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Chicken Pot Pie Soup

A comforting bowl of chicken pot pie soup topped with golden, flaky crusts and garnished with fresh herbs.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/chicken-pot-pie-soup/

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