Ultimate Chicken Pot Pie Soup Recipe: Your New Favorite Comfort Food

This **Chicken Pot Pie Soup Recipe** offers all the beloved, heartwarming flavors of a traditional chicken pot pie – succulent shredded chicken, tender vegetables, and a rich, savory cream sauce – but in a comforting bowl of soup. Crowned with a light, flaky puff-pastry topping, it’s a dish that truly satisfies every craving, making it the perfect family-friendly meal for any occasion.

A Note from the Author

The Soup That Effortlessly Satisfies Every Craving!

I’ve always cherished the nostalgic feeling of a classic chicken pot pie. It’s one of those quintessential comfort meals that conjures images of cozy family dinners and shared laughter around the table. However, as much as I adore the traditional version, it often demands a significant investment of time and effort – from rolling out a perfect crust to patient baking, and then the agonizing wait for it to cool enough for slicing.

My goal was to capture that same profound comforting flavor and texture, but in a format that was much quicker and simpler to prepare. That quest led to the creation of this delightful Chicken Pot Pie Soup. The first time I put this recipe to the test, my family was instantly smitten. The rich, creamy broth, packed with tender shredded chicken and a medley of garden vegetables, hit all the right nostalgic notes. And those golden, flaky puff pastry squares served on the side? They truly elevate the experience, making it feel like the “real deal” without all the fuss.

Honestly, I find myself enjoying the act of dipping the warm, flaky pastry into the savory soup even more than eating a full pie. It’s a game-changer for busy weeknights, offering all the soul-satisfying goodness with a fraction of the effort. Get ready for a new family favorite that will bring warmth and comfort to your dinner table!

Essential Ingredients for Your Perfect Chicken Pot Pie Soup

Crafting the perfect Chicken Pot Pie Soup starts with a careful selection of fresh, high-quality ingredients. Each component plays a vital role in building the soup’s signature flavor and comforting texture. Below, we’ll explore the key ingredients and offer some helpful tips and clever swaps to make your cooking experience even smoother and more customizable.

The Creamy, Flavorful Base

• Butter & Olive Oil: Using both butter and olive oil not only helps to sauté your vegetables beautifully but also adds layers of flavor. Butter contributes a rich, nutty depth, while olive oil ensures even cooking and a slightly fruity note. Feel free to use just one if preferred, but the combination is highly recommended for maximum taste.
• Onion, Carrots, Celery (Mirepoix): This classic aromatic trio forms the foundational flavor of many savory dishes, and our soup is no exception. Diced finely, they become tender and sweet, infusing the broth with their essence.
  • **Tip:** To save precious prep time on busy days, opt for frozen or pre-chopped mirepoix blends available in most grocery stores.
• Garlic: Minced garlic adds a pungent, aromatic kick that is indispensable to this savory soup.
  • **Tip:** Freshly minced garlic provides the best flavor, but pre-minced garlic is a convenient shortcut.
• Potatoes: Diced baby gold potatoes bring a wonderful creaminess and heartiness to the soup. They absorb the rich flavors and provide a satisfying texture.
  • **Swap/Tip:** For a subtly sweeter profile, consider swapping out regular potatoes for sweet potatoes. They add a unique twist and extra nutrients.
• Seasonings (Dried Thyme, Dried Parsley, Celery Seed, Bay Leaves): These herbs and spices are crucial for achieving that classic pot pie taste. Thyme and parsley offer earthy, fresh notes, while celery seed enhances the natural celery flavor, adding complexity. Bay leaves infuse the soup with a delicate, herbaceous aroma.
  • **Tip:** If you have access to fresh thyme and parsley, they will significantly boost the soup’s flavor. Use about three times the amount of fresh herbs compared to dried.
• Chicken Bouillon Powder + Chicken Stock (or Broth): This combination creates a deeply savory and rich chicken flavor in the broth. The bouillon amplifies the chicken notes, while the stock provides the liquid base.
  • **Swap/Tip:** For an even richer, more nourishing soup, consider using bone broth. It adds depth and a wealth of nutrients.
• Butter & Flour (Roux): A roux, made from butter and flour, is the secret to thickening this soup to a luxurious, creamy consistency. It’s essential for that comforting, velvety mouthfeel.
  • **Swap/Tip:** If you need a gluten-free option, an all-purpose gluten-free flour blend works perfectly for the roux.
• Milk & Heavy Cream: The combination of whole milk and heavy cream creates the luscious, rich body of the soup. Whole milk provides a good base, and heavy cream adds unparalleled richness and silky smoothness.
  • **Swap/Tip:** For a slightly lighter soup, half-and-half can be used in place of heavy cream. Evaporated milk is another suitable substitute if heavy cream isn’t available, providing a similar creamy texture.

The Stars of the Soup: Chicken and Veggies

• Rotisserie Chicken: Using pre-cooked rotisserie chicken is a brilliant shortcut that saves a significant amount of time and effort, making this recipe truly weeknight-friendly. The seasoned, tender meat is perfect for shredding.
  • **Swap/Tip:** Any leftover cooked chicken you have on hand can be used, whether it’s baked, poached, or grilled. Just shred or chop it into bite-sized pieces.
• Frozen Peas & Corn: These classic pot pie vegetables add vibrant color, a touch of sweetness, and essential nutrients. Using them frozen is incredibly convenient, as they require no chopping and cook quickly.
  • **Swap/Tip:** A bag of frozen mixed vegetables (containing peas, corn, green beans, and carrots) is an excellent shortcut to add even more variety and nutrition without extra effort.

The Finishing Touches

• Cheddar Cheese: Freshly shredded sharp Cheddar cheese melts into the soup, adding a wonderful tang and extra creaminess, rounding out the savory profile.
  • **Swap/Tip:** For a more gourmet twist, try Gruyère cheese. Its nutty, earthy flavor pairs beautifully with chicken and vegetables.
• Puff Pastry Sheets & Egg Wash: This is the iconic topping that transforms a simple chicken soup into “pot pie” soup. Baked until golden and flaky, these squares are perfect for dipping. An egg wash gives them a beautiful sheen and helps achieve that irresistible golden crust.
  • **Swap/Tip:** In a pinch, crescent roll dough can be used as a quicker, though slightly different, topping.

Crafting Your Homemade Chicken Pot Pie Soup: A Step-by-Step Guide

Making this comforting Chicken Pot Pie Soup is simpler than you might think! Follow these detailed steps to create a hearty and flavorful meal that everyone will love.

1. Prepare the Puff Pastry: Begin by following the package instructions to thaw your puff pastry sheets. While the pastry thaws, preheat your oven to the temperature recommended on the package (typically around 400°F). Once thawed, cut each puff pastry sheet into nine equal squares (three vertical cuts and three horizontal cuts usually do the trick). Arrange these squares on a baking sheet lined with parchment paper. In a small bowl, whisk one large egg until smooth to create an egg wash. Lightly brush the tops of each pastry square with the egg wash for a beautiful golden finish. Bake for 12-14 minutes, or until puffed and golden brown. Set aside to serve with the soup.
2. Chop Your Vegetables: Thorough preparation is key to efficiency. Wash your baby gold potatoes thoroughly; you can peel them if you prefer, but leaving the skins on adds a rustic touch and extra nutrients. Dice the potatoes into small, ½-inch cubes. Next, finely dice the onion, celery, and carrots. Finally, mince the garlic cloves. Having all your vegetables prepped beforehand makes the cooking process much smoother.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium heat. Once the butter is melted and shimmering, add the diced onion, celery, and carrots to the pot. Sauté these vegetables, stirring frequently, for about 8-10 minutes, or until they are tender and slightly softened. During the last 30 seconds of sautéing, stir in the minced garlic until fragrant, being careful not to let it burn.
4. Season and Sauté Potatoes: To the sautéed vegetables, add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, ¼ teaspoon of celery seed (if using), 2 teaspoons of chicken bouillon powder, and season generously with salt and black pepper to taste (I typically start with ¼ teaspoon of each). Toss the vegetables to ensure they are well coated with the seasonings and cook for another minute, allowing the flavors to meld. Then, add the diced potatoes, tossing to coat, and cook for one additional minute.
5. Simmer the Soup Base: Pour 3 cups of chicken stock or broth over the vegetables and potatoes. Add the 2 bay leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 10-15 minutes, or until the potatoes are fork-tender. The stock should be infused with all the wonderful vegetable and herb flavors.
6. Prepare the Creamy Roux: While the soup base simmers, prepare your roux in a separate medium saucepan. Melt ⅓ cup of unsalted butter over medium heat. Gradually sprinkle in ⅓ cup of all-purpose flour, whisking continuously until a smooth paste forms. Cook this roux for about 1 minute, stirring constantly, to cook out the raw flour taste. Slowly, while whisking constantly, pour in 2 cups of whole milk, continuing to whisk until the mixture thickens. Next, gradually add ½ cup of heavy cream, whisking until it also thickens into a rich, velvety sauce. Season this cream mixture with salt and pepper to your preference (I add another ¼ teaspoon of each).
7. Combine and Finish the Soup: Carefully pour the prepared cream mixture (roux) into the large pot with the vegetable and broth base. Stir everything together until the soup thickens to your desired consistency, which should take approximately 5 minutes. Reduce the heat to low. Stir in 2½ cups of shredded rotisserie chicken, 1 cup of frozen peas, and 1 cup of frozen corn. Cook for 1-2 minutes, just long enough to heat the chicken and frozen vegetables through. Finally, reduce the heat to its lowest setting and stir in 2 cups of freshly shredded sharp Cheddar cheese until it is completely melted and smoothly incorporated into the soup.
8. Serve and Enjoy: Remove the pot from the heat. Taste the soup and adjust any seasonings as needed – perhaps a little more salt, pepper, or herbs. Stir in 3 tablespoons of freshly chopped flat-leaf parsley for a burst of freshness. Ladle the hot, creamy Chicken Pot Pie Soup into bowls and serve immediately with the baked puff pastry squares on the side for dipping or crumbling over the top. Enjoy this ultimate bowl of comfort!

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Chicken Pot Pie Soup

By Chelsea Lords

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!

Prep Time:
35 minutes

Cook Time:
30 minutes

Total Time:
1 hour 5 minutes

Servings:
6 servings

Equipment

• Sheet pan (15″ x 10″)
• Large pot
• Medium saucepan (for roux)

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 baby 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 to taste
• 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 cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 2 cups freshly shredded sharp Cheddar cheese

Optional Toppings

• 3 tablespoons finely chopped flat-leaf parsley
• 1 package puff pastry sheets plus 1 large egg (for egg wash, see Note 1)

Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!)
7. 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!

Recipe 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 the soup due to dairy separation.

Nutrition

Serving: 1 serving | Calories: 1344 kcal | 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 and should be used as an approximation.