This recipe here is an oldie but a goodie that I’ve been revisiting in my own kitchen as it’s perfect for the winter weather.
It’s quick, it’s simple, it makes excellent leftovers, your house will smell amazing, and it’s hearty.
It’s like chicken pot pie meets chicken soup, and I think you’ll love it too!
I updated the original recipe below and made it printable.
Enjoy! xx
Print
Stovetop Chicken Pot Pie Soup
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Description
This recipe here is an oldie but a goodie that I’ve been revisiting in my own kitchen as it’s perfect for the winter weather. It’s quick, it’s simple, it makes excellent leftovers, your house will smell amazing, and it’s hearty. It’s like chicken pot pie meets chicken soup, and I think you’ll love it too!
Ingredients
Scale
- 3 tablespoons butter
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs of celery, chopped
- salt and pepper
- 1 pound of cooked and shredded chicken (either already poached or a rotisserie chicken)
- 1 (10 oz) can cream of chicken soup
- 3 cups of chicken stock
- 1 (10 oz) box of puff pastry shells, baked per package directions
- splash of cream or milk
- 2 cups of frozen peas
Instructions
- In a big pot over medium-high heat, add your butter followed by the chopped carrots, onion and celery along with a big pinch of both salt and pepper. Sauté about five minutes or until the veggies begin to get tender.
- Next, stir in your chopped and cooked chicken followed by the cream soup and stock. Bring everything to a boil before reducing the heat to low and allowing everything to simmer together uncovered for 15 minutes (stirring occasionally).
- At this point, bake off your puffed shells.
- After everything has simmered, stir in your splash of milk and frozen peas and cook another five minutes. After the peas are heated through, it’s time to ladle the chicken pot pie into bowls and garnish with a puffed pastry shell.
Carol says
YUM!!! This looks SOOOO GOOD! I just need a spoon. Was going to make the King Ranch Chicken soup today, but will be making this instead and make the King Ranch Chicken soup over the weekend. You are Rockin’ this soup week!
Thanks so much!
Jaime says
Do you think I could add some diced potato’s to this? Should I boil them before adding?
Mix and Match Mama says
Totally! I would boil them a bit beforehand just to soften them up a bit.
susie roux says
My computer tells me This Page Isn’t Working every time I try to print one of your recipes. I am now having to copy them by hand. It worked fine for me before to print them but this week no go. what am I doing wrong? For what it is worth I am the age of your grand mother and have been folowling you since the days of baby Kenniston.
Mix and Match Mama says
Awwww, I’m so sorry you’re having technical issues. I’m going to email you right now and see if I can help you troubleshoot.
Jeanette says
Great idea to use puff pastry shells for the “crust”!
Liz McCracken says
My family absolutely raved over this soup. This is a KEEPER!
And to be cute, I cut the puff pastry into heart shaped for Valentine’s Day. Fun, festive, and easy!
Mix and Match Mama says
Yay! Thank you for sharing!!