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Chicken Pot Pie Soup

This rich and creamy chicken pot pie soup encompasses all of the classic flavors of chicken pot pie, and is served with a side of buttery, flaky puff pastry for dipping.
Course Soup
Cuisine American
Keyword Chicken Pot Pie Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 cups
Calories 951 kcal
Author Stephanie

Ingredients

  • 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 heavy cream (equal to 4 cups)
  • 4 teaspoons chicken base* See Notes
  • 1 cup chicken broth to dissolve the chicken base
  • 1 cup frozen green peas
  • ¼ teaspoon nutmeg
  • 1 box puff pastry frozen section of grocery store
US Customary - Metric

Instructions

  1. Heat the oil in a large soup pot over medium heat.
  2. Season the chicken with salt and pepper and sear it in the pot until it's nice and golden brown on each side. Remove from the pot and set aside.

  3. 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.

  4. Whisk in the flour and continue to stir until a thick paste forms.
  5. Add the diced onions and carrots and heat until the onions soften, about 5 minutes.

  6. Add the garlic and heat for an additional minute.

  7. Slowly add the heavy cream, then the chicken base/water mixture.
  8. Dice the cooled chicken and add back to the pot along with the nutmeg and peas.
  9. Bring the mixture to a light bubble and continue to heat until thickened. Thin with additional chicken base/water if desired.
  10. Remove the pot from heat once the soup has reached your desired consistency. Serve with puff pastry sticks, biscuits, or rolls!

Puff pastry sticks:

  1. Thaw a box of puff pastry and slice into 1-inch strips. Brush with egg wash (1 beaten egg + a splash of water).
  2. Heat in a 350 degree oven for 10 minutes or until golden brown.

Recipe Notes

*Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.

I dissolve 3 teaspoons chicken base into 1 cup of chicken broth, but you can also use 1 cup of water.

Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.

Better than Bouillon is my base of choice. I also like Orrington Farms.

Nutrition Facts
Chicken Pot Pie Soup
Amount Per Serving
Calories 951 Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 38g238%
Cholesterol 218mg73%
Sodium 583mg25%
Potassium 440mg13%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 4805IU96%
Vitamin C 10.4mg13%
Calcium 103mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.