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Bowl of creamy chicken pot pie soup topped with a golden puff pastry square, photographed from above for a cold weeknight dinner.

Chicken Pot Pie Soup

A creamy soup of tender chicken thighs, carrots, celery, potatoes, and peasin a thyme scented roux base, topped with a flaky puff pastry lid.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs cut into 1 inch pieces
  • 4 tbsp unsalted butter
  • 1 large diced yellow onion
  • 3 sliced carrots
  • 2 diced celery ribs
  • 3 minced garlic cloves
  • 1/3 cup all purpose flour
  • 4 cups chicken broth
  • 1 1/2 cups whole milk
  • 2 cubed Yukon Gold potatoes about 12 oz
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1/4 tsp ground nutmeg
  • 1 tsp lemon juice
  • 2 tbsp chopped parsley
Pastry
  • 1 sheet puff pastry 9 to 10 oz
  • 1 egg
  • 1 tbsp water
  • flaky salt

Method
 

  1. Heat the oven to 400°F. Cut the pastry into 6 squares, brush with the egg and water, score, and bake 16 to 18 minutes until puffed and walnut brown.
  2. Melt the butter and cook the onion, carrots, and celery for 7 to 8 minutes until glassy and soft.
  3. Add the garlic and thyme for 30 seconds, then stir in the flour for 2 minutes until it looks like wet sand.
  4. Whisk in the broth in three additions, then the milk.
  5. Add the chicken, potatoes, bay leaf, salt, and pepper. Simmer at a lazy bubble for 18 to 20 minutes, until the potatoes are tender and the chicken reaches 165°F.
  6. Remove the bay leaf, take the pot off the heat for 5 minutes, then stir in the cream, nutmeg, and peas.
  7. Add the lemon juice and adjust the salt.
  8. Ladle into bowls, top each with a pastry square, and sprinkle with parsley.

Notes

Storage: Refrigerate soup in airtight containers within 2 hours for up to 4 days. Reheat to 165°F. Store pastry separately at room temperature for 1 day. Freezing the finished soup is not recommended.
Allergens: Contains dairy, gluten, and egg. See the allergen section for substitutions.
Notes: Keep the pot below a boil after adding the chicken, and add the cream off the heat.