Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Chicken Pot Pie Soup

Chicken Pot Pie Soup

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 6 tbsp butter
  • 1 cup finely diced onion
  • 1 cup chopped celery
  • Salt and pepper
  • 5 tbsp flour
  • 6 to 8 cups milk
  • 2 to 4 tbsp chicken soup base
  • 2 cups frozen southern style cubed hash brown potatoes or boiled cubed potatoes
  • 2 cups mixed frozen vegetables (carrots, green beans, corn, peas)
  • 2 cups diced or shredded cooked chicken
  • 1 cup heavy cream
  • 2 tbsp chopped Italian parsley
  • Frozen puff pastry sheets, thawed - optional
  • 1 egg, beaten - optional
  • Oven safe crocks - optional


  • In a large soup pan melt butter.
  • Cook onion and celery in butter on medium heat until soft.
  • Season with a little salt and pepper.
  • Add flour and cook on low for a minute, stirring constantly.
  • Add 6 cups of milk and 2 tablespoons of chicken base.
  • Whisk often until it comes to a boil and has thickened.
  • Turn down heat to a low simmer.
  • Add the chicken, potatoes, and vegetables. Let simmer for another 5 minutes.
  • Add the heavy cream. If soup is still too thick, add a little more milk.
  • Taste to see if more chicken soup base or salt and pepper is needed.
  • Serve with fresh chopped parsley on top.
  • To make the crust on top, preheat the oven to 425 degrees.
  • Keep the pastry sheets in the fridge until just before ready to use!
  • Use a rolling pin to quickly roll out the puff pastry sheets a bit.
  • Cut pastry into squares big enough to cover the top of your crocks.
  • Ladle warm soup into oven-safe crocks.
  • Don’t fill crocks all the way to the top. Top crocks with pieces of puff pastry.
  • Brush pastry tops with a little of the beaten egg.
  • Bake crocks on a cookie sheet for 12 to 20 minutes until pastry or crust is golden.
  • Sprinkle with chopped parsley.


Calories: 774kcal | Carbohydrates: 63g | Protein: 40g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 388mg | Potassium: 1452mg | Fiber: 7g | Sugar: 23g | Vitamin A: 6510IU | Vitamin C: 25mg | Calcium: 588mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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