Jason’s Deli Chicken Pot Pie Soup

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.

a bowl of homemade Jason's Deli chicken pot pie soup

Creamy Chicken Pot Pie Soup

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.

Recipe Ingredients

Here’s a list of what you need:

  • Butter
  • White onion
  • All-purpose flour
  • Half and half
  • Cooked chicken breast
  • Frozen vegetable medley
  • Potatoes
  • Chicken base
  • Frozen puff pastry
Jason's Deli chicken pot pie soup ingredients

Ingredient Notes

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 that start with canned vegetables. I use frozen vegetables. I purchased some mixed vegetables in the frozen section of my grocery store.

I also use 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 or near the bouillon in your grocery store’s soup section. Soup base comes in a jar and it is a paste.

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. Here are some suggestions:

  • Biscuits – homemade or canned
  • Phyllo Dough – makes a nice flaky crust
  • Pie Crust – homemade or Pillsbury refrigerated pie crust
  • Crushed Crackers – Saltine or Ritz butter crackers

The worst one is to make this soup without a top crust. Without a crust, you basically have chunky chicken cream soup. It will be delicious, but definitely not what you are after.

How to Make Jason’s Deli Chicken Pot Pie Soup from Scratch

  1. In a large saucepan, sauté chopped onion and butter over medium heat until onions become fragrant and translucent.
  2. Sprinkle flour over the onions and cook for 1 minute.
  3. Slowly add a fourth of the half and half to the onions, stirring continually.
  4. Add an additional fourth of the half and half and stir until the mixture thickens.
  5. Add remaining half and half and stir until the mixture becomes smooth.
  6. Place diced potatoes in a small pot with just enough water to cover the potatoes.
  7. Cook the potatoes on medium-high until they become tender. Drain potatoes.
  8. Add chopped chicken breast, frozen vegetables, cooked potatoes, and chicken base to the cream mixture. Stir until well blended.
homemade Jason's Deli chicken pot pie soup in a pan
  1. Cut the puff pastry into sizes that best fit your bowl.
  2. Bake puff pastry until golden brown, this will take about 15 minutes.
six baked puff pastry squares
  1. 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.

Tips For Prepping and Cooking 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.

What to Serve With 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.

  • Salad with 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.
  • 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.
  • Cranberry 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.
bowls of homemade Jason's Deli Chicken Pot Pie Soup

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a bowl of homemade Jason's Deli chicken pot pie soup

Jason’s Deli Chicken Pot Pie Soup

Creamy chicken pot pie soup with vegetables and topped with puff pastry.
5 from 7 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: chicken pot pie soup, Jason’s Deli Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 651kcal


  • 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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Theresa Prescott

    This sounds so good. Is it possible to substitute something for the 4 c of half and half to cut back on the calories? Like coconut creamer or something else?

  2. Carol

    We can’t use the soup base in our house do to food allergies, but I am wondering if I could use 1/2 cream and 1/2 chicken broth instead of half and half and the soup base for the sauce. If I try it I will let you know how it turns out.

  3. Steve Thomas

    Following recipes is difficult when “chicken base” is called for. I use Regal, sold primarily to restaurants; a serving needs 1/4 teaspoon (1 gram) while McCormick says a serving is 1 teaspoon (6 grams). Some chicken base uses a lot of MSG for that ricj umami flavor; overdosing gives some people headaches and causes vomiting (including me). All chicken base is salty, and if someone creates a recipe using a lot of McCormick, to make up for weak flavor, and the recipe and it’s followed exactly used Regal, it’ll be terribly salty.

    I’m glad that you don’t specify brands for everything. It’ll change the food if you use California Mix instead of Winter Mix for the vegetable medley, but it works fine with either one. With soup bases, though, it makes a BIG difference.

    I’ve always made meat pie with meat and veggies and white sauce in a regular lard pie crust. Chicken pot pie in Lancaster PA is chicken noodles, using pot pie noodles (egg noodles cut in 5/8″ square instead of long noodles.) I imagine using puff pastry would be nice, but it’s a pain to make puff pastry.

    • Stephanie Manley

      Well the puff pastry in most stores the Pepperidge Farms is the brand I have seen most often. I have seen others, but theirs is what I think people knows the most. It is unlikely I will make this from scratch no matter how many Julia Child shows I have watched.
      The brand of soup base I use is Better than Boullion. I have been using their stuff for awhile now. I really like their soup bases. I think their mushroom is a favorite of mine.
      When it comes to frozen veggies as long as you have carrots, peas, and corn, you have hit most of what is in this soup.
      I like the idea of a lard crust, I have never done one. I have just gotten to where I can make one with butter.

      • Steve Thomas

        The problem with butter is that it’s an emulsion, and as you bake, the emulsion breaks down so the water can evaporate.
        About 35 years ago, I did fats & oils research for Central Soya, which owned Mrs. Filberts. I mostly worked on trying to partially hydrogenate soy oil without forming trans fats. Nobody ever heard of trans fats at the time, but I stopped allowing hydrogenated foots in the house back then. Today, I use lard for baking, peanut oil for deep frying, olive oil for salad dressings, and butter for spreading on bread or dipping pizza crust in.

      • Stephanie Manley

        Woah 😉 You know your stuff. I would tell you butter tastes great, but so does good quality lard.
        I am certain you cook very well. I love reading your insight on the recipes. I could learn a lot from you.

      • Steve Thomas

        As Yogi said, you can observe a lot just by watching. And the reason I’ve been keeping an eye on your site is because I learn a lot from you.

        You copycat restaurant foods. I make stewed potatoes, roast a beef round oer pork butt with unpeeled carrots.parsnips, and celery, make snitz and kneff, make chicken spaetzle, and other foods you don’t find in restaurants. I bake bread 4-5 days a week, make my own yogurt, my own pickles, my own sauerkraut. I use a lot of dill weed and coriander instead or oregano or garlic. I’d love to set my cooking in front of you so you could enjoy it, but it’s nothing your subscribers would expect.

      • Stephanie Manley

        Actually I have made my own pickles, sauerkraut, and other good stuff like that. I cook a bit differently for the blog than my own personal day to day cooking. Tonight’s dinner contained a nice celery salad, with kalamata olives, fresh parsley, lemon juice, and some slivers of Parmesan cheese.

        I love the homemade bread thing 😉 With just me, I don’t eat enough bread to warrant making it.

      • susan

        the “Better than Bullion” is wonderful! Just remember it has to be refrigerated after opening.

  4. Saving Common Cents

    I love that you use a puff pastry as the crust on top! It looks so delicous! My family loves chicken pot pie so we’ll definitely be trying this recipe!

  5. Jen V

    We don’t have a Jason’s Deli near us, but this recipe sounds yummy. I frequently make chicken pot pie with the leftovers after I roast a chicken. I will have to try your recipe.

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