This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty, rich and soul-warming – not to mention easy to make. Don’t skip the secret ingredient! It’s what sets this soup apart; the flavor is absolutely amazing!
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.
Okay, maybe not a cold winter… let’s not get crazy. I am a Southerner now after all, and we don’t really have a long, cold winter season – but maybe I can drop the air conditioning down low and shiver while I eat a steaming bowl of this delicious soup.
This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!
Ingredients Used to Make Chicken Pot Pie Soup?
- Chicken – alternatively you could use leftover turkey for 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 chicken stock. I use unsalted 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.
How to Make Chicken Pot Pie Soup – Step by Step
- Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove from heat and set aside. See photo 1 below.
- Then into the same large skillet, melt butter. See Photo 2.
- Add the onions and saute until they soften; about 3 minutes. See photo 3 below.
- 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. See photo 4 below.
- Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined. See photo 5 below.
- Add the chicken and any collected juice back into the soup. See photo 6 below.
- Add peas, carrots. continue to cook on low until heated through. See photo 7 below.
- Prepare puff pastry by cutting the dough into 1-inch wide strips. See photo 8 below.
- Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy. See photo 9 below.
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.
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Chicken Pot Pie Soup
This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without the use of canned soup. It is hearty and rich filled with soul-warming comfort in a bowl.
For the Soup
- 4 (2 lbs) chicken breast halves, cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
- 1/2 ground pepper 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
For the Pastry Sticks
- 2 Sheets Puff Pastry Thawed per package instructions; [See Note 4]
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
Then into the same large Dutch oven, melt butter and saute the onions 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.
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 for 15 minutes or until golden brown and puffy.
- Quicken the preparation. start with shredded leftover or rotisserie chicken. Swap in leftover turkey and create a wonderful turkey pot pie soup.
- Lighten it up. swap out the heavy cream for low-fat (2%) milk.
- Keep it family-friendly. Swap out the peas and carrots for vegetables your family enjoys.
- Swap up the bread. We serve this soup with puff pastry sticks but it's equally as good with garlic-cheddar biscuits. Bake them off while the soup comes together in the stove! Easy-breezy.
- Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules or paste. Some brands have double or even triple the amount of sodium than others.
- What can I do with Leftovers? This soup will last covered in the refrigerator for up to 7 days but should not be frozen. Cream-based soups tend to turn grainy and separate after freezing resulting in a poor taste and texture quality.
- Reheating the Soup: Soup may be reheated on the stove or in the Microwave.
- Stove Top: In a saucepan over medium to medium-low heat, slowly heat the soup stirring occasionally. If the soup had become too thick, add a splash of milk or water to thin to desired consistency.
- Microwave: In a microwave safe bowl, heat the soup at half-power until the desired temperature is reached. Stir at 30-second intervals. If the soup had become too thick, add a splash of milk or water to thin it to your desired consistency.
- 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 weigh.
- The flour added in step 6 goes a long way to combat this, however, this is still something to watch out for.
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