Chicken Pot Pie Soup
Chicken Pot Pie Soup delivers all the cozy flavors of a classic pot pie—tender chicken, hearty veggies, and a rich, savory broth—topped with flaky puff pastry!
Servings: 6 servings
Cost: $7.13
Ingredients
Chicken Pot Pie Soup
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup diced onion 1 onion
- 1 cup diced celery 3 stalks celery
- 1 cup diced carrots 3 carrots
- 2 teaspoons minced garlic 3 cloves
- 2 cups diced Yukon gold potatoes 11 ounces
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/4 teaspoon celery seed optional
- 2 teaspoons chicken bouillon powder
- 2 bay leaves
- Salt and pepper
- 3 cups chicken stock or broth
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2-1/2 cups shredded rotisserie chicken or chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cups freshly shredded sharp Cheddar cheese
Optional Toppings
- 3 tablespoons minced Italian parsley
- 1 package puff pastry plus 1 large egg, see note 1
Instructions
- 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 with a fork until smooth. Brush each puff pastry square with egg wash. Bake as directed on the package (I baked at 400°F for 12–14 minutes).
- Wash potatoes and peel if desired (I leave peels on) and cut into small cubes (1/2 inch). Finely dice the onion, celery, and carrot. Mince the garlic.
- Add the butter and oil to a large pot over medium heat. Add onion, celery, and carrot to the pot and sauté, stirring frequently, over medium heat, about 8–10 minutes. Add garlic in the last 30 seconds.
- Add in 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 diced potatoes and toss to coat, cooking for 1 more minute.
- Cover everything with chicken stock. Heat to boiling, then reduce heat to medium-low and simmer for about 10–15 minutes or until potatoes are fork tender.
- Meanwhile, in another pot, melt the butter over medium heat. Gradually add the flour and whisk until smooth. Cook for 1 minute over medium heat. Gradually, while whisking constantly, add in milk and whisk until thickened. Again, gradually, while whisking constantly, add the 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!)
- Carefully pour the cream mixture into the vegetable and broth. Stir until thickened, about 5 minutes. Reduce heat to low and stir in the shredded chicken, frozen peas, and frozen corn to heat through, 1–2 minutes. Reduce heat to low and stir in the cheese to melt. Remove from heat, taste, adjust seasonings, stir through the freshly chopped parsley, and serve bowls with puff pastry toppers. Enjoy!
Video
Notes
Note 1: The puff pastry I recommend can be found in the freezer section of your grocery store. Use a store app if your grocery store has one. I like Pepperidge Farm puff pastry dough sheets. That package comes with 2 sheets of puff pastry, so if you bake them all, you’ll have 18 puff pastry toppers.
Storage: Store puff pastries separately in an airtight container at room temperature; they may soften over time. I don’t recommend freezing.
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