Chicken Pot Pie Soup is the ultimate creamy comfort food. It's full of veggies, chicken, and tons of soothing flavors. This chicken pot pie soup recipe has all the comforts of the classic chicken pot pie without the effort of making a crust. It's just what your belly ordered!
This post has been updated since it was originally posted in January 2016.
The first time I had Chicken Pot Pie Soup was in Massachusetts at the New England Soup Factory. It was love at first slurp.
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 takes 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!
This Chicken Pot Pie Soup recipe is creamy, comforting, and delicious. It has all the comforts of a classic chicken pot pie without the effort of making a crust.
Trust me…your belly and taste buds will definitely thank you! Enjoy!
More Delicious Soup Recipes:
- Chicken Mushroom Soup
- Instant Pot Chicken Noodle Soup
- Italian Pasta Fagioli Soup
- Slow Cooker Creamy Southwest Chicken Soup
- Beef Pot Pie Soup
- Spicy Italian White Bean and Sausage Soup
- Creamy White Chicken Chili
- 3 tablespoons olive oil
- 4 carrots, peeled and diced
- 3 celery sticks, diced
- 1 large yellow onion, diced
- 11/2 teaspoons salt & pepper, divided
- 4 cloves garlic, minced
- 10 sage leaves, finely chopped
- 20 thyme sprigs, rinsed
- 2 tablespoons chopped parsley, (more for garnish)
- ⅓ cup flour
- 7-8 cups chicken stock, homemade if possible
- 1 cup white wine or vermouth
- 21/2 pounds uncooked chicken breasts
- 1 ½ pounds red potatoes, washed and skins removed, chopped into one-and-a-half inch cubes
- 1 cup frozen green peas, defrosted
- Frozen puff pastry shells
- 4 tablespoons of parmesan cheese for garnish if desired
- Preheat the oven to 425 degrees.
- Heat medium-high olive oil in a large soup pot and add carrots, celery, and onion. Sprinkle with 1 teaspoon of salt and pepper and sauté for 6 minutes.
- Add the garlic, sage, chopped parsley, and thyme then cook for 2 more minutes.
- Add the flour, and combine thoroughly. Cook for 2-3 minutes, stirring regularly.
- Slowly stir in the white wine, then the chicken stock, and bring to a boil, then turn it down to a 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. Add the chicken breasts and chopped potatoes to the pot and simmer for at least 20-25 minutes, until the potatoes are tender and the chicken reaches 165 degrees with a digital meat thermometer.
- Remove the chicken from the pot and shred. Then fold it back into the soup.
- Finally, add the defrosted peas and cook for 3 minutes.
- Serve the soup with chopped parsley, grated parmesan cheese, and a warm puff pastry shell on top, and say out loud three times: "there's no place like home..." 🙂
Serving Size10 ounces
Amount Per Serving Calories 343Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 461mgCarbohydrates 40gFiber 5gSugar 6gProtein 20g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!