Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food.  It's full of veggies, chicken, and tons of soothing flavors, it's just what your belly ordered!

The first time I had Chicken Pot Pie Soup was in Massachusetts at the New England Soup Factory.  It was love at first slurp.

This post has been updated since it was originally posted in January of 2016.

First of all, you know a place is dedicated to making delicious soups when they name their restaurant a “Soup Factory.”  Not only do they make Chicken Pot Pie Soup, but they make any and every soup you can think of… and then some more (they don't call it a factory for nothing - people)!  

They are churning out some pretty amazing warm bowls of comfort over there.

So of course I did what any food blogger dedicated to their craft would do – I created my own version.  And I’d like to say it’s pretty darn scrumptious!  

It’s like a warm fuzzy blanket for your belly and all your insides.

Chicken Stock VS. Broth

One of this soup's most critical components is good quality chicken stock.  Personally, I like stock over broth.  The only real difference is that stock is normally made with bones, meat, and veggies, and broth is made from just meat and veggies.  

The bones give the stock a fuller, richer flavor with a velvety texture from the collagen from the bones.

Do you know what’s even better than using chicken stock?  Using homemade chicken stock!  It’s so easy and it’s so worth the tasty results.

How To Make Chicken Stock

Whenever I have chicken bones left over, or a rotisserie chicken on hand, I grab a few carrots, a large onion, some celery, salt and pepper, and some filtered water (6-8 cups), bring it to a boil then reduce it to a simmer for a few hours.

Then I strain it and let it cool off.  If I need it for later in the week I keep it in the fridge but if I'm not going to use it right away I toss it in labeled freezer bags, and into the freezer, it goes.  It usually makes about 4-5 cups of tasty golden goodness.

I love having it on hand whenever I need it for soups and sauces, and I love that I made it myself.  

It's much more flavorful than any store-bought stock and I’m guessing healthier as well.  

You should totally give it a try!

The other thing that takes this soup over the top, other than all the love I put into it, is the individual puff pastries that go with each bowl!!  

I just can’t get enough of them!  Warm, soft, yet crispy, these toasty sleds send warm cozy soup blankets down to your nourishment bucket (AKA tummy).  

Mmmmm…nourishment bucket happy.

Let's talk about how this soup comes together...

How To Make Chicken Pot Pie Soup

Preheat the oven to 425 degrees.

Heat olive oil in a large soup pot on medium-high until shimmering, then add carrots, celery, and onion.  Sprinkle with 1 teaspoon salt and pepper and sauté for 6 minutes.

Add garlic, sage, and thyme then cook for 2 more minutes.

Add the flour, and combine thoroughly.  Cook for 3 minutes, stirring regularly.

Slowly stir in the chicken stock and wine, bring to a boil, and simmer for 5 minutes.

While the soup is simmering put the frozen puff pastry shells in the oven and bake (usually about 20 minutes at 425 degrees)

Next stir in ½ teaspoon of salt and pepper, the chicken breasts, and chopped potatoes, and bring to a simmer for at least 20-25 minutes until the potatoes are tender and the chicken reaches 165 degrees.

Remove the chicken from the soup and shred it with 2 forks. Then fold it back into the soup.

Finally, add the defrosted peas and cook for 3 minutes.

Serve the soup warm with a puff pastry shell on top, some chopped parsley, and grated parmesan cheese.  

They say out loud three times: "there's no place like home..."

There's definitely nothing in the world like homemade soup!

Chicken Pot Pie Soup is creamy, comforting, and hearty. It has all the comforts of a classic chicken pot pie without the effort of making a crust and it’s a one-pot meal.

Trust me…your belly and taste buds will definitely thank you!  Enjoy!

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