Nothing says comfort food like a bowl of warm chicken pot pie in winter. This recipe is first cooked on the stovetop with raw chicken and vegetables. Topped with a flaky, buttery puff pastry then baked until golden and delicious.
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 I never use the whole chicken because I do no use the skin.
About 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 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 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, potatoes, work just as well.
- Herbs - I love some bay leaves and thyme in my chicken pot pie soup. If you don't have fresh you can use ½ tsp dried thyme too.
- 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 with the cream. but you can use ½ cup 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 tbsp 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.
Step by step instructions (pin)
- Preheat the oven at 200 C/ 390 F.
- Keep puff pastry chilled in the fridge.
- In a heavy-bottom soup pot or stockpot heat oil
- Saute onions, celery, and carrots for 2 minutes.
- Add the garlic and thyme- saute 1 minute
- Add the raw chicken pieces, season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Now add flour and stir constantly for two minutes on medium-low (this will cook the flour so don't make haste)
- Next, add in the stock - continue to stir until the flour is absorbed and the sauce thickens.
- Add in the parsley and (two sprigs of fresh thyme if you have)
- Continue to cook on medium for about 8 minutes until the chicken is cooked.
- Lastly, add the milk - simmer until the milk is hot and bubbling on medium-low
- Add the butter and Parmesan. let it melt and combine well.
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Ready to use stocks have extra salt so taste first then adjust seasoning.
- Switch the heat off and keep warm.
- This chicken can be prepared up to 2 days ahead - just warm it up before assembling
Assemble
- Cut out the puff pastry the same size as your soup bowls /ramekins.
- Fill each ramekin with the chicken soup an inch below the rim
- Place the bowls on a baking tray.
- Place the disc of pastry on top - they should just about sit in each ramekin
- Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
- Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.
Frequently asked questions
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.
Absolutely. Personally, I think the starch added in 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 cream instead of the milk.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal.
You can, of course, serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes,
The flour in the recipes is what thickens the soup. Ideally, one tbsp flour for every cup of stock, milk, or liquid in the soup is a good guide for thickening. You can replace the all-purpose flour in the recipe with gluten-free flour and use a gluten-free pastry instead of a classic puff pastry.
Puff pastry makes for a quick semi-homemade chicken pot pie. Personally, I love using pie crust to top pot pie soups.
Salad recipes to accompany
- Cherry Tomato Mozzarella Salad
- Cabbage Salad with Toasted Sunflower Seeds
- Easy Celery Salad with Cranberries and Pecans
- Carrot Salad with Raisins, Cranberries and nuts
- Ginger Kale with Pine Nuts and Cranberries
- Simple Healthy Kale
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
- 1 lb (450 g) Chicken breast
- 1 cup (250 ml) Chicken stock
- ½ cup Onion finely chopped
- 1 tsp Garlic finely minced
- ½ cup Celery finely diced
- ½ cup Carrots finely diced
- ½ cup Green peas fresh or frozen
- 1 tbsp Thyme leaves fresh or ½ tsp dried
- ¼ cup Parsley finely chopped
- 2 tbsp Olive oil
- 2 tbsp Butter
- 3 tbsp All purpose flour
- 1 cup (250 ml) Milk
- ¼ cup Parmesan cheese
- ½ tsp Salt
- 1 tsp Pepper
Plus
- 1 sheet Puff pastry 1 sheet
- ½ cup Egg wash 1 egg + 2 tbsp water
Instructions
- Preheat the oven at 200 C/ 400 F.
- Keep puff pastry chilled in the refrigerator at all times
- Saute onions, celery, and carrots for 2 minutes
- Add the garlic and thyme – saute a minute more
- Add the raw chicken pieces, and season with salt and pepper.
- Saute for 2 to 3 minutes until the chicken is no longer pink
- Now add flour and stir constantly for two minutes on medium-low (this will cook the flour so don’t make haste)
- Next, add in the stock – Stir until the flour is absorbed and the sauce thickens.
- Add in the parsley and (two sprigs of fresh thyme if you have)
- Continue to cook on medium for about 8 minutes until the chicken is cooked.
- Add the milk – simmer until the milk is hot and bubbling on medium-low
- Lastly, add the butter and parmesan. Let it melt and combine well
- Check seasoning and consistency.
- Add more salt and pepper or water if needed. Tip - Ready to use stocks have extra salt so taste first then adjust seasoning.
- Switch the heat off and keep warm.
- This chicken can be prepared up to 2 days ahead – just warm it up before assembling
Assemble
- Cut out the puff pastry the same size as your soup bowls/ramekins.
- Fill each ramekin with the chicken soup an inch below the rim
- Place the bowls on a baking tray.
- Place the disc of puff pastry on top – they should just about sit in each ramekin
- Bake in a preheated oven for about 20 to 25 minutes or until the top is golden and crispy.
- Let it cool for at least 10 minutes before you serve because these are very hot and bubbling inside.
Recipe Notes
- 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. Which means you can eat them more often if you make it 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 tbsp 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.
Equipment
Nutrition Information
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
Çitra's Home Diary
This is absolutely perfect for these chill and breeze days. I make this with various protein and vegetable.. also with short bread topping is wonderful. I should try yours soon! it's looking so goooooddd !
Veena Azmanov
Thanks, Citra. Yes, this is perfect for weather we have now.
Megan Ellam
The perfect comfort food that everyone enjoys. This is a cracker of recipe. Thanks so much Veena.
Veena Azmanov
Absolutely, Megan. Everyone loves a good Chicken pot pie.