The ultimate comfort meal—ready in just 20 minutes! This high-protein, budget-friendly soup has all the cosy vibes of a classic chicken pot pie but with a lighter, healthier twist. This soup version is a modern twist inspired by the American chicken pot pie.
Chicken pot pie soup is the perfect cosy meal that brings all the comforting flavours of a classic chicken pot pie, without the fuss of making pastry. Tender chunks of chicken are paired with carrots, peas, and more vegetables, all simmered in a rich, creamy broth that’s perfectly seasoned with thyme The result is a hearty, velvety soup that’s both satisfying and nourishing, and best of all, it’s quick to make!
Perfect for those chilly evenings when you want something hearty, satisfying, and simple.
Tips
- If you’re short on time, rotisserie chicken works wonders. It’s already cooked, so just shred it and add it to the soup — this saves you time while keeping the flavour rich.
- Don’t add the peas too early! They cook quickly and can lose their texture. Stir them in towards the end, just enough for them to heat through.
- Make a slurry: a slurry is simply a mixture of cornflour (cornstarch) or any other thickening agent combined with a cold liquid (such as water, broth, or milk). It’s used to thicken soups, sauces, and gravies without creating lumps. A slurry thickens without adding the extra calories or richness, which makes the soup feel lighter, especially if you’re looking for a balance between creaminess and comfort without the heaviness.
How To Make a Slurry
In a small bowl, mix equal parts of cornflour and cold liquid (for example, 1 tablespoon of cornflour with 1 tablespoon of water). Stir it together until smooth and there are no lumps. Once your soup is nearly at the desired consistency, slowly pour in the slurry, stirring constantly to evenly distribute it. Let it simmer for a couple of minutes to thicken.
Swaps
Chicken: If you don’t have rotisserie chicken on hand, you can easily swap it for cooked chicken breast. Simply cook and shred it before adding it to the soup.
Vegetables: instead of fresh vegetables – If you’re short on time or fresh veggies, frozen peas, carrots, and corn are great swaps. They cook quickly and add the same flavour and texture.
Thyme: You can experiment with different herbs like rosemary or oregano if you want a slightly different flavour profile from the traditional thyme and bay leaves.
Milk: you can substitute the milk with any milk of choice, from whole milk to plant based.
Storage
Store the puff pastry separately. Reheat the soup and add the toppings just before serving to maintain their crispness.
Fridge: let the soup cool completely before storing it in an airtight container. It can be kept in the fridge for up to 2-3 days. When ready to serve, reheat on the stovetop over low heat, adding a splash of broth or water to adjust the consistency if needed.
Freezing: chicken pot pie soup freezes well, but it’s best to freeze it before adding cream (if using). The cream can sometimes separate during freezing and reheating. To freeze, cool the soup and transfer it to a freezer-safe container or zip-top bag. It will last for up to 3 months in the freezer. When ready to reheat, thaw in the fridge overnight and reheat on the stovetop, adding cream at the end if desired.
More High-Protein Soups
Chicken Pot Pie Soup
Ingredients
- 1 carrot chopped into small cubes
- 1 celery stick chopped into small cubes
- 1 onion chopped into small cubes
- 70 g frozen peas
- 1 chicken stock cube with 400-500 ml water
- ~120g steamed chicken shredded/ chopped
- 2 garlic cloves minced
- 150 ml skimmed milk
- 1 tbsp cornflour optional: add 1 extra tbsp if you prefer a thicker consistency
- ~50g puff pastry
- 2 sprig of thyme
Instructions
- In a pan add oil, onion, carrot, celery, garlic and thyme. Cook for a few minutes.
- Add hot water, frozen peas and bring to boil.
- In a small ramekin add the cornflour and 5 tbsp water, mix and pour the liquid in the pan. Add the milk.
- Finally add the shredded chicken and cook until everything is piping hot.
- Meantime prepare the puff pastry topping.
- Bake the puff pastry in the air fryer for 10 mins at 180C.
- Serve the soup in bowl with the puff pastry on top.