Chicken Pot Pie Soup

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This savory, thick and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie — succulent shredded chicken, tender assorted veggies, and a flaky puff-pastry topping.

We can never get enough of this chicken pot pie, so why not convert it into an equally delicious soup?! Pair this creamy soup with a crisp, crunchy side like this Brussels sprout salad.

 

Overhead image of Chicken Pot Pie Soup in a bowl.

Chicken Pot Pie Soup

There are few meals as comforting as a good chicken pot pie, and this soup is right on a par with it. It’s thick, creamy, hearty and loaded with all the good ingredients you’d find in a classic chicken pot pie.

This soup combines shredded rotisserie chicken, celery, carrots, onion, garlic, sweet peas, corn, and a fragrant seasoning blend. And to really channel the best parts of a chicken pot pie into this soup, we top the bowls with a puff pastry.

The puff pastry takes this chicken pot pie soup over the top — it adds a great contrasting texture and a buttery, delicious flavor. We love dipping the puff pastry squares into the soup.

Process shots-- images of the veggies being sautéed; the seasonings being added; and then potatoes being added and cooked.

How to make Chicken Pot Pie Soup from scratch

This pot pie soup is made in 2 pots — one pot for the simmering veggies and one for the cream mixture that is added into the soup. While there’s a good amount of up-front veggie chopping, making the soup is fairly quick and simple.

  • Sauté veggies. We lay the foundation of flavor by sautéing the onion, carrot, and celery over medium-low heat until very tender. Next comes the garlic and finally the potatoes. 
  • Make cream mixture. While the soup is simmering and the potatoes are getting tender, it’s the perfect time to make the cream mixture. This whips together quickly — we start with butter and flour and then gradually add in milk and heavy cream.
  • Finish it up. Once the veggies are tender and the cream mixture is finished, combine the two. Add in the final ingredients — chicken, corn, peas, and cheese. Garnish soup bowls with fresh herbs and a straight-from-the-oven puff pastry (more on this below). Delish!

Process shots-- images of the cream sauce being made and added to the soup.

Puff Pastry Squares

The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm® puff pastry dough sheets (click to see a visual; not sponsored).

That exact package comes with two sheets of puff pastry. Each sheet is perforated to have three sections and for this soup, we cut each section into 3 pieces for a total of 9 puff pastries per sheet (18 total).

Before baking the puff pastry squares, each pastry gets a quick brush with an egg wash. This promotes browning and additional flavor. Top each bowl of soup with a baked pastry square or serve them on the side. My recommendation? Bake more than you think — people can’t get enough of these with this soup!

QUICK TIP

If you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers!

Process shots-- images of the frozen peas and corn, chicken, and cheese being added to the pot; puff pastry squares being prepped to cook; and then the soup being served.

How to thicken Chicken Pot Pie Soup

First of all, there is a lower overall ratio of liquid to filling. This reduced amount of overall liquid with still plenty of veggies and chicken ensures a thicker soup.

Next, we add a cream mixture to the soup. While the potatoes and veggies are simmering and getting tender, we use a different pot to whip up a quick roux. Roux is flour and fat cooked together and is used to thicken this soup and give it body. Whole milk and then heavy cream get added to the roux and simmered until thickened. This mixture is added into the chicken pot pie soup and thickens it immensely. 

Finally, we add two cups of shredded Cheddar cheese. The cheese also thickens up this chicken pot pie soup nicely.

QUICK TIP

To ensure a thick Chicken Pot Pie Soup, be sure to use whole milk and heavy cream. Using lower-fat products will result in a thinner soup.

Time-saving tips

  • Try freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store; this is a huge time saver! We want about 3 cups total mirepoix for Chicken Pot Pie Soup. Using a garlic press or pre-minced garlic is another time saver.
  • Use room-temperature milk. If the milk isn’t straight from the fridge, it will heat much quicker in this soup. Before starting this soup, I measure the milk and then set it aside to come to room temperature.
  • Rotisserie chicken. To save time on preparing the rotisserie chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded. Use any leftover rotisserie chicken in other quick and easy recipes like this BBQ Chicken Sandwich Recipe or these Chicken Shawarma Wraps.

Up-close overhead image of Chicken Pot Pie Soup, about the be eaten.

Chicken Pot Pie Soup Notes

  • Make sure to dice the potatoes into small pieces (1/2-inch) so they can cook through in the 10-15 minutes indicated in the recipe. Larger potato chunks will need to simmer a lot longer and may ultimately require more chicken stock.
  • Cut veggies about the same size for even cooking; if some pieces are a lot larger than others you’ll have some mushy and some crisp veggies in the soup.
  • Use high-quality stock or broth. The better the stock, the richer the soup will taste. We love Swanson’s Chicken Stock® best (not sponsored).
  • I recommend freshly grated cheese; pre-grated cheese has a cellulose coating that results in a greasier/clumpier soup more prone to graininess. It also does not re-heat as nicely.
  • We love Chicken Pot Pie Soup thick, but feel free to increase the broth or milk in this recipe to make it a bit thinner. 
  • Add some fresh herbs. This soup is rich and hearty, so it benefits from fresh herbs to cut through the richness. We love flat-leaf Italian parsley and/or fresh thyme best.

Overhead image of two bowls of Chicken Pot Pie Soup with the fresh puff pastry scattered around the bowl.

Chicken Pot Pie Soup Storage Notes

  • I don’t recommend freezing this soup, because of the dairy in it. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. 
  • To reheat leftovers. Add leftover soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate.
  • Store the puff pastries separately in an airtight container or bag at room temperature. Note that they soften as they’re stored.

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Chicken Pot Pie Soup

0 from 0 votes
This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping.
Print Recipe

Chicken Pot Pie Soup

0 from 0 votes
This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping.
Course Dinner, Main Course, Soup
Cuisine American
Keyword chicken pot pie soup
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Calories 1344kcal
Cost $7.13

Ingredients

Chicken Pot Pie Soup

  • 1 tablespoon EACH: unsalted butter and olive oil
  • 1 small yellow onion diced (1 cup; 138g)
  • 3 stalks celery diced (1 cup; 110g)
  • 2-4 large carrots diced (1 cup; 127g)
  • 2 teaspoons minced garlic (3 cloves)
  • 2 cups diced Yukon gold potatoes (11 oz; 312g)
  • 1 teaspoon EACH: dried thyme, dried parsley
  • 1/4 teaspoon celery seed optional
  • 2 teaspoons chicken bouillon powder
  • 2 bay leaves
  • Fine sea salt and freshly cracked pepper
  • 3 cups (722g) chicken stock/broth
  • 1/3 cup (58g) unsalted butter
  • 1/3 cup (45g) white all-purpose flour
  • 2 cups (498g) whole milk
  • 1/2 cup (108g) heavy cream
  • 2 and 1/2 cups (260g) shredded/chopped rotisserie chicken
  • 1 cup EACH (140g): frozen peas, frozen corn
  • 2 cups (186g) freshly grated sharp Cheddar cheese

Optional Toppings

  • 3 tablespoons minced Italian parsley
  • 1 package puff pastry (See Note 1)
  • 1 large egg

Instructions

  • PUFF PASTRY TOPPERS: 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 until smooth with a fork. Brush each puff pastry square with egg wash. Bake as directed on the package (we baked 400 degrees F for 12-14 minutes).
  • VEGGIE PREP: Wash the potatoes and peel if desired (we leave peels on) and cut into small cubes (1/2 inch in size). Finely dice the onion, celery and carrot. Mince the garlic.
  • VEGGIES: Add 1 tablespoon butter and 1 tablespoon oil to a large pot over medium heat. Add in the onion, celery, and carrot to the pot and sauté, stirring frequently, over medium heat, about 8-10 minutes. Add the garlic in the last 30 seconds.
  • SEASONINGS AND POTATOES: Add in the 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 in the diced potatoes and toss to coat, cooking for one more minute.
  • SIMMER: Cover everything with chicken stock. Heat to boiling and then reduce the heat to medium-low and simmer for about 10-15 minutes or until potatoes are fork tender.
  • CREAM MIXTURE: Meanwhile, in another pot, melt the butter over medium heat. Gradually add in the flour and whisk until smooth. Cook for one minute over medium heat. Gradually, while whisking constantly, add in 2 cups of milk and whisk until thickened. Again, gradually, while whisking constantly, add in the remaining 1/2 cup 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!)
  • FINISH THE SOUP: Carefully pour the cream mixture into the vegetable and broth. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the shredded chicken, frozen peas, and frozen corn to heat through, 1-2 minutes. Reduce the heat to low and stir in the cheese to melt. Remove from heat, taste and adjust seasonings, stir through the freshly chopped parsley, and serve bowls with puff pastry toppers. Enjoy!

Video

Recipe Notes

Note 1: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm puff pastry dough sheets. That exact package comes with 2 sheets of puff pastry so if you bake them all up you'll end up with 18 total puff pastry toppers.

Nutrition Facts

Serving: 1serving | Calories: 1344kcal | 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

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2 Comments

  1. Hiya. Is there a way to skip the potatoes so it becomes low carb, but still tastes good?
    I love this idea of the chicken pot pie as a SOUP! MMMMM.

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