This chicken pot pie soup recipe is everything you love about pot pie in soup form. Tender pieces of chicken and lots of veggies are added to a rich and creamy broth and topped with a square of puff pastry.
One of my favorite cooler weather meals is a delicious chicken pot pie. Pot pies are just so rich, warm, and hearty.
It’s one of the most delicious ways to use up leftover rotisserie chicken or even Thanksgiving turkey without feeling like you’re actually eating leftovers.
Some days, though, I’d love to enjoy pot pie but not have it take quite as long as you have to deal with getting a pie crust in a pan, even if using store bought, and then a lengthy bake time.
Insert my favorite solution: this chicken pot pie soup recipe.
Chicken Pot Pie Ingredients and Substitutions
Here are some substitutions you should be able to use with little to no difference in taste and texture.
- Unsalted butter – if you use salted butter you will want to taste before adding additional salt
- Chopped onion – yellow or white is fine
- Chopped celery – I even include the leaves as they add a lot of flavor
- Chopped potatoes – whatever kind you like and you don’t have to peel them if you don’t want to. I almost always use Yukon golds
- Finely diced garlic – you can use garlic powder or paste if you prefer. I honestly most often use the refrigerated minced garlic for less work.
- Half and half – you can also use 1 ¼ cup milk and 1 ¼ cup cream. I have not tested this recipe with milk alternatives but they should work okay. The soup just may not taste quite as rich as normal.
- Chicken broth or stock, preferably low-sodium so you can control the saltiness of your soup – I used homemade stock that was cooked for quite a while so my soup is a bit darker than yours likely will be if using store-bought broth.
- White and/or dark chicken meat that has been cooked, deboned, and chopped into bite-sized pieces. I usually use a rotisserie chicken.
- Frozen mixed vegetables that include carrots (I like the pea/carrot/green bean/corn blend from Costco)
- Dried thyme – you can use fresh but remember to double the amount
- Dried rosemary – you can use fresh but remember to double the amount
- Thawed puff pastry – you could also use biscuits or pie crust, just note the baking time differences. If using leftover turkey at Thanksgiving time you could even press out some dressing/stuffing into a pan and toast it up for your “crust”.
If you like mushrooms, you could add 4 – 8 oz and cook them with the celery and onion.
If your chicken broth seems to be a bit weak in flavor you can easily amp that up by adding a chicken bouillon cube or a bit of chicken soup base. Just remember both are salty so taste your soup before adding salt to your taste.
How To Make Chicken Pot Pie Soup
- Melt butter in a large pot. Sautee the raw vegetables until softened. Add garlic and sautee one more minute. Don’t overcook the garlic as it can end up bitter.
- While the veggies sautee, unfold and cut the puff pastry and set on a lined baking sheet. Add flour to veggies once softened and cook one minute. You must cook the flour so the soup doesn’t taste like raw flour.
- Stir in half and half and broth. Stir in potatoes. Bring to a simmer, and then lower heat to keep at a steady simmer until potatoes are fork tender. Make sure to stir often and scrape the bottom so nothing sticks and the soup doesn’t scorch.
Bake the puff pastry until golden brown. If you want the pastry to have that super golden shiny look, brush on an egg wash before baking. I skipped the egg wash this time.
- Stir in chicken, frozen veggies, and herbs. Cook until warmed through.
- Ladle into bowls and top with a square of the puff pastry.
See the recipe card below for thorough instructions.
Can I Freeze This Soup?
I haven’t personally tested freezing this soup. It might turn out okay but it’s definitely going to be best when fresh.
Creamy soups can sometimes separate when frozen. Potatoes can also get a weird watery texture when frozen.
So, it’s not something I recommend. If you try freezing it, I’d love to know how it turns out.
Recommended Equipment For Making Soup
I really like this corner spoon and scraper as it is great for stirring veggies but also to scrape the bottom and sides of the pot.
You’ll also need a good soup ladle and this one from Oxo has lasted me for years.
These soup bowls are very similar to the one pictured.
What To Serve With Chicken Pot Pie Soup: One thing I love about this soup is that it’s really an all-in-one meal but here are some sides and bread you can make to go with it – Broccoli Salad, Sauteed Green Beans, Cloverleaf Rolls, Dinner Rolls
- ⅓ cup unsalted butter
- 1 cup yellow or white onion, chopped
- 1 cup celery, chopped
- 2 cups potatoes, chopped (whichever kind of potato you like, I usually use Yukon gold)
- 3 cloves garlic, finely diced
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- ⅓ cup all-purpose flour
- 2 ½ cups half and half
- 2 ½ cups chicken broth or stock, preferably low-sodium
- 3 cups white and/or dark chicken meat that has been cooked, deboned, and chopped into bite-sized pieces
- 2 cups frozen mixed vegetables that include carrots (I like the organic pea/carrot/green bean/corn blend from Costco)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 sheet puff pastry, thawed
- In a large pot, melt one-third cup butter over medium heat. Once melted, add 1 cup chopped onion, 1 cup chopped celery, and season with a pinch (not the whole amount) of salt and pepper. Sautee the veggies for about 6 - 8 minutes, or until softened, stirring often.
- In the meantime, preheat your oven to 425F. Unfold and cut thawed puff pastry into 8 squares. Place the squares on a baking sheet lined with parchment paper or a silpat mat, about 1 - 2 inches apart. Set aside.
- Once the veggies have softened, add 3 chopped cloves of garlic and sautee one more minute. Add one-third cup flour to the mixture and stir continuously for one minute to cook out any flour taste. Then, slowly stir in 2 1/2 cups half and half, and 2 and one-half cups chicken broth. Add in 2 cups chopped potatoes and another pinch of salt and pepper. Bring the soup up to a simmer, but not quite a boil. Lower heat to low or medium-low for to keep at a simmer and cook until potatoes are fork tender, about 10 - 15 minutes. Be sure to stir often, taking care to scrape the bottom of the pot to make sure nothing sticks.
- Once the potatoes are fork tender, stir in 3 cups chicken and 2 cups frozen vegetables along with one teaspoon dried thyme, and one teaspoon dried rosemary. Heat until vegetables and chicken are warmed through.
- In the meantime, bake the puff pastry in the preheated oven until lightly golden brown, about 10 minutes. When browned, remove the puff pastry from the oven and cool on the baking sheet placed on a cooling rack.
- Taste soup for seasoning, adding more salt or pepper if desired. If the soup is too thick add a bit more half and half or broth until your desired consistency.
- Ladle the soup into bowls and top with a square of puffed pastry before serving.
Leftovers should be covered and refrigerated for up to 3 days. Puff pastry should be stored separately so it won’t get soggy and can be reheated in the oven. The soup will thicken as it cools so it may need additional broth or half and half when reheated on the stove or microwave.
See the original recipe post for specific ingredient details, possible substitutions and tips for making the soup.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 96mgSodium: 739mgCarbohydrates: 30gFiber: 4gSugar: 8gProtein: 23g
Nutrition information may not be accurate. Optional garnishes and toppings aren't included. Nutrition information is calculated automatically by and provided by Nutritionix. Exact nutrition information depends on the specific ingredients, brands, and amounts you use.