Creamy Chicken Pot Pie Soup with Puff Pastry Toppers
Looking for a comforting one-pot meal that’s both hearty and easy to make? This Chicken Pot Pie Soup brings all the cozy flavors of a classic pot pie into a rich, creamy soup perfect for chilly nights or when you’re craving something warm and delicious! It’s loaded with tender shredded chicken, fresh vegetables, and topped with flaky puff pastry squares for that nostalgic pot pie crunch.
Ingredients:
3 tablespoons butter
1 medium onion, diced
2 large carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk or half-and-half (for extra creaminess)
3 cups cooked shredded chicken (rotisserie chicken is perfect!)
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1 sheet puff pastry, baked and cut into squares (optional but delicious)
Fresh chopped parsley (for garnish)
Instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add minced garlic and sauté for 1–2 minutes until fragrant.
2. Sprinkle flour over the veggies, stirring constantly to coat.
Cook for 2 minutes to eliminate raw flour taste.
3. Slowly whisk in chicken broth, ensuring no lumps.
Stir in milk or half-and-half. Cook for 5–7 minutes until the soup thickens.
4. Add shredded chicken, frozen peas, corn, thyme, and rosemary.
Simmer for 10–15 minutes to let flavors meld.
Season with salt and pepper to taste.
5. While soup simmers, bake puff pastry per package directions.
Cut into squares for serving on top of soup.
6. Ladle hot soup into bowls. Top with puff pastry squares.
Garnish with fresh parsley for color and flavor!
Perfect For:
Family dinners
Easy leftover chicken meals
Cold-weather comfort food
One-pot weeknight recipes
Chicken Pot Pie Soup, Comfort Food, Easy Dinner Recipes
