There’s something undeniably comforting about chicken pot pie, with its flaky crust and rich, savory filling. But what if you could enjoy all that deliciousness in the form of a creamy, warming soup? Enter the Chicken Pot Pie Soup, a modern twist on the classic favorite. This dish combines the hearty flavors of chicken, vegetables, and buttery puff pastry into a comforting bowl of goodness that’s perfect for chilly nights or when you’re craving something cozy. The addition of puff pastry toppers adds that signature “pot pie” element, giving you all the flavors of a pot pie without the fuss of assembling an entire pie. Plus, it’s quick to prepare, making it a wonderful option for both busy weeknights and lazy weekends!
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 lb (450g) boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Puff Pastry Toppers (Optional):
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Preparation
Step 1: Cook the Chicken
In a large pot or Dutch oven, melt the butter over medium heat. Add the cubed chicken, seasoning it generously with salt and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are golden and fully cooked. Once done, remove the chicken from the pot and set it aside.
Step 2: Cook the Vegetables
Using the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until the onion turns translucent and soft. Then, stir in the diced potatoes and let them cook for an additional 2 minutes to soften slightly.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables, ensuring they are evenly coated. Stir constantly for 1-2 minutes to cook out the raw flour taste and allow the flour to form a roux, which will thicken the soup later.
Step 4: Add the Broth and Simmer
Slowly pour in the chicken broth while stirring to prevent any lumps from forming. Increase the heat slightly and bring the soup to a gentle simmer. Allow it to cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Finish the Soup
Once the potatoes are cooked, stir in the cooked chicken, frozen peas, frozen corn, heavy cream, and dried thyme. Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld together and the soup to thicken to a creamy consistency. Taste and adjust seasoning with salt and black pepper as needed.
Step 6: Prepare the Puff Pastry Toppers (Optional)
If you’d like to add a bit of crunch and nostalgia to your soup, prepare the puff pastry toppers while the soup simmers. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface, and cut it into circles or squares, depending on your preference. Place the pastry pieces on a baking sheet, brush with the beaten egg, and bake them for 12-15 minutes, or until they are golden and puffed.
Step 7: Serve
To serve, ladle the creamy chicken pot pie soup into bowls. If you’ve made puff pastry toppers, place one on top of each bowl. Garnish with freshly chopped parsley for a pop of color and added flavor. Now, sit back and enjoy the creamy, comforting flavors of this delightful soup!
Variations
- Vegetarian Option: Substitute the chicken with cubed tofu or additional vegetables like mushrooms or zucchini for a vegetarian version of this soup. Use vegetable broth instead of chicken broth.
- Gluten-Free: To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend and serve with gluten-free crackers instead of puff pastry.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to give the soup a little heat.
- Cheesy Delight: Stir in a cup of shredded cheddar or Parmesan cheese during the final simmering stage for an extra rich and cheesy flavor.
Cooking Note
If you prefer a thicker soup, you can add more flour or reduce the amount of broth. Conversely, for a thinner consistency, simply add more broth or water until you reach your desired texture. When reheating, the soup may thicken, so feel free to add a splash of broth or cream to loosen it up.
Serving Suggestions
Pair this Chicken Pot Pie Soup with a fresh green salad or serve it alongside crusty bread for a well-rounded meal. For a heartier option, you can serve it with a side of roasted vegetables or a baked potato. If you’re making the puff pastry toppers, they add a delightful touch of indulgence, but don’t hesitate to serve the soup with biscuits or crackers as a substitute.
Tips
- Thaw Puff Pastry: Make sure the puff pastry is fully thawed before rolling it out, or it might crack.
- Cut Uniformly: Dice the vegetables into evenly sized pieces to ensure they cook at the same rate.
- Make Ahead: The soup can be made a day ahead and reheated gently before serving. The flavors actually improve as they meld together overnight!
- Freezing: The soup freezes well, but avoid adding the cream until after reheating to maintain the smooth texture.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information
- Calories: 520 kcal per serving
- Protein: 28g
- Sodium: 750 mg
FAQs
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great time-saver! Simply shred the rotisserie chicken and add it to the soup during the final simmering stage.
Can I make this soup dairy-free?
Yes, you can substitute the heavy cream with a non-dairy alternative like coconut milk or almond milk. Just be sure to adjust the seasoning as needed to complement the flavor.
How long does this soup last in the fridge?
The soup will stay fresh in the fridge for up to 3 days. Be sure to store it in an airtight container and reheat gently on the stove or in the microwave.
Conclusion
Chicken Pot Pie Soup is the perfect way to enjoy all the comfort and heartiness of a traditional pot pie in a bowl. The combination of tender chicken, flavorful vegetables, and rich, creamy broth makes this soup a hit for any occasion. Whether you’re enjoying it on a cold evening or serving it as a satisfying lunch, this dish is sure to become a family favorite. Don’t forget those golden puff pastry toppers for an extra special touch!
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Chicken Pot Pie Soup Recipe | Creamy and Comforting Classic Twist
- Total Time: 45
Ingredients
Ingredients
For the Soup:
- 2 tbsp unsalted butter
- 1 lb (450g) boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Puff Pastry Toppers (Optional):
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
Preparation
Step 1: Cook the Chicken
In a large pot or Dutch oven, melt the butter over medium heat. Add the cubed chicken, seasoning it generously with salt and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are golden and fully cooked. Once done, remove the chicken from the pot and set it aside.
Step 2: Cook the Vegetables
Using the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until the onion turns translucent and soft. Then, stir in the diced potatoes and let them cook for an additional 2 minutes to soften slightly.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the sautéed vegetables, ensuring they are evenly coated. Stir constantly for 1-2 minutes to cook out the raw flour taste and allow the flour to form a roux, which will thicken the soup later.
Step 4: Add the Broth and Simmer
Slowly pour in the chicken broth while stirring to prevent any lumps from forming. Increase the heat slightly and bring the soup to a gentle simmer. Allow it to cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Finish the Soup
Once the potatoes are cooked, stir in the cooked chicken, frozen peas, frozen corn, heavy cream, and dried thyme. Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld together and the soup to thicken to a creamy consistency. Taste and adjust seasoning with salt and black pepper as needed.
Step 6: Prepare the Puff Pastry Toppers (Optional)
If you’d like to add a bit of crunch and nostalgia to your soup, prepare the puff pastry toppers while the soup simmers. Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface, and cut it into circles or squares, depending on your preference. Place the pastry pieces on a baking sheet, brush with the beaten egg, and bake them for 12-15 minutes, or until they are golden and puffed.
Step 7: Serve
To serve, ladle the creamy chicken pot pie soup into bowls. If you’ve made puff pastry toppers, place one on top of each bowl. Garnish with freshly chopped parsley for a pop of color and added flavor. Now, sit back and enjoy the creamy, comforting flavors of this delightful soup!
Notes
Cooking Note
If you prefer a thicker soup, you can add more flour or reduce the amount of broth. Conversely, for a thinner consistency, simply add more broth or water until you reach your desired texture. When reheating, the soup may thicken, so feel free to add a splash of broth or cream to loosen it up.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 520
- Sodium: 750mg
- Protein: 28g