Chicken Pot Pie Soup
This Chicken Pot Pie Soup takes all the comforting flavors of a classic pot pie and turns them into a warm, creamy soup you can enjoy in one bowl. Savory chicken, tender vegetables, and fluffy pastry crumbles come together in a rich, satisfying broth. It’s beginner-friendly, freezer-friendly, and perfect for meal-prep. Gather a few simple ingredients, simmer them into a luscious, dreamy soup, and finish with a handful of crispy pastry bites for that cozy pot-pie vibe in soup form.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup diced potatoes
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 sheet puff pastry, cut into small crouton-sized crumbles
- to taste salt and black pepper
Instructions
- Begin by preparing a simple chicken base. Season the chicken lightly with salt and pepper, then poach or sauté until cooked through. Let it rest briefly, then shred into bite-sized pieces.
- In a large pot, melt butter over medium heat. Add the chopped onion and a pinch of salt, cooking until translucent and fragrant, about 3–4 minutes.
- Sprinkle flour over the onions and butter, stirring to form a light roux. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in chicken broth and milk, ensuring there are no lumps. Bring to a gentle boil, then reduce to a simmer.
- Add diced potatoes, shredded chicken, and frozen vegetables. Simmer until the potatoes are tender and the flavors meld, about 10–12 minutes.
- Stir in heavy cream and season with garlic powder, thyme, salt, and pepper. Let the soup simmer for another 5 minutes, allowing it to thicken slightly.
- For a true pot-pie finish, bake the puff pastry until golden and crisp. Break it into small crumbles and scatter over the soup just before serving, or stir a portion into the pot for a thicker, pie-like texture.