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Chicken Pot Pie Soup with Puff pastry

Rich and Creamy Chicken Pot Pie Soup with Puff Pastry

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 hearty bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.