Chicken-Vegetable Pot Pie Soup

Love pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors.

Prep Time: 20 mins. – Cook Time: 40 mins. – Serves: 6


1 sheet frozen puff pastry (17.3-oz pkg), thawed

2 tablespoons butter or margarine

6 small red potatoes, cut into eighths

1 medium stalk celery, coarsely chopped (1/2 cup)

1 medium carrot, coarsely chopped (1/2 cup)

1 small onion, coarsely chopped (1/4 cup)

5 cups Progresso™ chicken broth (two 32-oz cans)

¼ cup Gold Medal™ Wondra® quick-mixing flour

1 teaspoon poultry seasoning

¼ teaspoon salt

1/8 teaspoon pepper

2 ½ cups 1-inch pieces cooked chicken

1 cup frozen sweet peas

¼ cup whipping cream



  1. Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
  2. While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
  3. Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
  4. Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.


Recipe from: Betty Crocker


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