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5 from 5 votes

Chicken Pot Pie Soup with Puff Pastry

Chicken, carrots and peas nestled in a creamy, savory chicken soup with a puff pastry
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American, International
Servings: 6 cups
Calories: 673kcal
Author: Anecia Hero

Equipment

  • Baking Pan
  • Baking Sheet
  • Pastry Brush

Ingredients

  • 2½-3 lbs. chicken thighs , boneless, skinless
  • 1 tablespoon oil
  • 4 tablespoons flour
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup onion chopped
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1½ cups peas frozen
  • 1 pkg. puff pastry
  • 1 cup milk
  • 1 stick salted butter divided
  • 2 cups chicken broth

Egg Wash for Puff Pastry

  • 1 whole egg lightly beaten
  • 1 tablespoon water

Instructions

Prep

  • Preheat oven to 350ºF
  • Set puff pastry out at room temperature to thaw
  • 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 165ºF
  • Meanwhile, in a large stock pot, add oil and ½ stick of butter; add onion, celery and carrots; cook 5 minutes until tender
    4 step by step images representing how to make chicken pot pie soup
  • Once vegetables are tender, add remaining ½ stick of butter
  • Sprinkle flour over butter/vegetable mixture one tablespoon at a time, stirring constantly; cook for 5 minutes
  • Add milk and continue to stir
  • Add chicken broth, frozen peas and 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 pastry

Make the Puff Pastry

  • Roll out pastry sheets onto lightly oiled baking pan
  • Cut into quarters
  • Use a pastry brush to apply egg wash to pastry dough
  • Place in oven and bake 12-15 minutes, or until pastry is golden brown
  • Remove from oven and serve with soup

Notes

If you don't have any chicken broth but have chicken bouillon, make a cup of condensed cream of chicken soup and use it in the recipe.

Nutrition

Serving: 1cup | Calories: 673kcal | Carbohydrates: 18g | Protein: 36g | Fat: 51g | Saturated Fat: 19g | Cholesterol: 230mg | Sodium: 1007mg | Potassium: 763mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6116IU | Vitamin C: 24mg | Calcium: 101mg | Iron: 2mg