Chicken Pot Pie Soup

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.

Course Main Course

Cuisine American

Keyword Chicken Pot Pie Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 670kcal

Author Cathy Pollak

Equipment

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 or extra broth
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 rounds 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 puff pastry rounds 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.
4 puff pastry shells or one puff pastry sheet, thawed, 2 tbsps shredded Parmesan cheese (optional), 4 tbsps butter
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.
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, 2 tbsps dry red wine, 1-1/2 tsps poultry seasoning, 1 tsp white pepper, 3/4 tsp kosher salt, 1/8 tsp ground nutmeg
Add cooked chicken, corn and peas. Remove from heat. Stir in parsley and cream and top with puff pastry.
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

Notes

For optimal outcomes when making this chicken pot pie soup, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition