Chicken Pot Pie Soup

5 from 7 votes

Chicken Pot Pie Soup is a quick and easy one-pot meal is a thick, creamy, and hearty complete supper that is perfect for winter weather.

Prep Time15

Cook Time23

Total Time38

Course: Soup

Cuisine: American

Servings:

Calories: 238kcal

Melt butter in a large saucepan or Dutch oven over medium heat. Add in chopped onions, celery stalk, potatoes, and minced garlic. Sauté vegetables and stir occasionally until tender, about 5 to 7 minutes.
4 tablespoons unsalted butter, 1 medium onion, 2 celery stalks, 2 garlic cloves, 1½ pounds baby Dutch yellow potatoes
Add in flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Gently stir, coating the sauteed vegetables.
⅔ cup all-purpose flour, 2 teaspoons salt, 2 teaspoons poultry seasoning, 1 teaspoon black pepper, 1 teaspoon oregano, 1 teaspoon thyme, 1 bay leaf
Slowly add in chicken and vegetable broth. Let the broth simmer for 15 minutes over medium heat.
4 cups chicken broth, 2 cups vegetable broth
Remove bay leaf, stir in the bag of frozen vegetables, shredded rotisserie chicken, and heavy cream.
10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn, Rotisserie chicken, 1 cup heavy cream
Turn heat to low and let the soup continue cooking for 15 minutes.
While the soup is simmering, cut out pastry puff into the bowl size and bake per directions on the box.
puff pastry dough
Serve soup with puff pastry.

Storage:

To Store: Store leftovers in a sealed food storage container in the fridge for 4-5 days.
To Reheat: Reheat in the microwave or on the stovetop until hot.

Tips:

Feel free to use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
Half and half or whole milk can replace the heavy cream, if you prefer to make this soup a bit lighter.