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Chicken Pot Pie Soup with Puff Pastry Shells Recipe

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4.1 from 36 reviews

This comforting Chicken Pot Pie Soup combines all the classic flavors of a traditional chicken pot pie but in a delightful, hearty soup form. Loaded with tender chicken, diced vegetables, savory herbs, and creamy parmesan cheese, it’s topped with flaky puff pastry shells baked to golden perfection, making it a perfect meal for cozy family dinners.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 39 minutes
  • Total Time: 54 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables & Herbs

  • 4 carrots, peeled and diced
  • 3 celery sticks, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 10 sage leaves, finely chopped
  • 20 thyme sprigs, rinsed and tied together with twine
  • 2 tablespoons chopped parsley (plus more for garnish)
  • 1 1/2 pounds red potatoes, washed, skins removed, chopped into 1-inch cubes
  • 1 cup frozen green peas, defrosted

Meats

  • 2 1/2 pounds uncooked chicken breasts

Liquids & Dairy

  • 7-8 cups chicken stock, homemade if possible
  • 4 tablespoons parmesan cheese (2-3 tablespoons to mix in the soup, the rest for garnish)

Dry Goods & Others

  • 3 tablespoons olive oil
  • 1/3 cup flour
  • 1 1/2 teaspoons salt & pepper, divided
  • Frozen puff pastry shells

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the puff pastry shells.
  2. Sauté Vegetables: Heat the olive oil in a large soup pot over medium-high heat. Add diced carrots, celery, and onion, then sprinkle with 1 teaspoon of salt and pepper. Sauté the vegetables for about 6 minutes until they start softening.
  3. Add Aromatics and Herbs: Stir in minced garlic, chopped sage, parsley, and the thyme sprigs tied with twine. Cook for an additional 2 minutes to release the herb flavors.
  4. Create Roux: Sprinkle the flour over the vegetable mixture and stir thoroughly to combine. Cook for 2-3 minutes, stirring regularly to eliminate the raw flour taste.
  5. Deglaze and Add Stock: Slowly stir in white wine (amount unspecified, estimate about 1/2 cup) to deglaze the pot, then pour in the chicken stock. Bring the mixture to a boil and then reduce to a simmer for 5 minutes.
  6. Add Seasoning, Chicken & Potatoes: Stir in 1/2 teaspoon of salt and pepper. Add the chicken breasts and chopped potatoes to the pot. Simmer for 20-25 minutes, until potatoes are tender and chicken reaches 165°F internally, verified with a digital meat thermometer.
  7. Bake Puff Pastry Shells: While the soup simmers, follow package instructions to bake the frozen puff pastry shells in the preheated oven at 425°F for approximately 15-20 minutes until golden and flaky.
  8. Shred Chicken & Remove Herbs: Remove the thyme stems from the soup. Remove the chicken breasts, shred them into bite-sized pieces, then fold the shredded chicken back into the soup.
  9. Add Peas & Parmesan: Stir in the defrosted peas and 2-3 tablespoons of parmesan cheese. Cook the soup for an additional 3 minutes to heat through and meld the flavors.
  10. Serve: Taste the soup and adjust salt if needed. Serve hot garnished with chopped parsley, more parmesan cheese, and a warm puff pastry shell on top.

Notes

  • For a creamier soup, add 1/4 cup heavy cream, half and half, or 1/2 cup milk or a non-dairy milk alternative at the end of cooking.
  • Ensure chicken is fully cooked to an internal temperature of 165°F to guarantee safety and tenderness.
  • The wine used to deglaze adds depth but can be omitted or replaced with additional stock if preferred.
  • This soup pairs well with a simple green salad for a complete meal.

Find it online: https://cookingwithsarah.com/chicken-pot-pie-soup-with-puff-pastry-shells-recipe/