Chicken Pot Pie Soup


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups diced cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  2. Add the carrots, celery, thyme, salt, and pepper to the pot and cook for an additional 5-7 minutes, until the vegetables are tender.
  3. Pour in the chicken broth and stir to combine. Bring the soup to a simmer and let cook for 10-15 minutes.
  4. Add the cooked chicken, peas, and corn to the soup and let cook for an additional 5-10 minutes.
  5. In a separate bowl, whisk together the milk and flour until smooth. Pour the mixture into the soup and stir until well combined.
  6. Preheat the oven to 400°F.
  7. Roll out the puff pastry on a lightly floured surface and cut into 1-inch strips.
  8. Ladle the soup into individual oven-safe bowls or ramekins. Place the puff pastry strips over the top of the soup in a lattice pattern.
  9. Brush the beaten egg over the top of the puff pastry.
  10. Place the bowls or ramekins on a baking sheet and bake for 20-25 minutes, or until the puff pastry is golden brown and the soup is bubbling.
  11. Let cool for a few minutes before serving. Enjoy!

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Soup Recipes

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