Chicken-Vegetable Pot Pie Soup

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



Total Time






sheet frozen puff pastry (from 17.3-oz package), thawed
tablespoons butter or margarine
small red potatoes, cut into eighths
medium stalk celery, coarsely chopped (1/2 cup)
medium carrot, coarsely chopped (1/2 cup)
small onion, coarsely chopped (1/4 cup)
cups Progresso® chicken broth (from two 32-oz cartons)
cup Gold Medal® Wondra® quick-mixing flour
teaspoon poultry seasoning
teaspoon salt
teaspoon pepper
2 1/2
cups 1-inch pieces cooked chicken
cup Green Giant™ Steamers™ frozen sweet peas
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.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for puff pastry in the freezer section of the supermarket with the frozen pie shells. What do you do with the leftover cut pastry pieces? Sprinkle them with some cinnamon and sugar, and bake for a special snack-time treat.
Serve With
Wondering what to serve with this soup? A fresh green salad with sliced tomatoes and roasted garlic dressing is the perfect answer to this puzzling question.
Did You Know?
An easy way to add layers of flavor is to use poultry seasoning. A blend of sage, thyme, marjoram, rosemary, black pepper and nutmeg, this seasoning lends a subtle savory note to chicken and turkey dishes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 11g,
    • Trans Fat 2g),
  • Cholesterol 120mg;
  • Sodium 1170mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 6g,
    • Sugars 4g),
  • Protein 28g;
Percent Daily Value*:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.