Creamy Chicken Pot Pie Soup (Print View)

A rich, comforting soup featuring tender chicken, vegetables, and creamy broth with aromatic herbs.

# Components:

→ 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
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

→ Seasonings

15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley for garnish

# Method:

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

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together in under an hour with minimal effort.
  • The shredded rotisserie chicken means you skip the longest part of cooking, yet the soup tastes like you've been simmering it all day.
  • One pot, no mess, and enough to feed a crowd or provide cozy leftovers for days.
02 -
  • Don't skip slowly tempering the cream—if you dump cold dairy into a boiling broth, you risk curdling it, so keep the heat moderate and stir constantly as you add it.
  • Taste as you go, especially with seasoning—the salt in store-bought broth varies, and you want to end up with soup that tastes like you seasoned it on purpose, not by accident.
03 -
  • Let your rotisserie chicken come to room temperature before shredding it—you'll have an easier time separating the meat cleanly from the skin and bones.
  • If your soup ends up thinner than you'd like, mix a tablespoon of flour with a tablespoon of cold water to create a slurry, stir it in, and simmer for a minute to thicken further.
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