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Creamy Chicken Pot Pie Soup

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Ingredients

Adjust Servings:
400 g boneless skinless chicken breasts
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
25 g butter
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
2 celery sticks, sliced
30 g plain flour
700 ml chicken stock
300 g potatoes, peeled and cut into small chunks
250 ml whole milk
80 ml double cream
120 g frozen peas
1 tsp dried thyme
2 tbsp fresh parsley, finely chopped
160 g ready-rolled puff pastry
1 egg, beaten, for brushing

Nutritional information

702 kcal
Calories:
37 g
Protein:
53 g
Carbs:
38 g
Fat:
17 g
Saturated Fat:
6 g
Fibre:
10 g
Sugar:
892 mg
Sodium:

Creamy Chicken Pot Pie Soup

A rich and creamy chicken pot pie soup with tender chicken, potatoes, carrots, celery and peas, finished with crisp golden puff pastry pieces.

Cuisine:

Ingredients

  • 400 g boneless skinless chicken breasts
  • 1 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 25 g butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery sticks, sliced
  • 30 g plain flour
  • 700 ml chicken stock
  • 300 g potatoes, peeled and cut into small chunks
  • 250 ml whole milk
  • 80 ml double cream
  • 120 g frozen peas
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, finely chopped
  • 160 g ready-rolled puff pastry
  • 1 egg, beaten, for brushing

Directions

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This creamy chicken pot pie soup has everything I love about the classic pie, but in a cosy bowl instead. Tender chicken, potatoes, carrots, celery and peas simmer in a rich, creamy broth, then golden puff pastry pieces are added on top just before serving. It is warm, filling and perfect for cooler evenings when you want proper comfort food without making a full pie.

If you enjoy creamy chicken dinners, you may also like our Creamy Apple Cider Chicken Skillet.

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Steps

1
Done

Bake the puff pastry

Preheat the oven to 200°C / 180°C fan / 400°F.
Cut the puff pastry into 8 small squares and place them on a baking tray lined with baking paper.
Brush lightly with beaten egg and bake for 12–15 minutes, until puffed and deeply golden.
Set aside while you make the soup.
2
Done

Cook the chicken

Season the chicken with salt and black pepper.
Heat the olive oil in a large saucepan over medium heat.
Cook the chicken for around 6–8 minutes, turning occasionally, until cooked through and lightly golden.
Transfer to a plate and allow it to rest for a few minutes, then slice or pull it into chunky pieces.
3
Done

Soften the vegetables

Add the butter to the same saucepan.
Add the onion, carrots and celery and cook for 5–6 minutes, stirring occasionally, until they begin to soften.
4
Done

Make the creamy base

Sprinkle the flour over the vegetables and stir well.
Cook for 1 minute, then gradually pour in the chicken stock while stirring to prevent lumps.
Add the potatoes and thyme.
Bring to a gentle simmer and cook for around 12–15 minutes, until the potatoes are tender.
5
Done

Finish the soup

Pour in the milk and double cream.
Return the chicken to the saucepan and add the frozen peas.
Simmer gently for another 4–5 minutes until the soup is hot and creamy.
Do not let it boil rapidly once the cream has been added.
Taste and adjust the salt and black pepper.
Stir in most of the parsley.
6
Done

Add the pastry and serve

Divide the soup between bowls.
Top each serving with the golden puff pastry pieces and finish with the remaining chopped parsley and a little freshly ground black pepper.
Serve immediately while the pastry is still crisp.

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