This Chicken Pot Pie Soup recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.
This Chicken Pot Pie Soup is all the flavors you love in a traditional, homemade pie but in a creamy, hearty, delicious soup! Don’t forget the puff pastry croutons!
Much to my husband’s disappointment, I almost never make homemade chicken pot pie.
I just always think it’s so much work to make the pie crusts, the filling and then a long bake time.
Insert Chicken Pot Pie Soup with puff pastry croutons. Problem solved.
This soup takes less than 45 minutes and it’s all the same flavors you love in a traditional chicken pot pie.
It’s packed with vegetables, chicken and then topped with seasoned puff pastry croutons that bring this soup over the top deliciousness!
Good quality butter is key when cooking and that’s why I use Minerva Dairy Butter.
It is slow churned and 85% butterfat butter which is results in a creamier, richer, and more robust soup.
What ingredients do I need to make this bread recipe?
- butter
- celery
- onion
- garlic
- all purpose flour
- salt
- pepper
- dried thyme
- dried sage
- dried dill weed
- frozen mixed vegetables
- russet potatoes
- chicken stock
- chicken breasts
- heavy cream
Puff Pastry croutons
- puff pastry
- egg wash (whisked egg)
- dried oregano
- salt
- pepper
easy step by step instructions on how to make this chicken pot pie soup recipe
- Into a large pot, melt butter, over medium heat.
- Add in celery, onion and garlic and sauté for 3-5 minutes.
- Sprinkle in flour, stir and cook for 1 minute. Add in salt, pepper, dried thyme, sage and dill weed.
- Pour in mixed vegetables, potatoes, chicken stock and chicken breasts. Bring to a boil, and then reduce down to a simmer and cook for 30-35 minutes or until chicken breasts shred easily.
- Remove chicken breasts and shred. Place back into soup and stir in cream.
- Ladle into bowls and top with puff pastry croutons
Puff pastry croutons
- Preheat oven to 400 degrees.
- Place a sheet of puff pastry onto a cookie sheet and brush with egg wash.
- Sprinkle with salt, pepper and oregano. Cut into 36 squares.
- Bake in the oven for 12 minutes or until golden brown.
serving suggestions
We enjoy this soup with a side salad.
If you’d like additional bread aside from the croutons, try this recipe for Miracle No Knead Bread from Pinch of Yum. It’s great for dunking.
common questions and helpful tips
- I can’t find puff pastry?
- Puff pastry is located in the freezer section of all grocery stores. It’s located by the dessert.
- I don’t have dried sage or dried thyme?
- No worries, you can replace the dried sage, thyme and dill weed with poultry seasoning!
To make this in the crockpot:
- Set crockpot to high and melt butter in the crock pot.
- Add in celery, onion and garlic and cook for 3-5 minutes.
- Sprinkle in flour, stir and cook for 1 minute. Add in salt, pepper, dried thyme, sage and dill weed.
- Pour in mixed vegetables, potatoes, chicken stock and chicken breasts. Cook on low for 6-8 hours.
- Remove chicken breasts and shred. Place back into soup and stir in cream.
To make this in the instant pot
- Set instant pot to sauté and melt butter.
- Add in celery, onion and garlic and cook for 3-5 minutes.
- Sprinkle in flour, stir and cook for 1 minute. Add in salt, pepper, dried thyme, sage and dill weed.
- Pour in mixed vegetables, potatoes, chicken stock and chicken breasts.
- Close the lid and set the pressure cooker to High Pressure for 12 minutes.
- Release the pressure and when the steam stops, open the lid and remove chicken breasts shred.
- Place chicken back into soup and stir in cream.
🍲MORE COMFORTING SOUPS TO ENJOY
Italian Chicken Gnocchi Soup
Crockpot Chicken and Wild Rice Soup
Easy Red Beans and Rice
Smoky Apple Corn Chowder
Chicken Pot Pie Soup
This Chicken Pot Pie Soup is all the flavors you love in a traditional, homemade pie but in a creamy, hearty, delicious soup! Don't forget the puff pastry croutons!
Ingredients
- 1/4 cup butter, unsalted butter
- 3 celery stalks, diced
- 1/2 yellow onion, chopped
- 3 cloves of garlic, minced
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried dill weed
- 12 oz frozen mixed vegetables
- 1 russet potato, peeled and diced
- 4 cups chicken stock
- 3 medium sized boneless, skinless chicken breasts
- 1/4 heavy cream
- Puff Pastry croutons
- 1 sheet puff pastry, thawed
- 1 egg wash (whisked egg)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Into a large pot, melt butter, over medium heat.
- Add in celery, onion and garlic and sauté for 3-5 minutes.
- Sprinkle in flour, stir and cook for 1 minute. Add in salt, pepper, dried thyme, sage and dill weed.
- Pour in mixed vegetables, potatoes, chicken stock and chicken breasts. Bring to a boil, and then reduce down to a simmer and cook for 30-35 minutes or until chicken breasts shred easily.
- Remove chicken breasts and shred. Place back into soup and stir in cream.
- Ladle into bowls and top with puff pastry croutons
Puff pastry croutons
- Preheat oven to 400 degrees.
- Place a sheet of puff pastry onto a cookie sheet and brush with egg wash.
- Sprinkle with salt, pepper and oregano. Cut into 36 squares.
- Bake in the oven for 12 minutes or until golden brown.
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