Chicken Pot Pie Soup is pure comfort in a bowl. It takes all the best parts of a classic pot pie—the creamy filling, tender chicken, and colorful veggies—and transforms them into a warm, hearty soup. To top it off, it’s served with golden, flaky puff pastry that adds a delicious crunch and a nod to the traditional dish. Perfect for chilly evenings or when you’re in the mood for something nostalgic, this soup is satisfying, cozy, and sure to be a hit with the whole family.
PrintChicken Pot Pie Soup
Creamy and comforting, this Chicken Pot Pie Soup features tender chicken, hearty vegetables, and topped with flaky puffed pastry for a perfect twist on a classic favorite.
Ingredients
For the Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten with 1 Tablespoon water
For the Soup:
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half
- 2 cups diced raw chicken breast
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 medium potatoes, peeled and diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Salt and Pepper, to taste
Optional garnish: fresh parsley or thyme
Instructions
Prepare the Puff Pastry: Preheat the oven to 400. Cut the puff pastry into squares to fit your serving bowls. Place on a parchment-lined baking sheet, brush with the beaten egg mixture, and bake for 12-15 minutes, or until golden brown. Set aside.
Sauté the Vegetables: In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add the garlic and cook for another minute.
Make the Base: Stir in the flour, coating the vegetables evenly. Cook for 1-2 minutes.
Add Liquids and Seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Add the half-and-half, thyme, parsley, salt, and pepper. Stir well and bring to a gentle boil.
Incorporate Chicken: Add the chicken to the soup and simmer for 5 minutes to cook through.
Simmer and Add Vegetables: Add the diced potato and simmer for 10-12 minutes, until the potatoes are tender. Stir in the peas and corn and cook for another 5 minutes.
Serve: Ladle the soup into bowls. Place a baked square of puff pastry on top of each bowl or serve on the side. Garnish with fresh parsley or thyme if desired.
Notes
I make the soup with raw chicken instead of pre-cooked chicken. Cooking the chicken directly in the soup not only saves time but also allows the chicken to infuse the broth with extra flavor.
Angie, his looks super. Does it come with a recipe? If so, im not sure how to access it?
Select the “read more” button and the entire post will be displayed including the recipe.
Another great meal