Light a fire. Put on your favorite pajamas. And then curl up with a bowl of this Chicken Pot Pie Soup!
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Every year since Robbie was born, my sister sends us matching pairs of pajamas for Christmas. I’m not gonna lie…those pajamas are one of my favorite presents! I know little kids groan about finding socks or a knitted sweater from Grandma under the tree. Not me! I look forward to opening those pajamas.
A couple years ago, it was these matching moose-themed pajamas…with a flapjack on the back! And it didn’t stop there. These PJ’s had “Don’t Moose With Me” printed on the back flapjack. I laughed hysterically when I opened those up, and then I promptly put ’em on. And I wore ’em all winter. Robbie has outgrown his version, but I still wear mine quite often. If it’s a snowy day where we know we aren’t going out, I just wear those PJ’s all day!
Last year, the matching pajamas were these Peanuts-themed PJ’s. No flapjack, but let’s be honest…who really uses the flapjack on pajamas!? Plus, you can’t ever go wrong with Snoopy and Woodstock. Now if only those pajamas were Scooby-themed…
Oh, and I may or may not have these Grinch pajamas, too. I think I have a pajama problem.
Chicken Pot Pie Soup
But switching gears away from warm winter clothes, let’s talk about warm winter comfort food. More specifically, let’s talk about this Chicken Pot Pie Soup! Now I love a good chicken pot pie. In fact, it’s one of my favorite winter meals. But sometimes you just need soup, right? So I took my go-to chicken pot pie recipe and adapted it slightly to turn it into a soup. The result is this Chicken Pot Pie Soup, and it’s a guaranteed way to warm up on a cold winter day (especially if you’re wearing footie pajamas, too).
There are a couple of tricks to this chicken pot pie soup. First, the flour. I know it might seem strange to mix flour into soup, but this little addition aligns the flavors of this soup with the flavors of a traditional chicken pot pie.
Second, the half-and-half. You need to add a bit of creaminess to this soup to mimic the traditional pot pie flavors, and the half-and-half does it. The creaminess is essential for making this Chicken Pot Pie Soup taste like a pot pie.
Oh, and last but not least, the puff pastry croutons. I wasn’t sure how to incorporate the pie crust topping given that this soup would be divided into bowls. Then it hit me. What if I used puff pastry to make “croutons” for the top of the soup? Easy! And let me tell ya, the bottoms of those puff pastry squares soak up a bit of liquid from the soup…and they’re delicious!
If you’re looking for one heck of a delicious soup for these cold winter days, then this Chicken Pot Pie Soup is the way to go. If you make this soup, swing back by and leave a comment. Or snap a photo of your creation and tag me on Instagram (@Spicedblog). Stay warm, my friends!
Looking for more tasty soups? Check out these other favorites!
Chicken Pot Pie Soup
- 1 sheet frozen puff pastry thawed
- 1 large egg lightly beaten
- 3 medium Yukon gold potatoes chopped
- 2 large carrots peeled and sliced
- 1 cup peas fresh or frozen
- 2 stalks celery thinly sliced
- ½ cup corn fresh or frozen
- 4 cups chicken cooked and shredded (see note)
- 1 Tbsp unsalted butter
- 1 medium white onion diced
- 1 tsp garlic minced
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp pepper
- 4 cups low-sodium chicken stock
- 1 cup water
- 1 cup half-and-half
- Preheat oven to 400°F.
- Meanwhile, cut the puff pastry into 1”x1” squares and place on a parchment-lined baking pan. Brush tops of puff pastry squares with beaten egg. (Optional: Sprinkle tops of puff pastry squares with a bit of black pepper.) Bake at 400°F for 14-16 minutes, or until golden brown. Remove from oven and set aside.
- Meanwhile, using a medium saucepan, fill half full with water. Place over high heat and bring to a boil. Add the potatoes, carrots, peas, celery, and corn; cook for 12-14 minutes or until potatoes are tender. Remove from heat and drain. Transfer vegetables into a large bowl; add cooked chicken and stir until well combined. Set aside.
- Using a large stockpot or Dutch oven, add the butter and place over medium heat. Once butter has melted, add onions and garlic. Sauté, stirring occasionally, until onions begin to turn translucent (about 6-8 minutes).
- Add flour, salt, pepper, chicken stock, water and half-and-half; stir until well combined. Cook over medium heat, stirring often, until mixture begins to boil. Add vegetables/chicken and stir until well combined; remove from heat.
- Divide soup into bowl and top with puff pastry ‘croutons’ before serving.