Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup has all the familiar flavors of classic chicken pot pie in an easy one-pot dinner. Tender chicken, potatoes and vegetables simmer in a rich, creamy broth, with golden puff pastry toppers served alongside for that buttery pot pie finish.

This Chicken Pot Pie Soup is hearty and comforting without requiring much fuss. The chicken cooks right in the soup along with carrots and potatoes, then peas and cream are added at the end for a rich, creamy finish. Instead of making a traditional crust, squares of puff pastry bake separately until golden and flaky, giving you plenty of buttery pastry for dipping into each bowl. Everything comes together in under an hour, and most of the cooking happens in one pot.

Why You’ll Love This Chicken Pot Pie Soup

This soup gives you everything you love about chicken pot pie in a simpler, spoonable dinner.

• One-pot soup: The chicken and vegetables cook together in the same pot for easy preparation and cleanup.
• No condensed soup: The creamy broth is made from scratch with chicken broth, cream and a few simple seasonings.
• Chicken cooks right in the soup: There’s no need to start with cooked or rotisserie chicken.
• Plenty of vegetables: Carrots, celery, potatoes and peas make this a hearty, satisfying soup.
• Buttery puff pastry toppers: Baking the pastry separately keeps it crisp and flaky until you’re ready to dip it into the soup.
• Ready in under an hour: You get the flavors of chicken pot pie without assembling and baking an entire pie.

Ingredients and Substitutions

The ingredients are familiar, but a few choices help give the soup its classic chicken pot pie flavor and creamy texture.

• Chicken breasts: Boneless, skinless chicken breasts cook directly in the broth and are easy to shred or chop once cooked.
• Potatoes: Yukon Gold potatoes hold their shape nicely while adding body and heartiness to the soup.
• Carrots: Add sweetness, color and plenty of hearty texture to the soup.
• Chicken broth: Use a good-quality broth since it makes up the base of the soup.
• Heavy cream: Adds richness and gives the broth its creamy pot pie consistency.
• Cornstarch: Thickens the broth at the end so it’s creamy without becoming as thick as actual pot pie filling.
• Frozen peas: Add them near the end so they stay bright and tender.
• Puff pastry: Store-bought puff pastry makes an easy, flaky substitute for traditional pot pie crust.

How to Make Chicken Pot Pie Soup

This soup comes together in stages, allowing the vegetables and chicken to cook in the same flavorful broth before the cream is added.

• Sauté the aromatics. Cook the onion, garlic and carrots in olive oil until the onion begins to soften.
  
• Add the broth and potatoes. Stir in the chicken broth, potatoes and seasonings and bring the mixture to a simmer.
• Cook the chicken. Add the chicken breasts and simmer until the chicken reaches 165°F in the thickest part.
  
• Shred the chicken. Remove the chicken, shred or chop it, then return it to the pot.
  
• Make it creamy. Add the cream and peas, then thicken the soup with the cornstarch mixture until it reaches your desired consistency.
  
• Serve. Ladle into bowls and top with or serve alongside the warm puff pastry.
  

Puff Pastry Toppers

Golden puff pastry toppers give each bowl the buttery, flaky element that makes this soup taste like chicken pot pie.

• Thaw the puff pastry according to the package directions, but keep it cold until you’re ready to work with it.
• Cut the pastry into squares or your preferred shapes.
  
• Bake until puffed, crisp and deeply golden.
  
• Baking the pastry separately gives you a crisp, flaky “crust” for every bowl without it becoming soggy in the soup.
• Place a topper over each bowl or serve extras alongside for dipping.
  

Tips for the Best Chicken Pot Pie Soup

A few simple details will help you get tender chicken, properly cooked vegetables and just the right creamy consistency.

• Cut the potatoes and vegetables into fairly even pieces so they cook at the same rate.
• Check the chicken with an instant-read thermometer and cook to 165°F rather than relying on color to determine doneness.
• Add the cornstarch mixture gradually and give the soup a minute to thicken before deciding whether you need more.
• Remember that the soup will continue to thicken slightly as it cools.
• Keep the baked puff pastry separate until serving so it remains crisp.

Storage, Reheating and Freezing

Leftover chicken pot pie soup stores and reheats well, but keep the puff pastry separate so it stays crisp.

• Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 3–4 days.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream if the soup has thickened more than you’d like.
• Store the pastry separately: Keep leftover puff pastry in a separate airtight container and re-crisp it briefly in the oven or air fryer before serving.
• Freeze: Freezing is not recommended for this soup. The cream can separate and the potatoes may become grainy or change texture after thawing and reheating.
  

What to Serve with Chicken Pot Pie Soup

Chicken pot pie soup is hearty enough to stand on its own, especially with the puff pastry toppers, but a simple side can round out the meal.

• A crisp green salad with a tangy vinaigrette
• Roasted or steamed green vegetables
• Fresh fruit or a simple fruit salad
• Extra puff pastry toppers for dipping

Frequently Asked Questions

Here are answers to a few common questions about making Chicken Pot Pie Soup, including easy substitutions, make-ahead tips and how to get perfectly flaky puff pastry toppers.

Can I use rotisserie chicken?

Yes. Shred about 2–3 cups of cooked rotisserie chicken and add it after the vegetables are tender. Since the chicken is already cooked, you can reduce the simmering time and simply heat the chicken through before adding the cream and peas.

How can I thicken the soup without cornstarch?

Whisk 2–3 tablespoons of all-purpose flour into a small amount of the cream or broth until smooth, then gradually stir it into the soup. You can also simmer the soup uncovered a little longer to reduce and thicken naturally.

Can I make Chicken Pot Pie Soup ahead of time?

Yes. Make the soup up to 2 days ahead and store it covered in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or cream if it has thickened. For the best texture, bake the puff pastry toppers fresh or re-crisp previously baked toppers in the oven.

Can I use pie crust instead of puff pastry?

Yes. Refrigerated or homemade pie crust can be cut into squares or other shapes and baked separately until crisp and golden. It won’t have the same light, flaky layers as puff pastry, but it will give the soup a more traditional chicken pot pie crust.

Does the puff pastry need an egg wash?

No. The egg wash gives the puff pastry a shiny, deeply golden finish, but the pastry will still puff and bake well without it.

What other vegetables can I add?

Corn, green beans or parsnips are all good additions. You can also adjust the amounts of the vegetables already in the soup to suit your preference.

Why isn’t my puff pastry puffing evenly?

Puff pastry rises best when it stays cold. Thaw it just enough to unfold and cut easily, then keep it chilled until it goes into the oven. Pastry that becomes too warm before baking may not rise as evenly.

More Cozy Soup Recipes

If you’re looking for more comforting soups to add to your dinner rotation, here are a few more Good Dinner Mom favorites:

• Tomato Bisque with Orange Juice – A smooth, creamy tomato soup with a splash of fresh orange juice for a subtle brightness.
• Chicken Tarragon Soup – A rich, creamy chicken soup with the distinctive flavor of fresh tarragon.
• Roasted Garlic Soup – Mellow roasted garlic and fresh garlic combine in this creamy, flavorful soup.
• Buffalo Chicken Chili – A hearty chicken chili with classic Buffalo flavor and just the right amount of heat.

This Chicken Pot Pie Soup brings together tender chicken, hearty vegetables and a creamy, savory broth, with crisp puff pastry toppers standing in for the traditional crust. It’s an easy way to enjoy all the comforting flavors of chicken pot pie in a one-pot dinner that’s perfect for chilly fall and winter nights.

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5 from 3 votes

Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup is filled with tender chicken, potatoes, carrots and peas in a rich, savory broth. The chicken cooks right in the soup, while golden puff pastry toppers bake separately for a crisp, flaky “crust.” It’s an easy one-pot way to enjoy the flavors of classic chicken pot pie in under an hour.

Course Main Dish

Cuisine American

Keyword chicken soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 608

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 3 tbsps olive oil or other light cooking oil
• ½ yellow onion diced
• 3 cloves garlic minced
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• 4 medium carrots cut in bite-sized pieces
• 2 medium Yukon potatoes cut in bite-size pieces
• ¾ tsp dried rosemary
• ¾ tsp dried thyme
• 6 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 cup frozen peas
• 1 cup heavy cream
• 2-3 Tbsps cornstarch
• 1 sheet of puff pastry thawed
• 1 large egg whisked (optional)

Instructions

• Sauté the aromatics. Preheat oven to 375°F. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, salt and black pepper. Cook for 2–3 minutes, until the onion begins to soften.
  3 tbsps olive oil, ½ yellow onion, 3 cloves garlic, 1 tsp kosher salt, ½ tsp fresh ground black pepper
• Add vegetables and herbs. Add the carrots, potatoes, rosemary and thyme. Cook for 2–3 minutes, stirring occasionally, until the herbs are fragrant.
  4 medium carrots, 2 medium Yukon potatoes, ¾ tsp dried rosemary, ¾ tsp dried thyme
• Simmer the soup. Add the chicken breasts and chicken broth. Cover and bring to a boil, then reduce heat to medium-low and simmer for about 25 minutes, stirring occasionally, until the vegetables are tender and the chicken reaches 165°F in the thickest part. Prepare the puff pastry toppers while the soup simmers.
  6 cups chicken broth, 2 boneless, skinless chicken breasts

Bake the puff pastry toppers

• Cut and bake the pastry. Unfold the thawed puff pastry and cut into squares, triangles or other desired shapes. Arrange on a parchment-lined baking sheet and brush with the beaten egg, if using. Bake at 375°F for 10–15 minutes, until puffed and golden brown.
  1 sheet of puff pastry, 1 large egg
• Shred the chicken. Transfer the cooked chicken to a cutting board and let rest for a few minutes. Shred or cut into bite-size pieces, then return it to the soup.
• Finish the soup. Reduce heat to a very gentle simmer. Stir in the peas and heavy cream. Mix the cornstarch with a small amount of cold water until smooth. Stir about half of the slurry into the soup and simmer for a couple of minutes. Add more as needed until the soup reaches your preferred thickness.
  1 cup frozen peas, 1 cup heavy cream, 2-3 Tbsps cornstarch
• Serve. Taste and adjust seasoning as needed. Ladle into bowls and serve immediately with the warm puff pastry toppers and freshly cracked black pepper, if desired.

Equipment

1 Dutch oven or soup pot

1 cutting board

1 Chef's knife

Notes

• Cut vegetables evenly: Cut the carrots and potatoes into similar-size pieces so they cook at the same rate.
• Check chicken for doneness: Cook the chicken until it reaches 165°F in the thickest part before shredding.
• Thicken gradually: Add about half of the cornstarch slurry first, then add more only as needed. The soup will continue to thicken slightly as it sits.
• Keep the heat low after adding cream: A gentle simmer helps keep the broth smooth and creamy.
• Keep puff pastry crisp: Bake the toppers separately while the soup simmers and add them only when serving.

Nutrition Facts

Chicken Pot Pie Soup

Amount Per Serving

Calories 608 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 16g100%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 193mg64%

Sodium 2105mg92%

Potassium 1231mg35%

Carbohydrates 35g12%

Fiber 6g25%

Sugar 10g11%

Protein 34g68%

Vitamin A 11462IU229%

Vitamin C 38mg46%

Calcium 118mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.