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Chicken Pot Pie Soup

This creamy chicken pot pie soup filled with roasted vegetables and chicken, served with herby puff-pastry crackers making it the ultimate comfort food.
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 -6 people
Calories 490kcal


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


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.



  • 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.


Serving: 2cups | Calories: 490kcal | Carbohydrates: 50g | Protein: 28g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 823mg | Potassium: 947mg | Fiber: 5g | Sugar: 7.7g | Vitamin A: 4000IU | Vitamin C: 20.6mg | Calcium: 110mg | Iron: 3.4mg