How to make Chicken Pot Pie Soup

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Creamy chicken pot pie soup with all the hearty flavors of the original. Ideal for a comforting and substantial dinner!

This Chicken Pot Pie Soup is a creamy, hearty, and comforting dish that captures all the flavors of a classic chicken pot pie without the hassle of making a crust. It’s perfect for cozy family dinners or a quick weeknight meal, bringing together tender chicken, colorful vegetables, and a rich, velvety broth.

Ingredients

For the Soup:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 lb (450g) cooked chicken, shredded or diced
  • 4 cups chicken broth
  • 1 cup heavy cream (or whole milk for a lighter version)
  • 1/3 cup all-purpose flour
  • 3 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste

For the Topping (Optional):

  • 1 sheet puff pastry, thawed and cut into squares
  • 1 egg, beaten (for brushing)

Instructions

Step 1: Prepare the Puff Pastry Topping (Optional)

  1. Preheat your oven to 400°F (200°C).
  2. Cut the puff pastry sheet into squares or rounds.
  3. Place the pieces on a baking sheet lined with parchment paper.
  4. Brush with beaten egg and bake for 12–15 minutes, or until golden and puffy.

Step 2: Sauté the Vegetables

  1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
  3. Stir in the minced garlic and cook for 1–2 minutes, until fragrant.

Step 3: Make the Base

  1. Sprinkle the flour over the vegetables, stirring constantly, to coat them evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
  2. Gradually pour in the chicken broth, stirring constantly to prevent lumps.

Step 4: Cook the Potatoes

  1. Add the diced potatoes, thyme, and parsley to the pot.
  2. Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Step 5: Add the Chicken and Cream

  1. Stir in the cooked chicken and frozen peas.
  2. Pour in the heavy cream and simmer for an additional 5 minutes.
  3. Taste the soup and adjust seasoning with salt and black pepper as needed.

Step 6: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Top each bowl with a piece of puff pastry or serve the pastry on the side.
  3. Garnish with fresh parsley, if desired, for a pop of color.

Tips for Perfect Chicken Pot Pie Soup

  1. Use Leftovers: Rotisserie chicken or leftover roasted chicken works beautifully in this soup.
  2. Thicken to Your Liking: For a thicker soup, mash some of the potatoes into the broth or add a touch more flour.
  3. Add More Veggies: Feel free to include corn, green beans, or mushrooms for variety.
  4. Dairy-Free Option: Substitute the heavy cream with coconut milk or a dairy-free creamer.

Why You’ll Love This Recipe

This Chicken Pot Pie Soup is:

  • Rich and Creamy: A velvety broth loaded with hearty ingredients.
  • Easy and Convenient: All the pot pie flavors without the time-consuming crust.
  • Customizable: Adapt the vegetables and seasonings to suit your preferences.
  • Comfort Food at Its Best: Perfect for chilly evenings or when you need a bowl of warmth and love.

Serving Suggestions

  • Pair with a fresh green salad or crusty bread for a complete meal.
  • Serve alongside a glass of white wine or iced tea for a refreshing contrast.
  • For extra indulgence, sprinkle with shredded cheese before serving.

 

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