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Chicken Pot Pie Soup

American · Dinner · Easy

Chicken Pot Pie Soup

Total
52 min
Prep
20 min
Serves
6
Calories
460
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Chicken, peas and carrots fill a creamy potato broth, with crisp puff pastry squares served alongside for the familiar pie-crust crunch.

Baking the pastry separately keeps Chicken Pot Pie Soup easy to portion and gives every bowl a crisp topping. The filling simmers in one pot while the pastry rises, then cream and peas go in near the end.

Cut the chicken into small, even pieces and keep the simmer gentle. Use a shallow sheet pan for the pastry so hot air can reach its edges and lift the layers.

CreamyHeartyComfort FoodNut-free

Method

  1. Heat the oven to 400°F (200°C). Cut puff pastry into six squares, place on a lined sheet pan and bake for until puffed and golden.

  2. Meanwhile, melt butter in a soup pot over medium heat. Cook onion and carrots for until softened. Stir in flour for .

  3. Gradually add chicken broth, then chicken breasts, potatoes, thyme, salt and black pepper. Simmer gently for until the potatoes are tender and the chicken reaches 165°F.

  4. Stir in frozen peas and heavy cream and simmer for until hot. Serve each bowl with a pastry square.

Forkue tips

  • Keep the baked pastry out of the soup until serving so it retains its crisp layers.

Storing and reheating

Refrigerate soup for 3 days and pastry separately for 2 days. Reheat soup gently; re-crisp pastry at 350°F (175°C) before serving.

Kitchen gear

Soup potTop picks on AmazonSheet panTop picks on Amazon
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Nutrition per serving, estimated

460Calories
28gProtein
37gCarbs
22gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Chicken Pot Pie Soup: FAQ

Can I use rotisserie chicken?

Yes. Stir shredded cooked chicken in with the peas and heat the soup until the chicken reaches 165°F.

Can I freeze the soup?

Freeze the base before adding cream for up to 2 months. Thaw, warm gently and stir in cream; potatoes may soften after freezing.

How do I store and reheat Chicken Pot Pie Soup?

Refrigerate soup for 3 days and pastry separately for 2 days. Reheat soup gently; re-crisp pastry at 350°F (175°C) before serving.

How long does Chicken Pot Pie Soup take?

About 52 min in total: 20 min prep and 32 min cooking.

What do I need to make Chicken Pot Pie Soup?

The key ingredients are chicken breasts, onion, carrots, potatoes, butter and all-purpose flour, plus pantry basics.

Any tips for Chicken Pot Pie Soup?

Keep the baked pastry out of the soup until serving so it retains its crisp layers.

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