Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe

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Jamallah Bergman


A interesting recipe that makes a yummy comfort food into a delicious soup.


★★★★★ 1 vote

15 Min
50 Min


  • 1 Tbsp
  • 1
    leek,white and light green part only, halved lengthwise and sliced
  • 2 medium
  • 1 medium
  • 1
    stalk celery,sliced
  • 1/4 c
  • 6 c
    chicken broth, low salt
  • 1 1/2 lb
    chicken thighs, skinless and boneless
  • 2 tsp
    fresh thyme leaves
  • 1/2 tsp
    kosher salt, or to taste
  • 1/4 tsp
    freshly ground black pepper
  • 1
    sheet frozen puff pastry, thawed as pkg directs
  • 4 oz
    green beans, fresh, trimmed and cut into 1 in pieces

How to Make Chicken Pot Pie Soup


  1. Heat oven to 400.
  2. Melt butter in a 5 quart pot. Add leek,carrots,parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
  3. Stir in broth. Add chicken,thyme,salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
  4. Meanwhile,unfold puff pastry on a butting board. Cut along folds in dough and then quarter crosswise to make 12 rectangle. Place rectangles on ungreased baking sheet.
  5. Bake 12 minutes or until puffed and golden brown. Let cool.
  6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
  7. As the green beans cook,shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

Printable Recipe Card

About Chicken Pot Pie Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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