Chicken Pot Pie Soup

With all the traditional flavor of your favorite dinner, this easy chicken pot pie soup recipe is topped with cheesy puff pastry cutouts to make for the ultimate comfort food.

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Course: Main Course, Soup

Cuisine: American

Keyword: Chicken Pot Pie Soup, Pot Pie Soup

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 539kcal

Author: Lyn Croyle

Ingredients

¼ cup unsalted butter
1 cup diced yellow onion
1 cup carrot coins about 2-3 carrots, sliced into thin pieces
1 cup diced celery
2 cups sliced white mushrooms
4 minced garlic cloves
½ teaspoon dried thyme
1 teaspoon dried rosemary
⅓ cup all-purpose flour
6 cups low-sodium chicken broth
1 ¼ teaspoon salt plus more to taste
¾ teaspoon ground black pepper plus more to taste
2 large Yukon gold potatoes peeled and cut into ¼-inch cubes
4 cups shredded chicken Cooked chicken (such as rotisserie)
1 cup frozen peas
1 cup frozen corn
⅔ cup half-and-half
½ cup chopped fresh parsley plus more for garnish

Cheesy Puffy Pastry Cutouts

1 sheet puff pastry thawed at room temperature for 30 minutes
1 egg white
2 teaspoons water
½ teaspoon everything but the bagel seasoning
1 pinch of salt
⅛ teaspoon mustard powder
⅔ cup grated or shredded Parmesan cheese

Instructions

Heat a large Dutch oven or pot over medium heat. Add the butter and heat until melted. Add the onion, carrots, and celery and cook, stirring frequently, for 6-7 minutes until the onions turn translucent.
Add the mushrooms, garlic, thyme, and rosemary, and cook for 5 minutes or until the mushroom juices have evaporated and the mushrooms turn golden.
Stir in the all-purpose flour and cook, stirring frequently, for 2 minutes until the flour smells nutty.
Stir in the chicken broth, salt, black pepper, and potatoes until well combined. Increase the heat to medium-high, bring the soup to a simmer, reduce to medium, and cook for 12-14 minutes or until the potatoes are fork-tender.
Stir in the chicken, peas, and corn. Bring back to a simmer and cook for 5 minutes.
Stir in the half-and-half and chopped parsley and cook for 1-2 minutes until heated through.
Season the soup to taste with salt and pepper and serve hot, garnished with chopped parsley and the cheesy puff pastry cutouts on top.

Cheesy Puff Pastry Cutouts

While the soup simmers, preheat the oven to 375°F.
Line an unrimmed or shallow-rimmed baking sheet with parchment paper. Unfold the sheet of puff pastry and place it on the parchment.
In a small mixing bowl, whisk the egg white, water, bagel seasoning, salt, and mustard powder until combined.
Brush the egg white mixture onto the puff pastry. Sprinkle evenly with the Parmesan cheese and cut the sheet into 8-16 squares or your desired shape using small cookie cutters. Be careful to cut straight down, not twisting the knife or cutter, so the puff pastry rises when baked.
Carefully spread the puffy pastry pieces on the baking sheet so they are at least ½ inch apart. Bake for 12-14 minutes until the puff pastry is risen and the cheese is golden.
Remove from the oven and enjoy warm with bowls of soup.

Recipe Tips

Portioning the puff pastry: They do tend to spread out as they bake, so you’ll want to place them on a prepared pan at least ½ an inch apart so that they don’t blend together.
Shredded chicken: Bites of shredded chicken work best for the soup, as it helps create a thicker texture. If you have cooked breasts, though, you can cube them instead. Just make sure to keep the pieces small and bite-sized.
Cooking mushrooms: It’s important to cook the mushrooms until all their juices have been released and evaporated. This is what helps keep the soup creamy and not watery.

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