Creamy Chicken Pot Pie Soup (Printable Version)

Comforting soup with tender chicken, vegetables, and thyme in a rich, creamy broth reminiscent of classic pot pie.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas

→ Aromatics & Herbs

07 - 3 garlic cloves, minced
08 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
09 - 1 bay leaf

→ Liquids & Dairy

10 - 1/4 cup all-purpose flour
11 - 4 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1 cup heavy cream

→ Chicken

14 - 3 cups rotisserie chicken, shredded with skin and bones removed

→ Seasonings

15 - 1 teaspoon salt or to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley for garnish, optional

# Step-by-Step Guide:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5–7 minutes until vegetables begin to soften.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring to combine. Simmer gently for 15–20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
06 - Add shredded chicken and peas. Cook for 5 minutes, until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Additional Tips::

01 -
  • It delivers all the cozy flavors of chicken pot pie without waiting for a crust to bake.
  • The creamy broth clings to tender vegetables and shredded chicken in every spoonful.
  • You can have it on the table in under an hour using a rotisserie chicken.
  • Leftovers taste even better the next day when the flavors have had time to marry.
02 -
  • Don't skip stirring the roux constantly for 2 minutes or the flour will clump and leave you with a gritty texture instead of a smooth, creamy base.
  • Simmer the soup gently after adding the cream, never letting it boil, or the dairy may curdle and ruin the silky consistency.
  • Add the peas at the very end so they stay vibrant and tender instead of turning dull and mushy from overcooking.
  • Season with salt only after the soup has thickened, since the flavors concentrate as it simmers and you don't want it too salty.
03 -
  • Use a rotisserie chicken from the deli counter and save the bones to make broth later, stretching your dollar and adding depth to future soups.
  • If the soup gets too thick after sitting, thin it with a splash of broth or milk when reheating, stirring gently until it reaches your desired consistency.
  • For deeper flavor, sauté the vegetables a few minutes longer until they develop golden edges before adding the garlic and flour.
  • Always taste before serving and adjust the salt and pepper, since every broth and rotisserie chicken has a different level of seasoning.
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