Chicken pot pie is one America’s ultimate comfort foods, but the leftovers aren’t quite as delicious, because the crunchy topping goes soggy the next day. This recipe solves that problem by delivering a dynamic duo—a creamy soup filled with roasted vegetables and chicken, and herb-flecked puff-pastry crackers that stay crunchy all week long.
How to Make Chicken Pot Pie Soup
- On a rimmed baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer.
- Bake until browned, tossing with a spatula halfway through cooking. Set aside.
- In a Dutch oven, add remaining 2 tablespoons olive oil; sprinkle bacon in an even layer.
- Cook over medium heat, stirring occasionally, until crispy. Remove bacon using a slotted spoon, and set aside.
- Sprinkle chicken with salt and pepper; cook in batches until just browned, about 3 minutes.
- Remove chicken from pan using a slotted spoon. Set aside.
- Add onion, celery, and garlic to pan; cook, stirring occasionally, until softened.
- Add butter; let melt. Sprinkle in flour; stir to coat vegetables, and let cook one minute, stirring constantly.
- Gradually add stock, whisking constantly. Add milk, and bring to a boil.
- Reduce heat to medium low; add chicken, carrots, potato, and thyme.
- Let simmer until thick and creamy.
- Stir in peas; taste and season with additional salt and pepper, if desired.
- Sprinkle servings with bacon; serve with Thyme-Parmesan Crackers.
Pro Tips for this recipe
- Peas cook quickly so add them at the very last minute even from frozen so they don’t overcook and stay fresh and vibrant.
- Other herbs that would work well in this soup are rosemary, tarragon, and oregano.
- Leftovers can be stored in the fridge for 2-3 days or can be frozen in suitable containers.
- To make this gluten free use GF stock and flour.
- Chicken can be replaced with cooked ham or added alongside it.
- You could also serve with biscuits or regular puff pastry cut into desired shapes instead of crackers.
frequently asked questions
Whats the Best Chicken to Use?
For this recipe I used chicken breasts cut up into even chunks. It works really well and the chicken stays extra juicy and delicious. If you happen to have leftover roast chicken you could also use that just skip the section where I brown the chicken and add it straight to the soup to heat up with the rest of the veggies.
Can I use Milk Instead of Cream?
This soup uses cream instead of milk which still gives it a creamy and comforting texture without being overly rich and heavy. Making a simple adjustment like this takes a comfort food treat to a nourishing a wholesome meal that you can enjoy guilt free!
What goes with chicken pot pie soup?
True to its name, puff pastry puffs up nearly ten times its size during baking thanks to all the buttery layers. Topping the pastry with a sheet pan during baking limits the puff factor, compressing the layers into addictively crisp crackers.
Can I add other Vegetables?
Of course, this soup is very versatile although for a traditional chicken pot pie flavor stick to the vegetables in the original recipe. If you have other veggies that need using up or you’d like some variation why not try corn (canned or fresh), mushrooms (any will do), broccoli or green beans.
How should I Store Leftovers?
This soup will keep well in the fridge for 2-3 days. You’ll notice a skin may develop even if it’s been covered but all you need to do is give it a stir and heat it on the stove until piping hot all the way through. You also may need to loosen it with a touch of water, milk or chicken stock you’ll only need around 1/2 cup. You can also freeze the soup in ziploc bags or containers and then defrost as needed, reheat as normal on the stove.
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If you’ve tried this chicken pot pie soup then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Pot Pie Soup
Ingredients
For the Soup
- 2 ½ cups diced Yukon gold potatoes 563g
- 2 cups sliced carrots 300g, 1/4-inch thick
- 4 tbsp olive oil 60mL, divided
- 2 tsp salt 12g, divided
- 1 tsp ground black pepper 6g, divided
- 6 slices bacon chopped
- 1 ½ lb boneless skinless chicken breast cubed
- 1 cup diced yellow onion 150g
- 1 cup diced celery 225g
- 1 tbsp minced fresh garlic
- 2 tbsp unsalted butter 28g
- 6 tbsp all-purpose flour 54g
- 4 cups chicken stock 946mL
- 2 ½ cups 2% milk 591mL
- 3 sprigs fresh thyme
- 2 cups frozen peas 300g
- Thyme-Parmesan Crackers to serve
For the Thyme-Parmesan Crackers
- 1 sheet puff pastry thawed
- 1 egg
- 2 tsp water 10mL
- ¼ cup grated Parmesan cheese 25g
- 1 tbsp fresh thyme leaves 2.5g
- ½ tsp flaky sea salt 3g
- ¼ tsp ground black pepper 1g, heaping
Instructions
For the Soup
- Preheat oven to 450F. On a rimmed baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer.
- Bake until browned, about 15 minutes, tossing with a spatula halfway through cooking. Set aside.
- In a Dutch oven, add remaining 2 tablespoons olive oil; sprinkle bacon in an even layer.
- Cook over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Remove bacon using a slotted spoon, and set aside.
- Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper; cook in batches until just browned, about 3 minutes.
- Remove chicken from pan using a slotted spoon. Set aside.
- Add onion, celery, and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
- Add butter; let melt. Sprinkle in flour; stir to coat vegetables, and let cook one minute, stirring constantly.
- Gradually add stock, whisking constantly. Add milk, and bring to a boil.
- Reduce heat to medium low; add chicken, carrots, potato, and thyme.
- Let simmer until thick and creamy, about 10 minutes.
- Stir in peas; taste and season with additional salt and pepper, if desired.
- Sprinkle servings with bacon; serve with Thyme-Parmesan Crackers.
For the Thyme-Parmesan Crackers
- Preheat oven to 400F. Unfold puff pastry sheet; place on a piece of parchment paper.
- Roll with a rolling pin to smooth out seams and flatten slightly.
- Whisk together egg and water; brush over puff pastry.
- Sprinkle evenly with cheese, thyme, salt, and pepper.
- Using a pizza cutter, cut pastry into desired shapes; separate pieces slightly.
- Spray a second piece of parchment with cooking spray; place on top of puff pastry, spray-side down.
- Roll gently with a rolling pin to press cheese and herbs into pastry.
- Transfer puff pastry to a rimmed baking sheet; top with a second rimmed baking sheet. Bake until crackers are golden and crisp, about 15 minutes.
Video
Notes
- Peas cook quickly so add them at the very last minute even from frozen so they don't overcook and stay fresh and vibrant.
- Other herbs that would work well in this soup are rosemary, tarragon, and oregano.
- Leftovers can be stored in the fridge for 2-3 days or can be frozen in suitable containers. You also may need to loosen it with a touch of water, milk or chicken stock you’ll only need around 1/2 cup.
- To make this gluten free use GF stock and flour.
- Chicken can be replaced with cooked ham or added alongside it.
- You could also serve with biscuits or regular puff pastry cut into desired shapes instead of crackers.
Nutrition
I made this a couple weeks ago and it was such a good comfort soup in the cold weather. I used turkey rashers instead of the bacon because we don’t eat bacon and I ran out of peas (yikes! Who runs out of a staple?!)But I used John’s tip of using other veggies and substituted it for mushrooms. Was divine!
Thank you John for all your wonderful recipes. Do you think this soup can be reheated with a little extra milk in a crockpot? Would like to take to work. Thanks!
I think so yes 🙂
Absolutely yums. Didn’t have bacon, celery and thyme but it still turned out great. Also added broccoli and corn which were great additions. Thanks for the recipe!