Creamy Chicken Pot Pie Soup with Puff Pastry

All the flavors of a classic chicken pot pie in a rich, creamy, one-pot soup topped with golden, flaky puff pastry. It’s easy, full of flavor, and the perfect family dinner for cooler nights.

By @letsgrow.mom

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 tbsp butter
• 2 carrots, diced
• 2 celery stalks, diced
• 0.3333333333333333 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 cup frozen peas
• 3 cups finely shredded rotisserie chicken

Instructions

1. Bake puff pastry rounds according to package directions until golden and flaky. Set aside.
2. Melt butter in a large pot over medium heat.
3. Add carrots and celery and cook for 6–8 minutes, until softened.
4. Whisk in flour and cook for 1–2 minutes, stirring constantly.
5. Slowly whisk in chicken broth until smooth, followed by the milk.
6. Stir in onion powder, garlic powder, thyme, salt, and pepper.
7. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until slightly thickened.
8. Add frozen peas and shredded chicken. Cook for another 3–4 minutes, until heated through.
9. Taste and adjust seasonings as needed.
10. Ladle into bowls and top each with a golden puff pastry round. Serve immediately and enjoy!