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Chicken Pot Pie Soup
5 from 20 votes

Chicken Pot Pie Soup

This Chicken Pot Pie Soup blends cooked chicken, Yukon Gold potatoes, and a medley of vegetables like leeks, onion, carrots, and celery into a creamy broth thickened with flour. Puff pastry "biscuits" baked golden on top add a flaky, buttery contrast, echoing the classic pot pie crust in soup form. Peas and corn provide bursts of sweetness and texture, making this a hearty, comforting dish suited for cooler days or when a filling meal feels right.

Servings: 4 to 6
Course: Soup
Cuisine: American

Ingredients

  • 1 puff pastry sheet
  • 2 chicken breast cooked and shredded, boneless, skinless
  • 1 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 1/2 onion diced, sweet
  • 1 leek sliced, cleaned and trimmed
  • 1/3 cup carrot chopped
  • 1/4 cup celery chopped
  • 2 garlic minced, cloves
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 1/2 cups chicken stock low-sodium
  • 1 cup half and half lowfat
  • 1.5 pounds Yukon Gold potato cut into half inch chunks
  • 1/2 cup peas frozen
  • 1/2 cup corn frozen

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)
  3. At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.
  4. Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Notes

  • You can substitute heavy cream or regular half and half for the low-fat version to enrich the soup.
  • Use a mixed corn and peas blend if convenient; frozen individual bags also work fine.
  • Chicken can be shredded or cubed depending on texture preference.
  • When reheating leftovers, add a bit of chicken stock or half and half to maintain creaminess and heat gently.
  • Puff pastry "biscuits" add flaky texture and can be prepared ahead and warmed before serving.