Loaded Chicken Pot Pie Soup with Flaky Puff Pastry Bites

One of my favorite soups ever is chicken pot pie soup, which comes as no surprise since chicken pot pie is one of my favorite foods! It’s such a nostalgic meal to me, I remember eating the personal size chicken pot pies at home and at my grandparents growing up. They were just so good! The first time I was introduced to chicken pot pie soup was in high school at Zoup (if you know, you know!), and I have loved it ever since. It is incredibly easy to make and comes together in about half an hour.

For this recipe I kept it super simple and used cooked rotisserie chicken, but you could prepare your own chicken if you’d like. I also used frozen vegetables because I think they are extremely underrated and they are great to keep on hand in the winter months for different types of soups. I used a mixed vegetable blend of carrots, corn, green beans, and peas. Of course any good chicken pot pie has potatoes so I did use baby potatoes in the soup as well! It has a simple base of broth and cream, but the seasonings and other fillings make this soup absolutely delicious. It wouldn’t be chicken pot pie without some sort of crust, so I prepared flakey puff pastry bites to add on top and enjoy mixed in with the soup. I hope you love this soup as much as I do, I will have it on repeat this fall and winter!

Author: Leslie Kiesel

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Loaded Chicken Pot Pie Soup with Flaky Puff Pastry Bites

Cozy and comforting, this chicken pot pie soup has all the classic flavors of homemade pot pie in a warm, creamy bowl! It's made with tender rotisserie chicken, hearty potatoes, and a mixture of vegetables. It's the ultimate easy weeknight meal! Each bowl is topped with a golden, flaky puff pastry bite, so there's a buttery crunch with every bite.

Ingredients

Chicken Pot Pie Soup

• 2 tbsp. unsalted butter
• 2 cloves minced garlic
• 1/2 yellow onion, chopped fine
• 1.5 lbs baby gold potatoes, cut into small cubes
• 3 tbsp. all purpose flour
• 1 tsp. parsley
• 1/2 tsp. thyme
• Salt and pepper to taste
• 4 cups chicken broth
• 1 cup water
• 2 cups frozen mixed vegetable blend
• 2 cups cooked cubed chicken (I used rotisserie)
• 1 cup heavy cream

Puff Pastry Topping

• 1 puff pastry sheet
• 1 tbsp. melted butter
• Oregano

Instructions

1. Melt butter in a dutch oven over medium heat. Add minced garlic, onions, and potatoes. Sautè 5 minutes, stirring occasionally.
2. Add flour, parsley, thyme, and salt + pepper to taste. Stir for about 1 minute, until the flour is mixed in and translucent.
3. Add in chicken broth and water. Turn heat to high and bring to a boil. Once boiling, turn back to medium heat and let simmer about 8 minutes, or until the potatoes are fork tender. Continue to stir occasionally.
4. Add in the mixed vegetables, chicken, and heavy cream. Let simmer 10 more minutes and then remove from heat.
5. For the puff pastry bites, bring one puff pastry sheet to room temperature. You can either cut them in squares or use a cookie cutter like I did and cut into circles. Melt the butter and add a little bit of oregano. Lightly brush each puff pastry piece with the butter mixture. Bake at 400°F for 18 minutes. Add to the soup when serving.

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