Homemade chicken pot pie soup is so quick and easy to make and tastes just like a classic chicken pot pie in soup form, it’s perfect for a busy weeknight.
Prep Time15 minutesmins
Cook Time23 minutesmins
Total Time38 minutesmins
Course: Main Course
Keyword: Chicken Pot Pie Soup Recipe
1½poundsbaby Dutch yellow potatoes, cubed into 1⁄4-inch pieces
2garlic cloves, minced
10ouncesfrozen mixed vegetables,carrots, peas, green beans, and corn
Rotisserie chicken,shredded or cut into cubes
puff pastry dough
Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.
Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.
Slowly add in chicken and vegetable broth. Let the broth simmer for 15 minutes over medium heat.
Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.
Turn heat to low and let the soup continue cooking for 15 minutes.
While the soup is simmering, cut out pastry puff into the bowl size and bake per directions on the box.
Serve soup with puff pastry.
Note: You can use homemade biscuits instead of puff pastry but the puff pastry will give you that perfect flaky crust that your favorite pot pie has.Note: Make sure the potatoes are diced up into small ¼" to ½" pieces. This helps the cooking time. The larger pieces the longer it will take to cook.Note: Stir often to prevent your soup from burning.Note: If you have leftovers, I recommend adding ½ cup of chicken broth while reheating. The sauce will thicken up once cooled.