Ready in just 30 minutes, this easy chicken pot pie soup is the ultimate comfort food! Loaded with tender chicken, sweet vegetables, and buttery puff pastry topping it off, this creamy soup will quickly become a weeknight favorite.
Craving the rich, homestyle taste of chicken pot pie without all the work? This soup is a lifesaver! Just like our crock pot chicken pot pie, it has all the best parts of chicken pot pie in a simpler, cozier form. The puff pastry topping is just fancy enough to feel special, but the soup itself is pure comfort. Since it’s always a hit with the adults and kids alike, this soup finds its way onto our menu often!
Why You’ll Love This Creamy Chicken Pot Pie Soup Recipe
Looking for more comforting chicken dinners? Try our favorite easy chicken noodle soup, creamy chicken and dumplings, or this hearty crockpot chicken and rice!
Key Ingredients
The tender chicken, soft veggies, and flaky biscuits make this soup a complete meal. Check the recipe card at the bottom of this post for the full ingredient list.
- Onion: A yellow onion has the best touch of natural sweetness, but a white onion also works.
- Potatoes: Gold potatoes are our favorite to use! Feel free to use any potato you want.
- Chicken: This is a great way to use up any leftover shredded chicken in your fridge! A rotisserie chicken also works.
- Frozen Veggies: Frozen peas and corn are added right at the end. If you add them to the pot earlier, with the other vegetables, they’ll get mushy.
- Heavy Cream: Half and half also works. Just note that the heavy cream will create the creamiest, thickest broth.
How to Make Creamy Chicken Pot Pie Soup
This is going to be your new favorite 30 minute soup! Here’s a quick tutorial showing you how to make this chicken pot pie soup recipe. Please scroll down to the recipe card for full instructions.
- Sauté the veggies: Melt the butter in a dutch oven. Then, sauté the onions, celery, and carrots for a few minutes until softened.
- Add flour: Stir in the flour. Cook for a few minutes until it becomes light brown.
- Add chicken stock: Stir the chicken stock into the pot. Stir continuously and bring to a simmer.
- Add more ingredients: Add the potatoes, chicken, and seasonings. Let simmer until the potatoes are fork tender.
- Add final ingredients: Stir in the peas, corn, and heavy cream, then let simmer for 5 minutes to warm up.
- Prepare Puff Pastry: Cut puff pastry into circles (or squares) and brush with egg wash. Bake according to package directions.
- Enjoy: Serve soup with freshly baked puff pastry on top!
Cook’s Tips & Variations
- Use Raw Chicken: Using pre-cooked chicken will save time, but you can use boneless chicken breasts or thighs instead. Cube the chicken and add it to the skillet in step #1 with the onion and celery. Sauté until chicken is lightly browned on the outside, then continue with the recipe as written.
- Individual Servings: For an authentic pot pie feel, bake the puff pastry directly on top of the soup in oven-safe bowls or ramekins. You can even create a lattice design with the puff pastry for an impressive presentation!
- Use Biscuits: If you are not a fan of puff pastry, you can use canned biscuits instead. Just bake them as directed on the package.
- Cheesy Twist: Sprinkle shredded parmesan or cheddar cheese on top of the puff pastry before baking for a cheesy crust.
- Swap Vegetables: Don’t love peas? Use corn, green beans, mushrooms, or even fresh spinach instead.
Storing, Reheating and Freezing
- Storing: Transfer cooled leftover soup to an airtight container and store in the fridge for up to 5 days. Store puff pastry separately and reheat in the oven (or air fryer) for maximum crispiness.
- Reheating: Reheat the soup gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.
- Freezing: Freeze the soup base (without puff pastry) in airtight containers for up to 3 months. Thaw overnight in the fridge and bake fresh puff pastry to serve.
Yield: 6 servings
Creamy Chicken Pot Pie Soup
Ready in just 30 minutes, this easy chicken pot pie soup is the ultimate comfort food! Loaded with tender chicken, sweet vegetables, and buttery puff pastry topping it off, this creamy soup will quickly become a weeknight favorite.
Ingredients
- 8 tablespoons butter
- 1 medium yellow onion, diced
- 4 medium carrots, sliced, about 2 cups
- 3 celery stalks, sliced, about 1 cup
- 7 tablespoons all-purpose flour
- 8 cups chicken stock
- 1 lb potatoes, sliced into quarters
- 6 cups (about 2 lbs) cooked and shredded chicken, we used a rotisserie chicken (check notes for using raw chicken)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup heavy cream, or half and half
- 1 (17.3 oz) box puff pastry sheets, or canned biscuits
- egg wash (1 egg and 1 tablespoon water), if using puff pastry
Instructions
- Preheat oven to 425°F. In a large dutch oven, over medium heat, melt the butter. Stir in the onion, celery, and carrots, and sauté for 4 minutes.
- Stir in the flour, making sure to stir the entire time to keep the flour from burning. Cook the flour for about 3 minutes or until the flour starts to lightly brown and become fragrant.
- Slowly pour the chicken stock into the pot. Keep stirring over medium-high bringing the soup to a simmer. Simmer for about 2 minutes.
- Add the potatoes, chicken, salt, pepper, garlic powder, thyme, and parsley. Stir and let the soup simmer with the lid slightly askew for about 15 minutes or until the potatoes are fork tender.
- Puff Pastry: While the soup is simmering, cut the puff pastry into about 3-inch rounds or squares. Place puff pastry on a baking sheet lined with parchment paper. Brush with egg wash and bake for 8 to 10 minutes, until golden brown.
- Stir in the peas, corn, and heavy cream into the soup. Simmer for 5 minutes more, then serve warm with a round of freshly baked puff pastry on top.
Notes
Use Raw Chicken: Using pre-cooked chicken will save time, but you can use boneless chicken breasts or thighs instead. Cube the chicken and add it to the skillet in step #1 with the onion and celery. Sauté until chicken is lightly browned on the outside, then continue with the recipe as written.
Store: Transfer cooled leftover soup to an airtight container and store in the fridge for up to 5 days. Store puff pastry separately and reheat in the oven (or air fryer) for maximum crispiness.
Reheat: Reheat the soup gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.
Freeze: Freeze the soup base (without puff pastry) in airtight containers for up to 3 months. Thaw overnight in the fridge and bake fresh puff pastry to serve.
Nutrition
Serving: 1 serving, Calories: 763kcal, Carbohydrates: 45g, Protein: 48g, Fat: 43g, Saturated Fat: 22g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 200mg, Sodium: 1118mg, Potassium: 1282mg, Fiber: 4g, Sugar: 10g, Vitamin A: 7931IU, Vitamin C: 22mg, Calcium: 92mg, Iron: 4mg
