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Chicken Pot Pie Soup

Chicken Pot Pie Soup
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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

Scale

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.

Find it online: https://whiteriverkitchen.com/chicken-pot-pie-soup/