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–+ servings

Creamy Chicken Pot Pie Soup with Puff Pastry Croutons

All the nostalgia of a classic chicken pot pie without the hassle of a finicky crust. This creamy, one-pot soup features tender veggies, rotisserie chicken, and a secret finish of lemon to brighten the rich broth. Top with our "Puff Pastry Croutons" for the ultimate crunch.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dinner, Soup
Cuisine American
Servings 8 servings

Ingredients
  

The Base

  • 6 Tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 large carrots peeled and sliced into half-moons
  • 2 celery stalks finely diced
  • 8 oz cremini baby bella mushrooms, sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • ½ tsp poultry seasoning optional, but recommended

The Thickener & Broth

  • ⅓ cup all-purpose flour
  • 6 cups chicken stock low sodium preferred
  • 1 lb Yukon Gold potatoes unpeeled, diced into ½ inch cubes
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked black pepper
  • The Finish
  • 4 cups cooked chicken shredded (Rotisserie works best)
  • 1 cup frozen peas
  • 1 cup frozen sweet corn
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice approx. half a lemon
  • ¼ cup fresh parsley chopped
  • Optional: Puff Pastry Croutons
  • 1 sheet frozen puff pastry thawed
  • 1 egg for egg wash
  • Flaky sea salt

Instructions
 

  • Brown the Mushrooms (The Flavor Step): In a large Dutch oven over medium-high heat, melt 2 tablespoons of the butter. Add the sliced mushrooms. Cook undisturbed for 3-4 minutes until deeply browned. Stir and cook 2 minutes more. Remove mushrooms from the pot and set aside. Tip: Crowding the pan makes mushrooms steam; give them space to brown!
  • Sauté the Aromatics: Reduce heat to medium. Add the remaining 4 tablespoons of butter to the pot. Add onions, carrots, and celery. Sauté for 6-8 minutes until onions are translucent and carrots soften. Add the garlic, fresh thyme, and poultry seasoning; cook for 1 minute until fragrant.
  • Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes. The flour should coat the veggies and turn a light golden color (this eliminates the raw flour taste).
  • Build the Soup: Slowly pour in the chicken stock while stirring to prevent lumps. Add the potatoes, salt, pepper, and the reserved browned mushrooms.
  • Simmer: Bring the soup to a low boil, then reduce heat to a simmer. Partially cover and cook for 12-15 minutes, or until potatoes are tender when pierced with a fork.
  • The Creamy Finish: Stir in the shredded chicken, frozen peas, frozen corn, and heavy cream. Simmer gently for 5 minutes to heat everything through.
  • Brighten & Serve: Remove from heat. Stir in the fresh parsley and the lemon juice. Taste and adjust salt/pepper. Serve hot, topped with Puff Pastry Croutons.

Notes

  • Puff Pastry Croutons: Preheat oven to 400°F (200°C). Cut thawed puff pastry into 1-inch squares. Brush with beaten egg and sprinkle with flaky salt (or dried thyme). Bake for 12-15 minutes until puffed and golden. These add the "crust" texture without the soggy bottom!
  • Storage: Store in an airtight container for up to 4 days.
  • Freezing: This soup freezes well, but the potatoes may soften slightly upon reheating. Freeze in Souper Cubes or flat bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Keyword Chicken Pot Pie Soup, Creamy Chicken Soup, delicous soup recipe
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