Bill's Best Chicken Pot Pie Soup

Warm, comforting, and packed with classic flavors, Bill's Best Chicken Pot Pie Soup is a hearty twist on the beloved comfort food. This creamy soup combines tender shredded chicken, potatoes, and colorful vegetables like carrots, peas, and corn, all simmered in a rich broth spiked with fresh thyme. The velvety blend is topped off with golden puff pastry croutons, bringing the flaky, buttery essence of pot pie right to your bowl. Perfect for weeknight dinners or cozy gatherings, this easy one-pot recipe comes together in just under an hour and is sure to please the whole family. Whether you're looking for a crowd-pleaser or a soul-warming dish, this chicken pot pie soup is your answer.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 cups Carrots, peeled and diced
• 1 cup Celery, diced
• 2 cups Potatoes, peeled and diced
• 3 cloves Garlic, minced
• 0.25 cup All-purpose flour
• 6 cups Chicken broth
• 1 cup Heavy cream
• 3 cups Cooked chicken, shredded or cubed
• 1 cup Frozen peas
• 1 cup Frozen corn
• 2 teaspoons Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 package Puff pastry sheets, thawed
• 1 large Egg, beaten (for pastry)

Directions

Step 1

Preheat oven to 400°F (200°C) to prepare the puff pastry croutons.

Step 2

Roll out the thawed puff pastry sheet on a lightly floured surface. Cut into 1-inch squares. Place the squares on a parchment-lined baking sheet and brush with the beaten egg.

Step 3

Bake the puff pastry squares for 10-12 minutes, or until golden brown and puffy. Set them aside for topping the soup later.

Step 4

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 5

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Step 6

Add the diced potatoes and minced garlic, cooking for another 2 minutes.

Step 7

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to eliminate any raw flour taste.

Step 8

Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

Step 9

Cook for 10-12 minutes until the potatoes are tender, stirring occasionally.

Step 10

Stir in the heavy cream, shredded chicken, peas, corn, fresh thyme, salt, and black pepper. Simmer for another 5-7 minutes to allow the flavors to meld.

Step 11

Serve the soup hot, topped with the golden puff pastry croutons.

Nutrition Facts

Serving size	(3080.3g)

Amount per serving	% Daily Value*
Calories	4095.5

Total Fat 264.9g	0%
Saturated Fat 91.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425mg	0%
Sodium 7381.9mg	0%
Total Carbohydrate 337.5g	0%
Dietary Fiber 30.5g	0%
Total Sugars 32.1g
Protein 74.1g	0%

Vitamin D 40IU	0%
Calcium 334.3mg	0%
Iron 21.6mg	0%
Potassium 4476.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 7.4%

Carbs: 33.5%