Chicken Pot Pie Soup
All The Comforts Of Pot Pie With Less Work
Chicken Pot Pie Soup is a simple way to make and enjoy this classic fall dish. Made with chicken, celery, onions and carrots, heavy cream and squares of puff pastry goodness, this soup can be made ahead and reheated when ready to serve a perfect fall meal.
One of my favorite restaurants in the Northwoods is a place in Conover, Wisconsin called Bauer’s Dam. They have THE BEST soups and chili including a Chicken Pot Pie Soup.
The owner, Donna, makes this pot pie soup with a little puff pastry on top. I love it, so when I am not able to be in the Northwoods and crave the soup, I make this version.
Now I cannot ever top the Queen of Soups from Bauer’s Dam, but this is a pretty delicious at home version that you and your family will love.
Dice Your Veggies Small
I like to be sure to dice my veggies very small. This makes for a perfect spoon of soup in my opinion.
I also do not say to season the veggies in the recipe card. That being said, I love seasoning, not necessarily salt, but just layers of flavor.
I add some celery seed, pepper, and salt to the veggies as they cook. Do not be afraid of seasoning and herbs, just be sure not to use TOO much salt as the Better Than Bouillon also has sodium.
Puff Pastry
I get these puff pastry sheets from the frozen section of my local grocery store, though you can also use the full sheets and cut them into any size and shape that you like. You are just going to float the baked puff pastry on top of the individual bowls of soup so feel free to get creative with the size and shape of your puff pastry!
Make It Thick Or Thin
I have directions on the recipe card to make the “slurry” which is the corn starch and water mixture you use to thicken the broth. I have the measurements for the soup broth to come out slightly thicker.
You can skip this step for thinner soup or make more of a slurry to make the broth more like a gravy. This is a similar method that I use when making my Quick Chicken and Dumplings.
The only special thing to be aware of when making a slurry is to make sure that you whisk it smooth and whisk it into the soup so that it doesn’t leave chunks of the corn starch in the soup broth.
The Bouillion
Use the bouillon sparingly at first if you are not familiar since this is full of flavor and delicious but it can easily make your soup too salty.
Start with a little bit, add, simmer, taste, and add more. You can also add more of this at the very end. This will be sure to not make your soup too salty.
Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup is a less labor intense variation of delcious pot pie. This soup is made in a skillet with chicken, carrots, celery and onions and topped with a flaky and buttery puff pastry square. Easy and delicious.
Ingredients
- 2 to 2 1/2 lbs of chicken breast
- 3 carrots
- 3 celery stems with leaves if possible
- 1 medium sized yellow onion
- 2 cans of diced potatoes (drained) (14.5 ounces each)
- 4 tablespoons of butter
- 2 teaspoons of all purpose seasoning salt
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of poultry seasoning
- 2 teaspoons of celery seed
- 1 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- *seasoning measurements are a suggestion and can be adjusted to your preferences
- 2 to 3 heaping tablespoons of chicken Better than Bouillon
- 8 cups of water
- 1/4 to 1/2 cup of heavy cream
- 3 to 4 cups of fresh spinach
- 2 tablespoons of corn starch plus 1 cup of water *for the slurry to thicken the soup
- 6 puff pastry squares, or the sheets can be used and cut into squares or rectangles
- 1 egg
Instructions
- Pat the chicken dry and cut into small, bite sized cubes. Add the chicken to a bowl and season with the all purpose seasoning, garlic and onion powders, paprika, celery seed, black pepper, nutmeg, and poultry seasoning. Toss well to coat and set the chicken aside.
- Finely dice the carrot, celery (including the leaves) and onions.
- Add the butter to a deep sided skillet and then add all the veggies. Sauté for about 15 minutes until they are soft and slightly browned.
- Add the chicken to the skillet an sauté for 15 minutes or until the chicken is cooked.
- Add the bouillon. This is salty so start with a smaller amount and you can add more later after tasting. Sauté the bouillon in for a few minutes.
- Add the 8 cups of water and the drained, canned potatoes and bring the whole skillet to a boil, reduce heat, cover and simmer for 35 to 45 minutes. Stir occasionally but keep the cover on when not stirring.
- Cover a baking pan with foil and non stick spray. Place the puff pastry squares on the sheet pan. I use a cookie cutter to press some shapes into the puff pastry so that it doesn't puff up too big. Press the cookie cutter into the dough but don't go ALL the way through the dough. Whisk the egg and brush the dough all over. Bake at 350° for 20 minutes or until puffy and golden brown.
- When the soup has simmered covered for the 35 to 45 minutes, add the spinach and stir until wilted. Then whisk the corn starch with the cup of water until smooth and slowly whisk it into the simmering soup. You can also taste at this point and add a little more bouillon if needed. Whisk the soup from time to time as it simmers for an additional 15 to 20 minutes so the broth thickens up. You can make more of a slurry if you want the broth even thicker.
- Turn off the heat, add the heavy cream. Whisk it in. Let the soup rest for 5 minutes before serving. Top each bowl with a puff pastry.