If you’re craving all the cozy comfort of a classic chicken pot pie but want something a little quicker and soupier, you absolutely must try this Chicken Pot Pie Soup with Puff Pastry Shells Recipe. It’s the perfect marriage of creamy, savory chicken pot pie filling transformed into a luscious, hearty soup, served with flaky, buttery puff pastry shells that add the ideal golden crunch. Every spoonful feels like a warm hug, perfect for chilly evenings or anytime you need a bit of soul-warming goodness on your table.

Ingredients You’ll Need

Inside a white pot with a blue rim, there is a mix of chopped cooked vegetables including bright orange carrot slices, light green celery pieces, and translucent chopped onions, all seasoned with herbs. On top of the vegetables, there is a layer of white flour that is being stirred with a black spatula. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple, familiar ingredients that all pull together beautifully to create incredible layers of flavor and texture. Each one plays a vital role—whether it’s the sweetness of carrots, the earthiness of thyme, or the richness from parmesan cheese—every component is essential for that irresistible pot pie soup experience.

Olive oil: Provides a smooth base to sauté the veggies and build flavor.
Carrots: Add natural sweetness and a lovely pop of color.
Celery: Brings a subtle crunch and depth to the broth.
Yellow onion: Offers a fragrant, savory foundation for the soup.
Salt & pepper: Essential seasonings that enhance all the other flavors.
Garlic: Adds pungent warmth and complexity.
Sage leaves: Impart a woodsy, aromatic note that pairs perfectly with chicken.
Thyme sprigs: Tied together to infuse the broth with herbal freshness.
Chopped parsley: Mixed in and used as garnish to brighten every bite.
Flour: Creates that velvety, thickened texture we expect from pot pie.
Chicken stock: The heart of the soup’s rich, savory broth.
Uncooked chicken breasts: Protein-packed and shredded to melt into the soup.
Red potatoes: Cubed for a hearty, creamy bite that holds shape nicely.
Frozen green peas: Sweet pops of color and freshness.
Frozen puff pastry shells: Baked golden to crown the soup with buttery crispness.
Parmesan cheese: Mixed in for umami richness and sprinkled on top for garnish.

How to Make Chicken Pot Pie Soup with Puff Pastry Shells Recipe

Step 1: Sauté the Base Vegetables

Start by heating up olive oil in a large soup pot over medium-high heat. Toss in the diced carrots, celery, and onion, sprinkling them with a little salt and pepper. Let these soften and mingle their flavors for about 6 minutes—this step is where the base of your soup builds that irresistible aroma.

Step 2: Add Aromatics and Herbs

Next, stir in the minced garlic, chopped sage, parsley, and the tied thyme sprigs. Cook everything together for an additional 2 minutes, letting those herbal notes gently infuse, giving your soup that signature chicken pot pie aroma.

Step 3: Create the Roux

Sprinkle the flour over the veggies and mix thoroughly, cooking for 2 to 3 minutes. This step is crucial because it thickens the soup, giving it that creamy, satisfying texture that feels just like the filling of a pie.

Step 4: Build the Broth

Slowly pour in the chicken stock, stirring constantly to avoid lumps, and bring the pot to a boil. Then reduce the heat to a simmer and let it bubble gently for 5 minutes. This is where the broth deepens in flavor.

Step 5: Add Chicken and Potatoes

Season with a bit more salt and pepper before adding the chicken breasts and the cubed red potatoes. Let everything simmer away for 20 to 25 minutes until the potatoes are tender and the chicken reaches 165 degrees Fahrenheit internally. This simmering time allows the chicken to cook perfectly and soak up the comforting herb-infused broth.

Step 6: Bake the Puff Pastry Shells

While the soup is simmering, pop the frozen puff pastry shells into the oven at 425 degrees, following package instructions. They’ll bake up golden and flaky in about 15 to 20 minutes, ready to top your soup with that fantastic crunch.

Step 7: Finish the Soup

Remove the thyme stems and gently shred the chicken with two forks before folding it back into the pot. Stir in the defrosted green peas and sprinkle in a few tablespoons of parmesan cheese, letting it melt into the soup for 3 minutes. Taste and adjust seasoning with a pinch more salt if needed, then your soup is ready to serve!

How to Serve Chicken Pot Pie Soup with Puff Pastry Shells Recipe

A white bowl filled with thick chicken stew sits on a white marbled surface. The stew has three main layers: chunks of light beige chicken pieces, soft pale yellow potato chunks, and bright orange carrot slices mixed with small, round, vivid green peas scattered throughout a creamy light brown broth. On top of the stew, there is a golden-brown biscuit with flaky texture placed on the left side of the bowl. A silver spoon with an ornate handle rests inside the bowl on the right, partially submerged in the stew. Fresh green parsley leaves are sprinkled on top of the stew, adding a touch of color. Nearby, on the right side of the image, is a white plate holding two more golden-brown biscuits. A green parsley bunch is in the background near the top, and a crumpled blue and white striped cloth lies to the left of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley and an extra sprinkling of parmesan cheese work beautifully as garnishes. They bring brightness and a final layer of flavor that makes each spoonful feel extra special. Don’t skimp on the puff pastry shell on top—a warm, flaky crown transforms this soup from everyday comfort food to a dish you’ll want to enjoy again and again.

Side Dishes

Since this soup is rich and filling, light, crisp sides are the perfect companions. A simple green salad with vinaigrette or some roasted seasonal vegetables balance out the meal wonderfully. For a cozy touch, crusty bread or a soft dinner roll makes dipping into the soup a joy.

Creative Ways to Present

For a stunning presentation, serve the soup in individual oven-safe bowls with the puff pastry shells baked right on top under the broiler for a couple of minutes to ensure extra crunch. You can also brush the puff pastry with a little egg wash before baking so it browns beautifully. Pair the bowls on wooden boards with a sprig of herbs for a rustic, inviting look that will wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup with Puff Pastry Shells Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the puff pastry shells separate and warm them fresh when ready to serve, as they’ll lose their crispness after storage.

Freezing

You can freeze the soup without the puff pastry shells for up to 3 months. Store it in a freezer-safe container, leaving some room at the top for expansion. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

Reheat the soup on the stove over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken stock or water if it has thickened too much. Reheat the puff pastry shells in a 375-degree oven for about 5 minutes to regain their flaky crunch.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using rotisserie chicken can save you time and still deliver fantastic flavor. Simply shred the cooked chicken and add it to the soup near the end of cooking just to heat through.

Is there a way to make this soup dairy-free?

Yes! You can skip the parmesan cheese or substitute with a dairy-free alternative. Also, use a plant-based milk or cream substitute if you decide to add creaminess to the soup.

Can I make the puff pastry shells from scratch?

Definitely, if you’re up for it! Homemade puff pastry is a labor of love that will make this dish even more special, but store-bought frozen puff pastry shells are an excellent shortcut that doesn’t compromise on taste or texture.

What type of potatoes works best for this soup?

Red potatoes are preferred because they hold their shape well and become tender without falling apart, providing the perfect hearty bite in every spoonful.

Can I add other vegetables to the soup?

Of course! Feel free to add mushrooms, corn, or green beans if you want to mix things up. Just be mindful of cooking times to keep the veggies tender-crisp.

Final Thoughts

This Chicken Pot Pie Soup with Puff Pastry Shells Recipe is such a delightful way to enjoy all the flavors of a chicken pot pie with comforting soup ease. Whether you’re feeding a crowd or making a cozy solo dinner, this recipe transforms simple ingredients into something truly special and satisfying. Go ahead and give it a try—you’ll want to make it your go-to comfort food for all seasons!