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CHICKEN POT PIE SOUP

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Chicken Pot Pie Soup combines the hearty flavors of traditional chicken pot pie into a comforting, creamy soup. This recipe is perfect for a cozy meal and is easy to prepare.

Ingredients

Scale
  • For the Soup:
    • 2 tablespoons unsalted butter
    • 1 medium yellow onion, diced
    • 2 medium carrots, peeled and diced
    • 2 celery stalks, diced
    • 3 cloves garlic, minced
    • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
    • 1/3 cup all-purpose flour
    • 4 cups chicken broth
    • 2 cups diced Yukon gold potatoes
    • 3 cups cooked, shredded chicken (rotisserie chicken works well)
    • 1 cup frozen peas
    • 1 cup frozen corn
    • 1 cup heavy cream
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons fresh parsley, chopped (for garnish)
  • For the Biscuit Topping:
    • 1 sheet frozen puff pastry, thawed
    • 1 egg, beaten (for egg wash)

Instructions

  • Prepare the Biscuit Topping:
    • Preheat the oven to 400°F (200°C).
    • On a lightly floured surface, unfold the thawed puff pastry sheet.
    • Roll the pastry gently to smooth out any folds.
    • Using a cookie cutter or knife, cut the pastry into desired shapes (squares or circles).
    • Place the pastry pieces on a baking sheet lined with parchment paper.
    • Brush the tops with beaten egg.
    • Bake for 12-15 minutes, or until golden brown and puffed.
    • Remove from the oven and set aside.
  • Make the Soup:
    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
    • Stir in the minced garlic and thyme; cook for an additional 1 minute until fragrant.
    • Sprinkle the flour over the vegetables, stirring constantly for about 1-2 minutes to form a roux.
    • Gradually whisk in the chicken broth until smooth.
    • Add the diced potatoes and bring the mixture to a boil.
    • Reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.
    • Stir in the shredded chicken, frozen peas, and corn.
    • Pour in the heavy cream, stirring to combine.
    • Let the soup simmer for an additional 5 minutes until heated through.
    • Season with salt and freshly ground black pepper to taste.
  • Serve:
    • Ladle the hot soup into bowls.
    • Top each serving with a piece of the baked puff pastry.
    • Garnish with chopped fresh parsley.

Notes

  • Chicken: Using rotisserie chicken can save time and add rich flavor to the soup.
  • Vegetables: Feel free to add or substitute other vegetables like green beans or mushrooms according to your preference.
  • Consistency: If the soup is too thick, add more chicken broth to reach the desired consistency.