Creamy Chicken Pot Pie Soup (Printable Version)

Hearty soup with tender chicken, chunky vegetables, and creamy herb-infused broth in classic pot pie style.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Protein

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy and Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# Step-by-Step Guide:

01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5 to 6 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the peeled and diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
04 - Sprinkle the all-purpose flour over the vegetables and stir well to coat all ingredients. Cook for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in the chicken broth while stirring constantly, scraping up any browned bits from the pot bottom. Add whole milk, thyme, bay leaf, salt, and pepper.
06 - Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes until potatoes are fork-tender.
07 - Stir in the shredded rotisserie chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes until the soup thickens and reaches serving temperature.
08 - Remove the bay leaf from the pot. Taste the soup and adjust seasonings with additional salt and pepper as needed.
09 - Ladle the soup into bowls and garnish each portion with fresh chopped parsley before serving.

# Additional Tips::

01 -
  • It delivers all the flavors of classic chicken pot pie without the hassle of making or baking a crust.
  • Using rotisserie chicken means dinner is on the table in under an hour with minimal effort.
  • The creamy, herb-infused broth is so satisfying you wont miss the pastry at all.
  • Its endlessly adaptable, perfect for using up leftover vegetables or turkey after the holidays.
02 -
  • Dont skip the roux step, coating the vegetables in flour and cooking it for a minute or two is what gives the soup its thick, creamy texture.
  • Add the frozen peas at the very end so they stay bright and sweet instead of turning mushy and drab.
  • If the soup gets too thick as it sits, just stir in a splash of broth or milk to loosen it back up.
03 -
  • Use a good quality rotisserie chicken from the deli counter, the seasoning and tenderness make all the difference in the final flavor.
  • If you want a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend and it works perfectly without any loss of texture.
  • Taste the soup before serving and adjust the seasoning, rotisserie chickens vary in saltiness and you might need a little extra salt or a squeeze of lemon to brighten everything up.
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