A spin-off from the traditional recipe, this Chicken Pot Pie Soup is quick and easy using a puff pastry as the "pie"!
The puff pastry is ready in minutes - no need to roll out pie or pastry dough - use prepared puff pastry and enjoy the homemade goodness of this family favorite.
You'll love this creamy soup because of its all-natural flavors from the seasoned chicken, carrots, onions and celery.
Better than Swanson's™ chicken pot pie
The first frozen chicken pot pie was developed in the 1950's by the Swanson™ company, (the same folks who bring you boxed and canned chicken broth.)
If you've lived long enough, you probably remember the box it came in and, you'll remember you had to bake them in the oven (this was pre-microwave days, kids) which took forever!
It had a top and bottom pie crust and very little chicken with some peas, carrots and broth.
Now, chicken pot pie has come a long way with companies like Marie Callender's™ and Stouffer's™ both making semi-acceptable pies.
Unfortunately, according to the CDC, thousands of foodborne illnesses are reported annually with a great deal of those stemming from undercooked or tained frozen pot pies.
Eliminate that worry with this homemade creamy chicken soup and puff pastry!
You'll love this recipe!
There are many brands of frozen pot pie dinners on the market, but the thing that makes me crazy is that they have preservatives, too much pastry, and not enough chicken or filling.
This recipe is inspired by Jason's Deli™ Chicken Pot Pie soup. A rich and creamy chicken soup paired with a warm puff pastry.
- Simple ingredients: All-natural and preservative-free
- Full, hearty flavor - a meal in itself
- Goodness in every bite - no fillers, additives or yucky stuff.
- No time to bake chicken? Use a rotisserie or deli chicken in this recipe!
The best way to ensure you get a little bit of everything in every bite is to make your own!
Nothing tastes better than a homemade, made with real chicken and fresh ingredients.
Here's what you'll need:
The ingredients are:
- chicken thighs (if you don't have time to bake chicken, use a rotisserie or deli chicken!)
- puff pastry - I use Pepperidge Farm™ Puff Pastry. You'll find it in the freezer section at the grocer.
I recommend you make the creamy soup while the chicken bakes, then add the cooked chicken, allow it to simmer a few minutes; bake the pastry and call it dinner!
How to make it:
While the chicken is baking at 350ºF, prepare the soup. While the soup is simmering, bake the puff pastry then serve!
The pastry itself serves as a pie crust-once you submerge the warm puff pastry into the soup, you'll get a little pastry with every bite!
Puff Pastry 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.
Storage and reheating:
Store this in the fridge up to three days or freeze it for up to 3 months. To reheat, simply pour into a big stock pot, add a little water or broth and heat till warm!
Chicken Pot Pie with Puff Pastry is a meal in itself, however, if you want a side dish, consider a green salad or steamed broccoli!
This recipe is an excellent Fall or Winter soup, or even better if you're just feeling under the weather or need some good ole' comfort food!
- Beef Stew with Puff Pastry
- Easy Chicken and Dumplings
- Puff Pastry Mini Hand Pies
- How to Fix Over Salted Foods
- Chicken Fricassee
- Chicken Gumbo
- How to make Homemade Chicken Broth
- Homemade Condensed Soup recipe
♥ 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
- Baking Pan
- Baking Sheet
- Pastry Brush
- 2½-3 lbs. chicken thighs , boneless, skinless
- 1 tablespoon oil
- 1 stick butter , unsalted; divided
- 1 cup onion chopped
- 3 medium carrots diced
- 2 stalks celery diced
- 4 tablespoons flour , all-purpose
- 1 cup milk
- 2 cups chicken broth , low-sodium
- 1½ cups peas frozen
- salt and pepper to taste
- 2 bay leaves
- 1 pkg. puff pastry
Egg Wash for Puff Pastry
- 1 whole egg lightly beaten
- 1 tablespoon water
- Preheat oven to 375ºF
- Lightly oil baking dish
- Dice onion, celery and carrots
Cook the Chicken and Make the Broth
- Place chicken thighs 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 165ºF2½-3 lbs. chicken thighs
- Meanwhile, in a large stock pot, add oil and ½ stick of butter; add onion, celery and carrots; cook 5 minutes until tender1 tablespoon oil, 1 stick butter, 1 cup onion, 3 medium carrots, 2 stalks celery
- Once vegetables are tender, add remaining ½ stick of butter1 stick butter
- Sprinkle flour over butter/vegetable mixture one tablespoon at a time, stirring constantly; cook for 5 minutes4 tablespoons flour
- Add milk and continue to stir1 cup milk
- Add chicken broth, frozen peas and bay leaves2 cups chicken broth, 1½ cups peas, 2 bay leaves
- 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; remove bay leaves and serve with puff pastry2½-3 lbs. chicken thighs, salt and pepper to taste
Make the Puff Pastry
- Roll out pastry sheets onto lightly oiled baking pan1 pkg. puff pastry
- Cut into quarters
- Use a pastry brush to apply egg wash to pastry dough1 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