Chicken Pot Pie Soup

5 from 8 votes

Chicken pot pie soup is a creamy one pot dinner filled with tender chicken, vegetables, and potatoes. It delivers all the cozy flavor of a classic pot pie without the crust for an easy and comforting meal.

Prep Time15

Cook Time23

Total Time38

Course: Soup

Cuisine: American

Servings:

Calories: 238kcal

Author: Jennifer Fishkind

Ingredients

4 tablespoons unsalted butter
1 medium onion chopped
2 celery stalks chopped
1½ pounds baby Dutch yellow potatoes cubed into 1⁄4-inch pieces
2 garlic cloves minced
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
6 cups chicken broth reduced sodium
10 ounces frozen mixed vegetables, carrots, peas, green beans, and corn
Rotisserie chicken shredded or cut into cubes
1 cup heavy cream
puff pastry dough

Instructions

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.
6 cups chicken 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.

Notes

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.

Nutrition