Go Back
- 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 lb (450g) cooked chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 cup frozen peas - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1/4 cup all-purpose flour (for thickening) - 2 tablespoons fresh parsley, chopped (for garnish) - 1 cup puff pastry sheets, thawed These ingredients create a warm and tasty soup. The olive oil adds flavor and helps cook the veggies. Onion and garlic bring a nice aroma. Carrots and celery add sweetness and crunch. Using cooked chicken makes it quick and easy. You can use leftover chicken from dinner. Chicken broth gives the soup depth. Heavy cream makes it rich and creamy. Frozen peas add color and sweetness. Thyme and rosemary provide a lovely herbal taste. Salt and pepper bring out all the flavors. All-purpose flour helps thicken the soup. Fresh parsley adds a pop of color on top. Finally, puff pastry sheets give a fun, flaky topping. They puff up in the oven, adding to the dish's charm. This comforting soup is perfect for any day. Enjoy making it with these simple and fresh ingredients! {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for about 3-4 minutes. You want it to turn translucent. 3. Next, stir in the minced garlic along with the diced carrots and celery. 4. Cook these veggies for 5-7 minutes. Stir occasionally until they become tender. 1. Now, add the shredded chicken to the pot. Mix it well to heat through. 2. Sprinkle the flour over the chicken and veggies. Stir to combine and cook for 1 minute. This helps cook off the raw flour taste. 3. Gradually pour in the chicken broth while you stir. This helps stop lumps from forming. 1. Bring the soup to a gentle boil and let it simmer for about 10 minutes. This is when the flavors meld together. 2. Reduce the heat to low. Stir in the heavy cream, frozen peas, thyme, rosemary, salt, and pepper. 3. Let it simmer for another 5 minutes. This will heat the peas through and let the flavors grow. 1. Preheat your oven to 400°F (200°C). 2. Roll out the puff pastry sheets. Cut them into rounds that fit over your soup bowls. 3. Spoon the hot soup into individual oven-safe bowls. Top each bowl with a puff pastry round. 4. Make a few small slits in the pastry. This lets steam escape while baking. 5. Bake in the oven for 15-20 minutes. Look for golden brown and puffed pastry. To make the best creamy chicken pot pie soup, pay attention to cooking times. Sauté the onions and garlic for 3-4 minutes. This step builds a strong flavor base. After adding carrots and celery, cook for 5-7 minutes. This keeps the veggies tender and tasty. Simmer the soup for at least 10 minutes after adding broth. This allows all the flavors to come together. The texture of the soup improves with proper simmering. When working with puff pastry, ensure it is cold but not frozen. Roll it out on a floured surface to avoid sticking. Cut it into rounds that fit your soup bowls. For a fun twist, use biscuit dough or phyllo dough if puff pastry is not available. These alternatives still give a nice texture on top of the soup. Add fresh herbs like parsley for a beautiful touch. It brightens the dish and adds flavor. You can also serve the soup on rustic wooden boards. This adds a homespun feel. For a complete meal, a side salad pairs nicely with this soup. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It adds flavor and saves time on cooking the chicken from scratch. Season Gradually: Taste the soup as you go and adjust the seasoning gradually. This ensures you achieve the perfect flavor balance. Customize Vegetables: Feel free to add or substitute other vegetables like potatoes or green beans for variety and additional nutrients. Perfect Puff Pastry: To ensure a golden and crispy puff pastry, brush it with an egg wash before baking for an appealing finish. {{image_2}} You can swap chicken for turkey or tofu. Both options work well in this soup. Turkey adds a rich flavor, while tofu makes it lighter. For a creamy base, if you want a dairy-free option, use coconut milk or almond milk instead of heavy cream. This keeps the soup rich while meeting dietary needs. To boost flavor, add spices like paprika or cumin. These spices give the soup warmth and depth. You can also mix in veggies like corn or green beans for extra texture and color. Both options add a nice crunch and make the soup more filling. For a simpler cleanup, cook everything in one pot. Just sauté the veggies, add the chicken and broth, and finish with cream. This method saves time and still gives you a great dish. Adjust cooking times as needed. If you use a slow cooker, let it cook for 6 to 8 hours on low for a rich flavor. To store leftovers, let the soup cool first. Then, place it in an airtight container. This keeps it fresh. The soup stays good for about 3 to 4 days in the fridge. When you’re ready to eat, just heat it on the stove. Stir it well to keep it creamy. You can freeze the soup for up to 3 months. Make sure to let it cool completely. Pour it into freezer-safe containers, leaving space at the top. This helps it expand when frozen. For reheating, thaw it in the fridge overnight. Heat it on low in a pot, stirring often. If you plan to use puff pastry, store it separately. Freeze the pastry in its original packaging. This will keep it crisp when you bake it later. When you're ready, just thaw it in the fridge before use. Enjoy your creamy chicken pot pie soup fresh! You can pair this soup with many sides. A fresh green salad works great. The crisp greens balance the soup's creaminess. You can also serve warm bread or rolls. They soak up the soup and add texture. For a heartier meal, try serving it with mashed potatoes. The creamy soup and fluffy potatoes make a perfect match. Yes, you can prepare this soup ahead. Make the soup and let it cool down. Store it in an airtight container in the fridge. It stays fresh for up to three days. When you're ready to serve, reheat it on the stove. Add a splash of cream for extra richness. If your soup is too thin, there's an easy fix. Mix a bit of flour with cold water to form a paste. Stir it into the soup while it simmers. This helps thicken the soup without lumps. You can also let it simmer longer. This reduces the liquid and makes it creamier. Absolutely! Using rotisserie chicken saves time. It adds great flavor to your soup. Just shred the chicken and toss it in. This way, you skip cooking the chicken from scratch. It makes this dish quick and easy. Plus, you still get that delicious chicken taste. This article outlined how to create a delicious Creamy Chicken Pot Pie Soup. We covered ingredients, step-by-step instructions, and helpful tips. You can adapt the recipe with different proteins or healthy swaps. Remember to simmer for great flavor and keep your puff pastry fresh for the best results. With these insights, you can confidently make this comforting dish. Enjoy its warmth and flavor any time you want a quick meal at home. Happy cooking!

Creamy Chicken Pot Pie Soup

A comforting and creamy soup filled with chicken and vegetables, topped with flaky puff pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 lb cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 quarter cup all-purpose flour (for thickening)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 cup puff pastry sheets, thawed

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
  • Add the shredded chicken to the pot and mix well, allowing it to heat through.
  • Sprinkle the flour over the mixture, stirring to combine. Cook for about 1 minute to eliminate the raw flour taste.
  • Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
  • Once the broth is incorporated, bring the soup to a gentle boil and allow it to simmer for about 10 minutes, so the flavors meld.
  • Reduce the heat to low and stir in the heavy cream, frozen peas, thyme, rosemary, salt, and pepper. Let the soup simmer for an additional 5 minutes until the peas are heated through.
  • Meanwhile, preheat your oven to 400°F (200°C). Roll out the puff pastry sheets and cut them into rounds that will fit over soup bowls.
  • Spoon the soup into individual oven-safe bowls and top each with a puff pastry round. Make a few small slits in the pastry to allow steam to escape.
  • Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.

Notes

Serve the soup hot with the puff pastry on top, garnished with fresh parsley for a pop of color. Consider placing the bowls on wooden boards for a rustic feel.
Keyword chicken, comfort food, pot pie, soup