Chicken pot pie soup has everything you love about pot pie, the creamy sauce, tender chicken and vegetables, without the work of making a crust. Instead, squares of puff pastry are baked until golden and piled on top of each bowl, so you still get that flaky, buttery crunch with every spoonful.
A classic American comfort food
Pot pies have been baked in American homes since colonial times, and frozen chicken pot pies became a household staple in the 1950s. This soup version brings the same flavors to the table in about 50 minutes.
Rotisserie chicken shortcut
A store-bought rotisserie chicken is the easiest way to make this soup on a weeknight. Pull the meat off the bones and shred it. Leftover roast chicken or turkey works just as well.
Cooking raw chicken
To start with raw chicken, simmer 1 1/2 pounds of boneless thighs or breasts in the broth with the potatoes for 15 to 20 minutes, then shred and return to the pot.
The creamy base
A roux of butter and flour thickens the broth and milk into a velvety sauce, just like the filling of a pot pie. Whisk the liquid in slowly to avoid lumps. A splash of cream at the end makes it extra rich.
Classic vegetables
Carrots, celery, onion, potatoes and peas are traditional. Corn, green beans or mushrooms make good additions. Frozen mixed vegetables are a quick shortcut.
Puff pastry croutons
Store-bought puff pastry turns into crisp, flaky squares in 15 minutes. Brush them with egg for a shiny golden finish and sprinkle with a little salt or thyme. Add them just before eating so they stay crunchy.
Biscuit topping
Instead of puff pastry, serve the soup with warm buttermilk biscuits, or drop spoonfuls of biscuit dough on the simmering soup and cover for 15 minutes for a dumpling-style topping.
Thyme and rosemary
These herbs give the soup its classic pot pie aroma. Fresh thyme leaves stirred in at the end add an extra fresh note.
Make it lighter
Use 2% milk and skip the cream. The roux still gives a creamy texture.
Serving ideas
Serve with a green salad or roasted green beans. For more cozy chicken bowls, try our chicken and dumplings or the creamy chicken gnocchi soup.
Turkey pot pie soup
After Thanksgiving, replace the chicken with leftover turkey for a delicious way to use the extra meat.
Keeping and freezing
Store the soup and pastry separately. The soup keeps for 4 days in the fridge and freezes for 3 months; the potatoes may soften slightly.
Fresh herbs at the end
Stir in a tablespoon of chopped fresh parsley and a few thyme leaves just before serving. The fresh herbs lighten the creamy soup and make it smell wonderful.
Getting the thickness right
The soup should coat a spoon like a pot pie filling, but still be easy to ladle. If it is too thick, add broth; if too thin, simmer a few minutes longer, because the potatoes release starch as they cook.
Great for a crowd
Double the recipe in a large pot and bake two sheets of pastry. It feeds ten people for a cozy family dinner.
Garnish
A crack of black pepper and a few thyme leaves on the pastry look lovely.
Frequently asked questions
Can I make it gluten-free?
Thicken with a cornstarch slurry instead of flour and serve with gluten-free crackers.
Can I use canned chicken?
Yes, two 12.5 oz cans, drained, stirred in with the peas.
How do I keep the pastry crispy?
Store it separately at room temperature and add it to bowls just before serving.
