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
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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.
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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