Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 pound (450g) cooked chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 cup frozen peas To make this soup, start with some olive oil. This oil helps cook your veggies. Next, use one medium onion and dice it up. Add three cloves of minced garlic for flavor. Two medium carrots and two celery stalks should be diced, too. These veggies give a nice base to your soup. You will also need one pound of cooked chicken, shredded for easy eating. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/4 cup all-purpose flour - Salt and freshly ground pepper to taste For seasoning, dried thyme and rosemary add a warm taste. Sprinkle in salt and pepper to fit your flavor. To thicken the soup, use a quarter cup of all-purpose flour. This helps make the soup rich and creamy. - 2 tablespoons fresh parsley, finely chopped - 1 cup puff pastry sheets, thawed To make your soup pretty, add fresh parsley on top. This gives a bright color. Puff pastry sheets are also great. Bake them for a crispy topping. They turn your soup into a special meal. Enjoy these extra touches as you serve your comforting soup! {{ingredient_image_2}} - Sautéing aromatics: Start by heating 1 tablespoon of olive oil in a big pot over medium heat. Add 1 diced onion and cook for 3-4 minutes. The onion should become soft and fragrant. - Adding vegetables: Next, toss in 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Stir and cook for 5-7 minutes. You want the veggies to soften nicely. - Mixing in chicken: Once the vegetables are tender, add 1 pound of shredded cooked chicken. Stir everything together until the chicken heats through. - Thickening the soup with flour: Sprinkle 1/4 cup of all-purpose flour over the mix. Stir well to coat everything. Cook for 1 minute to get rid of the raw flour taste. - Adding chicken broth: Slowly pour in 4 cups of chicken broth while stirring. This helps prevent lumps from forming. Bring the mixture to a gentle boil. - Stirring in cream and peas: Lower the heat and mix in 1 cup of heavy cream and 1 cup of frozen peas. Add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary, then season with salt and pepper. Simmer for 5 minutes until the peas are bright green. - Preparing and baking the puff pastry: Preheat your oven to 400°F (200°C). Roll out thawed puff pastry sheets and cut them into large circles. Ladle the soup into oven-safe bowls. Place the pastry rounds on top, making small slits for steam. Bake for 15-20 minutes until the pastry is golden brown. To get that creamy texture, start with the right amount of cream. Use one cup of heavy cream to keep it rich. Stir it in slowly, so it mixes well. To avoid lumps, add the broth gradually. Pour it in while stirring constantly. This helps keep the soup smooth and nice. For great taste, add dried thyme and rosemary. These herbs bring warmth to the soup. You can also try fresh herbs if you have them. When it comes to chicken, use cooked chicken. Rotisserie chicken works well and saves time. It adds a nice flavor to the dish. Serve the soup hot for the best taste. The puff pastry should be golden and puffy. It looks great and adds a nice crunch. Pair this soup with a simple salad or some crusty bread. These sides add freshness and texture to your meal. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary enhance the flavor profile of the soup, making it more aromatic and delicious. Pre-Cook the Pastry: For extra crispiness, bake the puff pastry rounds for a few minutes before placing them on the soup bowls. Adjust Consistency: If you prefer a thicker soup, add a little more flour; for a thinner consistency, increase the broth. Make Ahead: This soup can be prepared ahead of time and stored in the refrigerator. Just add the puff pastry before serving for the best texture. {{image_4}} For a gluten-free soup, you can use cornstarch or arrowroot powder instead of flour. Mix one tablespoon with cold water to make a slurry. This will help thicken your soup without gluten. For those who avoid dairy, try using coconut milk or almond milk. These options will give you a creamy texture without using any cream. To boost nutrition, add vegetables like spinach, green beans, or potatoes. These will add flavor and color. You can also swap out chicken for turkey or even tofu for a vegetarian dish. Just make sure to adjust cooking times as needed. Switch up flavors by using seasonal ingredients. In fall, add squash or pumpkin. In summer, try fresh corn or zucchini. For a spicy kick, add crushed red pepper flakes or diced jalapeños. These small changes can make a big difference in taste. To keep your creamy chicken pot pie soup fresh, follow these tips: - Refrigeration: Allow the soup to cool. Place it in an airtight container. Store it in the fridge. It will last for about 3-4 days. - Freezing: If you want to keep it longer, use a freezer-safe container. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. When you're ready to enjoy the soup again, here’s how to reheat it: - Best methods: Use the stove or microwave. If using the stove, heat over medium. Stir often to warm it evenly. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. - Tips to maintain creaminess: Add a splash of cream or broth while reheating. This helps keep the soup creamy and smooth. Knowing how long your soup lasts is key: - Refrigerator: The soup stays good for 3-4 days. Check for any off smells before eating. - Freezer: In the freezer, it can last about 3 months. Always label your container with the date. Yes, you can use rotisserie chicken. It saves time and adds flavor. Just shred the chicken and toss it in with the other ingredients. It makes the soup quick and easy, yet delicious. If you need a substitute, use half-and-half or coconut milk. Both options keep the soup creamy. You can also mix milk with a bit of butter for richness. This helps get a similar texture without heavy cream. To keep the puff pastry crisp, bake it separately. You can add it right before serving. Another tip is to brush the pastry with egg wash. This creates a barrier to keep moisture out, ensuring a nice crunch. Yes, you can make this soup ahead. Just store it in the fridge after it cools. Reheat it gently on the stove when you’re ready to serve. If you add the puff pastry later, it will stay crispy. You can freeze the soup, but not the puff pastry. Store the soup in airtight containers. It will last for up to three months. When ready to eat, thaw it overnight and reheat on the stove. Add fresh pastry before serving. This blog post covered the key ingredients and steps to make creamy chicken pot pie soup. We explored essential flavors, textures, and garnishes. I shared tips for perfecting your soup and even highlighted variations to suit different diets. In the end, this soup is warm, filling, and easy to adapt. You can make it your own with simple changes. Now you’re ready to enjoy a delicious bowl of comfort. Happy cooking!

Creamy Chicken Pot Pie Soup

A comforting soup filled with chicken, vegetables, and topped with a golden puff pastry crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 pound cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and freshly ground pepper
  • 1 quarter cup all-purpose flour (for thickening)
  • 2 tablespoons fresh parsley, finely chopped (for garnish)
  • 1 cup puff pastry sheets, thawed

Instructions
 

  • In a spacious pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  • Incorporate the minced garlic, diced carrots, and celery into the pot. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the vegetables soften and become tender.
  • Add the shredded chicken into the pot, stirring to combine and ensuring it warms through evenly.
  • Sprinkle the all-purpose flour over the chicken and vegetable mixture, stirring well to coat everything. Allow it to cook for about 1 minute; this will help eliminate any raw flour taste.
  • Gradually pour in the chicken broth while continuously stirring to avoid any lumps from forming.
  • Bring the mixture to a gentle boil. Once boiling, reduce the heat slightly and let it simmer for about 10 minutes, allowing the flavors to meld beautifully.
  • Lower the heat to a gentle simmer and stir in the heavy cream, frozen peas, dried thyme, dried rosemary, and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes until the peas are bright and heated through.
  • While the soup is simmering, preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheets and cut them into circles large enough to cover the soup bowls.
  • Ladle the delicious soup into individual oven-safe bowls. Place a puff pastry round on top of each bowl. Make a few small slits in the pastry to allow steam to escape during baking.
  • Transfer the bowls to the preheated oven and bake for 15-20 minutes or until the puff pastry is golden brown and puffy, creating a delightful crust.

Notes

Serve hot with fresh parsley garnish for added flavor.
Keyword chicken, comfort food, pot pie, soup