Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup: A Cozy Bowl of Comfort

 Chicken pot pie is a beloved classic, known for its flaky pastry crust and creamy, savory filling. In this recipe, we’ll take all the comforting flavors of chicken pot pie and transform them into a warm and soul-soothing soup. Chicken Pot Pie Soup is perfect for a chilly evening or whenever you need a hearty and wholesome meal that hugs your taste buds. Let’s dive into the recipe and create a cozy bowl of comfort.


For the Soup:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

For the Topping:

  • 1 sheet of puff pastry, thawed
  • 1 egg, beaten (for egg wash)


Prepare the Soup:

  1. In a large soup pot, melt the butter over medium heat.
  2. Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the all-purpose flour over the vegetables and stir to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
  5. Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil, allowing it to thicken.
  6. Add the shredded or diced cooked chicken, frozen peas, frozen corn, and dried thyme to the pot. Simmer for about 10-15 minutes, or until the vegetables are tender.
  7. Pour in the heavy cream and continue to simmer until the soup is heated through. Season with salt and black pepper to taste.

Prepare the Topping: 8. Preheat your oven to the temperature indicated on the puff pastry package.

  1. Roll out the thawed puff pastry sheet and cut it into squares or rounds, depending on your preference.
  2. Place the puff pastry pieces on a baking sheet lined with parchment paper.
  3. Brush the puff pastry with the beaten egg for a golden finish.
  4. Bake the puff pastry according to the package instructions, typically until it’s puffed and golden brown.

Serve and Enjoy: 13. To serve, ladle the Chicken Pot Pie Soup into bowls.

  1. Top each bowl of soup with a piece of puff pastry.
  2. Serve immediately and savor the cozy, comforting flavors of chicken pot pie in soup form.

Cook’s Notes:

  • You can use leftover roasted chicken, rotisserie chicken, or poached chicken for the soup. It’s a great way to repurpose cooked chicken.
  • Customize the soup with your favorite vegetables. If you prefer, you can add mushrooms, green beans, or other veggies you love.
  • If you don’t have puff pastry, you can serve the soup with crusty bread or a biscuit on the side.
  • The puff pastry can be baked ahead of time and placed on the soup just before serving to maintain its crispness.

Chicken Pot Pie Soup is the ultimate comfort food in a bowl, bringing all the delicious elements of a classic chicken pot pie to your taste buds. Enjoy the warmth and coziness of this soup on a chilly day or whenever you need a hearty, satisfying meal.

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