Chicken Pot Pie Soup with Flaky Pastry Dippers

Introduction

Chicken Pot Pie Soup with Flaky Pastry Dippers is the ultimate comfort food in a bowl. It takes all the rich, creamy, and hearty flavors of a classic chicken pot pie and transforms them into a cozy soup. The buttery pastry dippers on the side add that irresistible flaky crunch, making every bite feel like a piece of home.

This dish is the perfect balance of creamy chicken soup and savory pastry. It’s warm, filling, and deeply satisfying—ideal for chilly evenings or when you crave something cozy and nourishing.

Why I Love This Recipe

I love this recipe because it combines the best of both worlds: the creamy warmth of a homemade chicken soup and the flaky indulgence of a chicken pot pie crust. Instead of fussing with a whole pie, you get the same flavors in a quicker, more approachable form.

It’s versatile, too. You can use rotisserie chicken for convenience, toss in leftover vegetables, and even bake the pastry dippers ahead of time. It’s simple enough for weeknights but comforting enough to serve guests.

Why This is a Must-Try Dish

• Comfort in a bowl: Creamy, hearty, and soul-warming.
• All the pot pie flavors you love, without the work.
• Family-friendly: Kids and adults both adore it.
• Customizable: Works with leftover chicken, turkey, or seasonal veggies.
• Fun to serve: Pastry dippers make it interactive and special.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: ~420 per serving (including pastry dippers, approximate)
• Cuisine: American comfort food
• Course: Soup, Main Dish

Ingredients

For the Soup

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• ½ cup frozen corn
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup milk or half-and-half
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• 1 bay leaf
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

For the Flaky Pastry Dippers

• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tsp sesame seeds or poppy seeds (optional, for topping)

Simple Cooking Directions

1. Sauté vegetables.
2. Make roux with flour and butter.
3. Add broth, milk, chicken, and seasonings.
4. Simmer until thick and creamy.
5. Bake pastry dippers until golden.
6. Serve soup hot with flaky pastry dippers.

Step-by-Step Preparation

Step 1: Prepare Pastry Dippers

1. Preheat oven to 400°F (200°C).
2. Roll puff pastry on a lightly floured surface.
3. Cut into strips or fun shapes with a knife or cookie cutter.
4. Place on a baking sheet lined with parchment paper.
5. Brush with egg wash and sprinkle with sesame/poppy seeds.
6. Bake for 12–15 minutes, until golden and puffed.

Step 2: Make the Soup

1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
2. Add onion, carrots, and celery. Sauté for 6–7 minutes until softened.
3. Stir in garlic and cook for 1 more minute.
4. Sprinkle flour over vegetables, stir, and cook for 2 minutes to remove raw taste.
5. Slowly whisk in chicken broth, stirring constantly to avoid lumps.
6. Add milk (or half-and-half), thyme, bay leaf, salt, and pepper. Bring to a gentle simmer.
7. Stir in shredded chicken, peas, and corn.
8. Simmer uncovered for 20 minutes, stirring occasionally, until thickened and creamy.
9. Remove bay leaf, adjust seasoning, and stir in parsley.

How to Serve

• Ladle the hot soup into bowls and serve with warm, golden pastry dippers on the side.
• Garnish with extra parsley or freshly cracked black pepper.
• Pair with a light side salad to balance the richness.

Additional Recipe Tips

• Don’t skip cooking the flour—it’s key for a smooth, lump-free soup base.
• For a richer soup, substitute cream for the milk.
• Puff pastry can be cut into fun shapes (hearts, stars) for a playful presentation.
• Soup will thicken as it cools—add extra broth if reheating.

Variations

• Turkey Version: Perfect way to use Thanksgiving leftovers.
• Vegetarian Option: Swap chicken for white beans or mushrooms, use vegetable broth.
• Herb Lovers: Add rosemary or sage for deeper flavor.
• Cheesy Twist: Stir in ½ cup shredded cheddar before serving.

Freezing & Storage

• Storage: Refrigerate in airtight containers for up to 4 days.
• Freezing: Freeze soup (without pastry) for up to 3 months.
• Reheating: Reheat on the stovetop over medium-low heat, adding broth or milk if too thick.
• Pastry Dippers: Best eaten fresh, but can be stored in an airtight container for 2 days and re-crisped in the oven.

Special Equipment Needed

• Large soup pot or Dutch oven
• Whisk (for roux and broth mixture)
• Baking sheet
• Parchment paper
• Sharp knife or cookie cutters (for pastry shapes)

Conclusion

Chicken Pot Pie Soup with Flaky Pastry Dippers is pure comfort food magic. It takes the beloved flavors of chicken pot pie and reimagines them in a creamy, warming soup topped with buttery, flaky pastry. Whether you’re looking for a family-friendly dinner, a cozy weeknight meal, or a creative way to use leftovers, this dish is a must-try. Warm, hearty, and deeply satisfying—it’s comfort in every spoonful.