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Chicken Pot Pie Soup with Puff Pastry Croutons

Chicken pot pie soup pairs tender chicken, potatoes, and vegetables in a creamy broth with crisp, golden puff pastry croutons. The croutons bake separately while the soup simmers in a Dutch oven.
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Prep Time 20 minutes
Cook Time 46 minutes
Total Time 1 hour 6 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

puff pastry croutons
  • 1 sheet puff pastry frozen, thawed (from a 17.3-ounce package)
  • 1 egg large
  • 1 tbsp water
soup
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, cut into 1/4-inch dice
  • 2 stalks celery cut into 1/4-inch dice
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tsp thyme dried
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup whole milk
  • 1 cup peas frozen

Equipment

  • 1 rimmed baking sheet
  • 1 5-quart Dutch oven

Method
 

Bake the puff pastry croutons
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut the puff pastry into 1 1/2-inch squares and arrange them on the baking sheet.
  4. Whisk the egg with the water and brush it over the pastry.
  5. Bake for 14–18 minutes, until puffed and golden brown.
Make the soup
  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Add the chicken, potatoes, thyme, bay leaf, salt, and pepper.
  7. Bring the soup to a boil, reduce the heat, and simmer uncovered for 15–20 minutes.
  8. When the chicken reaches 165°F and the potatoes are fork-tender, transfer the chicken to a plate.
  9. If the chicken reaches temperature first, remove it and continue simmering until the potatoes are tender.
  10. Shred the chicken.
  11. Stir in the milk, peas, and shredded chicken, and simmer gently for 3–5 minutes, until the peas are hot.
  12. Remove the bay leaf and serve topped with the puff pastry croutons.

Notes

For tender chicken, remove it as soon as it reaches 165°F while the potatoes finish cooking. Refrigerate the soup in an airtight container for up to 3 days; freeze without the puff pastry croutons for up to 3 months. For a lighter option, use 2% milk instead of whole milk.