Description
This creamy Chicken Pot Pie Soup combines all the comforting flavors of classic chicken pot pie in an easy-to-make soup form. It features tender chicken, hearty vegetables, and a rich creamy broth thickened with a roux, perfect for a warm, satisfying meal. Optionally topped with flaky baked puff pastry squares for added texture and indulgence.
Ingredients
Scale
Sauté Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Soup and Filling
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 3 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup diced potatoes (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Puff Pastry Topping (Optional)
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5 to 7 minutes until the vegetables have softened, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux, which will help thicken the soup later.
- Add Liquids: Slowly whisk in the chicken broth, making sure to avoid lumps. Once combined, add the whole milk and heavy cream. Continue stirring until the mixture begins to thicken, about 5 to 7 minutes.
- Combine Ingredients: Stir in the shredded cooked chicken, frozen peas, and diced potatoes if using. Season with dried thyme, parsley, salt, and black pepper. Allow the soup to simmer gently for 15 to 20 minutes, or until the potatoes are tender and the soup has thickened.
- Prepare Puff Pastry (Optional): While the soup simmers, preheat your oven to 400°F (200°C). Cut the puff pastry sheet into squares and brush each with the beaten egg wash. Bake for 10 to 12 minutes until puffed and golden brown.
- Serve: Ladle the hot soup into bowls and top with a freshly baked puff pastry square if desired. Alternatively, serve with crusty bread on the side for dipping.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- For a lighter version, replace the heavy cream with additional milk or a non-dairy milk substitute like almond or oat milk.
- If you prefer a gluten-free version, substitute all-purpose flour with gluten-free flour blends and check the puff pastry for gluten-free options.
- Puff pastry topping is optional but adds a lovely flaky texture reminiscent of traditional pot pie crust.
