Go Back
Chicken Pot Pie Soup recipe

Chicken Pot Pie Soup Recipe

Pinklady
Chicken pot pie has been a staple in American homes for generations. Its origins trace back to Europe, where savory pies were a common way to stretch ingredients and preserve food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 5
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Whisk
  • Baking sheet (if making puff pastry topping)
  • Pastry brush (optional)

Ingredients
  

For the Soup Base:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (low-sodium)
  • 2 cups whole milk (or heavy cream for a richer texture)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and pepper, to taste

For the Optional Topping:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for brushing)
  • Pinch of salt

Instructions
 

  • Prepare the Vegetables
    Heat butter and olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onion turns translucent.
  • Add the Seasoning
    Stir in the dried thyme and parsley, cooking for 1 minute to release their aroma.
  • Create the Base
    Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste. Slowly whisk in the chicken broth, ensuring no lumps form.
  • Add Dairy and Chicken
    Pour in the milk, stirring to combine. Let the mixture simmer for 5-7 minutes, or until it thickens slightly. Add the cooked chicken, peas, and corn. Simmer for another 5 minutes, allowing all the flavors to meld. Season with salt and pepper to taste.
  • Optional Puff Pastry Topping
    While the soup simmers, preheat your oven to 400°F (200°C). Cut the thawed puff pastry into squares or circles and place them on a baking sheet. Brush with beaten egg and sprinkle with a pinch of salt. Bake for 10-12 minutes, or until golden and puffy.
  • Serve and Enjoy
    Ladle the soup into bowls and top with a piece of puff pastry if desired. Serve immediately and savor the flavors!

Video

Keyword Chicken Pot Pie Soup Recipe