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

Description

This Chicken Pot Pie Soup is a comforting and hearty dish that combines all the flavors of the classic pot pie in a creamy, warm, and satisfying bowl. Loaded with tender vegetables, savory rotisserie chicken, and a flaky puff pastry crust, this soup is perfect for chilly evenings or when you’re craving something cozy. It’s easy to prepare and sure to be a family favorite!

Ingredients

Units Scale

Main Ingredients

4 tablespoons unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
1 1/2 pounds baby Dutch yellow potatoes, cubed into 1/4-inch pieces
2 garlic cloves, minced
2/3 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

For Puff Pastry

Puff pastry dough

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Instructions

Sauté the Vegetables
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, potatoes, and minced garlic. Sauté the vegetables, stirring occasionally, until tender, for about 5 to 7 minutes.
Add Dry Ingredients
Stir in the flour, salt, poultry seasoning, black pepper, oregano, thyme, and bay leaf. Coat the sautéed vegetables with the seasonings and flour mixture evenly.
Simmer the Broth
Slowly pour in the chicken and vegetable broth, stirring constantly. Bring the mixture to a simmer over medium heat and let it cook for 15 minutes, allowing the flavors to meld.
Add Vegetables, Chicken, and Cream
Remove the bay leaf, then stir in the frozen mixed vegetables, shredded rotisserie chicken, and heavy cream. Reduce the heat to low and let the soup cook for an additional 15 minutes.
Prepare the Puff Pastry
While the soup is simmering, cut the puff pastry dough into bowl-sized circles. Bake the puff pastry according to the instructions on the box until golden and flaky.
Serve
Ladle the soup into bowls and top each serving with the baked puff pastry for the perfect combination of creamy soup and flaky crust.

Notes

For a homemade touch, you can use biscuits instead of puff pastry. That said, puff pastry provides the perfect flaky crust reminiscent of a classic pot pie.
Dice the potatoes into small ¼” to ½” pieces. This reduces cooking time significantly and ensures evenly cooked potatoes.
Stir the soup often to prevent it from sticking or burning on the bottom of the pan.
If you have leftovers, they will thicken once cooled. Add about ½ cup of chicken broth while reheating to achieve the desired consistency.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 3g
Sodium: 780mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 15g
Cholesterol: 45mg