Looking for a filling soup to make at home? Try this Chicken Pot Pie Soup. Creamy, thick soup that is loaded with vegetables and chunks of chicken and covered with flaky puff-pastry.
You can never go wrong with this if you are looking for something filling and delicious. I like it so much to the point that I’ve used and made chicken pot pie in different ways, but rest assured that however I made them, they stayed to be the same all time favorite comfort food. This Chicken Pot Pie Soup is very creamy, very tasty and loaded with chicken and bits and pieces of vegetables. My all time favorite way to eat Chicken Pot Pie is like a soup, a bake soup covered with tender and flaky puff pastry dough. It’s simply irresistible to me, and I wouldn’t think twice of having it the moment I saw it out from the oven. Look at those puff-up pastry on top? Crazy gorgeous, right? And what about those creamy soup inside? Thy made me want to put the “Do not Disturb” sign on my door right away.
Once the cold weather starts, I also start keeping frozen puff pastry in my freezer for use in soup like this. It’s very handy for me to have a Homemade Puff Pastry recipe so that I wouldn’t have any excuse not to be able to make the soup anytime I crave for it. Although from time to time, I also buy readily available puff pastry from the grocery, there’s no shame in doing that. If you are going to buy it, here’s a tip that could actually make your life easier.
What are the Ingredients for Chicken Pot Pie
- Butter – I used unsalted butter, if using salted reduce the amount of salt added. The butter will add richness to the soup. We are adding butter basically to make a roux (a flour butter paste) to help thicken the sauce.
- Onion – I like using white or yellow onion for sweeter taste. red onion have a stronger flavor.
- Celery – Celery provides a nice crunch and freshness
- All-Purpose Flour – This will help thicken the sauce
- Milk – Any percentage will work, the higher the fat content the creamier it will be. If you do not have milk, use extra amount of broth butit will not be as creamy as when using milk
- Chicken Broth – This can be substituted with vegetable broth or even wate but it is recommended to use a broth for better flavor. You may need to add more seasoning if you are using just water
- Salt, Black Pepper – Make sure to season well for better taste. You can add other spices too
- Italian Seasoning – This can be substituted with a mix of other dried herbs, like oregano, rosemary, thyme, etc.
- Chicken Breast – You can use fresh chicken breast or even left over rotisserie chicken.
- Mixed Vegetables – I used frozen mixed vegetables, you can use fresh vegetables like carrot, potato, green peas, mushroom,bell pepper
- Parmesan Cheese – This can be substituted with other types of cheese like sharp cheddar cheese, asiago cheese
- Puff Pastry – You can use store-bought which is my preference for this recipe as it makes the process easier, plus it gives an even thickness of puff pastry
How To Make Chicken Pot Pie
There are 2 main steps in making chicken pot pie but all of these are very simple.
Make the Soup
The first part is to make the actual soup which is basically just sauteing the ingredients. This soup uses roux to thicken the sauce. A roux is just a flour and butter paste made by combining butter, flour and milk. The rest are just adding the vegetables and chicken. Feel free to adjust the seasoning, I like to taste several times while I am making it so I can adjust. The broth that you use will affect the taste. If you are using store-broth, check the sodium level so you can adjust the salt in the recipe.
Cover Top with Puff-Pastry
Now the puff pastry, this is the time that I recommend using a store-bought puff-pastry so it makes the process easier. More than that, store-bought puff pastry have even thickness and ready to roll-out and use as if. But if you cannot go to grocery to buy one, I have a recipe in my website on how to make Homemade Puff-Pastry. Make it ahead of time to make the process easier. There plenty of ways to use puff-pastry so donèt worry if you end up with a left over or scraps of puff-pastry. The amount of puff-pastry you need depends on the size of your bowl. The bigger the bowl, the more puff-pastry it will require to cover the top. Cut the puff pastry at least half inch bigger than the size of the top of the cup you are using. The extra half inch will be used to seal the sides. Brush the side of the cup with water so the puff pastry sticks to the side.
If the puff-pastry becomes too soft, chill the cup covered with puff-pastry for at least 15 minutes in the freezer, otherwise you can go straight to baking. Puff-pastry needs to be cold when baked so that it puff-up nicely. Bake at a high temperature, 400F so that the puff-pastry puff-up to the fullest and you get a flaky pastry.
Serve as soon as it comes out of the oven to appreciate the flakiness of the puff-pastry.
What Kind of Puff Pastry to Buy?
There’s no shame in using a readily available puff pastry, not everybody has time to make their own puff pastry, so go grab them from the shelves. There are 2 types that I normally saw in the grocery.
- There’s one that are cut into 2 thick square. This type of puff pastry will require you to roll and flatten it into about 1/8 inch thickness. It’s not difficult to do that, but that still adds time when you are in a hurry. Also, you have to target of at least having an even surface. I box contains 2 cut puff pastry.
- Then there’s my favorite type, the flat puff. They normally comes in 2 pcs per box, and all you have to do is thaw it a little bit in the fridge , unroll and cut them to size and shape you like. The thickness is even, so it’s you are assured that they will bake at the same time. The little time you save will make a huge difference when your tight on schedule. That will give you some time to clean up and relax before the party starts.
Make Your Own Puff Pastry
So those are you’re 2 options, if you are not considering on making your own puff pastry. If you want to make your own puff pastry, check out my Homemade Puff Pastry recipe, it’s the easy simplified version with no extra folding needed. You can choose which one is available in your grocery. But definitely go for the 2nd one if they have it.
Make Ahead Option
One thing I love about chicken pot pie is that it can be made ahead of time and bake when needed. I like to freeze it in a ramekin dish so it is single serving portion. Simply fill the ramekin with the soup, cover the top with puff pastry and tightly cover the ramekin with plastic wrap. Place the ramekin in a ziplock bag and store in the freezer. When ready to bake, no need to thaw. Bake straight from the freezer and add 5 more minutes in the baking time or until the puff-pastry is puff-up.
- 2 tablespoon Butter
- 3 tablespoon Onion – chopped
- 2 tablespoon Celery – chopped
- 2 tablespoon All-Purpose Flour
- 1/2 cup Milk
- 1/2 cup Chicken Broth
- 3/4 teaspoon Salt (Adjust if you are using a high sodium broth)
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Italian Seasoning
- 1 large rotisserie Chicken Breast – cut into cubes (or fresh chicken breast but you need to cook it longer)
- 3/4 cup Frozen or Fresh Mixed Vegetables
- 1/4 cup Mushroom – sliced
- 3 tablespoon Parmesan Cheese
- 2 Rolls Puff Pastry (Homemade or Store-Bought)
- Pre-heat oven to 400F.
- Chicken Filling: Melt butter in a pan, then add onion and celery. Saute for about 1 minute. Add flour while continuously stirring. Gradually add chicken broth and stir to avoid forming lumps. Add milk, chicken, salt, pepper, Italian seasoning, mixed vegetables mushroom (if using) and chicken. Simmer for 5 -10 minutes or until the sauce thickens and reduced to your liking. Taste again and adjust seasonings as needed. Divide into 2 portions and transfer in an oven safe dish.
- Alternatively, you can use fresh chicken breast. Season with salt and pepper then cook along with the onion and celery.
- Alternatively, you can also bake this in a pie pan, a deep dish pan or cast iron pan.
- Prepare the Puff-Pastry: Unroll the puff pastry (if using store bought). If using homemade puff pastry, roll the dough into 1/4-inch thick then cut into a size at least 1-inch bigger than the diameter of the dish you are using. Brush the sides of the dish with water then cover the ramekins with puff pastry. Pinch and fold the excess puff pastry around the ramekins.
- Chill: Chill in the freezer at least 30 minutes before baking.
- Bake for 20-25 minutes or until the top turns brown and puff-up. This is best enjoyed while hot and puff pastry is flaky and crunchy.
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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