Can I use raw chicken instead of rotisserie chicken?

Absolutely! Cut 1-1.5 pounds of boneless chicken into bite-sized pieces and cook it in the pot after sautéing the vegetables but before adding the flour. Cook until no longer pink, then proceed with the recipe as written. This adds about 5-7 minutes to your cooking time but allows you to use what you have on hand.

How can I make this soup less thick?

The soup's thickness comes from the flour and potatoes. For a thinner consistency, reduce the flour to ⅓ cup or add an extra cup of broth during cooking. Remember that the soup will continue to thicken as it cools, so it's sometimes best to err on the side of a slightly thinner soup when serving.

Can I make this in a slow cooker?

Yes! Sauté the vegetables and create the roux on the stovetop first, then transfer everything except the cream and puff pastry to the slow cooker. Cook on low for 4-6 hours, then stir in the cream during the last 30 minutes. Prepare the puff pastry separately just before serving.

What's the best substitute for puff pastry?

If you don't have puff pastry, you can top the soup with biscuits (homemade or from a can), pie crust cut into shapes and baked, or even toasted bread cubes seasoned with herbs. Each option provides a different texture, but all complement the creamy soup beautifully.

Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium onion, chopped; 2 celery stalks, chopped; 1½ pounds baby Dutch yellow potatoes, cubed into 1⁄4-inch pieces; 2 garlic cloves, minced; ⅔ cup all-purpose flour; 2 teaspoons salt; 2 teaspoons poultry seasoning; 1 teaspoon black pepper; 1 teaspoon oregano; 1 teaspoon thyme; 1 bay leaf; 4 cups chicken broth; 2 cups vegetable broth; 10 ounces frozen mixed vegetables (carrots, peas, green beans, and corn); Rotisserie chicken, shredded or cut into cubes; 1 cup heavy cream; Puff pastry dough

This hearty Chicken Pot Pie Soup transforms the classic comfort food into a warm, satisfying bowl that captures all the flavors you love about traditional pot pie, but in a convenient soup form. Topped with a flaky puff pastry crust, this soup delivers that perfect combination of creamy broth, tender vegetables, and savory chicken that will warm you from the inside out. Ready in under 40 minutes, it’s the perfect solution for busy weeknights when you’re craving something substantial and comforting.

Why You’ll Love This Recipe

All the Comfort, None of the Fuss: Get all the flavors of a chicken pot pie without the time-consuming process of making a traditional pie crust.
One-Pot Wonder: Everything cooks in a single pot (except the puff pastry), making cleanup a breeze while maximizing flavor as all the ingredients simmer together.
Versatile and Adaptable: Easily adjust the vegetables based on what you have on hand, or switch up the protein if you’re looking for variety.
Perfect for Any Season: While this soup shines as the ultimate cold-weather comfort food, it’s satisfying enough to enjoy year-round when you need a hearty meal.

Ingredients You’ll Need

Butter: Creates a rich base for the soup and helps develop flavor as you sauté the vegetables.
Onion and Celery: Provide the aromatic foundation that gives the soup its classic savory depth.
Baby Dutch Yellow Potatoes: These buttery potatoes hold their shape well while adding heartiness and a subtle sweetness.
Garlic: Adds essential aromatic flavor that complements the herbs and vegetables perfectly.
All-purpose Flour: Works as a thickening agent to create that luscious, velvety soup texture that’s reminiscent of pot pie filling.
Seasonings (salt, poultry seasoning, pepper, oregano, thyme, bay leaf): This blend creates that signature pot pie flavor profile that makes the soup so reminiscent of the classic dish.
Chicken and Vegetable Broth: The liquid base that provides depth and richness. Using both types of broth creates a more complex flavor.
Frozen Mixed Vegetables: A convenient time-saver that provides classic pot pie vegetables with minimal prep work.
Rotisserie Chicken: Adds protein and savory flavor while saving time. The pre-cooked chicken absorbs the soup flavors beautifully.
Heavy Cream: Creates that luxurious, silky texture and rich mouthfeel that takes this soup to the next level.
Puff Pastry: The perfect topping that provides that satisfying flaky crust experience of traditional pot pie in a fraction of the time.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Dairy-Free Option

Substitute the butter with olive oil and replace the heavy cream with full-fat coconut milk for a dairy-free alternative that still maintains that creamy texture.

Herb Upgrades

Fresh herbs like rosemary, sage, or tarragon can add another dimension of flavor. Add them during the last 5 minutes of cooking for maximum impact.

Vegetarian Version

Skip the chicken, use only vegetable broth, and add extra vegetables like mushrooms to create a hearty vegetarian alternative with plenty of umami flavor.

Gluten-Free Adaptation

Replace the all-purpose flour with a gluten-free blend or cornstarch (use half the amount), and serve with gluten-free biscuits instead of puff pastry.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Melt butter in a large saucepan or Dutch oven over medium heat. Add chopped onions, celery, potatoes, and minced garlic. Sauté the mixture, stirring occasionally, until the vegetables begin to soften – about 5 to 7 minutes. The onions should become translucent and the garlic fragrant.

Step 2: Create the Base

Add flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf to the pot. Gently stir to coat all the vegetables with the flour and spice mixture. This will form the roux that thickens your soup and builds flavor. Cook for about 1-2 minutes until the raw flour smell disappears.

Step 3: Add Broth and Simmer

Gradually pour in the chicken and vegetable broths, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 15 minutes over medium heat. The soup will begin to thicken, and the potatoes will continue to soften.

Step 4: Add Remaining Ingredients

Remove the bay leaf once the soup has simmered. Stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. The frozen vegetables will cool the soup slightly, so continue cooking over low heat for another 15 minutes to warm everything through and allow the flavors to meld together.

Step 5: Prepare the Puff Pastry

While the soup is completing its final simmer, prepare the puff pastry topping. Cut the pastry into shapes that will fit your serving bowls. Bake according to package directions until golden and flaky.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and top each with a piece of the baked puff pastry. Serve immediately while the pastry is still crisp and the soup is steaming hot.

Pro Tips for Making the Recipe

Potato Preparation: Cut the potatoes into uniform, small pieces (¼” to ½”) to ensure they cook evenly and in the time specified.
Gradual Thickening: When adding the flour, make sure to stir continuously to prevent clumping. Likewise, add the broth slowly while whisking for a smooth, lump-free soup.
Temperature Balance: When adding cold ingredients like frozen vegetables, make sure your soup continues to simmer afterward to maintain the cooking temperature.
Puff Pastry Perfection: For the crispiest puff pastry, bake it separately from the soup on a baking sheet rather than directly on top of the soup.
Season Thoughtfully: Taste the soup before serving and adjust seasonings as needed – rotisserie chickens vary in saltiness, which may affect how much additional salt you need.

How to Serve

Perfect Pairings

This soup is hearty enough to be a meal on its own, but you can complement it with a crisp green salad dressed with a light vinaigrette to balance the soup’s richness.

Bread Partners

If you want something beyond the puff pastry topping, crusty bread or homemade dinner rolls are excellent for dipping into the creamy broth.

Garnish Options

A sprinkle of fresh thyme leaves, a drizzle of high-quality olive oil, or a crack of fresh black pepper adds a finishing touch that elevates the presentation.

Make Ahead and Storage

Storing Leftovers

Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavor often improves after a day as the ingredients have time to meld together.

Store puff pastry separately from the soup to prevent it from becoming soggy.

Freezing

This soup freezes beautifully (without the cream or puff pastry). Freeze in portion-sized containers for up to 3 months. When reheating, add the cream after the soup has thawed and heated through.

Reheating

Reheat gently on the stovetop over medium-low heat, adding about ½ cup of chicken broth to thin the soup as it will thicken considerably when chilled. Stir occasionally to prevent scorching. Bake fresh puff pastry to serve with reheated soup.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Absolutely! Cut 1-1.5 pounds of boneless chicken into bite-sized pieces and cook it in the pot after sautéing the vegetables but before adding the flour. Cook until no longer pink, then proceed with the recipe as written. This adds about 5-7 minutes to your cooking time but allows you to use what you have on hand.
How can I make this soup less thick?

The soup’s thickness comes from the flour and potatoes. For a thinner consistency, reduce the flour to ⅓ cup or add an extra cup of broth during cooking. Remember that the soup will continue to thicken as it cools, so it’s sometimes best to err on the side of a slightly thinner soup when serving.
Can I make this in a slow cooker?

Yes! Sauté the vegetables and create the roux on the stovetop first, then transfer everything except the cream and puff pastry to the slow cooker. Cook on low for 4-6 hours, then stir in the cream during the last 30 minutes. Prepare the puff pastry separately just before serving.
What’s the best substitute for puff pastry?

If you don’t have puff pastry, you can top the soup with biscuits (homemade or from a can), pie crust cut into shapes and baked, or even toasted bread cubes seasoned with herbs. Each option provides a different texture, but all complement the creamy soup beautifully.

Final Thoughts

This Chicken Pot Pie Soup takes everything wonderful about the classic comfort food and transforms it into a convenient, soul-warming bowl of goodness. With its rich, creamy broth, tender vegetables, and that irresistible puff pastry topping, it’s the perfect balance of familiar flavors and practical preparation. Whether you’re feeding a family on a busy weeknight or looking for a comforting meal to warm up a chilly evening, this soup delivers satisfaction in every spoonful. Give it a try – your taste buds (and whoever you share it with) will thank you!