Home > Soups & Stews > Chicken Pot Pie Soup Chicken Pot Pie Soup October 12, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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. 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! 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 TIPIf you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers! 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. 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. 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. More comforting soup recipes Creamy Vegetable Soup with potatoes, broccoli, and corn Potato Soup with a crisp bacon topping Zuppa Toscana Soup made in the slow cooker Ham and Potato Soup with corn Creamy Chicken Noodle Soup with spaghetti FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Pot Pie Soup 0 from 0 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Chicken Pot Pie Soup 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 IngredientsChicken Pot Pie Soup1 tablespoon EACH: unsalted butter and olive oil1 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 parsley1/4 teaspoon celery seed optional2 teaspoons chicken bouillon powder2 bay leavesFine sea salt and freshly cracked pepper3 cups (722g) chicken stock/broth1/3 cup (58g) unsalted butter1/3 cup (45g) white all-purpose flour2 cups (498g) whole milk1/2 cup (108g) heavy cream2 and 1/2 cups (260g) shredded/chopped rotisserie chicken1 cup EACH (140g): frozen peas, frozen corn2 cups (186g) freshly grated sharp Cheddar cheeseOptional Toppings3 tablespoons minced Italian parsley1 package puff pastry (See Note 1)1 large egg InstructionsPUFF 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 NotesNote 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 FactsServing: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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