A spin-off from the traditional chicken pot pie recipe, this Chicken Pot Pie Soup with puff pastry is quick and easy and doesn’t require rolling out dough, making homemade crust or using a frozen pie crusts. And it doesn’t use any condensed soups.

This recipe is inspired by a soup at Jason’s Deli™ – Chicken Pot Pie soup with puff pastry. It’s a great way to use leftover chicken or turkey and makes enough to feed the whole family.

Here’s what you’ll need

Here’s what you need for the chicken pot pie “filling”:

Puff pastry – I use Pepperidge Farm™ Puff Pastry. You’ll find it in the freezer section at the grocer.
Chicken breasts or chicken thighs (if you don’t have time to bake chicken, use a rotisserie or deli chicken!) Or, you can bake a whole chicken – your call; we’re gonna shred it or cut it up into small pieces anyway
Oil – a little oil (olive oil or vegetable or canola oil) to saute the fresh vegetables
Onion- sweet yellow onion, plain yellow onion or white onion
Carrots
Celery
Chicken broth
Seasonings – garlic powder, bay leaves, salt, pepper
Evaporated milk
Butter – salted or unsalted, your call
All-purpose flour-for thickening the chicken pot pie soup
Frozen peas – frozen sweet peas or frozen “English peas”; rinse them first to thaw and add last to the soup
Salt and ground black pepper to taste

I recommend you make the creamy soup while the chicken bakes, then add the cooked shredded chicken, allow it to simmer a few minutes; bake the pastry and call it dinner!

How to make it

Place the chicken in a lightly oiled baking dish; lightly season with salt and pepper. Cover the dish with foil and bake at 350°F until the internal temperature reaches 165°F.

While the chicken is baking at 350ºF, prepare the creamy chicken pot pie soup.
In a large stockpot, add a tablespoon of oil and saute chopped onion, carrots and celery until tender
Sprinkle in all-purpose flour and combine well; add remaining ingredients
Cover and allow to simmer on low; add the thawed sweet peas to the soup about 5 minutes before you serve it
While the soup is simmering, bake the puff pastry then serve!

Recipe tips

Don’t let the pastry sit out on the counter too long. Puff pastry “puffs” best when it’s slightly cool and placed in a 400ºF hot oven.
Add the thawed sweet peas about 5-minutes before you’re ready to serve the soup

Storage and reheating

Store this in the fridge in an airtight container for up to three days or freeze it for up to 3 months. To reheat, simply pour into a big stock pot or Dutch oven; you may have to add a little water or broth as it thickens upon refrigeration.

Chicken pot pie soup with puff pastry on top.

Enjoy this easy chicken pot pie soup with puff pastry as an entree or side dish! It’s a bowl of comfort food your family will enjoy time and time again!

♥ If you make this recipe, please leave a comment and a rating! I love to hear from you!

Chicken Pot Pie Soup with Puff Pastry

Chicken, carrots and peas nestled in a creamy, savory chicken soup topped with a puff pastry

5 from 9 votes

Print Rate

Course: Soup

Cuisine: American, International

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Yield: cups

Author: Anecia Hero

Ingredients

2½-3 lbs. cooked chicken breast
1 tablespoon oil
1 stick butter ,divided
1 cup chopped onion
1 cup chopped carrots See recipe notes below
1 cup chopped celery (about 2-3 stalks)
1 teaspoon garlic powder
¼ teaspoon poultry seasoning See recipe notes below
¼ cup all-purpose flour
12 ounces evaporated milk
1½ -2 cups chicken broth See recipe notes below
1½ cups frozen peas See recipe notes below
salt and pepper to taste
1 bay leaf
3-4 drops lemon juice (optional) , for finishing (See recipe notes below)
1 pkg. puff pastry

Egg Wash for Puff Pastry

1 whole egg lightly beaten
1 tablespoon water

Instructions

Prep

Preheat oven to 400ºF
Dice onion, celery and carrots
1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery

Cook the Chicken

Place chicken in a 9 x 13 lightly oiled baking dish; season chicken lightly with salt and pepper; cover with foil and bake 30 minutes, or until internal temperature reaches 165ºF
2½-3 lbs. cooked chicken breast
Meanwhile, in a large stock pot, add oil and 1/2 a stick of butter; add onion, celery and carrots; cook 5 minutes until tender
1 tablespoon oil, 1 cup chopped onion, 1 cup chopped carrots, 1 cup chopped celery
Once vegetables are tender, add remaining 1/2 stick of butter
Sprinkle flour over butter/vegetable mixture one tablespoon at a time, stirring constantly; cook for 5 minutes
¼ cup all-purpose flour
Add evaporated milk, garlic powder and poultry seasoning
1 teaspoon garlic powder, 12 ounces evaporated milk, ¼ teaspoon poultry seasoning
Add one cup of the chicken broth, frozen peas and bay leaves (read the recipe notes below)
1½ -2 cups chicken broth, 1½ cups frozen peas, 1 bay leaf
Allow to cook on medium low heat, covered while you shred the chicken
Add shredded chicken to the soup; allow to cook on medium low for 20 minutes; taste for salt and pepper; if the soup is too thick at this point, gradually add in the rest of the chicken broth until it reaches your desired consistency
2½-3 lbs. cooked chicken breast, salt and pepper to taste
Optional: right before serving, stir in a few drops of fresh lemon juice
3-4 drops lemon juice (optional)

Make the Puff Pastry

Roll out pastry sheets onto lightly oiled baking pan
1 pkg. puff pastry
Cut into quarters
Use a pastry brush to apply egg wash to pastry dough
1 whole egg, 1 tablespoon water
Place in oven and bake at 400ºF for 12-15 minutes, or until pastry is golden brown
Remove from oven and serve with soup

Notes

No time to bake chicken?

Use a rotisserie or deli chicken in this recipe!

No fresh carrots?

Use a 12 ounce bag of frozen peas and carrots

No poultry seasoning?

Use 1/8th teaspoon of ground sage and 1/8th teaspoon of ground thyme.

Use For best results, don’t let the puff pastry sit out too long at room temperature. Puff pastry does best when it is slightly cold and baked in a hot oven (about 375-400ºF)

Chicken broth

Add one cup of broth at first, while the vegetables cook; after you’ve added the chicken, you may want to add a little more chicken broth

Fresh lemon juice (optional)

I usually squeeze 3-4 drops of fresh lemon juice on the soup right before I serve it; just a few drops brightens the flavor just a tad

Puff Pastry

Pastry dough should be slightly cold when it goes into the hot oven or it won’t “puff”

Nutrition Estimate

Serving: 1cupCalories: 681kcalCarbohydrates: 18gProtein: 37gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 230mgSodium: 224mgPotassium: 779mgFiber: 4gSugar: 7gVitamin A: 6120IUVitamin C: 19mgCalcium: 101mgIron: 2mg

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