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Natashas kitchen soup recipes is a delightful way to enjoy all the comforting flavors of a classic chicken pot pie in a warm, creamy soup. Made with tender chicken, vibrant vegetables, and a velvety cream base, this dish is topped with golden, flaky puff pastry for a perfect finishing touch. Ready in just 45 minutes, it’s hearty enough for a family meal and quick enough for weeknights.
When I first served this to my husband, he said it was like a hug in a bowl—exactly what we needed on a chilly evening!
Table of Contents
- Why make Chicken Pot Pie Soup?
- What ingredients do you need for Chicken Pot Pie Soup?
- How do you make Chicken Pot Pie Soup step by step?
- Frequently Asked Questions About Chicken Pot Pie Soup
- How to store and reheat Chicken Pot Pie Soup
- Easy ingredient swaps for Chicken Pot Pie Soup
- What to serve with Chicken Pot Pie Soup
Why make Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a hearty, comforting meal that delivers rich flavors and creamy textures in every spoonful. It’s an all-in-one dish, making it a perfect solution for quick, satisfying dinners.
- Quick to prepare: This recipe takes only 45 minutes from start to finish, making it ideal for busy weeknights.
- Rich and satisfying: The combination of tender chicken, creamy broth, and flaky puff pastry creates a meal that feels indulgent yet easy to make.
- Uses simple ingredients: Made with pantry staples like chicken, carrots, peas, and milk, it’s both budget-friendly and accessible.
- Kid-approved: Even picky eaters will enjoy the familiar flavors of chicken pot pie in soup form.
What ingredients do you need for Chicken Pot Pie Soup?
You’ll need a mix of fresh, frozen, and pantry ingredients to create this creamy and hearty soup. Here’s everything required to make it:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 2 cups frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
The combination of heavy cream and whole milk gives this soup its luscious, velvety texture, while the puff pastry on top mimics that perfect pie crust we all love.
How do you make Chicken Pot Pie Soup step by step?
This soup comes together in a few simple steps, combining both stovetop and oven techniques for a recipe that’s as enjoyable to cook as it is to eat.
Step 1 — Prepare the puff pastry
Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to smooth it out. Cut it into squares or circles and set them aside.
Step 2 — Bake the puff pastry
Place the pastry pieces on a parchment-lined baking sheet. Brush them with beaten egg and bake for 12-15 minutes, or until golden and puffed. Let cool while you prepare the soup.
You might also enjoy our easy homemade chicken pot pie.
Step 3 — Sauté the base vegetables
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 4 — Make the roux
Sprinkle the flour evenly over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and eliminate its raw taste.
Step 5 — Build the soup
Gradually whisk in the chicken broth, making sure there are no lumps. Add the milk, heavy cream, shredded chicken, frozen peas, thyme, parsley, garlic powder, and onion powder. Simmer for 10-15 minutes, stirring occasionally, until the soup thickens slightly.
Step 6 — Season and serve
Season the soup with salt and freshly ground black pepper to taste. Ladle it into bowls and top each serving with a golden piece of puff pastry. Serve and enjoy your comforting Chicken Pot Pie Soup immediately!
Frequently Asked Questions About Chicken Pot Pie Soup
Can I use a different type of milk in this soup?
Yes, you can substitute whole milk with low-fat milk, but keep in mind it may result in a slightly less creamy soup.
For more ideas, check out our white chicken lasagna soup.
What’s the best type of chicken to use?
Rotisserie chicken works perfectly for this recipe, as it’s already cooked and easy to shred. You can also use leftover roasted or baked chicken.
Can I make this soup ahead of time?
Yes, you can prepare the soup up to two days in advance and store it in the refrigerator. Reheat it gently on the stovetop over low heat.
Can I use fresh peas instead of frozen peas?
Yes, fresh peas can be used. Just make sure to blanch them first to maintain their vibrant color and tender texture.
How to store and reheat Chicken Pot Pie Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring frequently, until heated through.
For longer storage, freeze the soup in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating, and add a splash of milk or broth if needed to adjust the consistency.
Looking for something similar? Try our classic one-pot lasagna soup.
Easy ingredient swaps for Chicken Pot Pie Soup
You can easily customize this recipe based on your pantry. If you’re out of heavy cream, substitute it with half-and-half or evaporated milk for a lighter option. For a seasonal spin, swap the frozen peas with diced butternut squash or sweet corn.
If you don’t have puff pastry, serve this soup with biscuits, crackers, or even garlic bread for the same satisfying crunch and flavor contrast.
What to serve with Chicken Pot Pie Soup
This soup pairs wonderfully with a variety of sides. A crisp green salad with a tangy vinaigrette can balance the rich creaminess of the soup. For a heartier meal, serve it with homemade garlic bread or even a slice of cornbread.
During fall gatherings, a side of roasted Brussels sprouts or glazed carrots compliments the earthy flavors beautifully. For drinks, consider pairing it with warm apple cider for a festive, autumnal touch.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) for the puff pastry topping.
- Roll out the thawed puff pastry on a lightly floured surface to smooth it out. Cut into squares or circles, depending on your preference.
- Place the puff pastry pieces on a baking sheet lined with parchment paper. Brush with beaten egg and bake for 12-15 minutes, or until golden and puffed. Set aside.
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
- Stir in the milk, heavy cream, shredded chicken, frozen peas, thyme, parsley, garlic powder, and onion powder. Simmer for 10-15 minutes, stirring occasionally, until the soup thickens slightly.
- Season the soup with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and top each with a piece of the baked puff pastry. Serve immediately and enjoy!
Notes
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