Chicken Pot Pie Soup – a thick and creamy base, with lots of body and richness. All the best flavors of chicken pot pie, but in soup form.
For more winter soup recipes, be sure to check out this pork ramen, chipotle tomato soup and this creamy chicken noodle soup.
Chicken Pot Pie Soup Recipe
When I think of chicken pot pie, my mind immediately envisions the green box that holds all of the Marie Calendar’s Frozen Chicken Pot Pies. I always thought those were a treat as a kid (cringe). In fact, any frozen meal or TV Dinner was a treat, a deviation from fantastic home-cooked meals. I laugh just thinking about it.
This pot pie soup has a lot of body and richness – a thick and creamy base that is a cinch to put together.
Easily use up leftover rotisserie chicken from the night before…it’s a win-win!
Chicken Pot Pie Soup Ingredients
You will need the following ingredients to make chicken pot pie soup:
Pantry Ingredients
- yellow onion
- red potatoes – leave the skin on
- all-purpose flour
- chicken stock – chicken broth works too, make sure it’s low-sodium
- red wine – make sure it’s dry (not sweet)
- poultry seasoning
- white pepper – do not sub with black pepper, white pepper has a very distinctive taste
- kosher salt
- ground nutmeg
Fresh Ingredients
- puff pastry – the shells or a sheet
- Parmesan cheese – freshly shredded
- butter – salted
- carrots
- celery
- rotisserie chicken – or other chicken cut into cubes
- frozen corn
- frozen peas
- fresh parsley
- heavy cream
How To Make Chicken Pot Pie Soup
Step one: Take your puff pastry out of the freezer to thaw. You can either buy the already cut puff pastry shells or thaw out one sheet of frozen puff pastry. If using sheet puff pastry, unfold the layers and cut out rounds with a biscuit cutter. Place on a baking tray with parchment and brush with butter. Optional -Sprinkle with freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake in a 400 degree F oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.
Step two: Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.
Step three: Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.
Can I Freeze Chicken Pot Pie Soup?
I do not recommend freezing soup with potatoes and dairy as part of the ingredients.
Halving the recipe is always an option if you do not want to have leftovers.
How Long Will This Soup Keep In The Refrigerator?
Store the soup in an airtight container for up to three to four days in the refrigerator.
How To Reheat Chicken Pot Pie Soup?
There are a couple of options when it comes to reheating chicken pot pie soup.
The easiest is to reheat individual portions in the microwave, using microwave safe bowls. Heat for one minute, stir and for another minute.
You can also reheat this soup on the stovetop over medium heat, while stirring often. Add extra broth if it is too thick.
Can I Make Any Substitutions?
It would be really easy to change up the vegetables to use what you have on hand.
For example, you could use green beans or spinach – fresh or frozen.
Can I Make My Own Biscuits for This Recipe?
Yes! Here are a few biscuit recipes…
You will be surprised how authentic this tastes. Enjoy it.
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Chicken Pot Pie Soup
Ingredients
- 4 puff pastry shells or one puff pastry sheet, thawed
- 2 tbsps shredded Parmesan cheese (optional)
- 4 tbsps butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced (no need to peel them)
- 3 celery stalks, diced
- 1-1/4 cups red potatoes, diced (do not peel)
- 1/4 cup all-purpose flour
- 4 cups chicken stock or broth
- 2 tbsps dry red wine
- 1-1/2 tsps poultry seasoning
- 1 tsp white pepper (do not substitute)
- 3/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 2 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 2 tbsps chopped fresh parsley
- 1/4 cup heavy cream
Instructions
- Take your puff pastry out of the freezer to thaw. You can either buy the already cut puff pastry shells or thaw out one sheet of frozen puff pastry. If using sheet puff pastry, unfold the layers and cut out rounds with a biscuit cutter. Place on a baking tray with parchment and brush with butter. Optional -Sprinkle with freshly grated Parmesan cheese and freshly ground pepper (you can season them with anything you like or nothing at all). Bake in a 400 degree F oven for 5-7 minutes. They will puff up and be perfect for topping your soup. If you are using the already cut puff pastry shells, follow the package directions for baking.
- Sweat vegetables with butter in a soup pot over medium heat until softened, about 5 minutes. Whisk in flour and cook for another 2-3 minutes. Stir in broth, wine, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 minutes or less.
- Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.
Nutrition
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