Chicken Pot Pie Soup

5 from 3 votes

This easy Chicken Pot Pie Soup is the perfect one-pot comfort food—creamy, flavorful, and filled with tender chicken and hearty vegetables. It brings all the cozy, homemade flavor of classic chicken pot pie, but without the fuss of a crust. Quick to make and perfect for busy weeknights or chilly evenings any time of year.

Prep Time10

Cook Time25

Course: Main Dish

Cuisine: American

Keyword: chicken soup

Servings:

Calories: 608kcal

Author: Sally Humeniuk

Equipment

1 Dutch oven or soup pot
1 cutting board
1 Chef's knife

Ingredients

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

Instructions

Preheat the oven to 375 ℉. Heat oil in a large pot or Dutch oven on the stove over medium heat. Add onion, garlic, 1 teaspoon salt and ½ teaspoon black pepper, or to your liking. Saute for a couple minutes until the onions soften.
3 tbsps olive oil, ½ yellow onion, 3 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper
Add the carrots, potatoes, rosemary and thyme. Cook another 2-3 minutes, allowing the vegetables to begin to cook and the herbs to become fragrant. Add the chicken breasts, whole, and the chicken broth to the pot. Cover and bring to a boil. Once the broth is boiling, lower heat to simmer and cook on medium-low heat for about 25 minutes, stirring occasionally. Make the puff pastry toppers while the soup simmers.
4 medium carrots, 2 medium Yukon potatoes, ¾ teaspoon dried rosemary, ¾ teaspoon dried thyme, 2 chicken breasts, 6 cups chicken broth

Bake the puff pastry toppers

Unfold the puff pastry and cut into whatever shapes you like- squares, triangles, or hearts. Place on a parchment lined baking sheet and brush with whisked egg, if using (the egg adds a nice sheen to the pastry toppers but isn't necessary). Bake at 375 for 10-15 minutes until golden.
1 sheet of puff pastry, 1 large egg
Remove chicken from the soup and let rest on a cutting board for a couple minutes. Using two forks, shred the chicken into bite-size pieces (if the chicken is still a little pink, that's fine). Put the chicken back into the pot.
Turn the heat to barely a simmer and add in the peas and heavy cream. Add the cornstarch to a little cold water and incorporate half of the mixture into the soup. Stir and cook a couple minutes until the soup starts to thicken. Add more of the cornstarch mixture if you want the soup even thicker.
1 cup frozen peas, 1 cup heavy cream, 2-3 tbsps corn starch
Serve immediately with cracked pepper, and serve with the puff pasty toppers. Any leftover soup can be refrigerated for up to 3 days and pastry toppers can be stored in a ziplog bag on the counter for 2-3 days.

Notes

Notes & Tips

Slightly pink chicken is OK: If it shreds easily, it’s fully cooked and will finish cooking once returned to the hot soup.
Even veggie cuts matter: Cutting carrots and potatoes into similar sizes helps them cook evenly.
Thicken gradually: Start with half of the cornstarch slurry and add more only if needed. The soup thickens as it simmers.
Lower heat after adding cream: Keep the soup at a gentle simmer to maintain a smooth, creamy texture.
Puff pastry tip: Bake the toppers while the soup simmers so they’re crisp and ready to serve.
Storage: Refrigerate soup up to 3 days. Store puff pastry separately at room temperature in an airtight container to keep it crisp.

Nutrition