Create a creamy chicken pot pie soup using a rotisserie chicken and easy-to-cook vegetables. Top it with puff pastry for a hearty meal reminiscent of chicken pot pie.
Easy-to-Make Creamy Chicken Pot Pie Soup
If you like chicken pie, you will love this chicken soup! It is quick and easy to make, using a rotisserie chicken to speed up the cooking time.
Cook the Vegetables
Cook the vegetables in a pan with a tight-fitting lid. They cook in chicken stock to add flavor, and you can add more of your favorite vegetables and omit any you don’t like.
Tip: You can make a Vegetable Pot Pie Soup by substituting vegetable broth for chicken broth. Then, omit the chicken and add extra vegetables. Use Vegetarian Better Than Bouillon No Chicken Base instead of the base listed in the recipe.
Make the Soup Base
The soup base cooks quickly, so have all the ingredients measured and ready to use. When you add the seasonings and liquids, whisk immediately to break up any lumps.
Serve Creamy Chicken Pot Pie Soup with Puff Pastry
This soup is delicious with cooked puff pastry (also known as phyllo dough). This dough is found in the freezer section at grocery stores. Follow the instructions on the box to thaw it to ensure it rises well during baking. Once it is at room temperature, you can roll it out with a rolling pin to make it larger or to repair any tears that may occur when you fold the dough open. Then cut the dough with a knife or a cookie cutter (if you want shaped dough). Brush with melted butter if desired and bake according to the package instructions.
Reheating the Creamy Chicken Pot Pie Soup
Reheat this soup in the microwave or a pan on the stovetop. If it is too thick, add equal amounts of chicken stock and half-and-half to thin it.
Other Chicken Soup Recipes You Might Like
Click on the links below for other chicken recipes you might like!
- Heart-Shaped Chicken & Dumplings
- Cream of Chicken Soup
- Chicken Orzo Soup
- Chicken Taco Soup
- Chicken Noodle Soup
- Slow-Cooker Chicken Tortilla Soup
- Green Chili Chicken Enchilada Soup
- Cheesy Chicken Vegetable Soup
- White Chicken Chili
Creamy Chicken Pot Pie Soup
Ingredients
- ½ cup onion, chopped
- 2 large carrots, peeled and cut into thin rounds
- 2 medium-sized potatoes, peeled and cubed
- 1 cup corn, frozen
- 1 cup green peas, frozen
- 7 tablespoons butter
- 7 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Better Than Bouillon Roasted Chicken Base (or a chicken bouillon cube)
- 3 cups chicken stock
- 2 cups half and half
- 2 cups rotisserie chicken, chopped
- baked puff pastry (optional)
Instructions
- Add the onion, carrots, and potatoes to a medium-sized saucepan. Add enough chicken stock to cover the vegetables (about 1 1/2 – 2 cups) and cover with a lid. Bring to a boil and cook for about 10 minutes or until the vegetables are tender. Add the corn and peas for the last minute of cooking to thaw them. Drain when cooked.
- Melt the butter in a Dutch oven. Whisk in the flour, salt, and black pepper. Cook until the mixture is bubbly and the flour lightly browns. Stir in the Better than Bouillon Roasted Chicken Base.
- Add the chicken stock and half-and-half and cook until the sauce thickens and is smooth. Use a whisk to break up any lumps. The soup should be thick. If not, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the hot soup, cooking until thick. Then add the cooked vegetables and chicken; stir to mix. Season with salt and pepper to taste. Top bowls of soup with a slice of baked puff pastry.