, but into a soup. Oh and why not add a cajun twist, add some sausage and make it even better?

This is chicken pot pie soup but even better than the original. I have yet to find a recipe that becomes worse when adding sausage and cajun seasoning! This is a crockpot recipe that is truly and “dump and go” soup. Other than browning up the sausage, which is optional but delicious, every other ingredient is simply dumped into the crokcpot and left to cook all day. Your house will smell so good while this is cooking!

Of course this must be served with biscuits, I used the Pillsbury Grands and I think this is the perfect biscuit. Something about the flaky layers are reminiscent of a pie crust that you would see in a traditional chicken pot pie. So, if you are in the mood for chicken pot pie but want an easy crockpot soup version, this is for you! Enjoy!

Why You Should Make Cajun Chicken Pot Pie Soup

Homemade. Nothing beats a cozy homemade soup this time of year!
Classic, with a twist. This tastes like classic chicken pot pie, but with a cajun twist!
Leftovers. This makes a big batch of soup. Perfect for reheating the next day!

Here’s what you’ll need:

Sausage – I like andouille, you can also use kielbasa.
Chicken – I used two chicken breasts!
Frozen Veggies – grab that veggie medley and dump it right in!
Celery – for classic chicken pot pie flavor.
Onion – again, flavor!
Potatoes – peeled and diced.
Cream of Chicken Soup – for flavor and thickening.
Chicken Broth – the base of the soup.
Cream Cheese – just half a block, for creaminess!
Heavy Cream – for richness!
Poultry Seasoning – all of those classic chicken pot pie flavors!
Bay Leaf – for cajun flava!
Biscuits – for dipping into the soup.

Ingredients for cajun chicken pot pie soup.

Cajun Chicken Pot Pie Soup Tips

Cream Cheese. Microwave the cream cheese for a few seconds just to get it warm before adding to the soup.
If you like really thick soup, feel free to add a cornstarch slurry to the end to get it really thick. Add equal parts cornstarch and water and mix until smooth, then pour into the soup and mix. (1tbsp cornstarch, 1 tbsp water, maybe a little more water to get it nice and smooth)/

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How To Make Cajun Chicken Pot Pie Soup.

Sausage. To start, heat a skillet over medium-high heat. Add in sliced sausage. Brown on each side for a few minutes until sausage has a good color on each side. Add into the crockpot.
Everything else. Now add in the chicken breasts, potatoes, chicken broth, cream of chicken soup, frozen veggies, celery, onion, potatoes, garlic, cream cheese, poultry seasoning, Tony’s cajun seasoning, and bay leaf. Stir well! Cook on low in the crockpot for 4-6 hours, stirring occasionally if able.
Heavy Cream. 30-40 minutes before serving, remove chicken breasts and shred. Add them back in and stir. Add in heavy whipping cream.
Taste. After 30-40 minutes taste and see what it’s missing! I added a dash more poultry seasoning, black pepper, and 1 tsp of onion and garlic powder respectively.
Serve! Serve nice and hot with a biscuit on the side. Enjoy!

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