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 soup recipe! Even your picky eaters will love this one!
I made this and had wonderful results. My husband said, “I will definitely want this soup again!” I also made the puff pastry croutons too. None were left! Delicious combination.— Cara
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.
Why you should make this recipe
- Deliciously warm & cozy. 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 comforting soup is always a hit. This chicken pot pie soup is super tasty, satisfying and a guaranteed crowd pleaser.
- Pot pie in soup form. Two delicious dishes in one! Packed with chicken, veggies and seasoning, it’s a luscious, flavorful pot pie filling turned into a soul-warming soup, so good!
- Crowd-pleasing. This meal is incredibly delicious, comforting and filling. Everyone loves it and it’s sure to become a family favorite!
This cozy, comforting chicken pot pie soup is packed with protein, LOTS of vegetables, and flavor. You’re going to be in LOVE. Here are all of the essentials needed to make it:
- Chicken. You’ll need three chicken breasts, plus some olive oil to rub on it for extra flavor.
- Veggies. This is loaded with leeks, fennel, carrots, peas and onions.
- Butter. We’re sautéing the vegetables in butter to give this soup a wonderful richness.
- Garlic. For that perfect savory flavor.
- Herbs & spices. Fresh tarragon and plenty of salt and pepper to give the soup flavor. You can sub the tarragon for fresh thyme, if you’d like.
- Flour. For thickening the soup.
- Parmesan cheese rind. It’ll slightly thicken the broth, imparting richness as well as flavor.
- Cream sherry + chicken stock. Creates the base of the soup.
- For serving. Fresh parsley and puff pastry croutons add the perfect finishing touch.
How to make this recipe
This chicken pot pie soup recipe is pretty simple to make. Once you have your chicken roasting, you can get the soup started by sautéing the vegetables. Here’s the easy process:
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Roast the chicken. Place chicken, skin side up, on a sheet pan. Rub with oil and season generously with salt and pepper. 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, melt butter in a medium heavy-bottomed pot or Dutch oven over medium heat. Add leeks, fennel and carrots; sauté over medium-high heat for 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 1 minute.
- Add flour, seasonings, sherry, stock, and Parmesan rind. 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. Stir in the chicken, peas and onions. Simmer, uncovered, 5 minutes. Remove from the heat, remove Parmesan rind; add remaining ¼ cup sherry and parsley.
- Serve. Ladle into large shallow bowls topped with 2 puff pastry croutons, crackers, or crusty bread.
Here are some helpful substitutions, shortcuts and tips to make sure your soup cooks up perfect every time!
- Substitutions for the roasted chicken. 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 turkey from Thanksgiving.
- Add more veggies. Feel free to add more vegetables to this soup. Potatoes, celery, green beans, corn and/or mushrooms would all be great added to the soup. You could also save time by using pre-cut frozen veggies or those available in the produce department.
- What is cream sherry? 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.
Frequently asked questions
This soup is plenty thick to our liking because of the addition of flour. However, if you’d like to make this thicker, you can make a slurry by combining 1/2 cup cold water with 2 Tbsp cornstarch. Stir that slurry in with the chicken in the last 5 minutes and let it simmer and thicken the soup.
This soup is packed with protein from the chicken and nutrients from the vegetables. However, there is quite a bit of butter in this recipe. To make the soup a bit healthier, feel free to reduce the amount of butter used. This will decrease the fat and calories – it may not be quite as rich, but it will still be tasty.
Yes. Let the soup cool completely. Place in a freezer-safe container or bag and then freeze for up to two months or a bit longer. Let thaw in the refrigerator overnight and you can reheat on the stove top or microwave.
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 fridge until you’re ready to make the soup.
- Leftovers. Store leftovers in an airtight container in the refrigerator for up to about 4 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.
If you try this recipe, 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 (2½-3 lb total) chicken breasts, skin on, bone in
- 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 (about 3) chopped leeks, white and green parts
- 4 cups (2 bulbs) chopped fennel, tops and cores removed
- 3 cups (5 medium) ½-inch diced carrots
- 1 tablespoon minced garlic, about 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 heat. Add leeks, fennel and carrots; sauté over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; sauté 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. Remove from 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.