I made you some soup today.

Chicken Pot Pie Soup I howsweeteats.com

Actually (and obviously), it’s a soup slash chicken pot pie hybrid.

See… I’ve been doing this very depressing, terrible thing that consists of letting magazines pile up to the heavens on my dining room floor. If you were here, you might nominate me for Hoarders. Thank goodness you’re not here.

I am a serious magazine junkie. No, we are talking seeeeerious. s-e-r-i-o-u-s. I used to hear people say (and by hear people say I mean see people post on Facebook) all the time about how they couldn’t get through magazines, and thought, well… that was just insane. I will always have time to get through magazines! I love magazines! Magazines are my liiiife!

Ha. Funny.

Chicken Pot Pie Soup I howsweeteats.com

Guess what? I don’t really have time to get through magazines now. Whomp whomp. Well, I guess that is subjective considering that yesterday I was “busy” watching eight reruns of Sex and the City (so cliche) but hey, it is what it is. Apparently, I just don’t have time.

My point is, finally, that I grabbed the top magazine from my stack right before Thanksgiving and tried to immerse myself. What do I see first? Chicken pot pie soup. Hmmm. I like chicken pot pie. I like soup.

I think this will work.

Chicken Pot Pie Soup I howsweeteats.com

It sure did. I made some spur of the moment puff pastry biscuits (I think on this specific day I also ate puff pastry for lunch. Like… only puff pastry.) inspired by our all time favorite chicken pot pie recipe in the universe (it’s that good.). When those little puffs sank down into the soup… OMG. I have decided that puff pastry is like bacon. I have to make about 32 times the amount I think I will need… because I can’t stop eating it.

The best news here is that you can successfully freeze this and drag it out later (did so last week) and it is just as delicious. If you’re feeling crazy you can also make your own puff pastry and all that jazz, but considering that the one time I tried making croissants I almost died (no, I am not dramatic at all), I stuck to the frozen stuff.

So long story long, this has Monday written all over it.

Chicken Pot Pie Soup I howsweeteats.com

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Chicken Pot Pie Soup

Yield: serves 4-6

Total Time: 30-45 minutes

Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha... that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 "biscuits" out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

[slightly adapted from food network magazine, december 2012]

Chicken Pot Pie Soup I howsweeteats.com

(I know I talked in parentheses a lot. It’s Monday.)

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93 Responses to “Chicken Pot Pie Soup.”

  1. #
    51
    Ross @ TheFaceBaby — December 4, 2012 @ 1:11 am

    In high school, my post-practice snack rotated between PBSJ and Marie Callendar’s microwaveable chicken pot pies.

    Every.single.day.

    I still love PBSJ, because who can get sick of that, but I haven’t had a whiff of those horrible-for-you pies since 2004. And actually, my Mum’s is the only pot pie I’ve eaten since then. But if Cassie makes this, I suppose I’ll try a bowl. And by that I mean I’ll try three.

    Reply

  2. #
    52
    Ashley M — December 4, 2012 @ 2:03 am

    We made this tonight!! It was SO incredibly good. Letting the biscuits (made regular ones) soak in the soap only made it better.

    Reply

  3. #
    53
    Carrie @ Kiss My Whisk — December 4, 2012 @ 2:13 am

    WANT.SOME.NOW!

    Reply

  4. #
    54
    Elizabeth@ Food Ramblings — December 4, 2012 @ 8:57 am

    I saw the first picture and my mouth dropped- yum!!

    Reply

  5. #
    55
    anna — December 4, 2012 @ 10:51 am

    made this last night.. SO DELICIOUS!!! The “puff biscuits” were adorable for the photo, but got kind of…gooey. I would reserve the puffs for dipping. SO SO good though. Definitely making again!

    Reply

  6. #
    56
    Barbara | Creative Culinary — December 4, 2012 @ 11:49 am

    I love homemade chicken soup and I’m borderline obsesses with Marie Callender’s Mushroom Chicken Pot Pies (seriously the ONLY frozen food product I buy; and I buy four at a time).

    Every time I see the nutritional information (though even calling it nutritional is dubious) I squirm but know when I have the pot pie craving I need something quick…and this could work!

    Great idea…soon to be my dinner.

    Reply

  7. #
    57
    Gerry @ Foodness Gracious — December 4, 2012 @ 12:53 pm

    I love this and it’s simplicity, one of my fav winter pies :)

    Reply

  8. #
    58
    Jeni — December 4, 2012 @ 1:03 pm

    I love all of your photos! Each recipe looks amazing. I also love your sense of humor! This looks like another scrumptious recipe to put into my recipe box. Thank you!

    Reply

  9. #
    59
    Colette @ JFF! — December 4, 2012 @ 5:02 pm

    I’m a mag-junkie, too! Even brought back a couple from Australia…

    Reply

  10. #
    60
    Lois — December 5, 2012 @ 7:10 am

    I saw this recipe and knew right away that I wanted to make it–just didn’t know that I would be making it right away. Both of my children woke up with fevers this morning, so I figured some comfort food was in order. We are just finishing up our delicious bowls of soup..Thanks for another fantastic recipe!

    Reply

  11. #
    61
    Erin — December 5, 2012 @ 7:23 pm

    umm. number one this looks delish. number two i have the same measuring cups. except my boyfriend broke like, all of them.

    Reply

  12. #
    62
    Deanna — December 5, 2012 @ 7:51 pm

    Made this tonight and it was so delicious and easy!

    Reply

  13. #
    63
    Loretta | A Finn In The Kitchen — December 5, 2012 @ 8:35 pm

    Now this here is some serious comfort food! I love the floating pastry…

    Reply

  14. #
    64
    Joyce — December 6, 2012 @ 2:26 pm

    LOL. My mom was a magazine hoarder. My dad used to give her a hard time and call it her expensive vice and she would say, so what, smoking is yours; plus you benefit from the recipes I make from them!

    When she died I had all of her subscriptions forwarded to my house.

    Wow!

    I still have a plastic US mail container in the garage (don’t tell USPS) I haven’t touched from over 6 yrs ago. Kind of sweet to see the US mail container and remember how much fun she had with them.

    Reply

  15. #
    65
    Anastasia — December 7, 2012 @ 2:42 pm

    i’m making this tonight. got all the stuff. so excited!!
    Question: if you get 12 biscuits out of the sheet – do you only serve one with each bowl of soup still (4-6 servings of soup)
    suggestions on what to make with the other 6 biscuits you don’t use for soup?

    Reply

  16. #
    66
    morgan — December 7, 2012 @ 7:58 pm

    so i tired this out tonight and it was obvi delicious! loved every bite! thanks

    Reply

  17. #
    67
    Margie — December 9, 2012 @ 4:05 pm

    I made this today and it was a huge hit! I got a rotisserie chicken at the store and pulled off all of the white meat and shredded it. They also only had puff pastry shells, which worked out awesomely. They save having to cut out the biscuits and look great. Thank you!

    Reply

  18. #
    68
    Courtney — December 11, 2012 @ 1:30 pm

    I made this last night and it is so tasty! The recipe was super easy but there is so much flavor! Thanks for posting this Jessica :)

    Reply

  19. #
    69
    Melenese — December 18, 2012 @ 12:46 am

    I declare I think I love you…lol . Don’t panic, I’m totally straight and happily married. You have the BEST blog, recipes, and photos. I only found you a few months ago and PRAY that you don’t turn out like so many wonderful blogs and simply disappear.

    I know this must be hard work and a commitment but please know you are your work are SO appreciated. Like so many I am busy and over the years got away from my Southern upbringing of cooking complete meals. You have inspired me to take the time to make dinner and not reservations.

    My hubby appreciates as you as well. It’s not just a meal…it’s turning the t.v .off and playing music, it’s him helping prepare the meal (when he can leave the office early enough) it’s the” OMG what are you cooking” I got from my neighbor when she stopped, it’s the lingering aroma in the house. All I can say is thank you thank you and keep up the wonderful posts.

    Melenese Ford

    Reply

  20. #
    70
    Sabrina — January 9, 2013 @ 6:54 pm

    I love this! I didn’t have pastries but refrigerated Pillsbury croissants worked just fine!

    Reply

  21. #
    71
    Erika — January 29, 2013 @ 3:04 pm

    Made this last night, it was delicious! Thanks for sharing!

    Reply

  22. #
    72
    Kathy — February 25, 2013 @ 10:26 pm

    I made this soup today and it is awesome!!!! We ate some for dinner and I froze the leftover. It was sooooo good!!

    Reply

  23. #
    73
    Angela — March 21, 2013 @ 11:39 am

    A restaurant near me makes a pot pie with a puff pastry that is to DIE FOR so I’m wanting to try it at home. I think your recipe looks the closest so I’m going to try it! If It works out I’ll definitely reblog it. Thanks for sharing!

    Reply

  24. #
    74
    payday loans uk — May 21, 2013 @ 4:29 pm

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    Reply

  25. #
    75
    Nicole — October 7, 2013 @ 2:02 pm

    This soup was amazing, I loved every bit of it! I did how ever add a little Corn starch at the end to make it thicker! But it was amazing, I loved it! Thank you soooooo much it made a very cold night here In The Netherlands a lot better!

    Reply

  26. #
    76
    Valerie — February 7, 2014 @ 12:11 pm

    Has anyone ever tried this in a crock pot? If so would you have to cook the veggies first and would you wait to add the flour and cream at the end?

    Reply

  27. #
    77
    Amy N — February 19, 2014 @ 6:19 pm

    One word for you. Rosemary. Try it next time with Rosemary and it will take it to the next level.

    Reply

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