This chicken pot pie soup is one of my favorite comfort food meals. I love this soup for its thick and creamy base, with lots of body and richness. It’s all the best flavors of chicken pot pie, but in soup form.
When I think of chicken pot pie, I immediately envision the green box that holds all of the Marie Calendar’s Frozen Chicken Pot Pies. As a kid, I thought those were a treat (cringe). Any frozen meal or TV Dinner felt like a special treat compared to our usual awesome home-cooked meals. Just thinking about it makes me laugh.
This pot pie soup is really hearty and rich – it has a thick and creamy base that’s super easy to make. I make it year-round and it never disappoints!
Why I Love This Recipe
- This soup let’s me use up leftover rotisserie chicken from the night before…it’s a win-win!
- I love using buttery, puff pastry biscuits to mimic the crust of a chicken pot pie made in a pie plate.
- Using a mix of fresh and frozen veggies makes it so easy to put together.
If you’re interested to try chicken pot pie in various forms, give my chicken pot pie casserole a shot too. It’s a hearty and comforting twist on the classic dish.
Ingredients
- Onion, red potatoes, carrots and celery: I use these fresh veggies in my pot pie soup. I never peel the potatoes or carrots, it’s not necessary and saves so much time.
- All-purpose flour: I use all-purpose flour as my thickening agent.
- Chicken broth: Chicken stock works too, but I always make sure they are low-sodium.
- Red wine: Make sure it’s dry (not sweet). If you have white wine open, use that or add more broth. Wine will add some depth to the overall taste, so use it if you have some available.
- Poultry seasoning, ground nutmeg and kosher salt: I use all three of these as flavor enhancements.
- White pepper: I do not substitute with black pepper for this recipe. White pepper has a very distinctive taste that really comes through and makes this pot pie soup so delicious.
- Puff pastry, Parmesan cheese and butter: This mimics the crust portion of regular chicken pot pie. It’s a nice addition to each bowl of soup.
- Rotisserie chicken: I love grabbing a rotisserie chicken and shredding it for this recipe. You can also use other cooked chicken and cut it into cubes.
- Frozen corn and frozen peas: Frozen peas and corn adds bulk and flavor.
- Fresh parsley: I use parsley for its fresh flavor, but feel free to use any herbs you have on hand. Rosemary and thyme also taste great.
- Heavy cream: I prefer heavy cream for its richness and mouthfeel.
How To Make It
- Step One: I begin by taking the puff pastry out of the freezer to thaw. I’ll either use pre-cut puff pastry shells or thaw out one sheet of frozen puff pastry. If I’m using a sheet of puff pastry, I unfold the layers and cut out rounds with a biscuit cutter, but using pre-cut shells simplifies the process.
- Step Two: I place the puff pastry rounds on a baking tray lined with parchment paper and brush each one with butter. Then, I sprinkle freshly grated Parmesan cheese and freshly ground pepper on each round for added flavor, but feel free to season them as you prefer or leave them plain.
- Step Three: I bake them in a 400°F oven for 5-7 minutes until they puff up, creating the perfect topping for your soup. If you’re using pre-cut puff pastry shells, simply follow the package directions for baking.
- Step Four: To make the soup, I start by sautéing the vegetables with butter in a soup pot over medium heat until they’re softened, which takes about 5 minutes. Then, I whisk in the flour and cook for another 2-3 minutes. After that, I stir in the broth, wine, poultry seasoning, white pepper, salt, and nutmeg. Next, I increase the heat to medium-high and simmer until the soup thickens, usually around 10 minutes or less.
- Step Five: After adding the cooked chicken, corn, and peas, I take the soup off the heat. Then, I stir in the parsley and cream before topping each bowl with a puff pastry round.
Recipe Notes
- I use rotisserie chicken as a timesaving option for this chicken pot pie soup.
- The puff pastry biscuits give this soup the feel of an authentic chicken pot pie, but they’re completely optional if you prefer to leave them out.
- You can easily swap out the vegetables and use whatever you have available. In the past, I’ve used fresh (blanched) or frozen green beans and fresh or frozen spinach.
Leftovers, Storage and Reheating
- If I don’t want leftovers, I will halve the recipe.
- If I have leftovers, I’ll store the soup in an airtight container in the refrigerator, where it will keep well for three to four days.
- For reheating, I either use the microwave, heating individual portions in microwave-safe bowls for one minute, stirring, then another minute, or I opt for the stovetop over medium heat, stirring often and adding extra broth if it’s too thick.
Freezing this Soup
- I suggest not freezing this soup because dairy-based soups tend to develop a grainy texture when thawed. Instead, consider making a smaller batch initially to avoid leftovers that would need freezing.
- Soups containing starch, like this one with potatoes, tend to absorb all the liquid and become soggy when reheated, which isn’t ideal.
Make Your Own Biscuits
If you want to make your own biscuits instead of using puff pastry, here are a few of my recipes…
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Chicken Pot Pie Soup
Ingredients
- 4 puff pastry shells or one puff pastry sheet, thawed
- 2 tbsps shredded Parmesan cheese (optional)
- 4 tbsps butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced (no need to peel them)
- 3 celery stalks, diced
- 1-1/4 cups red potatoes, diced (do not peel)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth
- 2 tbsps dry red wine or extra broth
- 1-1/2 tsps poultry seasoning
- 1 tsp white pepper (do not substitute)
- 3/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 2 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tbsps chopped fresh parsley
- 1/4 cup heavy cream
Instructions
- Take your puff pastry out of the freezer to thaw. (You can either buy the already cut puff pastry rounds or thaw out one sheet of frozen puff pastry. If using sheet puff pastry, unfold the layers and cut out rounds with a biscuit cutter.) Place puff pastry rounds on a baking tray with parchment and brush with butter. Optional -Sprinkle with freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake in a 400 degree F oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.4 puff pastry shells or one puff pastry sheet, thawed, 2 tbsps shredded Parmesan cheese (optional), 4 tbsps butter
- Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.1 medium yellow onion, diced, 3 medium carrots, sliced (no need to peel them), 3 celery stalks, diced, 1-1/4 cups red potatoes, diced (do not peel), 1/4 cup all-purpose flour, 4 cups chicken stock, 2 tbsps dry red wine, 1-1/2 tsps poultry seasoning, 1 tsp white pepper, 3/4 tsp kosher salt, 1/8 tsp ground nutmeg
- Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.2 cups shredded rotisserie chicken or other cooked chicken, 1/2 cup frozen corn, 1/2 cup frozen peas, 2 tbsps chopped fresh parsley, 1/4 cup heavy cream
Notes
Nutrition
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