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Creamy chicken pot pie soup in a white bowl, garnished with fresh thyme and a flaky biscuit.

Easy Chicken Pot Pie Soup (with Puff Pastry Croutons!)

Indulge in the ultimate comfort with this easy Chicken Pot Pie Soup, featuring all the creamy, savory flavors of the classic pie in a cozy bowl. Enhanced with genius puff pastry croutons for a flaky, buttery crunch, it's a perfect weeknight-friendly meal.
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tablespoons salted butter
  • 1 cup small-diced carrot
  • 1 cup small-diced celery
  • 1 cup small diced onion
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 ½ cups small diced Yukon gold potatoes
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 cups cooked diced or shredded chicken
  • ½ cup heavy cream
  • 1 cup frozen peas
  • ½ cup frozen corn
  • Biscuits for serving
  • fresh chopped parsley for garnish (optional)

Equipment

  • large Dutch oven or stockpot

Method
 

Build the Flavor Base
  1. In a large Dutch oven or stockpot, melt the butter over medium heat. Add the carrot, celery, and onion. Cook for a full 10 minutes, stirring occasionally, until the vegetables are truly softened and just beginning to brown. This step builds a deep, savory foundation.
  2. Add the minced garlic and cook for just 30 seconds more, stirring constantly until it's wonderfully fragrant.
Create the Roux
  1. Sprinkle the all-purpose flour over the vegetables and stir continuously for about one minute. The flour will coat the vegetables and form a thick paste (a roux), which is crucial to eliminate any raw, starchy taste and achieve a perfectly thick soup.
Add Liquids and Simmer
  1. Slowly pour in the chicken stock while stirring to prevent any lumps from forming. Add the diced potatoes, bay leaf, dried thyme, and black pepper.
  2. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. Stir it every so often to make sure nothing sticks to the bottom.
Finish the Creamy Soup
  1. Once the potatoes are tender (a fork should pierce them easily), stir in the cooked chicken, heavy cream, frozen peas, and frozen corn.
  2. Bring the soup back to a gentle simmer and cook for another 5 minutes, just until everything is heated through. Be sure to find and discard the bay leaf before serving!
Season to Perfection
  1. Once the soup is finished, give it a taste. Add salt and more pepper until the flavors are just right for you, adjusting for the saltiness of your chicken stock.
For the Puff Pastry Croutons
  1. Cut one sheet of thawed puff pastry into 1-inch squares.
  2. Brush the squares with a beaten egg wash and sprinkle with flaky sea salt and a little dried thyme.
  3. Bake at 400°F (200°C) for 10-12 minutes, or until golden brown and puffed up.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 28gFat: 25gSaturated Fat: 12gCholesterol: 85mgSodium: 950mgPotassium: 650mgFiber: 5gSugar: 7gVitamin A: 30IUVitamin C: 15mgCalcium: 12mgIron: 10mg

Notes

For deeper flavor, don't rush sautéing the mirepoix. Cook flour for a full minute to avoid a raw taste, and add garlic only for 30 seconds. Discard the bay leaf before serving. Store cooled soup in an airtight container for up to 4 days. Dairy soups may change texture if frozen.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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