When it comes to chicken pot pie, you can't beat a classic. This recipe features tender chicken and veggies topped in a creamy white sauce-based broth. Topped with buttery puff pastry then baked until golden brown and delicious.
Table of Content
Most of the year, I never think of chicken soup. But the moment winter sets in, the body just automatically starts yearning for this delicious comfort food. That hot creamy chicken topped with crispy golden baked pastry on the outside makes a perfect chicken pot pie soup.
Traditionally chicken pot pie is made by cooking a whole chicken in a pot of boiling water with a whole lot of ingredients then shredding the chicken and use the stock in the soup. Which by the way is really delicious! My grandma used to make it like that, but it took her a lot longer than the time I want to spend on a dinner soup. So this is a simple and easy chicken pot pie recipe.
Why make this pot pie
- This soup is made with fresh chicken but you can use any leftover chicken just as well.
- The broth is white-sauce based made with flour, chicken stock, and milk which as you can see is very rich and creamy. Having said that, you can use some fresh cream for a richer creamier consistency.
- The vegetables I've used are the classic carrots, celery, and peas but I've often used diced potatoes in to make it more wholesome.
- I have topped this one with puff pastry crust but a homemade pie crust would work just as well. And because the pastry is so popular with my kids, I usually make extra to go around. You can see those in the images below and the video.
- Alternatively, you can omit the puff pastry and make this a chicken pot pie soup or you can top with a pie crust and bake this as one family size chicken pot pie. Both these are very easy recipes.
Ingredients and substitutes
- Chicken - If you know me by now, you know I prefer to use thighs because breast meat does cook fast and becomes chewy. But in this soup, you can use chicken breast or thighs.
- Stock - Chicken broth/stock works great for chicken soup and so does vegetable stock. If you don't have either, then use water.
- Vegetables - Today, I am using onion, celery, and carrots. But, mushrooms, parsnip, turnip, and potatoes, work just as well.
- Herbs - I love some bay leaves and fresh thyme leaves in my chicken pot pies soup. If you don't have fresh you can also use ½ teaspoon of dried thyme.
- Milk - I love to use milk in my chicken pot pie because the soup on its own is so creamy there really is no need to overdo it with the cream. But you can use ½ cup heavy cream for a richer soup.
- Butter - Personally, I don't think this soup needs to be any richer. It's packed with flavor and very creamy, but I have added one tablespoon just for those of you who love butter.
- Parmesan - Not usually used in a chicken pot pie soup, but that little nutty flavor from this cheese adds a big punch of flavor.
Chicken pot pie with puff pastry
Chicken pot pie soup
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- In a heavy-bottom soup pot or stockpot over medium heat add the oil and saute the onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme. Season with salt and black pepper. Add the chicken and saute until no longer pink.
Pro tip - Take your time and saute the chicken. The caramelization will add a wonderful flavor. - Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the mixture thickens.
Pro tip - It is important to cook the flour for a few minutes to cook the raw taste from the soup.
- Then, add the peas, parsley, parmesan, and nutmeg. Add the milk then simmer for 8 to 10 minutes on medium-low until the chicken is tender.
- Finally, add the butter and combine well. Check and adjust seasoning and consistency.
Pro tip - Ready-to-use carton broth or stocks have extra salt added to them. So, taste first then adjust seasoning. - Turn the heat off and keep warm.
Pro tip - This chicken pot pie filling can be prepared up to 2 days ahead. You can reheat it before assembling.
Top with puff pastry
- Cut puff pastry sheets into discs the same size as your soup bowls/ramekins.
Pro tip - Chilled puff pastry is easy to work with. It cuts easily and puffs perfectly when chilled. - Fill each ramekin with the chicken soup an inch below the rim. Place the bowls on a baking sheet lined with parchment paper for easy clean-up.
Pro tip - You can place the ramekins in the fridge for up to 2 days before baking. - Top each ramekin with a puff pastry disc and brush with egg wash. Bake for about 20 to 25 minutes or until the puff pastry crust is golden and crispy.
Pro tip - Egg wash is a beaten egg with 2 tablespoon of water. - Cool on a wire rack for at least 10 minutes before you serve because these are very hot and bubbling inside.
Tips for Success
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready-to-use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white sauce-based soup. Plus the chicken itself is packed with flavor. This means you can eat them more often if you make them a tad healthier. For me, it means I can have dessert too.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tablespoon of butter in this.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
- Keep the puff pastry in the fridge at all times. It is always easier to work with pastry when it is in its chilled state.
- Also, puff pastry when baked from chilled will bake wonderfully into a flaky pastry.
More soup recipes
How long will this chicken pot pie recipe soup keep?
The creamy soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
Can I use cream instead of milk for this pie?
Absolutely. Personally, I think the starch added to the soup makes this a rich and creamy chicken pot pie so milk works just as well. But if you prefer you can add ½ cup of cream instead of the milk.
What goes well with chicken pot pie?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes.
How do you thicken a pot pie recipe? And can I make it gluten-free?
The flour in the recipes is what thickens the soup. Ideally, one tablespoon flour for every cup of stock, milk, or liquid in the soup is a good guide for thickening. You can also replace the all-purpose flour in the recipe with gluten-free flour and use a gluten-free pastry instead of a classic puff pastry.
What can I use instead of puff pastry?
Puff pastry makes for a quick semi-homemade chicken pot pie. Personally, I love using pie crust to top pot pie soups.
Printable Recipe
Chicken Pot Pie with Puff Pastry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 493kcal
Adjust Servings Here: 4 servings
Description
When it comes to chicken pot pie, you can't beat a classic. This recipe features tender chicken and veggies topped in a creamy white-sauce-based broth. Topped with buttery puff pastry then baked until golden and delicious.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (450 g) Chicken breast
- 2 tablespoon Olive oil
- 2 tablespoon Butter
- 1 small Onion (finely chopped)
- 1 teaspoon Garlic (finely minced)
- ½ cup Celery (finely diced)
- ½ cup Carrots (finely diced)
- 1 tablespoon Thyme leaves (fresh or ½ teaspoon dried)
- ½ cup Parsley (finely chopped)
- 1 cup (250 ml) Chicken stock
- ½ cup Green peas (fresh or frozen)
- ¼ cup Parmesan cheese
- ¼ teaspoon Nutmeg (fresh grated)
- 3 tablespoon All purpose flour
- 1 cup (250 ml) Milk
- 1½ teaspoon Salt
- 1 teaspoon Pepper
Plus
- 1 sheet Puff pastry (1 sheet- kept chilled)
- ½ cup Egg wash (1 egg + 2 tablespoon water)
Instructions
Chicken pot pie soup
- Preheat the oven at 400°F/ 200°C/ Gas Mark 6
- In a heavy-bottom soup pot or stockpot, over medium heat, add the oil and saute the onions, celery, and carrots for 2 minutes.1 lb Chicken breast, 2 tablespoon Olive oil, 1 small Onion, ½ cup Celery, ½ cup Carrots
- Add the garlic and thyme. Season with salt and pepper. Add the chicken and saute until no longer pink.Pro tip - Take your time and saute the chicken. The caramelization will add a wonderful flavor.1 teaspoon Garlic, 1 tablespoon Thyme leaves, 1½ teaspoon Salt, 1 teaspoon Pepper
- Next, add flour and stir constantly for two minutes on medium-low. Add the stock and stir until the flour is absorbed and the sauce thickens.Pro tip - It is important to cook the flour for a few minutes to cook the raw taste from the soup.3 tablespoon All purpose flour, 1 cup Chicken stock
- Then, add the peas, parsley, parmesan, and nutmeg. Add the milk, then simmer for 8 to 10 minutes on medium-low until the chicken is tender.½ cup Parsley, ½ cup Green peas, ¼ cup Parmesan cheese, ¼ teaspoon Nutmeg, 1 cup Milk
- Finally, add the butter and combine well. Check and adjust seasoning and consistency. Pro tip - Ready-to-use carton broth or stocks have extra salt added to them. So, taste first then adjust seasoning.2 tablespoon Butter
- Turn the heat off and keep warm.Pro tip - This soup can be prepared up to 2 days ahead. You can reheat it before assembling.
Top with puff pastry
- Cut puff pastry disc the same size as your soup bowls/ramekins. Pro tip - Chilled puff pastry is easy to work with. It cuts easily and puffs perfectly when chilled.1 sheet Puff pastry
- Fill each ramekin with the chicken soup an inch below the rim. Place the bowls on a baking tray lined with parchment paper for easy clean-up. Pro tip - You can place the ramekins in the fridge for up to 2 days before baking.
- Top each ramekin with a puff pastry disc and brush with egg wash. Bake for about 20 to 25 minutes or until the top is golden and crispy.Pro tip - Egg wash is a beaten egg with 2 tablespoon of water.½ cup Egg wash
- Cool on a wire rack for at least 10 minutes before you serve because these are very hot and bubbling inside.
Recipe Notes & Tips
- Chicken breast cooks quicker than thighs so if you use chicken breast cook it less long or it will get chewy.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready-to-use store-bought stock make sure to under season your soup as commercial stocks have tons of salt added to it.
- You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white sauce-based soup. Plus the chicken itself is packed with flavor. This means you can eat them more often if you make them a tad healthier. For me, it means I can have dessert too.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup like I have added just a tablespoon of butter in this.
- Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So add them warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
- Keep the puff pastry in the fridge at all times. It is always easier to work with pastry when it is in its chilled state.
- Also, puff pastry when baked from chilled will bake wonderfully into a flaky pastry.
Nutrition Information
Calories: 493- kcalCarbohydrates: 28.5- gProtein: 18.1- gFat: 34.2- gSaturated Fat: 12.3- gPolyunsaturated Fat: 21.7- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 100- mgSodium: 291- mgPotassium: 0- mgFiber: 2.1- gSugar: 4.1- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Noreen Gamble
Hi Veena,
I'm sorry if you have put this information somewhere but I couldn't find and I'm curious as to what size ramekins you are using.
Thank you for all your wonderful recipes!
Sincerely,
Noreen
Veena Azmanov
Hey Noreen, I suggest 6 to 8 oz ramekins per person. I used my 8 oz ramekins but filled only about 6 oz cause I didn't want them too full.
Jacqueline Debono
Love this chicken pot pie recipe. I made it as individual portions like you for lunch today and everyone wanted a second portion. Next time I have to make extra!
Veena Azmanov
Thank you for the lovely feedback, Jacqueline.
Anita
We love making these at home too, usually just add whatever veggies that I have. I love using store-bought puff pastry for the crust top too, so convenient. 🙂
Mirlene
The perfect comforting meal to have. I love the idea of just portioning out the pot pies into the ramekins!