Chicken Pot Pie Soup Recipe & Video

Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 (2 lbs) chicken breast halves, (cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken); 1/2 tsp ground black pepper (more or less, to taste); 2 tablespoons Olive Oil/Canola Oil/Vegetable Oil; 1/3 cup butter (unsalted); 1/4 cup all-purpose flour; 4 cups heavy cream ([See Note 2]); 4 teaspoons chicken base (bouillon) ([See Notes 5]); 1 cup Chicken Stock ([See Notes 5]); 1 tablespoon garlic (minced); ½ small yellow onion (diced); 1 cup frozen green peas (thawed [See Note 3]); 1 cup frozen carrots (thawed [See Note 3]); Pinch nutmeg (freshly grated, optional); 2 Sheets Puff Pastry (Thawed per package instructions; [See Note 4])

September 9, 2021November 20, 2019 by Ronda Eagle

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This Creamy Chicken Pot Pie Soup is made without canned soup from scratch using simple ingredients I bet you already have in your pantry!

It is hearty, rich, and soul-warming – not to mention EASY to make. Depending on your skill level, this soup can be ready anywhere from 30-minutes to just under an hour.

Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!

Chicken Pot Pie Soup in a white bowl with a Puff Pastry Stick laying across the top of the bowl. It is set on a red pinstripe towel.

I love a good hearty bowl of soup in the fall and winter months and this soup almost makes me look forward to another cold winter.

This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine – truly the BEST chicken chowder my friends and family have tasted. You really have to try it.

Don’t omit the nutmeg, though, it really makes this dish sing! If you need more reassurance, check out the dozens of comments below and on Pinterest!

An overhead shot of the ingredients needed to make Chicken Pot Pie Soup.

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Ingredients and Tools Needed to Make creamy chicken Pot Pie Soup

** You can find the full recipe ingredients and instructions on the printable recipe card below.

Ingredients:

Chicken – alternatively you could use leftover turkey for a deliciously creamy Turkey Pot Pie Soup
Cooking oil – I use olive oil but you may also use any other light cooking oil like canola, corn, or vegetable oil.
Butter – I use unsalted sweet cream butter, if you use salted butter, lower your added salt by 1/2 tsp.
All-purpose flour – Do not use cornstarch, this would completely change the taste of the roux.
Heavy cream – A mixture of heavy cream and whole or 2% milk would work if you prefer to lessen the calories. Skim milk will work but drastically alter the texture of this recipe.
Chicken base – similar to chicken bouillon found near the bouillon in the grocery store or online.
Chicken Stock – water may be substituted but there will be a loss of flavor over the chicken stock.
Garlic – fresh minced garlic is the most flavorful over pre-packaged minced garlic.
Onion – I typically use yellow or sweet Vidalia onions.
Green peas – frozen green peas work fine. Canned peas are not optimal for their texture.
Carrots – fresh or frozen both work great. A bag of peas and carrots works well in this recipe.
Nutmeg – freshly grated tasted the best. I strongly advise trying the nutmeg. The flavor is phenomenal and only needs a tiny pinch.

Tools:

Dutch Oven [paid link] or heavy-bottomed stockpot – for cooking the soup.
Rimmed Baking Sheet [paid link] – for baking the puff pastry strips.
Silicone Baking Mat [paid link], parchment sheets [paid link], or parchment paper [paid link] – optional.

How to Make creamy Chicken Pot Pie Soup from Scratch – Step by Step:

** You can find the full recipe ingredients and instructions on the printable recipe card below.

Saute until cooked through. Remove from heat and set aside.
Then into the same large skillet, melt butter.
Add the onions and saute until they soften; about 3 minutes.
Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
Add the chicken and any collected juice back into the soup.
Add peas, carrots. continue to cook on low until heated through. EXPERT TIP: Do Not let the soup come to a rolling boil once you’ve added the cream. This can cause the cream to split.”Split” is the term used for dairy when it curdles and separates into curds and whey. The flour added to make the roux goes a long way to combat this, however, this is still something to watch out for.
Prepare puff pastry by cutting the dough into 1-inch wide strips.
Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat [paid link] for 15 minutes or until golden brown and puffy.

A Pinterest pin image of Chicken Pit pie soup.

Homemade Chicken Pot Pie Soup Recipe FAQs

What is Chicken Base?

Chicken Base is similar to bouillon but not all chicken bases and bouillons are created equally. I use Better than Bouillon brand bases. They have several types to choose from.

Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium when compared to other brands. No matter which brand you choose, follow the directions on the label for reconstitution.

How to Store Leftover Chicken Pot Pie Soup?

Leftovers should be stored in an air-tight container in the refrigerator for up to 4 days.

Can leftovers Chicken Pot Pie Soup Be Frozen?

The short answer is No.

Soups that contain milk or cream, like chowders and bisques, do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.

How are Leftovers Reheated?

Reheat leftover creamy chicken pot pie soup on the stove over medium to medium-low heat as to not scald the cream.

For the microwave, place soup in a microwave-safe bowl and reheat of 50% power in 1-minute intervals stirring the soup between each additional interval of time.

If the soup is too thick, add a splash of cream, milk or water to thin it out to your desired consistency.

Can Leftovers be repurposed?

Try serving leftovers over mashed potatoes and top with shredded cheddar cheese. It’s comfort food in a bowl!

How to Thicken Chicken Pot Pie Soup:

Look at step 4 in the instructions above, but I thicken my creamy chicken pot pie soup by sprinkling flour over the onions and garlic and stirring until it gets the consistency of peanut butter. Do not brown like a roux brown through, you want it to remain a light golden color. See photo 4 above.