Name: Chicken Pot Pie Soup
Yield: 6

This Chicken Pot Pie Soup Recipe is thick, hearty, and savory with shredded chicken, tender veggies, and a flaky puff-pastry topping.

Chicken pot pie soup in a bowl with hearty ingredients including chicken and vegetables, topped with fresh herbs.

author’s note

All the Pot Pie Flavor, None of the Fuss!

I’ve always loved chicken pot pie, but I don’t always love how much work goes into making one. Between rolling out the crust, baking it, and waiting for it to cool enough to slice, it’s definitely not a quick dinner. I wanted all those same flavors in something much easier, which is how this soup came to be.

My family loved it from the first test. It has a creamy broth, plenty of shredded chicken, and tender veggies, with flaky puff pastry squares served on the side.

Honestly, I might like dunking the puff pastry into the soup even more than eating an actual pot pie.

Sautéing veggies, adding seasonings, and cooking potatoes for the recipe.

Ingredients

Ingredient	Swap/Tip
Butter & Olive Oil	You can use just one, but for added flavor use both.
Onion, Carrots, Celery, Garlic	Buy frozen/pre-chopped to save time.
Potatoes	Swap with sweet potatoes for a slightly sweeter twist.
Seasonings (thyme, parsley, celery seed, bay leaves)	Fresh thyme and parsley will boost flavor if you have them.
Chicken Bouillon + Chicken Stock	Use bone broth for extra richness.
Butter & Flour (Roux)	Gluten-free flour works if needed.
Milk & Heavy Cream	Use whole milk and heavy cream for the richest flavor.
Rotisserie Chicken	Any leftover cooked chicken works.
Peas & Corn	Use frozen mixed veggies for a shortcut.
Cheddar Cheese	I made it with Gruyère one time and that was satisfying as well!
Puff Pastry & Egg Wash	Or make from-scratch drop biscuits.

Quick Tip

If you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers!

Cream sauce being made and added to the chicken pot pie soup recipe.

How To Make Chicken Pot Pie Soup Recipe

Cook Veggies: Sauté veggies in butter and olive oil until tender.
Make Roux: In a separate saucepan, whisk together butter, flour, milk, and cream.
Combine: Stir the roux into the veggie mixture. Add stock, bouillon, and seasonings.
Finish: mix in chicken, peas, corn, and cheddar cheese until melted and smooth.
Puff Pastry: Bake puff pastry squares until the edges turn golden and serve on the side for dipping.
Serve: Top with fresh parsley and dig in!

Adding frozen peas, corn, meat, and cheese to the pot, and prepping puff pastry squares for cooking.

Shortcuts

Time-Saving Tips

Mirepoix: Buy pre-chopped or frozen mirepoix (onion, celery, carrot) for quick prep; aim for 3 cups.
Garlic: Use a garlic press or pre-minced garlic in this chicken pot pie soup.
Milk: Use room-temp milk for faster heating.
Rotisserie Chicken: Grab pre-shredded rotisserie chicken. Use any leftover rotisserie chicken in other quick and straightforward recipes like this BBQ Chicken Sandwich Recipe or these Chicken Shawarma Wraps.

Storage

Chicken Pot Pie Soup Leftovers?

Freezing Not Recommended: Dairy causes graininess and separation when thawed.
Reheating Leftovers: Gently reheat in a pot, stirring often, without boiling.
Puff Pastries: Store separately in an airtight container at room temperature; they may soften over time.