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Creamy Chicken Pot Pie Soup: Easy Puff Pastry Recipe

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A comforting, creamy soup that captures the flavors of a classic chicken pot pie without the hassle of baking a crust. Featuring tender chicken, vegetables, and a rich roux base, topped with crispy, buttery puff pastry croutons.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup heavy cream
  • 1 large onion, diced
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 sheet puff pastry, thawed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Dice the onion, slice the carrots, chop the celery, and mince the garlic. Set aside.
  2. Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until softened and translucent.
  3. Add the minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
  5. Slowly pour in the broth while whisking or stirring vigorously to prevent lumps. Add thyme, sage, salt, and pepper.
  6. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the carrots are tender.
  7. Stir in the heavy cream and heat through for another 2 minutes. Do not boil.
  8. Add the shredded chicken, frozen peas, and corn. Simmer for 2-3 minutes until the chicken is warmed through and peas are thawed. Adjust seasoning to taste.
  9. While the soup simmers, cut the thawed puff pastry into 1-inch cubes.
  10. In a small skillet over medium heat with a little butter, fry the pastry cubes for 3-4 minutes until golden brown, puffy, and crisp.
  11. Ladle the hot soup into bowls and top generously with the warm puff pastry croutons. Serve immediately.

Notes

Add the puff pastry croutons right before eating to maintain crunch. Store the soup and pastry separately in the refrigerator for up to 3 days. Reheat soup gently on the stove, adding a splash of broth if it thickens too much.

Nutrition

Keywords: chicken pot pie soup, creamy soup, puff pastry recipe, comfort food, easy dinner, rotisserie chicken recipes, winter soup

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