This creamy chicken pot pie soup has all the classic flavors of chicken pot pie, but in soup form! It's topped with super easy crispy puff pastry bites for the perfect, easy winter meal!
Made with fresh veggies, it's a healthy, hearty meal that will keep you warm when you need a nice cozy soup!
You might also like my classic chicken pot pie or this creamy chicken corn chowder!
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Ingredient Notes
You just need a few simple ingredients to make this cozy chicken pot pie soup!!
Chicken - I sear the chicken breasts and cook them in the soup, but you can also use leftover rotisserie chicken or my easy poached chicken!
Potatoes - I prefer to use Yukon gold potatoes for this soup, but red potatoes work well too!
Mushrooms - Mushrooms aren't a typical ingredient in chicken pot pie, but I like adding them for extra flavor! Feel free to leave them out if you want!
Fresh Veggies - I HIGHLY recommend using fresh green beans and carrots for this chicken pot pie soup! You can use frozen if that's all you have, but the flavor and texture is SO much better with fresh veggies.
Corn - I like using fresh corn when it's in season, but a can of corn kernels or frozen corn work just as well!
Flour - This is used to make a roux and thicken the soup, but you could also use a cornstarch slurry if you want a gluten-free option.
Vegetable Stock - I always use homemade vegetable stock because that's what I have on hand. But you can also use store-bought vegetable stock or chicken stock! Just note, if using store-bought stock you may need to reduce the salt content of the soup.
Heavy Cream - Substitute half & half or whole milk for a lighter soup.
White Wine - This is completely optional, I just love the extra flavor it adds to the broth.
Fresh Herbs - You can substitute dried herbs or a poultry seasoning blend if you prefer.
Cayenne Pepper - I love adding just a little bit of cayenne for some added flavor and heat! But just leave it out if you prefer.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Chicken Pot Pie Soup
In a large stockpot or Dutch oven over medium heat, add in the olive oil and sear the chicken breasts for about 2 minutes on both sides. Remove and set aside.
Add in the butter, mushrooms, sliced carrots, onion, and garlic and cook for about 5 minutes, until soft and aromatic.
Then stir in the flour and cook for about 1 minute.
Pour in the wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Add in the corn, potatoes, seared chicken breasts, fresh herbs, and spices. Then cover with the vegetable stock. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender and the chicken is cooked through.
Remove the cooked chicken breasts and shred with a fork, then set aside.
Add in the heavy cream, green beans, and shredded chicken and cook for another 10 minutes or until heated through.
Spoon the chicken pot pie soup into bowls and top with the crispy puff pastry bites!
Puff Pastry Bites
I love serving this chicken pot pie soup with these cute little puff pastry bites! They're quick, easy, and delicious!
You could also serve this soup with:
- Homemade biscuits
- Dumplings
- Crackers
- Savory pie crust cookies
- Toasted bread
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Gently cut the puff pastry sheets into 2 inch squares and arrange on the lined baking sheet.
Lightly brush with egg wash and sprinkle with flaky sea salt.
Bake at 375°F for 10-15 minutes or until puffed up and golden brown.
Store the puff pastry bites in an airtight container at room temperature for up to 4 days!
Tips for Baking with Frozen Puff Pastry
- Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight!
- Puff pastry is easiest to work with when it's still cold, but pliable which is why refrigerating it overnight is the best!
- Use a sharp knife or pizza cutter to cut the puff pastry into rectangles. You don't want to smash the edges as that will cause the pastry not to puff up as much.
- Always baking using parchment paper or a silicone mat, so that the puff pastry doesn't stick to the pan.
Recipe FAQ's
Store soup in an airtight container in the fridge for up to 5 days!
Since this soup contains cream, I don't recommend freezing it.
Yes! Instead of using flour to thicken the soup, use a cornstarch slurry at the end! Dissolve 2 tablespoons of cornstarch in 2 tablespoons of water and stir into the soup.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Chicken Pot Pie Soup
Special Equipment
Ingredients
Soup
- 1 tablespoon olive oil
- 2 large chicken breasts
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 cloves garlic, minced or pressed
- 1 cup carrots, sliced
- 8 ounces cremini mushrooms, sliced (optional)
- ¼ cup all purpose flour
- ½ cup white cooking wine, optional
- 3 cups vegetable stock
- 2 cups Yukon gold potatoes, diced
- 1 cup corn kernels
- 2 teaspoons fresh thyme
- 2 teaspooons fresh sage
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground cayenne
- ¼ teaspoon ground nutmeg
- 2 cups heavy cream, substitute half & half or whole milk
- 1 ½ cups green beans, substitute green peas
Puff Pastry Bites
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten for egg wash
- flaky sea salt
Instructions
Soup
- In a large stockpot or Dutch oven over medium heat, add in the olive oil and sear the chicken breasts for about 2 minutes on both sides. Remove and set aside.
- Add in the butter, mushrooms, sliced carrots, onion, and garlic and cook for about 5 minutes, until soft and aromatic.
- Then stir in the flour and cook for about 1 minute.
- Pour in the wine to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
- Add in the corn, potatoes, seared chicken breasts, fresh herbs, and spices. Then cover with the vegetable stock. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender and the chicken is cooked through.
- Remove the cooked chicken breasts and shred with a fork, then set aside.
- Add in the heavy cream, green beans, and shredded chicken and cook for another 10 minutes or until heated through.
- Spoon the chicken pot pie soup into bowls and top with the crispy puff pastry bites!
Puff Pastry Bites
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Gently cut the puff pastry sheets into 2 inch squares and arrange on the lined baking sheet.
- Lightly brush with egg wash and sprinkle with flaky sea salt.
- Bake at 375°F for 10-15 minutes or until puffed up and golden brown.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
L says
It was delicious. The spice in it added some good flavor. It was creamy because of the whipping cream, but the texture wasn't quite as thick as I thought it would be. Overall, it was excellent!
Rachel says
Loved it. Mde with fresh everything and adding the beans late, they remained a little crisp, which was nice. Kids loved it.
Caitlin says
So hearty and delicious! This has become the new meal prep soup