Chicken Pot Pie Soup
Deliciously creamy chicken pot pie soup topped with puff pastry croutons is comfort food at its finest. This soup is packed with chicken, veggies and amazing flavor. Leave it to Ina Garten to come up with the coziest, most incredible chicken pot pie soup recipe! Even your picky eaters will love this one!
When the weather starts to cool off, soup is one of our favorite family dinners! Whether it’s a slow cooker chicken tortilla soup or a hearty vegetable beef soup, a warm and comforting soup is always a hit in my house. This chicken pot pie soup is super tasty, satisfying and a guaranteed crowd pleaser.
This chicken pot pie soup recipe is sponsored by Clarkson Potter. As always, all opinions are my own.
It’s that time of year, friends. It’s comfort food season! For me, there is just about nothing more comforting than a bowl of piping hot soup to warm the body and soul. Chicken pot pie soup is the perfect meal for a chilly day! It’s thick, creamy and so satisfying.
This chicken pot pie soup recipe comes from one of my all-time favorite cooks, Ina Garten. And it’s a fabulous twist on a classic pot pie that is sure to earn you rave reviews. Even my picky kids enjoyed this soup so much! The blend of chicken and colorful vegetables just can’t be beat, and the puff pastry croutons really make this soup something special.
This soup is just one of the 85 new soul-satisfying recipes from Ina Garten’s new cookbook, Modern Comfort Food. I’m a huge fan of Ina Garten’s recipes and I own several of her cookbooks and this might just be my favorite. Many of the dishes are inspired by childhood favorites—but with the volume turned way up!
Like her other cookbooks, you can count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way. I wish! 😉
From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again. What a great gift this cookbook would make for your favorite home cook, and by all means grab one for yourself >> here.
How do you make chicken pot pie soup?
- Roast chicken. Cook chicken at 350ºF for about 35 minutes. Once chicken is cool enough to handle, remove and discard skin and bones. Cut chicken into a 1-inch dice; set aside.
- Sauté veggies. While chicken is cooking, sauté veggies in butter, until tender.
- Add flour, seasonings, sherry, stock, and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.
- Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Turn off the heat, remove Parmesan rind; add remaining ¼ cup sherry and parsley.
- Serve. Ladle into large shallow bowls and top with puff pastry croutons.
Tips For the BEST Soup
- You can use shredded rotisserie chicken to save a little time. You can also substitute the chicken breasts for chicken thighs, if you prefer. Or try using turkey instead of chicken, this is a great way to use up leftover Thanksgiving turkey.
- Feel free to add more vegetables to this soup. Potatoes, corn and/or mushrooms would all be great added to the soup.
- Cream sherry is sweeter than regular dry sherry and it actually doesn’t contain any dairy. You can substitute the cream sherry with regular sherry or even chicken broth.
What to Serve with Chicken Pot Pie Soup
I personally think the soup topped with the puff pastry croutons is plenty satisfying, but if you want to add to this meal or pair something other than the puff pastry croutons with the soup, here are some ideas.
- Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
- Grilled cheese. My kids and I love dipping a classic grilled cheese sandwich into soup. So good!
- Bread. Crusty bread or biscuits is an easy, yet satisfying counterpart to chicken pot pie soup.
- Crackers. Buttery crackers, oyster crackers or saltine crackers make a great soup topping.
Make Ahead + Storage Recommendations
- Make ahead. You can save time by cooking the chicken, chopping the veggies and measuring out the spices up to 1 day in advance. Store cooked chicken and veggies in the refrigerator until you’re ready to make the soup.
- Leftovers. Store leftover chicken pot pie soup in an airtight storage container in the refrigerator for up to 5 days.
- Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
- Freeze. I wouldn’t recommend freezing this soup because of the dairy content.
More Favorite Soup Recipes
If you try this chicken pot pie soup, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chicken Pot Pie Soup
- 3 chicken breasts, skin on, bone in, (2½-3 lb total)
- Olive oil
- 4 teaspoon kosher salt, plus more to taste
- 1½ teaspoon freshly ground black pepper, plus more to taste
- 6 tablespoon unsalted butter
- 5 cups chopped leeks, white and green parts, (3)
- 4 cups chopped fennel, tops and cores removed, (2 bulbs)
- 3 cups ½-inch diced carrots (5 medium)
- 1 tablespoon minced garlic, (3 cloves)
- 1 tablespoon chopped fresh tarragon
- ¼ cup flour
- ¾ cup cream sherry, divided
- 7 cups chicken stock
- 1 (2 x 3-inch) Italian Parmesan cheese rind
- 1 (10-oz) box frozen peas
- 1 cup frozen whole pearl onions
- ¼ cup minced fresh parsley
Puff Pastry Croutons:
- ½ (17.3-oz) pkg frozen puff pastry (such as Pepperidge Farm), thawed
- Flour, for dusting
- 1 large egg, beaten
- 1 tablespoon heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 350°F.
- Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°–140°F. Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch dice; set aside.
- Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium. Add leeks, fennel and carrots; saute over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; saute 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup sherry, stock, 4 tsp salt, 1½ tsp pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes.
- Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Off the heat, remove Parmesan rind; add remaining ¼ cup sherry and parsley. Serve hot in large shallow bowls topped with 2 Puff Pastry Croutons.
Puff Pastry Croutons:
- Preheat oven to 400°F. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine the beaten egg and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8–10 minutes or until puffed and golden brown.