This savory, thick and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie — succulent shredded chicken, tender assorted veggies, and a flaky puff-pastry topping.
Pair this creamy soup with a crisp, crunchy side like this Brussels sprout salad or Caesar Salad.
Chicken Pot Pie Soup
This soup, as comforting as the classic dish, is thick, creamy, and hearty. It’s filled with shredded chicken, celery, carrots, onion, garlic, peas, corn, and flavorful seasonings.
The puff pastry takes this chicken pot pie soup over the top — it adds a great contrasting texture and a buttery, delicious flavor. We love dipping the puff pastry squares into the soup.
Ingredients
- Butter & Olive Oil: Sauté onions, celery, and carrots.
- Onion, Celery, Carrots, Garlic: Flavor base and texture.
- Potatoes: Add heartiness.
- Thyme, Parsley, Celery Seed, Salt, Pepper, Bay Leaves: Enhance flavor.
- Chicken Bouillon: Boosts chicken flavor.
- Chicken Stock/Broth: Soup base.
- Butter & Flour (Roux): Thickens soup.
- Milk & Heavy Cream: Adds creaminess to the chicken pot pie soup.
- Rotisserie Chicken: Main protein.
- Peas & Corn: Sweetness and texture.
- Cheddar Cheese: Creamy, cheesy flavor.
- Puff Pastry & Egg (Topping): Buttery, flaky contrast.
- Italian Parsley: Fresh garnish.
Quick Tip
If you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers!
How To Make Chicken Pot Pie Soup
- Sauté Veggies: Cook onion, carrot, celery, garlic, and potatoes until tender.
- Cream Mixture: Simultaneously, make a mixture of butter, flour, milk, and cream.
- Combine & Finish: Mix the veggies with the cream mixture, then add chicken, corn, peas, and cheese. Serve with fresh herbs and baked puff pastry.
Time-Saving Tips
- Mirepoix: Buy pre-chopped or frozen mirepoix (onion, celery, carrot) for quick prep; aim for 3 cups.
- Garlic: Use a garlic press or pre-minced garlic in this chicken pot pie soup.
- Milk: Use room-temperature milk for faster heating.
- Rotisserie Chicken: Opt for pre-shredded rotisserie chicken; use leftovers in other recipes. Use any leftover rotisserie chicken in other quick and easy recipes like this BBQ Chicken Sandwich Recipe or these Chicken Shawarma Wraps.
Storage
Chicken Pot Pie Soup Storage
- Freezing Not Recommended: Dairy causes graininess and separation when thawed.
- Reheating Leftovers: Gently reheat in a pot, stirring often, without boiling.
- Puff Pastries: Store separately in an airtight container at room temperature; they may soften over time.
More Comforting Soup Recipes
Chicken Pot Pie Soup
This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping.
Ingredients
Chicken Pot Pie Soup
- 1 tablespoon EACH: unsalted butter & olive oil
- 1 cup each: diced onion, celery, & carrots (1 onion, 3 stalks celery, 3 carrots)
- 2 teaspoons minced garlic (3 cloves)
- 2 cups diced Yukon gold potatoes (11 oz)
- 1 teaspoon EACH: dried thyme & dried parsley
- 1/4 teaspoon celery seed, optional
- 2 teaspoons chicken bouillon powder
- 2 bay leaves
- Fine sea salt & pepper
- 3 cups chicken stock/broth
- 1/3 cup EACH: unsalted butter & white flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 and 1/2 cups shredded/chopped rotisserie chicken
- 1 cup EACH: frozen peas & frozen corn
- 2 cups freshly grated sharp Cheddar cheese
Optional Toppings
- 3 tablespoons minced Italian parsley
- 1 package puff pastry, plus 1 large egg (Note 1)
Instructions
- PUFF PASTRY TOPPERS: Follow package directions to thaw the puff pastry and to preheat the oven. Cut puff pastry into squares (I cut each puff pastry sheet 3 times vertically and 3 times horizontally to get 9 squares). Place pastry squares on a lined sheet pan. In a small bowl add the egg and whisk until smooth with a fork. Brush each puff pastry square with egg wash. Bake as directed on the package (we baked 400 degrees F for 12-14 minutes).
- VEGGIE PREP: Wash the potatoes and peel if desired (we leave peels on) and cut into small cubes (1/2 inch in size). Finely dice the onion, celery and carrot. Mince the garlic.
- VEGGIES: Add 1 tablespoon butter and 1 tablespoon oil to a large pot over medium heat. Add in the onion, celery, and carrot to the pot and sauté, stirring frequently, over medium heat, about 8-10 minutes. Add the garlic in the last 30 seconds.
- SEASONINGS AND POTATOES: Add in the thyme, parsley, celery seed, chicken bouillon and salt and pepper to taste (I add 1/4 teaspoon of each). Toss to coat and cook for 1 minute. Add in the diced potatoes and toss to coat, cooking for one more minute.
- SIMMER: Cover everything with chicken stock. Heat to boiling and then reduce the heat to medium-low and simmer for about 10-15 minutes or until potatoes are fork tender.
- CREAM MIXTURE: Meanwhile, in another pot, melt the butter over medium heat. Gradually add in the flour and whisk until smooth. Cook for one minute over medium heat. Gradually, while whisking constantly, add in 2 cups of milk and whisk until thickened. Again, gradually, while whisking constantly, add in the remaining 1/2 cup heavy cream and stir until thickened. Season cream mixture to taste with salt and pepper (I add another 1/4 teaspoon of each, but add to your preference!)
- FINISH THE SOUP: Carefully pour the cream mixture into the vegetable and broth. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the shredded chicken, frozen peas, and frozen corn to heat through, 1-2 minutes. Reduce the heat to low and stir in the cheese to melt. Remove from heat, taste and adjust seasonings, stir through the freshly chopped parsley, and serve bowls with puff pastry toppers. Enjoy!
Video
Recipe Notes
Note 1: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm puff pastry dough sheets. That exact package comes with 2 sheets of puff pastry so if you bake them all up you'll end up with 18 total puff pastry toppers.
Nutrition
Serving: 1serving | Calories: 1344kcal | Carbohydrates: 79g | Protein: 60g | Fat: 88g | Saturated Fat: 41g | Cholesterol: 256mg | Sodium: 1436mg | Potassium: 1102mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5193IU | Vitamin C: 29mg | Calcium: 730mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it today. Great recipe. Absolutely delicious. A very comforting comfort food.
I am so happy to hear this! Thanks Jane! 🙂
Hiya. Is there a way to skip the potatoes so it becomes low carb, but still tastes good?
I love this idea of the chicken pot pie as a SOUP! MMMMM.
You could replace them with another veggie! Coarsely chopped cauliflower could be good 🙂