This Creamy Chicken Pot Pie Soup has all the cozy flavors of a classic chicken pot pie tucked into one warm, creamy bowl. Tender chicken, buttery potatoes, carrots, peas, corn, celery, herbs, and a rich homemade broth come together in an easy soup that tastes like it has been simmering all day.
And my favorite part? Instead of making an entire pie crust, I bake little squares of puff pastry until golden and flaky and pile them right on top. You get that wonderful buttery pot-pie crust in every bite without nearly as much work.
This is exactly the kind of dinner I love when the weather turns chilly, a big pot, plenty to go around, and leftovers everyone actually wants to eat.😋
💕Why You'll love This Chicken Pot Pie Soup
- Everything you love about chicken pot pie in an easy soup
- Rich and creamy without being overly heavy
- Uses cooked or rotisserie chicken
- Loaded with vegetables
- Made in one pot
- Family-friendly
- Perfect for using leftover chicken or turkey
- Puff pastry croutons make it extra fun
- Wonderful for fall and winter dinners
- Ready in about 45 minutes
If you love this recipe, you'll also need to try my Creamy Tuscan Tortellini Soup and Creamy Broccolini and Cheese Soup
Ingredients for the Creamy Chicken Pot Pie Soup Recipe:
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- 💕Why You'll love This Chicken Pot Pie Soup
- Ingredients for the Creamy Chicken Pot Pie Soup Recipe:
- Instructions:
- ⭐️ Becky's Top Tip:
- Storage Tips:
- Make Ahead tips:
- Freezing Instructions:
- Substitutions and Variations:
- Frequently Asked Questions:
- Recent Recipes:
- Creamy Chicken Pot Pie Soup with Puff Pastry Croutons
Instructions:
1. Make the Puff Pastry Croutons:
Preheat the oven to 400°F.
Unfold the thawed puff pastry onto a lightly floured surface. Cut it into approximately 1½-inch squares. I decided to make cute little pumpkin and star shapes.
Transfer the squares to a parchment-lined baking sheet.
Whisk together the egg and water. Lightly brush the pastry with the egg wash and sprinkle with a little salt and dried thyme.
Bake for 12–15 minutes, or until puffed and beautifully golden.
Set aside while you prepare the soup.
2. Sauté the Vegetables
Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until they begin to soften.
Add the garlic and cook for another 30 seconds.
3. Make the Creamy Soup Base
Sprinkle the flour over the vegetables.
Cook for about 1–2 minutes, stirring constantly. This removes the raw flour taste and helps create that thick, creamy pot-pie-style broth.
Slowly pour in the chicken broth while whisking or stirring continuously.
4. Add the Potatoes and Seasonings
Stir in the potatoes, thyme, sage, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, or until the potatoes and carrots are tender.
5. Add the Chicken and Vegetables
Stir in the cooked chicken, frozen peas, and frozen corn.
Simmer for another 3–4 minutes.
6. Make It Creamy
Reduce the heat to low.
Stir in the half-and-half, heavy cream, Parmesan cheese, and Dijon mustard.
Warm gently for another 2–3 minutes, stirring until the cheese has melted and the soup is creamy.
Do not allow the soup to rapidly boil once the cream has been added.
Taste and adjust the salt and pepper if needed.
Stir in the fresh parsley.
7. Serve
Ladle the soup into bowls and top each serving with several warm puff pastry croutons.
Add an extra sprinkle of parsley or freshly cracked black pepper if desired.
⭐️ Becky's Top Tip:
Cut your potatoes and vegetables into relatively small, similarly sized pieces.
Not only will everything cook more evenly, but you'll get chicken, vegetables, and creamy broth together in practically every spoonful.
Storage Tips:
Allow leftover soup to cool and transfer it to an airtight container.
Refrigerate for up to 3–4 days.
Store the puff pastry croutons separately at room temperature so they stay crisp.
Make Ahead tips:
You can make the soup up to 2 days ahead.
For the best texture, you can prepare the soup through the potato-cooking stage, refrigerate it, then add the chicken, vegetables, and cream, when reheating.
Bake the puff pastry shortly before serving.
Freezing Instructions:
You can, although creamy soups and potatoes may change texture slightly after freezing.
For the best freezer-friendly version, prepare the recipe without the half-and-half, cream, or Parmesan.
Freeze for up to 2 months.
Thaw overnight in the refrigerator, reheat, and then stir in the dairy and Parmesan.
Substitutions and Variations:
Leftover turkey: Swap the chicken for leftover Thanksgiving turkey.
No puff pastry: Serve the soup with biscuits, crescent rolls, crackers, or toasted sourdough.
More vegetables: Add green beans, mushrooms, or diced parsnips.
No heavy cream: Use additional half-and-half.
Whole milk: Whole milk can be substituted, although the soup will be slightly less rich.
Fresh herbs: Substitute fresh thyme and sage for dried. Use approximately three times as much fresh herb as dried.
Frequently Asked Questions:
How do I thicken chicken pot pie soup?
The flour-based roux will naturally thicken the soup. If you'd like it thicker, simply simmer it a few minutes longer before adding the cream.
Why did my creamy soup separate?
High heat is usually the culprit. Once the cream is added, keep the soup over low heat and avoid a vigorous boil.
Can I make this in a slow cooker?
Yes. Sauté the vegetables and prepare the flour mixture first, then transfer everything except the dairy, Parmesan, peas, corn, and cooked chicken to the slow cooker. Cook on LOW for approximately 5–6 hours. Add the remaining ingredients during the final 30 minutes.
Can I make it without potatoes?
Definitely. You can leave them out or substitute cauliflower florets.
How can I make the soup even richer?
Add an additional splash of heavy cream or stir in 2 ounces of softened cream cheese at the end.
Recent Recipes:
Creamy Chicken Pot Pie Soup with Puff Pastry Croutons
Equipment
- Large Dutch oven or soup pot
- Sharp Chef’s Knife
- cutting board
- wooden spoon
- Whisk
- baking sheet
- Parchment Paper:
- ladle
Ingredients
For the Soup:
- 4 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup all-purpose flour
- 5 cups chicken broth
- 2 cups diced Yukon Gold potatoes
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup half-and-half
- ½ cup heavy cream
- ⅓ cup grated Parmesan
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
Puff Pastry Croutons:
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon water
- Pinch salt
- ½ teaspoon thyme, optional
Instructions
- Preheat oven to 400°F.
- Cut puff pastry into small squares and place on a parchment-lined baking sheet.
- Whisk egg with water and brush over pastry. Sprinkle with salt and thyme.
- Bake 12–15 minutes until puffed and golden.
- Meanwhile, melt butter with olive oil in a large soup pot.
- Add onion, carrots, and celery and cook 5–7 minutes.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1–2 minutes.
- Slowly whisk in chicken broth.
- Add potatoes, thyme, sage, salt, and pepper.
- Simmer 12–15 minutes until vegetables are tender.
- Add chicken, peas, and corn and cook 3–4 minutes.
- Reduce heat to low and stir in half-and-half, cream, Parmesan, and Dijon.
- Warm gently for 2–3 minutes.
- Stir in parsley and adjust seasoning.
- Serve topped with puff pastry croutons.
Notes
- The soup thickens as it cools.
- Add additional broth if leftovers become too thick.
- Leftover Thanksgiving turkey is an excellent substitute for chicken.
