Warm up with a bowl of Creamy Chicken Pot Pie Soup, a deliciously comforting twist on the classic chicken pot pie. This soup brings all the hearty, creamy flavors of the traditional dish but in an easy-to-eat, cozy soup form. With tender chicken, fresh vegetables, and optional golden puff pastry toppers, it’s perfect for chilly evenings or festive gatherings.
Why You’ll Love This Recipe
- Creamy and satisfying: Rich and velvety, with a cozy homemade taste.
- Classic pot pie flavors: Enjoy all the flavors of chicken pot pie in a comforting soup.
- Perfect for the holidays: The puff pastry toppers make it extra special and festive.
- Easy to make: Simple ingredients and easy steps make this a great weeknight dinner.
Ingredients
For the Soup
- 2 tbsp unsalted butter 🧈
- 1 lb boneless, skinless chicken breasts, cubed 🍗
- 1 small onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 2 medium carrots, sliced 🥕
- 1 cup frozen peas 🌱
- 1 cup frozen corn 🌽
- 3 medium potatoes, peeled and diced 🥔
- 1/4 cup all-purpose flour 🌾
- 4 cups chicken broth 🥣
- 1 cup heavy cream 🍶
- 1/2 tsp dried thyme 🌿
- Salt and black pepper, to taste 🧂
- Fresh parsley, chopped (for garnish) 🍃
For the Puff Pastry Toppers (Optional but Holiday-Perfect!)
- 1 sheet frozen puff pastry, thawed 🍞
- 1 egg, beaten (for egg wash) 🥚
Essential Tools
- Large pot or Dutch oven
- Baking sheet (for puff pastry)
- Whisk for making the roux
- Ladle for serving
Step-by-Step Instructions
Step 1: Cook the Chicken
In a large pot or Dutch oven, melt the butter over medium heat. Add the cubed chicken, season generously with salt and pepper, and cook for 5-7 minutes, stirring occasionally until the chicken is golden and fully cooked. Remove the chicken from the pot and set it aside.
Step 2: Sauté the Veggies
In the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté for 3-4 minutes, until the onion is translucent. Add the diced potatoes and cook for an additional 2 minutes to soften slightly.
Step 3: Create the Roux
Sprinkle the flour over the veggies, stirring constantly for 1-2 minutes. This forms a roux, which will thicken the soup and give it a creamy texture.
Step 4: Add the Broth & Simmer
Gradually pour in the chicken broth, whisking to avoid lumps. Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the potatoes are fork-tender.
Step 5: Finish the Creamy Soup
Add the cooked chicken, frozen peas, corn, heavy cream, and dried thyme to the pot. Let the soup simmer for another 5-7 minutes until creamy and thickened. Taste and adjust with salt and pepper as needed.
Step 6: Prepare the Puff Pastry Toppers (Optional but Festive!)
Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry and cut it into circles or squares. Place the pastry pieces on a baking sheet, brush with the beaten egg, and bake for 12-15 minutes until golden and puffed.
Step 7: Serve with Love
Ladle the creamy chicken pot pie soup into bowls and top with a warm puff pastry piece. Garnish with fresh parsley for a pop of color. Enjoy each cozy, delicious spoonful!
Tips for the Perfect Chicken Pot Pie Soup
- Avoid lumps: When adding the flour, stir constantly and then add the broth gradually for a smooth texture.
- Customize the vegetables: Feel free to add green beans or mushrooms if you’d like extra veggies.
- Make it lighter: Swap the heavy cream for half-and-half for a lighter but still creamy soup.
Serving Suggestions
This soup is hearty on its own, but here are a few sides that pair well with it:
- Crispy baguette slices: Perfect for dipping and scooping up the creamy broth.
- Side salad: A fresh salad adds a nice balance to the richness of the soup.
- Extra puff pastry: If you have extra puff pastry, bake additional squares for dipping!
Storage and Reheating
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer: The soup (without the puff pastry) freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 2 months.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the soup has thickened.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Using shredded rotisserie chicken is a great time-saver. Add it in Step 5 when you add the peas and corn.
Is there a gluten-free version?
For a gluten-free version, substitute the flour with a gluten-free all-purpose flour and use gluten-free puff pastry or skip the pastry.
Can I make this dairy-free?
For a dairy-free version, use coconut milk or almond milk instead of heavy cream. The flavor will be slightly different but still delicious.
Wrapping Up: Cozy Comfort for Any Occasion
This Creamy Chicken Pot Pie Soup is the perfect cozy dish for chilly nights, bringing all the flavors of a classic pot pie in a rich, comforting soup. The optional puff pastry toppers add a fun, festive touch that makes it feel special enough for the holidays or casual family gatherings. So grab a bowl, dive into this creamy goodness, and savor the flavors of a homemade favorite!
More Comforting Soup Recipes to Try:
- Creamy Tomato Basil Soup: A classic, creamy soup that’s perfect with grilled cheese.
- Loaded Potato Soup: Rich, creamy, and topped with bacon and cheese.
- Chicken and Wild Rice Soup: A cozy, hearty option with tender chicken and wild rice.
Loved This Recipe?
We’d love to hear your feedback! Leave a comment or share a photo of your cozy creation on social media. Enjoy every comforting spoonful! 🥣
