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A bowl of creamy chicken pot pie soup with peas, carrots, tender chicken and golden puff pastry squares on top

Chicken Pot Pie Soup

A creamy, vegetable-packed chicken soup flavored with thyme and sage and topped with crisp golden puff pastry squares.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Pastry topping
  • 1 sheet puff pastry thawed (about 9 ounces / 255 g)
  • 1 egg beaten with 1 tablespoon water
Soup
  • 4 tablespoons unsalted butter
  • 1 yellow onion diced
  • 3 carrots peeled and sliced
  • 3 ribs celery sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/3 cup all-purpose flour 40 g
  • 5 cups low sodium chicken broth 1.2 L
  • 12 ounces Yukon Gold potatoes cut into 1/2-inch cubes (340 g)
  • 1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces (680 g)
  • 1 bay leaf
  • 1 1/2 cups whole milk or half and half 360 ml
  • 1 cup frozen peas 140 g
  • 1 1/2 teaspoons kosher salt plus more to taste
  • 1/2 teaspoon black pepper

Method
 

Bake the pastry
  1. Heat the oven to 400°F (200°C). Cut the puff pastry into 1 1/2-inch squares, place on a parchment-lined sheet and brush with the egg wash.
  2. Bake for 12 to 15 minutes until puffed and golden.
Make the soup
  1. Melt the butter in a large pot over medium heat and cook the onion, carrots and celery for 6 to 8 minutes.
  2. Stir in the garlic, thyme and sage, then sprinkle in the flour and cook for 1 to 2 minutes.
  3. Slowly whisk in the broth, then add the potatoes, chicken and bay leaf.
  4. Simmer for 15 to 20 minutes until the potatoes are tender and the chicken reaches 165°F (74°C).
Finish
  1. Remove the chicken, shred it and return it to the pot.
  2. Stir in the milk and peas and warm through for 3 to 4 minutes without boiling. Remove the bay leaf, season with salt and pepper, and serve topped with pastry squares.

Notes

Shortcut: Use 3 cups of shredded rotisserie chicken and add it with the milk.
Storage: Refrigerate the soup for 3 to 4 days and keep the pastry separate.
Nutrition is an estimate per serving.