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Chicken Pot Pie Soup in a blue dutch oven topped with puff pastry croutons
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Easy Chicken Pot Pie Soup Recipe

Easy Chicken Pot Pie Soup is the cozy weeknight dinner you make when you want all the classic flavor of chicken pot pie without the extra work. Tender shredded chicken, vegetables and a creamy herb-filled broth come together in one pot, then get topped with flaky puff pastry for the perfect finish. It is easy, filling and perfect for chilly nights.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 8
Author: Kellie
Cost: $10

Equipment

  • chef's knife
  • cutting board
  • measuring cup
  • measuring spoons
  • stock pot or dutch oven
  • whisk

Ingredients

For the Soup

  • 4 tablespoons butter
  • 1 medium yellow onion diced
  • 2 carrots diced small
  • 2 celery ribs diced small
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
  • 1/2 teaspoon dried rosemary optional
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock low-sodium preferred
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1 cup corn
  • 1 diced Yukon gold potato optional
  • 2 teaspoons lemon juice optional, to brighten at the end

Puff Pastry Croutons

  • 1 sheet puff pastry thawed
  • 1 egg 1 tablespoon water water (egg wash)
  • Kosher Salt
  • black pepper

Instructions

Make the Croutons

  • Heat oven to 400°F. Line pan with parchment.
  • Cut pastry into 1-inch squares, brush with egg wash and season with salt/pepper.
  • Bake 12–16 min until tall, flaky, and browned. Cool to room temperature.

Make the soup base

  • In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery. Cook 8–10 minutes until softened (don’t rush, this makes it taste like pot pie filling).
  • Stir in garlic, salt, pepper, thyme, rosemary for 30 seconds.
  • Sprinkle in the flour and stir constantly for 2 minutes (it should look pasty and smell a little toasty).
  • Slowly whisk in broth slowly to avoid lumps. Add milk and bring to a gentle simmer. Add potato (if using).
  • Simmer 10–12 min until potatoes are tender and soup is noticeably thicker. Stir in chicken, peas, pearl onions, corn and simmer 3–5 min.
  • Stir in heavy cream and simmer 2–3 min (don’t hard boil).
  • Taste and adjust with more salt/pepper, if needed, and a little lemon juice.
  • Ladle the soup into bowls and pile on the crunchy croutons right before serving so it stays crisp.

Notes

  • Bake the puff pastry separately and add it just before serving so it stays crisp.
  • Rotisserie chicken is the easiest shortcut and works perfectly here.
  • If the soup gets too thick, stir in a splash of broth or milk until it reaches your desired consistency.
  • For a thicker soup, add a quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold milk.
  • A small squeeze of lemon juice at the end brightens the soup and balances the richness.
  • Freeze the soup without the puff pastry topping for the best texture later.

Nutrition

Calories: 562kcal | Carbohydrates: 43g | Protein: 21g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 672mg | Potassium: 682mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3548IU | Vitamin C: 18mg | Calcium: 143mg | Iron: 3mg