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Homemade Chicken Pot Pie Soup with Puff Croutons recipe photo

Chicken Pot Pie Soup with Puff Croutons

This Chicken Pot Pie Soup with Puff Croutons is cozy, creamy, and packed with comforting flavors and flaky puff pastry crunch!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast diced
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1 package puff pastry
  • Flour for dusting

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or spatula
  • Baking Sheet
  • Measuring cups and spoons
  • Rolling pin (optional)

Method
 

Step 1: Prep Your Ingredients
  1. Dice the chicken breast into bite-sized pieces. Chop the onion, carrots, and celery, and mince the garlic. Keep your puff pastry chilled until ready to roll out.
Step 2: Sauté the Vegetables and Chicken
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing until they begin to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the diced chicken and cook until the pieces are no longer pink on the outside.
Step 3: Build the Soup Base
  1. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and add dried thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes so the flavors meld and the chicken cooks through.
Step 4: Add Cream and Peas
  1. Stir in the heavy cream and frozen peas. Simmer for another 5 minutes to warm through and thicken the soup slightly. Taste and adjust seasoning if necessary.
Step 5: Make the Puff Croutons
  1. Preheat your oven to 400°F (200°C). Lightly dust a clean surface with flour and roll out the puff pastry sheet, if needed. Cut the pastry into small squares or rectangles. Place them on a lined baking sheet and bake for 12-15 minutes until they puff up and turn a beautiful golden brown.
Step 6: Serve and Enjoy
  1. Ladle the soup into bowls and top generously with puff croutons. The flaky, buttery croutons soak up the creamy soup, creating the perfect bite every time. Enjoy immediately!

Notes

  • Store puff croutons separately in an airtight container to keep them crispy.
  • Use chicken thighs instead of breasts for a moister, richer flavor.
  • To thicken soup if too thin, simmer longer or add a flour-water slurry.