Chicken Pot Pie Soup with Puff Pastry Squares
Creamy chicken soup with potatoes, carrots and flaky pastry for serving.
This chicken pot pie soup turns a chicken and vegetable broth into a creamy meal with a flour-and-butter thickener. Simmer the chicken until fully cooked, soften the vegetables and serve with crisp pastry pieces for the pot-pie feel. Heat oil in a soup pot. Cook onion 4 minutes, then add chicken and broth or water. Simmer 25 to 35 minutes until chicken reaches 74°C (165°F). Meanwhile heat oven to 200°C (400°F). Cut pastry into squares and bake on a lined tray 12 to 15 minutes until puffed and golden. Remove chicken and strain broth if desired. Melt butter in a saucepan, whisk in flour and cook 1 minute. Gradually whisk in cream, milk and 750 ml broth until smooth.
Recipe card
Chicken Pot Pie Soup with Puff Pastry Squares
Equipment: Measuring tools, mixing bowl and suitable pan
Ingredients
Instructions
Cook chicken
Heat oil in a soup pot. Cook onion 4 minutes, then add chicken and broth or water. Simmer 25 to 35 minutes until chicken reaches 74°C (165°F).
Bake pastry
Meanwhile heat oven to 200°C (400°F). Cut pastry into squares and bake on a lined tray 12 to 15 minutes until puffed and golden.
Prepare thickener
Remove chicken and strain broth if desired. Melt butter in a saucepan, whisk in flour and cook 1 minute. Gradually whisk in cream, milk and 750 ml broth until smooth.
Simmer vegetables
Add carrots and potatoes to creamy broth. Simmer 15 to 20 minutes until tender. Remove chicken from bones, shred and return to pot.
Finish
Season with salt and pepper, warm through and serve with pastry pieces.
How to tell when it is ready
Cook until tender and evenly heated as described.
Tips
- Keep chicken pieces similar in size for even cooking.
- Skim excess fat from broth before thickening.
- Whisk flour into melted butter before adding liquid.
- Bake pastry separately so it stays crisp.
Troubleshooting
- If the mixture is too thick, add liquid gradually.
- If browning too quickly, lower the heat.
Substitutions
- Use a compatible neutral oil if needed.
- Choose suitable alternatives for dietary needs.
Variations
- Adjust herbs or spices to taste.
- Add a suitable seasonal ingredient.
Serving suggestions
- Top bowls with baked pastry squares.
- Add chopped chives or parsley.
- Serve with a crisp green salad.
- Offer black pepper at the table.
Make ahead
Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.
Storage
Refrigerate leftovers promptly and use within 3 days.
Food safety
Contains wheat and dairy. Cook chicken to 74°C (165°F); refrigerate soup promptly.
Frequently asked questions
Can I prepare this ahead?
Prepare components ahead and refrigerate perishable ingredients; finish close to serving.
How should I store chicken pot pie soup?
Refrigerate leftovers promptly and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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