Chicken Pot Pie Soup

A comforting soup with familiar flavors the whole family will love!

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Everyone loves chicken pot pie with a flaky puff pastry top, so I’m sharing my soup version. It has the same ingredients as the pie, but the puff pastry is made into parmesan twists to serve alongside the soup. It’s easy enough for any weeknight meal but impressive enough to serve at a dinner party. Perfect for warming you from the inside out all the way through winter.  

Why you’ll make this all season

Creamy warm herb broth

Tender chicken

Soft veggies

Perfect potatoes

Crispy, buttery parmesan pastry

A no-fuss, easy chicken pot pie soup with cheesy flaky pastry!

Chicken pot pie ingredients

• Boneless skinless chicken thighs –substitute chicken breast or leftover turkey
• Onion –finely chopped
• Olive oil –try the one in our shop made from my family’s olive trees in Crete!
• Carrots –diced
• Celery ribs –diced or sub one teaspoon of celery seeds
• Garlic clove – grated or minced
• Potatoes –peeled and diced small
• Salt
• Freshly cracked black pepper
• All-purpose flour
• Chicken stock
• Heavy cream
• Frozen green peas –thawed
• Frozen corn –thawed
• Dried thyme
• Finely chopped parsley
• Shredded parmesan cheese

The Puff Pastry Twists:

• Puff pastry
• Salted butter –melted
• Shredded parmesan cheese
• Salt
• Freshly cracked black pepper
• Dried crushed oregano –sub thyme or your favorite herb

Preparing the Chicken

Cook the chicken either in the oven or in the air fryer. Set the air fryer to 400 °F and season the chicken on both sides with salt and pepper. Drizzle two tablespoons of olive oil over the chicken and toss together. Then, place the chicken into the air fryer basket and cook it for 12-13 minutes or until the internal temperature reaches 165 °F. Set it aside to cool, and then roughly chop the chicken.

Alternatively, preheat the oven to 425 °F and place the chicken on a baking pan. Season it on both sides with salt and pepper and drizzle with olive oil. Bake for 20-25 minutes or until the internal temperature reaches 165 °F. Cool and roughly chop the chicken.

How to make Chicken Pot Pie Soup

• Cook the olive oil, onion, carrot, and celery in a soup pot with a pinch of salt over medium heat until soft and golden –about 15 minutes.
• Add the garlic and warm through for 30-40 seconds until fragrant.
• Then, add the flour and cook for about a minute until toasted.
• Stir in the remaining ingredients except for the cream, parsley, and parmesan.
• Bring the soup to a boil and reduce the heat to medium.
• Cook for 30-40 minutes. The potatoes should be tender.
• Taste and adjust the seasoning if needed.
• Then, add the heavy cream and parsley

How to make Parmesan Puff Pastry Twists

• Preheat the oven to 400 °F and line 2 baking trays with parchment paper.
• Unwrap the puff pastry and cut it into half-inch wide strips.
• Brush the top of the puff pastry with butter, season with salt and pepper, and top with parmesan cheese.
• Twist the strips of puff pastry and place them on the prepared baking trays.
• Bake until golden and crisp –about 20 minutes.
• Allow the twists to cool completely

Twist Alternative

I love the look of the long puff pastry twists, but you can make them into any shape you like. Squares or rectangles would be beautiful, or you could even get fancy and use cookie cutters to create unique shapes. Let me know how you cut them!

Serving

The soup thickens beautifully, and I like to serve it with a little sprinkle of parmesan cheese on top and puff pastry twists on the side. If you dip the twists in the soup, they absorb the delicious broth and taste even more amazing. To add a bit of freshness to the soup, squeeze in a little lemon or top with some chopped parsley. Kali Orexi!

More Comforting Soup Recipes:

• Instant Pot Fasolada
• Chicken Noodle Soup
• Mediterranean Tortellini Soup
• Creamy Vegan White Bean Soup
• Fisherman’s Soup

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Chicken Pot Pie Soup

Yield: 8 servings

A comforting soup that the whole family will love.

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Ingredients

• 1 and 1/2 pounds (680g) boneless skinless chicken thighs seasoned with salt, pepper, and 2-3 tablespoons olive oil
• 1 onion, finely chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 celery ribs, diced or 1 teaspoon of celery seeds
• 4 garlic cloves, grated
• 1 pound (453g) potatoes, peeled and diced
• salt, to taste
• freshly cracked black pepper, to taste
• 3/4 cup all-purpose flour
• 8 cups chicken stock
• 1/2 cup heavy cream
• 1/2 cup frozen green peas, thawed
• 1/2 cup frozen corn, thawed1 teaspoon dried thyme
• 2 tablespoons finely chopped parsley
• shredded parmesan cheese

The Puff Pastry Twists:

• 1 (1 pound) pack of puff pastry
• 2 ounces salted butter, melted
• 2 cups shredded parmesan cheese
• salt, to taste
• freshly cracked black pepper, to taste
• dried crushed oregano

Instructions

Prepare the Chicken:

Cook the chicken either in the oven or in the air fryer. Set the air fryer to 400 °F and season the chicken on both sides with salt and pepper. Drizzle 2 tablespoons of olive oil over the chicken and toss together. Place the chicken into the air fryer basket and cook it for 12-13 minutes or until the internal temperature reaches 165 °F. Set aside to cool and then roughly chop the chicken.

Alternatively preheat the oven to 425 °F and place the chicken in a baking pan. Season it and drizzle with olive oil and bake for 20-25 minutes. Cool and roughly chop the chicken.

Make the Soup:

Add the olive oil, onion, carrot, and celery to a soup pot, season with a pinch of salt and cook over medium heat until soft and golden. About 15 minutes.

Add the garlic and warm through for 30-40 seconds until fragrant.

Add the flour and cook for about a minute until toasted.

Add all of the remaining ingredinents except the cream, parsley, and parmesan.

Bring the soup to a boil and reduce the heat to medium. Cook for 30-40 minutes. The potatoes should be tender. Taste and adjust the seasoning if needed. Add the heavy cream and parsley and serve with parmesan cheese and the puff pastry twists.

Make the Puff Pastry Twists:

Preheat the oven to 400 °F and line 2 baking trays with parchment paper.

Unwrap the puff pastry and cut it into half-inch strips. Brush the top of the puff pastry with butter and season with salt, pepper, and top with parmesan cheese.

Twist the strips of puff pastry and place them on the prepared baking trays.

Bake until golden and crisp. About 20 minutes.

Allow the twists to cool completely and serve them with the soup.

Kali Orexi!

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