There’s nothing quite as comforting as a warm bowl of rich and creamy chicken pot pie soup on a chilly evening. This version of the classic American pot pie comes in soup form, capturing all the nostalgic flavors you know and love—but with a smoother, velvety texture and a golden puff pastry topper that’s baked to flaky perfection. Whether you're craving the ease of crockpot meals or looking for easy dinner recipes the whole family will love, this chicken pot pie soup recipe has your name on it. It's cozy, hearty, and filled with tender chicken, chunky vegetables, and a luxuriously creamy broth.
And yes, while this version is stovetop-based for maximum flavor control, we’ll walk you through how to adapt it to make it a true crock pot chicken pot pie soup or even a slow cooker chicken pot pie soup, perfect for your busiest weeknights.
Rich and Creamy Chicken Pot Pie Soup with Puff Pastry
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Large Dutch oven or soup pot This ensures even heat distribution and enough space for all your ingredients to simmer properly.
Wooden spoon or silicone spatula For stirring and sautéing without scratching your pot.
Chef’s knife and cutting board Essential for dicing vegetables uniformly.
Ladle To serve up the soup easily and cleanly.
Baking Sheet and Parchment Paper For baking the puff pastry toppers.
Rolling pin (optional) Only needed if your puff pastry needs a bit of rolling out.
Slow Cooker or Crockpot (if making the slow cooker chicken pot pie soup version) Perfect for transforming this into one of your go-to crock pot chicken soup recipes.
For the Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 4 cups chicken broth preferably low-sodium
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked shredded chicken (rotisserie or leftover works great)
- 1 cup frozen peas
- 1 cup diced potatoes Yukon Gold or Russet, peeled
For the Puff Pastry Toppers
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
- Flaky sea salt optional
Sauté the Aromatics
In a large Dutch oven or soup pot, heat the butter and olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Season and Build the Base
Add thyme, parsley, salt, and pepper. Stir in the flour and cook for another 2 minutes to form a roux—this helps thicken the soup and gives it that pot pie feel.
Add Broth and Cream
Gradually whisk in the chicken broth, breaking up the flour clumps as you go. Follow with the milk and heavy cream. Bring everything to a gentle boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Add Chicken and Vegetables
Add the shredded chicken, diced potatoes, and frozen peas. Let the soup simmer for another 15 minutes, or until the potatoes are tender and the soup is rich and creamy.
Bake the Puff Pastry Toppers
While the soup simmers, preheat your oven to 400°F (200°C). Roll out the puff pastry sheet slightly and cut into 6 squares or circles. Place them on a parchment-lined baking sheet, brush with egg wash, and sprinkle with flaky sea salt. Bake for 12–15 minutes or until golden and puffed.
Serve and Enjoy
Ladle the hot chicken pot pie soup into bowls and top each with a baked puff pastry square. The result? A perfect blend of creamy comfort and crisp, golden indulgence.
Pairings
This easy chicken pot pie soup is satisfying on its own, but you can elevate the experience even further with these delicious pairings:
- Crisp Side Salad: A tangy arugula or kale salad with a vinaigrette helps cut through the soup’s richness.
- Apple Cider or Light White Wine: Try a chilled glass of Riesling or a warm mug of apple cider for a cozy vibe.
- Garlic Bread or Herbed Biscuits: If puff pastry isn’t your style, pair the soup with warm, buttery biscuits or garlic bread.
- Roasted Green Beans or Brussels Sprouts: A simple side of roasted veggies balances the meal beautifully.
FAQs
1. What kind of chicken is best for chicken pot pie soup?
Boneless, skinless chicken breasts or thighs both work well. Thighs will give you a more flavorful, tender texture, while breasts are leaner. You can also use leftover rotisserie chicken or shredded crockpot chicken for convenience.
2. Can I make this as a crockpot chicken pot pie soup?
Yes! To make this a true slow cooker chicken pot pie soup, sauté your aromatics and flour in a skillet first, then transfer everything (except the peas and dairy) to the crockpot. Cook on LOW for 6–7 hours. Stir in milk, cream, and peas during the last 30 minutes.
3. Can I freeze this chicken pot pie soup?
Absolutely. This chicken pot pie soup freezes well without the puff pastry. Let it cool completely, then store in airtight containers. Reheat gently on the stovetop, and bake fresh puff pastry when ready to serve.
4. How do I make this chicken pot pie soup easy for weeknights?
Use precooked chicken (like from a rotisserie) and frozen mixed vegetables to save time. You can even prep the base a day in advance—making this one of the most efficient and easy dinner recipes in your rotation.
5. Can I skip the puff pastry?
Yes. If you’re looking for a gluten-free option or just something simpler, skip the puff pastry and serve the soup with gluten-free crackers or a slice of crusty bread. It’ll still be a satisfying crock pot chicken pot pie or stovetop-style dish.
