Chicken Pot Pie Soup

Serving: This soup is perfect on its own or served with a side of crusty bread, crackers, or the optional puff pastry topping.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat until warmed through.
Variations:
Gluten-Free: Use a gluten-free flour blend for the roux and skip the puff pastry or opt for a gluten-free crust.
Add More Veggies: Add corn, green beans, or potatoes for more texture and flavor.
Herb Variation: Swap out the thyme and parsley for rosemary or sage for a different twist.
FAQ:
Can I use rotisserie chicken for this soup?
Yes, rotisserie chicken is a great shortcut for this recipe. Just shred the chicken and add it to the soup!

Can I make this ahead of time?
Yes, you can make this soup ahead of time and store it in the fridge for up to 3 days. Reheat over medium heat, adding a splash of broth if the soup thickens too much.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 400 kcal per serving
Servings: 6-8
Enjoy the comforting flavors of chicken pot pie in a quick and easy soup form! Perfect for a cozy night in or to serve to guests.