Chicken Pot Pie Soup with Puff Pastry

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.

The puff pastry is ready in minutes –  use prepared puff pastry dough and enjoy the homemade goodness of this family favorite for an easy weeknight meal.

You’ll love this comfort food – creamy chicken soup with all-natural flavors from the seasoned mixed vegetables.

Better than frozen chicken pot pie

The best part about this chicken pot pie soup recipe is that is so much better than store bought! The first frozen classic 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 at your local grocery store, 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 crust, a bottom crust and very little chicken filling with a few green beans, 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 frozen pies. Unfortunately, none of these can compare to a homemade pot pie recipe. 

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 chicken 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 a soup at Jason’s Deli™ – Chicken Pie with puff pastry. It’s a family favorite when we don’t have time to make our homemade chicken pot pie soup. A rich and creamy chicken soup paired with a warm puff pastry.

• Simple ingredients: All-natural and preservative-free; there’s no cream of chicken soup in this recipe, in fact, there’s no cream of mushroom soup or ANY condensed soups in this hearty chicken pot pie soup recipe.
• Full, hearty flavor – a medley of fresh mixed vegetables in a creamy chicken soup with a fluffy puff pastry mimics the flavor and texture of a traditional flaky pie crust without all the hassle
• Goodness in every bite – no fillers, additives or yucky stuff.
• No time to bake chicken? Use a store-bought rotisserie chicken or deli chicken in this recipe! The result will still be a flavorful chicken mixture with the flaky crust on the side.
• This Southern chicken pot pie soup is a great way to use leftover chicken (or leftover turkey) and it makes enough to feed the whole family!

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 creamy homemade chicken soup made with real chicken and fresh ingredients.

Here’s what you’ll need

Creamy chicken soup doesn’t require a lot of fancy ingredients. In fact, you probably have these simple ingredients in your pantry already. Here’s what you need for the chicken pot pie “filling”:

• Chicken – 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
• Heavy cream – might be labeled as heavy whipping cream at your grocery store
• 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
• Puff pastry – I use Pepperidge Farm™ Puff Pastry. You’ll find it in the freezer section at the grocer.
• 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

A few meal prep tips:

• First things first remove the frozen puff pastry and allow it to thaw at room temperature; once completely thawed, return to refrigerator until ready to bake
• (Why? Puff pastry “puffs” best when it’s slightly cold and the oven is super hot)
• Remove the heavy cream from the refrigerator – why? If you add cold cream to a hot broth, it will curdle. Don’t ask me how I know this:(
• Chop the vegetables and set aside

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.

Once the chicken is cool to touch, cut it into cubes or shred it and set it aside covered with plastic wrap.

• While the chicken is baking at 350ºF, prepare the creamy chicken pot pie soup. 
• In a large skillet, add a tablespoon of oil and saute chopped onion carrots and celery until tender
• Sprinkle in all-purpose flour and combine well; the flour and oil combination helps form a thickening roux which results in a creamier soup
• Add room temperature milk or heavy cream, shredded chicken, butter and bay leaves
• 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!
• While the chicken soup is simmering, make the easy puff pastry; preheat oven to 425 degrees F°; line a baking dish with parchment paper; set aside
• Use a sharp knife or pizza cutter, cut the cool puff pastry into squares and place on a parchment lined baking sheet; lightly brush with an egg wash and immediately place in the hot oven on the middle rack; bake the pastry until golden brown; remove and set aside
• 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 of tender chicken and vegetables.

Recipe tips

Be sure to get the heavy cream out of the fridge first; you want it to be almost room temperature when you add it to the chicken pot pie soup

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 with Puff Pastry is a meal in itself, however, if you want a side dish, consider a green salad or steamed broccoli!

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 or making a pastry shell. 

The puff pastry is ready in minutes –  use prepared puff pastry dough and enjoy the homemade goodness of this family favorite.

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!

Related Recipes:

• 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!