Chicken Pot Pie Soup

Chicken pot pie SOUP?! Oh why don’t you just kill me now, seriously. And those flakey, buttery pastry sticks dipped into this creamy bowl of heaven just puts it over the edge. Way over the edge. (Thank god for yoga pants.)

I will emphasize the need to use chicken base as opposed to chicken broth. It has a richer chicken flavor and you’ll want that in this soup. I’ve used broth before, and it works, but it’s not nearly as tasty as the chicken base/water combo. Other than that, you’re a free bird! You can toss in some string beans, diced potatoes, corn, whatever floats your boat my friends. (Don’t you love recipes like that?!) It’s called cleaning out the fridge/freezer/pantry and I love it.

…Speaking of cleaning, can I tell you a joke that cracked me up the other day? Ahem. When you clean a vacuum cleaner… you become a vacuum cleaner.

BAHAHAHA. Just think about it for a sec. 

I don’t know, I’m having a bit of a hard time concentrating and staying on topic today. What were we talking about? Soup?

Did you make this recipe?

Chicken Pot Pie Soup

This rich and creamy soup encompasses all of the classic flavors of chicken pot pie, and is served with a side of buttery, flaky puff pastry for dipping.


  • 4 chicken breast halves, or 2 cups leftover cooked chicken
  • Salt/Pepper, to taste
  • 2 Tablespoons olive oil
  • 1/3 cup butter (equal to 5 + 1/3 Tablespoons)
  • ¼ cup all-purpose flour
  • 1/3 cup yellow onion, diced
  • 1 cup diced carrots
  • 1 Tablespoon minced garlic
  • 1 quart (4 cups) heavy cream
  • 4 teaspoons chicken base*
  • 1 cup water (to dissolving the chicken base)
  • 1 cup frozen green peas
  • ¼ teaspoon nutmeg
  • 1 box of puff pastry (frozen section of grocery store)


Heat the oil in a large soup pot over medium heat.

Season the chicken with salt and pepper and sauté in the pot until nice and golden brown on each side. Remove from the pot and set aside.

Heat the butter in the same soup pot, scraping up any bits of chicken remnants from the bottom of the pot and incorporating it into the butter.

Whisk in the flour and continue to stir until a thick paste forms.

Add the diced onions and carrots and heat until the onions soften, about 3 minutes.

Add the garlic and heat for an additional minute or two, until fragrant.

Slowly add the heavy cream, then the chicken base/water mixture.

Dice the cooled chicken and add back to the pot along with the nutmeg and peas.

Bring the mixture to a light bubble and continue to heat until thickened. Thin with additional chicken base/water if desired.

Remove the pot from heat once the soup has reached your desired consistency. Serve with puff pastry sticks, biscuits, or rolls!

Puff pastry sticks:

Thaw a box of puff pastry and slice into 1-inch strips. Brush with egg wash (1 beaten egg + a splash of water).

Heat in a 350 degree oven for 10 minutes or until golden brown.

If you try to substitute chicken broth for the chicken base/water combo, it won’t have the same rich chicken flavor, so I’d definitely recommend using chicken base, which is more concentrated.

Recipe Source: KitchenDreaming 

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