Transform the classic chicken pot pie into a warm, soul-soothing soup that captures all the creamy, savory goodness of the traditional dish. This hearty soup combines tender chicken, fresh vegetables, and herbs in a velvety broth, topped with flaky puff pastry croutons for that perfect pot pie experience in every spoonful.
Why This Recipe Works
This soup delivers all the comforting flavors of a traditional chicken pot pie but comes together more quickly and easily. The cream-based broth is rich without being heavy, and the puff pastry croutons provide the perfect buttery crunch without the fuss of a full pie crust.
Ingredients
For 6-8 servings:
For the Soup:
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
- 2 medium potatoes, diced
- 1 cup frozen peas
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Puff Pastry Croutons:
- 1 sheet frozen puff pastry, thawed
- 1 egg (for egg wash)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
Instructions
- Prepare the Puff Pastry Croutons
- Preheat oven to 400°F (200°C)
- Cut puff pastry into 1-inch squares
- Brush with beaten egg and sprinkle with garlic powder and thyme
- Bake 10-12 minutes until golden brown
- Set aside to cool
- Start the Soup Base
- Melt butter in a large Dutch oven over medium heat
- Add onions, carrots, and celery
- Cook until vegetables begin to soften (5-7 minutes)
- Add cubed chicken and cook until no longer pink
- Create the Roux
- Sprinkle flour over the mixture
- Cook for 2-3 minutes, stirring constantly
- Gradually add chicken broth while stirring
- Add potatoes, thyme, and bay leaf
- Simmer and Finish
- Bring to a simmer and cook until potatoes are tender (15-20 minutes)
- Add peas and heavy cream
- Simmer an additional 5 minutes
- Season with salt and pepper
- Remove bay leaf and thyme sprigs
- Serve
- Ladle into bowls
- Top with puff pastry croutons
- Garnish with fresh thyme if desired
Pro Tips for Success
- For the Perfect Broth
- Make sure to cook the flour for a few minutes to remove raw taste
- Add broth gradually to prevent lumps
- Use full-fat cream for best results
- Time-Saving Tips
- Use rotisserie chicken instead of raw
- Pre-cut vegetables or frozen mixed vegetables work well
- Make puff pastry croutons ahead
- Texture Tips
- Cut vegetables uniformly for even cooking
- Don’t overcook the potatoes
- Add peas last to maintain their bright color
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! The soup base can be made up to 3 days ahead and stored in the refrigerator. Make puff pastry croutons fresh before serving to maintain crispness.
Q: Can I freeze this soup?
A: Freeze the soup base without cream for up to 3 months. When reheating, thaw completely and add cream while warming. Make fresh croutons when serving.
Q: How can I make this gluten-free?
A: Replace flour with cornstarch mixed with cold water as a slurry. Use gluten-free puff pastry or top with gluten-free biscuits instead.
Q: Can I use turkey instead of chicken?
A: Absolutely! This is a great recipe for leftover holiday turkey. Simply skip the chicken cooking step and add cooked turkey with the cream.
Q: What can I substitute for heavy cream?
A: Half-and-half or whole milk can work, though the soup won’t be as rich. For dairy-free options, use full-fat coconut milk or cashew cream.
Q: My soup is too thick/thin. How can I fix it?
A: For too thick, add more broth. For too thin, make a slurry with 1 tablespoon each of flour and cold water, then stir in while simmering.
Variations
- Vegetarian Version
- Replace chicken with mushrooms and white beans
- Use vegetable broth
- Add extra herbs for a deeper flavor
- Seafood Pot Pie Soup
- Use fish, shrimp, and scallops instead of chicken
- Substitute seafood stock for chicken broth
- Add a pinch of Old Bay seasoning
- Extra Loaded Version
- Add corn and green beans
- Include diced ham with the chicken
- Top with both croutons and shredded cheese
Storage Tips
- Store soup and croutons separately
- Refrigerate soup for up to 4 days
- Store croutons in an airtight container at room temperature
- When reheating, warm slowly over medium heat
- Add a splash of cream or broth if needed when reheating
Perfect Pairings
- Fresh green salad with vinaigrette
- Crusty bread for dipping
- Light white wine like Chardonnay
- Cranberry sauce (especially with the turkey version)
Remember, the key to this soup’s success lies in creating a rich, smooth base and maintaining the right consistency. Don’t rush the roux-making process, and always add the cream at the end. The puff pastry croutons might seem like an extra step, but they’re worth it for that authentic pot pie experience!