Creamy Chicken Pot Pie Soup
This Creamy Chicken Pot Pie Soup is a thick, buttery one-pot soup made with tender chicken, Yukon Gold potatoes, carrots, celery, peas, and a rich cream sauce. Baked puff pastry croutons add the flaky finish of classic chicken pot pie without using a full crust.
Equipment
- large soup pot or Dutch oven
- whisk
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- baking sheet for optional puff pastry croutons
- ladle
Ingredients
- 4 tbsp butter
- 1 medium yellow onion, diced
- 3 medium carrots, sliced 1/4-inch thick
- 2 ribs celery, sliced 1/4-inch thick
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 lb Yukon Gold potatoes, cut into 1/2-inch dice
- 1 tsp dried thyme
- 1 bay leaf
- 3 cups shredded cooked chicken
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- salt and black pepper, to taste
- 1 sheet puff pastry, cut into 1-inch squares and baked (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 7 minutes, stirring occasionally, until the onion is translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes. The mixture should look dry and pasty and coat the vegetables.
- Pour in the chicken broth about 1 cup at a time, whisking thoroughly after each addition until completely smooth before adding more.
- Add the diced Yukon Gold potatoes, dried thyme, and bay leaf. Bring to a gentle simmer and cook uncovered for 15 to 18 minutes, until the potatoes are fork-tender.
- Reduce the heat to LOW. Stir in the shredded cooked chicken, whole milk, and heavy cream. Warm for 5 minutes without allowing the soup to boil.
- Stir in the frozen peas and cook for 2 minutes. Remove and discard the bay leaf, then season with salt and black pepper to taste.
- Ladle the soup into bowls and top with baked puff pastry squares and chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as it cools, so loosen it with a splash of broth or milk and reheat gently over medium-low heat without boiling. Freezing is not recommended after adding the potatoes and dairy. To freeze, prepare the soup base without the milk and cream and store it for up to 3 months, then add the dairy while reheating. Bake the puff pastry croutons fresh and store them separately at room temperature.