Easy Chicken Pot Pie Soup Recipe

On those hectic days when dinner needs to be quick, comforting, and hassle-free, this *Chicken Pot Pie Soup* is your ultimate hero. Ready in just 35 minutes from prep to plate, it’s made with only four simple ingredients yet delivers a hearty, nutritious meal that’s a hit with kids and adults alike.  

Want to take it up a notch? Serve up *Mini Chicken Pot Pies*—adorable individual servings that even the pickiest eaters will adore. These little pies are perfect for sneaking in leftover veggies, cleverly tucked into a rich and creamy sauce under a golden, flaky crust. No more dinner-table battles about eating vegetables—they’ll be too busy enjoying every bite!  

This versatile recipe makes dinner prep a breeze while delivering all the cozy, homestyle flavors your family craves.

Ingredients:

• ▢1 Tbsp. of butter
• ▢1 cup carrots (chopped)
• ▢1 cup onions (chopped)
• ▢1 cup celery (chopped)
• ▢1 teaspoon salt
• ▢1 teaspoon pepper
• ▢1 cup potatoes (peeled and chopped)
• ▢2 teaspoon garlic powder
• ▢½ teaspoon thyme
• ▢½ Tbsp. dried parsley
• ▢4 cups chicken stock
• ▢2 cups chicken breast (cooked and cut in cubes)
• ▢2 Tbsp. flour (add 1 tablespoon if necessary)
• ▢1 cup frozen peas
• ▢2 package Puff pastry (you can buy it at the supermarket's freezer section)
• ▢1 piece Egg (for egg wash)

Instructions:

1. In a medium sized pot, melt butter over medium heat, add carrots, onions, celery, salt and pepper.
2. Cook until onions are translucent. Add potatoes, garlic powder, thyme, dried parsley and chicken stock.
3. Bring to a boil, add the cooked and cubed chicken breast and bring back to a boil. In a small mixing bowl, add the flour and a few ladles of the chicken stock.
4. Whisk until the flour is incorporated then add to the pot. Stir until the chicken pot pie filling has thickened. Add the frozen peas, set aside.

Prepare the Puff Pastry:

1. Take the puff pastry, cut out four circles. Take two of those circle (these will be your top layers) and cut out a smaller circle inside, keep everything intact.
2. Egg wash the bottom two circles, place a top circle on each bottom circle, egg wash the entire thing.
3. Bake at 400°F/205°C for 20-25 minutes or until puffy and golden brown.
4. Take the puff pastry shell, use a knife to remove the top, fill with the chicken pot pie filling, put the top back on.

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