Go Back
–+ servings

Cozy Creamy Chicken Pot Pie Soup with Flaky Pastry

Everything you love about traditional chicken pot pie transformed into an ultra-velvety, rich soup! Tender pulled chicken, sweet carrots, celery, golden potatoes, and peas simmered in a savory thyme-infused cream broth, crowned with golden flaky puff pastry rounds.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Comfort Food, Dinner, Lunch, Soup
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

Aromatics & Roux Base
  • 4 tablespoon unsalted butter
  • 1 medium yellow onion finely diced
  • 3 medium carrots peeled and sliced into rounds or small dice
  • 3 stalks celery diced
  • 4 cloves fresh garlic minced
  • ⅓ cup all-purpose flour for thickening the velouté
Broth, Chicken & Hearty Fillings
  • 5 cups organic chicken bone broth low-sodium, or rich homemade stock
  • 1 cup whole milk or half-and-half
  • ½ cup heavy whipping cream for luxurious richness
  • 2 medium Yukon gold or russet potatoes peeled and diced into ½-inch cubes
  • 3 cups cooked shredded chicken breast rotisserie or poached chicken
  • 1 cup frozen sweet green peas thawed
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • ½ teaspoon chopped fresh rosemary
  • 1 teaspoon fine sea salt or to taste
  • ½ teaspoon freshly cracked black pepper
Golden Puff Pastry "Crust" Crowns
  • 1 sheet all-butter puff pastry thawed in refrigerator
  • 1 large egg whisked with 1 teaspoon water for egg wash
  • 1 tablespoon fresh flat-leaf parsley minced, for garnish

Method
 

Bake the Flaky Pastry Crowns
  1. Preheat & Cut Pastry: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round biscuit cutter or drinking glass, cut out 6 pastry rounds.
  2. Egg Wash & Bake: Place the pastry rounds on the baking sheet, brush lightly with egg wash, and sprinkle with a pinch of flaky salt and fresh thyme. Bake for 14 to 16 minutes until dramatically puffed, crisp, and deep golden brown. Set aside.
Build the Rich Velouté Soup Base
  1. Sauté Mirepoix: In a large enameled Dutch oven or heavy soup pot, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes until softened and translucent.
  2. Make the Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Whisk in Broth & Simmer: Slowly pour in 1 cup of chicken bone broth while whisking vigorously to dissolve the roux without lumps. Gradually pour in the remaining 4 cups of broth, whole milk, and heavy cream. Add the diced potatoes, fresh thyme, rosemary, salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low, cover partially, and simmer for 15 minutes until potatoes are fork-tender.
Finish, Crown & Serve
  1. Add Chicken & Peas: Stir in the cooked shredded chicken breast and sweet green peas. Simmer uncovered for 3 to 4 minutes until the chicken is heated through, the peas are bright green, and the soup is thick and velvety. Taste and adjust seasoning with additional salt and pepper if desired.
  2. Crown and Garnish: Ladle the piping-hot creamy chicken pot pie soup into wide rustic bowls. Gently float a baked golden puff pastry biscuit right in the center of each bowl. Garnish with fresh parsley ribbons and serve hot with a soup spoon!

Notes

Slow Cooker / Crockpot Method: Add chicken breasts, potatoes, carrots, celery, onion, garlic, seasonings, and broth to your slow cooker. Cover and cook on LOW for 6 hours (or HIGH for 3.5 hours). Shred the chicken. Whisk ⅓ cup cornstarch with 1 cup milk, stir into the soup with heavy cream and peas, cover on HIGH for 20 minutes to thicken. Bake puff pastry rounds separately in the oven and float on top when serving!

Tried this recipe?

Let us know how it was!