Cozy Chicken Pot Pie Soup: 1 Comforting Bowl

Remember those nights when the corporate grind just felt… endless? I do. The kitchen was the last place I wanted to be; it felt like one more chore. But finding that perfect loaf of bread, that simple act of creating something warm and delicious, changed everything. It was like a light switched on, showing me that cooking could be a source of peace and pure joy, not stress. That’s exactly the feeling I want to bring you with this chicken pot pie soup. It’s like your favorite cozy pot pie, but all deconstructed into the most delicious, soul-warming soup. We’re talking about using that store-bought rotisserie chicken – total lifesaver, right? – and topping it all off with some ridiculously easy, crispy puff pastry crackers. This recipe is all about making incredible, comforting food approachable, even on your busiest nights, just like Alex discovered!

Why You’ll Love This Chicken Pot Pie Soup

Honestly, who doesn’t love chicken pot pie? But sometimes, you just want that creamy, comforting flavor without all the fuss of rolling out pastry. That’s where this soup comes in!

• So easy, so quick! Seriously, thanks to rotisserie chicken, this is a weeknight dinner miracle.
• Pure comfort in a bowl. It’s like a warm hug on a chilly day, all creamy and packed with veggies.
• Leftover magic! Got leftover turkey from the holidays? Swap it out for chicken – it’s perfect for that too.
• The crunch! Those little puff pastry croutons on top? They’re the best part, adding that little bit of flaky, buttery goodness.

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Gather Your Ingredients for Chicken Pot Pie Soup

Okay, let’s get our ingredients ready! This is where the magic starts to happen, and trust me, it’s all super straightforward. Having everything prepped makes cooking this chicken pot pie soup a breeze, just like Alex loves – simple and satisfying!

• 1 tablespoon olive oil – just a touch to get things going.
• 1 cup chopped yellow onion – gives us that essential savory base.
• 1 cup chopped carrots – for a bit of sweetness and color.
• 1 cup chopped celery – adds that classic pot pie aromatic flavor.
• 2 cloves garlic, minced – because garlic makes everything better!
• 4 cups chicken broth – the heart of our soup.
• 2 cups shredded rotisserie chicken – our amazing shortcut for tender chicken!
• 1 cup frozen peas – little bursts of green goodness.
• 1 cup frozen corn – for a pop of sweetness and texture.
• 1/2 cup heavy cream – this is what makes it super creamy and comforting.
• 1/4 cup chopped fresh parsley – for a touch of brightness at the end.
• Salt and black pepper to taste – season it up just right!
• 1 sheet puff pastry, thawed – for those irresistible crispy toppers!
• 1 egg, beaten – to give our puff pastry that gorgeous golden sheen.

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Crafting Your Perfect Chicken Pot Pie Soup: Step-by-Step

Alright, ready to bring on the cozy? Making this chicken pot pie soup is honestly more fun than stressful – it’s all about building those comforting flavors layer by layer, which is exactly how Alex found his kitchen groove, starting with simple steps! First things first, let’s get that oven preheated so our little pastry puff bites are ready to go when the soup is.

1. Preheat your oven to 400°F (200°C). Pop a baking sheet into the oven now if you don’t have parchment paper handy for later – that hot pan helps the pastry get a nice lift.
2. Get your veggies softened. Grab a big pot or Dutch oven and heat up that tablespoon of olive oil over medium heat. Toss in your onions, carrots, and celery. Let them do their thing for about 5-7 minutes, stirring occasionally, until they start getting tender. You want them soft, but not mushy!
3. Add the garlic and let it sing! Toss in your minced garlic and cook for just about 1 more minute until you can smell that amazing aroma. Careful not to burn it, though – burnt garlic is no fun.
4. Pour in the broth and bring the whole pot to a nice, gentle simmer. This is like the base of our flavor town!
5. Time for the good stuff! Stir in your shredded rotisserie chicken, the frozen peas, and the frozen corn. Let it all heat through for about 5 minutes. You’ll see the whole soup really come to life now.
6. Make it creamy and dreamy. Reduce the heat to low – super important so the cream doesn’t curdle! Stir in that heavy cream and the fresh parsley. Give it a good stir and season with salt and pepper until it tastes just right to you.

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Preparing the Puff Pastry Croutons

While your soup is getting happily seasoned, let’s whip up those amazing puff pastry toppers real quick. Take your thawed puff pastry sheet and cut it into whatever shapes you like – little diamonds, squares, even fun little stars! Lay them out on parchment paper a baking sheet. Brush them all over with that beaten egg, which gives them that gorgeous golden, flaky finish. Bake them for about 10-12 minutes, or until they’re puffed up and beautifully golden brown. Keep an eye on them; puff pastry can go from perfect to browned too quickly!

Tips for the Best Chicken Pot Pie Soup

You know, Alex found pure joy in cooking by focusing on simple things that make a big difference. For this chicken pot pie soup, it’s all about a few key tricks that really elevate it from good to absolutely amazing! Using quality ingredients is so important, and a little care goes a long way.

• Don’t skimp on the rotisserie chicken! The pre-cooked meat is already seasoned and so tender, saving you loads of time while adding incredible flavor. If you have leftover roast chicken from a dinner, that works perfectly, too!
• Taste, taste, taste! Honestly, the easiest way to make sure your soup is perfect is to taste it as you go, especially before you serve it. Adjust the salt and pepper until it sings.
• Low and slow for the cream. Remember when we added the heavy cream? Make sure that heat is nice and low. If it gets too hot, the cream can sometimes separate, and nobody wants that. We want creamy goodness, straight from a good meal planning perspective!
• Those veggies matter! Using fresh carrots, celery, and onion really builds that classic pot pie flavor. Frozen peas and corn are great for convenience, but don’t shy away from fresh if you have them!

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Making Ahead and Freezing Your Chicken Pot Pie Soup

One of the best things about this chicken pot pie soup is how perfectly it fits into our busy lives! It’s totally freezer-friendly, which is why I love making a big batch. It’s like having pure comfort ready to go whenever you need it.

To store it in the fridge, just let it cool down completely, then pop it into an airtight container. It’ll stay good for about 3-4 days. For freezing, use a freezer-safe container or a good-quality freezer bag. Make sure you leave a little space at the top because liquids expand when they freeze. It should keep well for about 2-3 months.

When you’re ready to reheat, just thaw it in the fridge overnight. You can gently warm it up on the stovetop over low heat, stirring occasionally, or even pop it in the microwave. If it seems a little thick after thawing, just stir in a splash more chicken broth or water to get it back to that perfect soupy consistency. Easy peasy!

Variations for Your Chicken Pot Pie Soup

This chicken pot pie soup is wonderfully versatile, just like Alex found cooking can be! It’s a fantastic base for all sorts of delicious twists, so feel free to get creative.

• Leftover Turkey Time: Had a roast turkey recently? Swap out the rotisserie chicken for shredded turkey! It’s such a smart way to use up those holiday leftovers and gives the soup a wonderfully savory depth. Perfect for a leftover turkey soup!
• Gluten-Free Goodness: No problem if you need to skip the gluten! Just omit the puff pastry crackers, or grab some of your favorite gluten-free crackers or even some crunchy GF bread cubes to top your soup. Voila!
• Dairy-Free Delight: For a dairy-free version of this creamy comfort food, use full-fat canned coconut milk instead of the heavy cream. It adds a lovely richness without the dairy, making it a super satisfying bowl.

Frequently Asked Questions about Chicken Pot Pie Soup

Nutritional Estimate for Chicken Pot Pie Soup

Just a little heads-up, these numbers are an estimate because, you know, cooking is an art, not an exact science! Depending on the rotisserie chicken you use or how much cream you add, things can vary a smidge. But generally, a bowl of this comforting chicken pot pie soup is somewhere around 450 calories, with about 25g of fat (hello, creamy goodness!), 25g of protein, and 30g of carbohydrates. Enjoy every spoonful!

Share Your Pure Cooking Joy!

I truly hope you get to make this chicken pot pie soup soon! When you do, please come back and leave a comment or a rating – I absolutely love hearing from you! It makes my day to know you’re finding that same joy in the kitchen. And if you share any photos on Insta, tag me so I can see your amazing creations!

Chicken Pot Pie Soup

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Enjoy the comforting flavors of chicken pot pie in a creamy, easy-to-make soup. This recipe uses rotisserie chicken for a quick weeknight dinner and is topped with crispy puff pastry crackers.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten

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Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more until fragrant.
4. Pour in chicken broth and bring to a simmer.
5. Stir in shredded chicken, frozen peas, and frozen corn. Cook for 5 minutes, or until heated through.
6. Reduce heat to low and stir in heavy cream and parsley. Season with salt and pepper to taste.
7. While the soup simmers, cut the puff pastry into desired cracker shapes. Place on a baking sheet lined with parchment paper. Brush with beaten egg.
8. Bake puff pastry crackers for 10-12 minutes, or until golden brown and puffed.
9. Serve the soup hot, topped with the puff pastry crackers.

Notes

• For a gluten-free option, omit the puff pastry crackers or use gluten-free crackers.
• This soup can be made ahead and reheated. It also freezes well.
• Use leftover turkey instead of chicken for a delicious way to use holiday leftovers.
• For a dairy-free version, use full-fat coconut milk instead of heavy cream.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 8g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg