Chicken Pot Pie Soup

There’s nothing quite like a steaming, creamy bowl of Chicken Pot Pie Soup to wrap you in comfort from the inside out. When the days are chilly or you just need a little foodie hug, this hearty dish delivers exactly that. Warm up with a cozy bowl of Chicken Pot Pie Soup, rich, creamy, and full of comforting flavors! Tender strands of chicken mingle with vibrant carrots, celery, and peas, all suspended in a silky broth that reminds me of my grandmother’s kitchen on rainy afternoons. Despite its gourmet feel, this recipe is perfectly suited for a beginner cook—just 15 minutes of prep, 30 minutes of cooking, and voilà, dinner is served.

This Chicken Pot Pie Soup is a delightful mix of tender chicken, vibrant veggies, and flaky puff pastry, all in a creamy broth that warms the soul. I still remember the first time I whisked in the milk and chicken broth, watching the mixture transform into a luscious base. It sparked a love affair with all things creamy and comforting in my kitchen. With just a handful of pantry staples—unsalted butter, garlic, onions, flour, and a sheet of golden puff pastry—you’ll end up with a bowl of pure joy that clocks in at around 450 calories. Whether you’re gathering the family around the table for dinner or craving a cozy solo lunch, this beginner-friendly recipe will make you feel like a cooking pro in no time.

KEY INGREDIENTS IN CHICKEN POT PIE SOUP

Before you dive in, let’s take a closer look at the building blocks of this cozy soup. Each ingredient plays its part in creating that perfect balance of richness, texture, and flavor.

• Unsalted Butter

This provides a rich, creamy base for sautéing the garlic and vegetables. It lets you control the salt level and adds a silky mouthfeel to the broth.

• Garlic

Minced garlic adds pungent warmth and depth. As it sautés, it infuses the entire soup with a deliciously aromatic foundation.

• Onion

Chopped onion brings both sweetness and body. When softened, it melds seamlessly with the other veggies to build a complex flavor profile.

• Carrots

Diced carrots contribute a gentle sweetness and a pop of color. Their tender texture balances the creaminess of the soup.

• Celery

Diced celery offers a subtle earthy bitterness and crunch. It rounds out the vegetable medley and enhances overall taste.

• All-Purpose Flour

This acts as a thickening agent, giving the soup its luscious, velvety consistency. Cooking it briefly eliminates any raw flour taste.

• Chicken Broth

Four cups of savory chicken broth form the liquid backbone of the soup, enriching it with a meaty, umami flavor.

• Milk

Combined with broth, milk lightens the creaminess without overwhelming richness. It ensures a smooth, milky finish.

• Cooked Chicken

Shredded chicken adds protein and a hearty bite. It makes this dish more filling and turns it into a complete meal.

• Frozen Peas

These pop-in peas lend a touch of sweetness and a burst of bright green that enlivens the bowl.

• Dried Thyme

A teaspoon of dried thyme infuses the broth with a gentle, herbaceous note that complements the chicken and veggies.

• Salt and Pepper

Seasoning to taste brings all the flavors into harmony and ensures each spoonful is perfectly balanced.

• Heavy Cream

A swirl of heavy cream at the end takes the soup from good to heavenly, deepening its richness and silkiness.

• Puff Pastry

Thawed and baked into golden squares, puff pastry adds a delightful crunchy contrast to the creamy soup.

• Egg

Beaten egg is brushed on the pastry to give it that irresistible golden sheen and extra flakiness.

HOW TO MAKE CHICKEN POT PIE SOUP

Let’s roll up our sleeves and transform those ingredients into a magical bowl of comfort. Follow these steps closely to achieve a perfectly thickened, flavor-packed soup topped with crisp puff pastry squares.

1. Preheat the Oven

Preheat your oven to 400°F (200°C) so it’s ready when your puff pastry needs its golden moment.

2. Sauté the Aromatics

In a large pot, melt the unsalted butter over medium heat. Add the minced garlic, chopped onion, diced carrots, and diced celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.

3. Create a Roux

Sprinkle in the all-purpose flour and cook for about 1 minute. This step removes the raw flour taste and starts the thickening process.

4. Whisk in Liquids

Gradually pour in the chicken broth and milk, whisking constantly to avoid lumps. Continue until the mixture is completely smooth.

5. Simmer to Thicken

Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the soup begins to thicken into a creamy consistency.

6. Add Chicken and Veggies

Stir in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Mix well and cook for another 5 minutes to heat everything through.

7. Enrich with Cream

Pour in the heavy cream and give the soup one last stir. Let it simmer for 2 more minutes, then remove the pot from the heat.

8. Prepare Puff Pastry

Cut the thawed puff pastry sheet into small squares. Place the squares on a baking sheet lined with parchment paper, then brush each piece with beaten egg for that glossy, golden finish.

9. Bake Pastry Squares

Bake the puff pastry squares in the preheated oven for 12–15 minutes, or until they’re puffed up and beautifully golden brown.

10. Serve and Enjoy

Ladle the creamy soup into bowls and top each serving with several warm puff pastry squares. Serve immediately and savor every comforting spoonful!

SERVING SUGGESTIONS FOR CHICKEN POT PIE SOUP

Once your Chicken Pot Pie Soup is hot and bubbly, it’s time to think about presentation and pairing. These serving ideas will elevate your cozy bowl into a meal that feels extra-special, whether you’re hosting friends or enjoying a solo family-style feast.

• Add a sprinkle of fresh chopped parsley or chives on top for a pop of color and a touch of herbal brightness that cuts through the richness.
• Serve alongside warm crusty bread—a rustic baguette or soft dinner rolls work beautifully. They’re perfect for dipping into the creamy broth.
• Pair with a crisp green salad dressed in a light vinaigrette. The fresh crunch balances the soup’s creaminess and keeps things lively on the plate.
• Offer a ladle of warm apple cider or a glass of crisp white wine (like Sauvignon Blanc) to complement the savory flavors and enhance the cozy vibe of dinner.

HOW TO STORE CHICKEN POT PIE SOUP

Life gets busy, and leftovers are a welcome sight when dinner calls again. Proper storage will keep your Chicken Pot Pie Soup tasting just as marvelous on day two (or three!), so follow these tips to maintain its creamy texture and fresh flavors.

Refrigerator

Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days. When ready to enjoy, gently reheat on the stovetop over medium-low heat, stirring occasionally so the cream doesn’t separate.

Freezer

For longer storage, cool the soup completely and portion it into freezer-safe containers or heavy-duty resealable bags. Leave a bit of space for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently.

Separate Pastry

If you have leftover puff pastry squares, store them separately in a small airtight container or zip-top bag at room temperature for up to 2 days to maintain their crispness. Reheat in a warm oven for a few minutes to restore their flakiness before serving.

Reheating Tips

Always reheat on the stovetop or in the oven rather than the microwave when possible; slow, gentle heat keeps the soup creamy and integrated. If it thickens too much, stir in a splash of milk or broth until you reach the desired consistency.

CONCLUSION

This Chicken Pot Pie Soup has taken us on a heartwarming journey—from sautéing aromatic garlic and veggies in melted butter to whisking in creamy milk and broth, then topping it all with golden puff pastry squares. As a beginner-friendly recipe, it shows how simple pantry staples can transform into a soul-soothing meal in under an hour. You’ve discovered how each ingredient plays its role, learned step-by-step cooking techniques, and explored creative serving suggestions and storage tips. Whether you’re serving it for lunch or dinner, this soup promises a delightful mix of tender chicken, vibrant vegetables, and heavenly creaminess that feels like a hug in a bowl.

Feel free to print this article and tuck it into your recipe binder for those cozy cooking days ahead. You can also save it digitally to revisit whenever you need a reliable, comforting meal idea. Scroll down to find a FAQ section below that answers common questions—everything from swapping in different vegetables to reheating tricks. If you give this recipe a try, I’d love to hear from you! Share your experience, ask questions, or leave feedback so we can swap tips and continue the cozy conversation. Enjoy every spoonful and happy cooking!

Print Recipe

Chicken Pot Pie Soup

Author: Annie Delgado Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Calories: 450

Description

This Chicken Pot Pie Soup is a delightful mix of tender chicken, vibrant veggies, and flaky puff pastry, all in a creamy broth that warms the soul.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 1 medium onion, chopped

• 2 medium carrots, diced

• 2 celery stalks, diced

• ¹⁄₄ cup all-purpose flour

• 4 cups chicken broth

• 1 cup milk

• 1 1/2 cups cooked chicken, shredded

• 1 cup frozen peas

• 1 teaspoon dried thyme

• Salt and pepper to taste

• ¹⁄₄ cup heavy cream

• 1 sheet puff pastry, thawed

• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large pot, melt the unsalted butter over medium heat. Add minced garlic, chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes or until the vegetables are softened.
3. Stir in the all-purpose flour and cook for about 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken broth and milk until the mixture is smooth.
5. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, until the soup begins to thicken.
6. Add the shredded chicken, frozen peas, dried thyme, salt, and pepper. Stir well and let it cook for another 5 minutes.
7. Stir in the heavy cream to add a rich flavor to the soup. Simmer for an additional 2 minutes and then remove from heat.
8. Cut the thawed puff pastry into small squares. Place them on a baking sheet lined with parchment paper. Brush the squares with beaten egg.
9. Bake the puff pastry squares in the preheated oven for about 12-15 minutes or until golden brown and puffed.
10. Ladle the soup into bowls and top each with a few puff pastry squares. Serve immediately and enjoy your cozy bowl of Chicken Pot Pie Soup.

Note

• For added flavor, consider using chicken thighs instead of chicken breast.
• The puff pastry is a delightful crunchy contrast to the creamy soup.
• Feel free to add other vegetables such as corn or mushrooms.
• This soup can be refrigerated and enjoyed for up to 3 days.
• For a lighter version, use half-and-half instead of heavy cream.

Keywords: Chicken Pot Pie Soup, comfort food, creamy soup, hearty meal, easy recipe, family dinner