If you love the flavours of a classic chicken pot pie but want something quick, cozy, and easy to serve, this Chicken Pot Pie Soup is the perfect solution.
Packed with tender chicken, hearty vegetables, and a creamy, savoury broth, it delivers all the comfort of a traditional pot pie, garnished with a crispy puff pastry topper.
Perfect for weeknight dinners, chilly evenings, or family gatherings, this soup is sure to become a favourite.
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What Is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a deconstructed version of the classic American chicken pot pie.
Instead of baking a crust over a filling, the ingredients are simmered together in a creamy, flavourful broth to create a hearty soup. Once ready to serve, crispy puff pastry croutons gently float over the soup, offering a flaky and buttery finish.
The dish combines tender chicken, vegetables like carrots, celery, potatoes, peas, and corn, and a rich cream-based sauce seasoned with herbs like thyme and fresh parsley.
While the traditional chicken pot pie dates back to 18th-century England and became popular in America in the early 20th century, this soup version adapts the classic flavours into a comforting, spoonable dish that’s easier to prepare and enjoy year-round.
Why You’ll Love This Recipe
- All the flavour of chicken pot pie: Enjoy the classic taste in soup form without making a crust.
- Creamy and comforting: The rich broth and tender vegetables make this a hearty, cozy meal.
- Easy to prepare: Minimal prep time with pantry staples and cooked chicken.
- Customizable: Swap vegetables or adjust the creaminess to suit your family’s taste.
- Freezer-friendly: Make a large batch and store leftovers for convenient future meals.
- Puff Pastry Floaters: pay homage to the original recipes flaky crust offering the perfect crunchy texture contrasting with tender chicken and vegetables.
How to Make Chicken Pot Pie Soup
- Bake Puff Pastry: cut puff pastry into shapes using cookie cutters, brush with egg wash and bake until golden brown.
- Sauté the aromatics: In a large pot, melt butter and sauté onions, carrots, celery, and garlic until tender and fragrant.
- Make the roux: Stir in flour and cook for 1–2 minutes to remove the raw taste.
- Add stock and potatoes: Gradually whisk in chicken stock, then add diced potatoes and dried thyme. Simmer until the potatoes are tender.
- Add chicken and vegetables: Stir in shredded chicken, peas, and corn.
- Finish the creamy base: Add milk and whipping cream, and simmer until the soup is thick and creamy. Season with salt, pepper, and chopped fresh parsley.
- Serve hot: Ladle into bowls, garnish with puff pastry for a heart-warming and comforting presentation.
Cooking Tips
- Use cooked chicken: leftover roasted chicken works perfectly and saves time.
- Adjust thickness: For a thicker soup, simmer a few extra minutes to reduce, or whisk a little more flour into the butter before adding stock.
- Fresh herbs: Add thyme, parsley, or chives to brighten the flavour.
- Vegetable options: Feel free to swap or add other vegetables, such as green beans or bell peppers.
- Make ahead: This soup stores well in the fridge for 2–3 days and freezes for up to 3 months.
Serving Suggestions
- With buttery dinner rolls: Perfect for dipping into the creamy soup.
- Over a biscuit: Spoon the soup over a split biscuit for a comforting, hearty meal.
- Light side salad: Pair with a crisp green salad to balance the richness.
- Family-style: Serve in a large soup tureen for casual gatherings or potlucks.
Chicken Pot Pie Soup
Equipment
- measuring cups
- measuring spoons
- Dutch Oven
- French knife
Ingredients
Puff Pastry
- 1 sheet Puff Pastry thawed
- 1 Egg whisked
Soup
- 1/3 cup Unsalted Butter
- 1 Spanish Cooking Onion diced
- 3 Carrots peeled and chopped
- 3 Celery Stalks sliced
- 6 Garlic Cloves minced
- 1/3 cup All Purpose Flour
- 8 cups Chicken Stock
- 1 lb Yellow Potatoes peeled, cut into 1/2 inch cubes
- 1 tsp Dried Thyme
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 4 cups Cooked Shredded Chicken
- 1 cup Peas
- 1 cup Corn
- 1/2 cup Milk
- 1/2 cup Heavy Cream
- 1/4 cup Fresh Parsley chopped
Instructions
Puff Pastry
- Preheat oven to 375 ℉.
- Unfold the puff pastry and cut into whatever shapes you like, squares or circles work best. Place on a parchment lined baking sheet and brush with whisked egg. Optional: sprinkle with kosher salt and cracked pepper.
- Bake at 375 for 10-15 minutes until golden.
Soup
- In a large Dutch oven over medium-high heat, add the butter. Once the butter is melted and bubbling, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 7 to 10 minutes.
- Stir in the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the chicken stock. Add the potatoes, thyme, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently, until the potatoes are tender and the soup begins to thicken, about 15 to 20 minutes.
- Stir in the chicken, peas, corn, milk, and heavy cream. Bring the soup back to a boil over medium heat. Reduce the heat to medium-low and simmer for 5 to 10 minutes more. Stir in the parsley.
- To serve, ladle soup into warm bowls then top with a crispy puff pastry.
Nutrition
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