Jason’s Deli chicken pot pie soup is deliciously creamy, filled with tender chicken, vegetables, and topped with puff pastry. You can recreate this soup at home with this copycat recipe.
Chicken pot pie is difficult to beat when it comes to comfort food, but this Jason’s Deli Chicken Pot Pie Soup recipe might just have done it! If it is not better, it is as good and a lot easier to prepare. Made with classic ingredients traditionally found in a chicken pot pie under a flaky top crust, this rich and creamy chicken soup is the perfect way to warm up after a day outside in the cold. It is an ideal light lunch or a hearty starter. Give this simple soup a try the next time the temperature dips.
What to Serve With a Bowl of Creamy Chicken Pot Pie Soup
Chicken Pot Pie Soup may be a complete meal in a bowl, but that does not mean it can’t benefit from a good side dish or two. Try one or more of the following suggestions to turn a bowl of Jason’s Deli Chicken Pot Pie Soup into a real celebration.
- A bit of bitter. Not everyone enjoys bitter greens, but if you do, they work wonderfully well as an accompaniment to this recipe. The bitterness helps to cut through some of the richness of the half & half and buttery, flakey crust. A mesclun salad, heavy on the arugula and dressed in balsamic vinegarette, is quick and easy to prepare. For something a little fancier, try grilled radicchio with a splash of olive oil and a sprinkling of sea salt.
- A few biscuits. Sure, this recipe already has a light, flakey crust, but who will say no to a couple more biscuits on the side, especially if they have jalapeno or cheddar cheese? Biscuits are perfect for sopping up the last bit of soup at the bottom of the bowl.
- Cranbery sauce with or without walnuts. Don’t fall into the trap of thinking that cranberry sauce is only something you should make for Thanksgiving. Cranberry sauce is delicious at any time of the year, especially along side of traditional American dishes. Do yourself a favor and skip the canned cranberry sauce (even though it may be your favorite type, it is too sweet to pair with this soup) and make your own.
Alternative Crust Options For This Chicken Pot Pie Soup.
There is no getting around the fact that puffed pastry is the way to go if you want the lightest and flakiest crust. However, few people keep prepared puffed pastry on hand, and fewer still want to make their own. If you find yourself with a hankering to make this soup, but you don’t want to go to the store to pick up puffed pastry, there are options.
The worst one is to make this soup without a top crust. Without a crust, you basically have chunky chicken cream soup: Delcious, but definitely not what you are after. Instead, try a biscuit or phyllo-dough crust, or even one made from crumbled crackers.
Tips For Prepping and Cooking Creamy Chicken Pot Pie Soup
- Use precooked chicken. Save time by picking up a fully cooked rotisserie chicken at the supermarket. You can often get the chicken on sale at the end of the day.
- You can refrigerate the soup but not the baked crust. If you are planning on having leftovers, don’t bake in the oven. The soup will hold overnight, but the crust will become soggy. Remember to reheat the soup before baking in the oven the next day.
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Here’s a list of what you need:
- White onion
- All-purpose flour
- Half and half
- Cooked chicken breast
- Frozen vegetable medley
- Chicken base
- Frozen puff pastry
The flaky puff pastry can be purchased in most grocery stores. Pepperidge Farm makes a great puff pastry that is available in the freezer section of your store. I find the puff pastry next to the frozen pie shells most often. I am sure you can find it in your grocery store. I have found this at Kroger, Wal-Mart, and HEB.
You will need to thaw the puff pastry dough just before you need to use it. It generally takes about 30 to 45 minutes for the puff pastry to thaw to where you can work with the dough.
I have seen some recipes online start with canned vegetables. I use frozen vegetables. I purchased some mixed vegetables in the frozen section of my grocery store.
I also used fresh potatoes and white onions to give our soup base some additional flavor and texture.
The Jasons Deli Chicken Pot Pie Soup is flavored simply with salt, pepper, and some chicken soup base. I think soup base gives the soup a good flavor. If you have never bought soup base before it is often sold right next to the bullion that you are very familiar with. Soup base comes in a jar, and it is a paste.
How to Make Jason’s Deli Chicken Pot Pie Soup from scratch
- In a large saucepan, sauté together chopped onion and butter over medium heat until onions become fragrant and translucent.
- Sprinkle flour over the onions and cook the flour for 1 minute.
- Slowly add a fourth of the half and half to the onions, stirring continually.
- Add an additional fourth of the half and half and stir until the mixture thickens.
- Add remaining half and half and stir until the mixture becomes smooth.
- Place diced potatoes in a small pot with just enough water to cover the potatoes.
- Cook the potatoes on medium-high until they become tender. Drain potatoes.
- Add chopped chicken breast, frozen vegetables, cooked potatoes, and chicken base to the cream mixture. Stir until well blended.
- Cut the puff pastry into sizes that best fit your bowl.
- Bake puff pastry until golden brown, this will take about 15 minutes.
- Serve the soup with puff pastry in bowls.
What I like about this soup is that you can serve this up in individual dishes that do not need to be heated up in the oven. Some soup recipes require oven-safe dishes, but not this one. You can enjoy this one without using a fancy dish.
Like Jason’s Deli? Try these copycat recipes
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Jason’s Deli Chicken Pot Pie Soup
Creamy chicken pot pie soup with vegetables and topped with puff pastry.
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- 4 tablespoons butter
- 1/2 cup white onion chopped
- 4 tablespoons flour
- 4 cups half and half
- 2 cups cooked chicken breast chopped
- 2 cups frozen vegetable medley
- 1 cup potatoes peeled, diced
- 1 tablespoon chicken base
- 1 package frozen puff pastry
Preheat oven to 350 degrees.
In a large saucepan saute together white onion and butter over medium heat. Saute onion until it becomes fragrant and translucent. Sprinkle 4 tablespoons of flour over the onions. Cook flour and onions together for about 1 minute. The mixture will become fragrant like pie dough. Slowly add about 1/4 of the half and half to the soup, stir continually. Add an additional 1/4 of the half and half and stir, the mixture will thicken. Add remaining 1/2 of half and half and stir until the soup base becomes smooth.
In a small pot at diced potatoes. Cover potatoes with just enough water to cover the potatoes. Cook the potatoes on medium-high until they become tender. Drain potatoes, and reserve for soup. Add chopped chicken breast, frozen vegetables, potatoes, and chicken base. Stir until the soup is well blended. While the soup is heating through you can cook the puff pastry. Cut the puff pastry into sizes that best fit for your bowl. I use 3-inch by 3-inch squares. Bake puff pastry until golden brown, this will take about 15 minutes.
Calories: 651kcal | Carbohydrates: 46g | Protein: 18g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 469mg | Potassium: 552mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2925IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 3.2mg