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5 from 1 vote

Chicken Pot Pie Soup

For a creamy, comforting, and easy meal, make Chicken Pot Pie Soup! It's just like your favorite classic American pot pie but in the form of a cozy soup. Perfect for the family or bringing to a pot luck!
Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie Soup
Servings: 6
Author: Garnish and Glaze


  • 1 1/2 pounds chicken breast, diced
  • 1/4 cup butter, divided
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1/2 sweet onion, diced
  • 1 russet potato, peeled, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup flour
  • 3 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon chicken base or bouillon
  • 3 fresh thyme sprigs
  • 1 cup frozen peas

For the Puff Pastry:

  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 tablespoon water


For the Soup:

  • Melt 2 tablespoons butter in a large stock pot. Add the chicken, sprinkle with salt and pepper and cook for 6-7 minutes or until cooked through. Remove from pot and set aside.
  • Add remaining 2 tablespoons butter along with carrots, celery, onions, and potatoes. Cook for about 8 minutes or until tender. Add the garlic and cook another 30 seconds.
  • Mix in the flour, salt, and pepper and cook for 1 minutes stirring constantly. Stir in the milk, cream, bouillon, and thyme.  Bring to a boil, reduce heat and simmer for about 2 minutes or until thickened.
  • Add the chicken and peas and cook for 3 more minutes. Serve soup with puff pastry.

For the Puff Pastry:

  • Preheat oven to 400 degrees F and line a baking pan with parchment paper.
  • Cut puff pastry out with a cookie or biscuit cutter and place on lined baking sheet. Brush with egg mixed with 1 tablespoon water and then bake for 12 minutes until golden. Serve with soup.