This Chicken Pot Pie Soup recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.

There’s nothing quite like the comforting embrace of a classic chicken pot pie. That golden, flaky crust, the creamy, savory filling brimming with tender chicken and garden vegetables – it’s a meal that instantly transports you to cozy evenings and homemade goodness. However, for many home cooks, the traditional chicken pot pie can feel like a daunting endeavor, often involving multiple steps, homemade crusts, and a significant time commitment. But what if you could capture all those beloved flavors and textures in a fraction of the time, with a fraction of the effort?

Introducing our Easy Chicken Pot Pie Soup with irresistible Puff Pastry Croutons – a delightful solution for those craving that quintessential comfort food experience without the fuss. This recipe transforms the essence of a classic pot pie into a rich, creamy, and hearty soup that’s both quick to prepare and incredibly satisfying. We’re talking about a complete meal that can be on your table in under an hour, promising all the deliciousness you expect from a homemade chicken pot pie, simplified into a single pot masterpiece.

Contents

Why Choose Chicken Pot Pie Soup Over Traditional Pie?

My husband, like many, is a huge fan of homemade chicken pot pie. But I must confess, it’s a dish I rarely make. The thought of preparing pie crusts from scratch, assembling the filling, and then waiting for a long bake time often keeps it off our dinner menu. This is where Chicken Pot Pie Soup truly shines as an ingenious alternative. It’s the ultimate comfort food hack, delivering the same nostalgic flavors in a fraction of the time, and with far less effort.

Imagine a velvety smooth soup, brimming with tender chunks of chicken, sweet carrots, peas, and potatoes, all enveloped in a rich, herby broth. Now, picture that topped with golden, flaky puff pastry croutons that mimic the glorious crust of a pot pie, adding an essential textural contrast. This soup isn’t just a substitute; it’s a brilliant reinterpretation that addresses the challenges of traditional baking while maximizing flavor and convenience. It’s perfect for busy weeknights, yet impressive enough for a cozy weekend meal.

The Secret Ingredient: Quality Butter

Just like any great recipe, the key to an exceptional Chicken Pot Pie Soup lies in the quality of its ingredients, and butter is no exception. For this recipe, I exclusively use Minerva Dairy Butter. This isn’t just any butter; it’s slow-churned, 85% butterfat butter, which makes a profound difference in the final dish. The higher butterfat content translates to a creamier, richer, and more robust flavor profile that permeates every spoonful of this hearty soup. It creates a superior roux, beautifully sautés the vegetables, and contributes a depth of flavor that ordinary butter simply can’t match. Using Minerva Dairy Butter elevates this soup from good to truly extraordinary, ensuring a luxurious and satisfying experience.

Essential Ingredients for Your Pot Pie Soup

Crafting this comforting soup requires a thoughtful selection of ingredients that come together to create that signature chicken pot pie taste. Here’s what you’ll need to gather:

For the Creamy Chicken Pot Pie Soup:

**Butter:** As mentioned, high-quality butter like Minerva Dairy is crucial for richness and flavor. It forms the base for our roux and sautés the aromatics.
**Aromatics (Celery, Onion, Garlic):** These foundational vegetables are essential for building a deep, savory flavor base for the soup. Dicing them finely ensures they blend seamlessly into the creamy texture.
**All-Purpose Flour:** This acts as a thickener, creating a silky-smooth roux with the butter that gives the soup its comforting, rich consistency.
**Seasonings (Salt, Pepper, Dried Thyme, Dried Sage, Dried Dill Weed):** This blend of herbs is what truly captures the classic essence of chicken pot pie. Thyme and sage provide an earthy, savory depth, while dill weed adds a subtle, bright counterpoint.
**Frozen Mixed Vegetables:** A convenient blend of peas, carrots, and corn ensures a colorful, nutritious, and classic pot pie vegetable mix without extra chopping.
**Russet Potatoes:** Peeled and diced, these add a hearty, comforting starchiness that makes the soup even more filling and satisfying.
**Chicken Stock:** The liquid base of our soup, providing rich chicken flavor. Opt for a good quality, low-sodium stock to control seasoning.
**Chicken Breasts:** Boneless, skinless chicken breasts cook directly in the soup, absorbing all the wonderful flavors before being shredded for tender bites.
**Heavy Cream:** The finishing touch that adds luxurious creaminess and richness, making the soup incredibly decadent.

For the Crispy Puff Pastry Croutons:

**Puff Pastry:** Store-bought frozen puff pastry makes these croutons incredibly easy. Thawed and ready to use, it transforms into light, flaky, golden squares.
**Egg Wash (Whisked Egg):** Brushing the pastry with egg wash before baking gives the croutons a beautiful golden sheen and helps the seasonings adhere.
**Seasonings (Dried Oregano, Salt, Pepper):** A simple blend that complements the soup and adds an extra layer of savory flavor to the crispy croutons.

Simple Steps to Your Hearty Chicken Pot Pie Soup

Don’t let the delicious complexity of this soup fool you; it’s incredibly easy to make. Follow these step-by-step instructions for a perfect bowl every time:

Easy Step-by-Step Instructions on How to Make This Chicken Pot Pie Soup Recipe:

**Melt the Butter:** Begin by melting a generous amount of your high-quality butter, like Minerva Dairy, in a large, heavy-bottomed pot or Dutch oven over medium heat. This is the foundation of our soup’s rich flavor.
**Sauté the Aromatics:** Add the diced celery, chopped onion, and minced garlic to the melted butter. Sauté these aromatic vegetables for 3-5 minutes, stirring occasionally, until they soften and become fragrant. Avoid browning them too much.
**Create the Roux and Season:** Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for about 1 minute to cook out the raw flour taste, creating a light roux. Immediately add the salt, pepper, dried thyme, dried sage, and dried dill weed, stirring well to combine the spices into the roux.
**Simmer the Soup:** Pour in the frozen mixed vegetables, diced russet potatoes, and chicken stock. Carefully place the boneless, skinless chicken breasts into the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 30-35 minutes, or until the chicken breasts are cooked through and can be easily shredded with two forks.
**Shred and Combine Chicken:** Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
**Add Cream and Serve:** Stir in the heavy cream until thoroughly combined and the soup is beautifully creamy. Ladle the hot soup into bowls.
**Top with Puff Pastry Croutons:** Finish each serving with a generous handful of the freshly baked, crispy puff pastry croutons.

Puff Pastry Croutons:

**Preheat Oven:** Preheat your oven to 400°F (200°C).
**Prepare Pastry:** Unroll a sheet of thawed puff pastry onto a baking sheet.
**Egg Wash & Season:** Brush the entire surface of the puff pastry with the whisked egg wash. Sprinkle evenly with salt, pepper, and dried oregano.
**Cut and Bake:** Using a sharp knife or pizza cutter, cut the pastry sheet into 36 small squares (6 rows by 6 columns). Bake in the preheated oven for 12 minutes, or until the croutons are puffed up, golden brown, and delightfully crispy.

Serving Suggestions for Your Cozy Meal

While this Chicken Pot Pie Soup is undeniably a complete meal on its own, a few thoughtful accompaniments can elevate your dining experience. We often enjoy this hearty soup with a simple, crisp green side salad, dressed with a light vinaigrette to provide a refreshing contrast to the rich creaminess of the soup.

If you’re looking for additional bread to complement the delicious puff pastry croutons, a warm, crusty loaf is always a welcome addition. This soup pairs wonderfully with a slice of artisan bread, perfect for soaking up every last drop. For a fantastic homemade option that requires minimal effort, I highly recommend this recipe for Miracle No-Knead Bread from Pinch of Yum. It’s incredibly easy to make and ideal for dunking!

Common Questions & Expert Tips for Success

Making a delicious Chicken Pot Pie Soup is straightforward, but a few tips and tricks can ensure your success and answer common queries:

Frequently Asked Questions & Helpful Tips:

**”I can’t find puff pastry!”** No worries! Puff pastry is a common freezer aisle staple. You’ll typically find it near the frozen desserts, pies, or frozen bread products in most grocery stores. Just be sure to thaw it according to package directions before using.
**”I don’t have dried sage or dried thyme.”** Don’t let a missing herb stop you! You can absolutely substitute the dried sage, thyme, and dill weed with an equal amount of poultry seasoning. Poultry seasoning typically contains a blend of these herbs plus others like marjoram and rosemary, giving you a similar aromatic profile.
**Customizing Vegetables:** Feel free to adapt the vegetable mix to your preferences. While frozen mixed vegetables are convenient, you can certainly use fresh chopped carrots, peas, corn, or even green beans. Just adjust cooking times to ensure they are tender.
**Making it Ahead:** This soup reheats beautifully! You can prepare the entire soup portion (without the croutons) ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat on the stovetop and prepare fresh puff pastry croutons.
**Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The puff pastry croutons are best enjoyed fresh but can be stored in an airtight container at room temperature for a day or two; they may lose some crispness.
**Dairy-Free Option:** For a dairy-free version, use a plant-based butter alternative and an unsweetened, unflavored dairy-free cream or milk substitute (like full-fat coconut milk for extra richness) in place of heavy cream. Be mindful of how dairy-free alternatives impact the flavor.

Alternative Cooking Methods

This versatile Chicken Pot Pie Soup can also be adapted for hands-off cooking methods, making it even more convenient for your busy schedule:

To Make This in the Crockpot (Slow Cooker):

Set your crockpot to high and melt the butter directly in the pot.
Add the celery, onion, and garlic, cooking for 3-5 minutes until softened.
Sprinkle in the flour, stir well, and cook for 1 minute. Stir in the salt, pepper, dried thyme, sage, and dill weed.
Pour in the mixed vegetables, potatoes, chicken stock, and place the chicken breasts into the pot.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender enough to shred easily.
Remove the chicken breasts, shred them, and return them to the soup. Stir in the heavy cream just before serving.

To Make This in the Instant Pot (Pressure Cooker):

Set your Instant Pot to the “Sauté” function and melt the butter in the inner pot.
Add the celery, onion, and garlic, cooking for 3-5 minutes until softened.
Sprinkle in the flour, stir, and cook for 1 minute. Add the salt, pepper, dried thyme, sage, and dill weed, stirring to combine.
Pour in the mixed vegetables, potatoes, and chicken stock. Place the chicken breasts into the pot.
Secure the lid, set the vent to “Sealing,” and set the pressure cooker to High Pressure for 12 minutes.
Once cooking is complete, perform a Quick Release by carefully turning the vent to “Venting.” When the steam has fully escaped and the pin drops, open the lid.
Remove the chicken breasts, shred them, and return them to the soup. Stir in the heavy cream until smooth and creamy.

🍲 More Comforting Soups to Enjoy

If you’re a fan of warm, hearty bowls, explore some of our other favorite comforting soup recipes:

Italian Chicken Gnocchi Soup
Crockpot Chicken and Wild Rice Soup
Easy Red Beans and Rice
Smoky Apple Corn Chowder

Chicken Pot Pie Soup

Yield:
6 servings

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

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 cup heavy cream
Puff Pastry Croutons
1 sheet puff pastry, thawed
1 egg (for egg wash, whisked)
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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This Chicken Pot Pie Soup is truly a revelation – all the soul-warming goodness of a classic chicken pot pie, reimagined for modern convenience. It’s a testament to how simple, quality ingredients, especially premium butter like Minerva Dairy, can transform an everyday dish into something truly spectacular. The creamy, flavorful soup paired with the light, crispy puff pastry croutons creates an experience that is both comforting and excitingly delicious.

Whether you’re seeking a quick weeknight dinner, a hearty meal to share with loved ones, or simply a delicious way to enjoy the classic flavors of chicken pot pie without the extensive preparation, this soup is sure to become a beloved staple in your kitchen. Dive into a bowl of pure comfort and let the rich, familiar tastes bring a smile to your face.

Creamy Chicken Pot Pie Soup