Easy Chicken Pot Pie Soup

Ingredients For Chicken Pot Pie Soup

The ingredient list here is simple, classic and built for flavor.

• Butter – This gives the soup a rich base and helps soften the vegetables while building that classic pot pie flavor. If you need a swap, olive oil works just fine, though butter gives the soup a little more of that cozy, old-fashioned feel.
• Onion, Carrots and Celery – This trio is the backbone of the soup and gives it that familiar savory flavor right from the start. Yellow onion is my go-to, but white onion works too. You can also use a frozen mirepoix mix when you need a shortcut.
• Garlic – A few cloves add depth and make the whole pot smell amazing. Fresh is best here, but garlic paste or even a little garlic powder can work in a pinch.
• Seasonings – Kosher salt, black pepper, thyme and a little rosemary bring that classic pot pie flavor home. If rosemary is not your thing, leave it out. You can also use poultry seasoning in place of the thyme and rosemary for a quicker shortcut.
• Flour – This helps thicken the soup and gives it that creamy, almost stew-like texture. If needed, you can use a gluten-free all-purpose flour blend. You can also thicken at the end with a cornstarch slurry if that is what you have on hand.
• Chicken Stock – Use a good low-sodium chicken broth or chicken stock so you can control the seasoning as the soup simmers. Homemade chicken stock is great if you have it, but boxed broth keeps this recipe nice and easy.
• Milk and Heavy Cream – This combo keeps the soup creamy, rich and smooth. Whole milk gives the best texture, but 2% will work. For the cream, half-and-half is a fine substitute if you want to lighten it up a bit. If you want it extra rich, a little cream cheese stirred in at the end is also delicious.
• Cooked Chicken – This is where rotisserie chicken really shines and keeps the recipe fast. Any cooked shredded chicken will work, and this is also a great use for leftover roast chicken or even turkey.
• Peas, Pearl Onions and Corn -These bring sweetness, texture and color to the soup. Frozen vegetables make this especially easy. If pearl onions are hard to find, just add a little extra diced onion at the beginning or stir in more peas and carrots instead.
• Potato – This is optional, but I love adding Yukon gold potato because it gives the soup extra body and makes it even more satisfying. You can skip it if you want a slightly lighter soup.
• Lemon Juice – Just a little bit at the end wakes everything up. It does not make the soup lemony, it just keeps the creamy broth from tasting flat.
• Puff Pastry – This is my favorite finishing touch. It bakes up golden, buttery and flaky, and gives you that pot pie feel without any extra fuss. If you do not have puff pastry, biscuits or crackers can work, but puff pastry really makes it.

How to Make Chicken Pot Pie Soup

1. Start by baking the puff pastry so it’s ready for serving. Cut it into pieces, brush with egg wash and bake until golden, puffed and flaky.
2. While that bakes, melt the butter in a large Dutch oven or soup pot. Cook the onion, carrots and celery until softened, then stir in the garlic, salt, pepper and herbs.
3. Sprinkle the flour over the vegetables and cook for a minute or two, stirring until it looks smooth and lightly toasty. Slowly whisk in the chicken broth, then add the milk and bring the soup to a gentle simmer.
4. If you’re using potato, add it now and cook until tender. Stir in the chicken, peas, pearl onions and corn, then simmer until everything is hot and the soup is creamy and thickened.
5. Finish with the heavy cream and a squeeze of lemon juice, then taste and adjust the seasoning as needed.
6. Ladle into bowls and top with the flaky puff pastry croutons just before serving.

How to Store Leftovers

Leftover Chicken Pot Pie Soup stores really well, which is one more reason I love it for meal prep.

• Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze the soup for up to 2 months, though dairy-based soups may separate slightly when reheated. I recommend freezing the soup without the puff pastry topping and baking fresh pastry when serving if possible.
• To reheat: Warm the soup gently on the stovetop over medium-low heat or in the microwave in short intervals, stirring often. If it thickens too much in the fridge, add a splash of broth or milk to loosen it up.
• Store the puff pastry separately at room temperature for a day or two, or re-crisp it in the oven for a few minutes before serving.