Go Back
+ servings

Chicken Pot Pie Soup

close up overhead shot of a bowl of Chicken Pot Pie Soup with a piece of bread
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 Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Main Course
Cuisine American
Servings 10
Calories 220 kcal

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • pounds baby Dutch yellow potatoes, cubed into 1⁄4-inch pieces
  • 2 garlic cloves, minced
  • cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 bay leaf
  • 4 cups chicken broth
  • 2 cups vegetable broth
  • 10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
  • Rotisserie chicken, shredded or cut into cubes
  • 1 cup heavy cream
  • puff pastry dough

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 220kcalCarbohydrates: 22gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 1012mgPotassium: 420mgFiber: 2gSugar: 1gVitamin A: 627IUVitamin C: 22mgCalcium: 45mgIron: 1mg