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Chicken Pot Pie Soup

Chicken pot pie soup with buttery potatoes and carrots simmered in a thyme-scented creamy broth, topped with flaky puff pastry squares. Skip the rolling and baking of a whole pie—get golden, spoonable crust crunch in every bowl.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Puff Pastry Toppers
  • 1 sheet frozen puff pastry Thawed
  • 1 egg Beaten
Soup
  • 4 tbsp unsalted butter
  • 1 yellow onion Diced
  • 3 carrots Peeled and diced
  • 3 celery ribs Diced
  • 3 cloves garlic Minced
  • 1 cup all-purpose flour ⅓ cup (measure and use as written)
  • 5 cup low-sodium chicken broth
  • 1 lb Yukon Gold potatoes Diced into 1/2-inch cubes
  • 1 tsp dried thyme
  • 0.5 tsp poultry seasoning
  • 1.5 tsp kosher salt 1 1/2 teaspoons
  • 0.5 tsp ground black pepper
  • 3 cup shredded cooked chicken About 1 pound; rotisserie works
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 2 tbsp fresh parsley Chopped

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Bake the puff pastry squares
  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Unfold the frozen puff pastry and cut it into 12 squares, then arrange them on the baking sheet.
  3. Brush the puff pastry squares with the beaten egg for a glossy finish and set them on the sheet pan.
  4. Bake for 12–15 minutes, until puffed and deep golden brown, then set aside.
Make the creamy soup
  1. Melt the unsalted butter in a large Dutch oven over medium heat.
  2. Add the diced yellow onion, carrots, and celery and cook for 6–8 minutes, stirring often, until softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
  5. Slowly pour in the low-sodium chicken broth while whisking until smooth with no lumps.
  6. Add the diced Yukon Gold potatoes, dried thyme, poultry seasoning, kosher salt, and ground black pepper, then bring to a boil.
  7. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally, until the potatoes are fork-tender.
  8. Stir in the shredded cooked chicken, frozen peas, and heavy cream, then simmer gently for 5 minutes until thick, creamy, and heated through.
  9. Taste and adjust the salt and pepper, then stir in the chopped fresh parsley.
Serve
  1. Ladle the soup into bowls and top each with two golden puff pastry squares while hot.

Notes

For the best texture, dice potatoes into 1/2-inch cubes so they cook evenly at the same 15-minute simmer. Store leftovers in the refrigerator up to 3 days; reheat gently until hot, and add puff pastry fresh for the crunch. Freezing: yes for the soup (without puff pastry) up to 2 months. Dietary swap: use half-and-half instead of heavy cream for a lighter, still creamy result (simmer 1 extra minute to thicken).