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


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1 Tbsp
leek,white and light green part only, halved lengthwise and sliced
2 medium
1 medium
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
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


  • 1Heat oven to 400.
  • 2Melt 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.
  • 3Stir in broth. Add chicken,thyme,salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
  • 4Meanwhile,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.
  • 5Bake 12 minutes or until puffed and golden brown. Let cool.
  • 6Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
  • 7As 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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