Creamy Chicken Pot Pie Soup (Printable Version)

Hearty soup with rotisserie chicken, vegetables, and creamy broth inspired by classic pot pie flavors.

# What You 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

→ Meats

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

→ Dairy & 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 & 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

# Steps:

01 - In a large Dutch oven or soup pot, melt butter over medium heat. Add diced onion, sliced carrots, and celery; sauté for 5-6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over vegetables and stir well to coat, cooking for 1-2 minutes to eliminate raw flour flavor.
05 - Gradually pour in chicken broth while stirring constantly, scraping up browned bits from pot bottom. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes until potatoes are fork-tender.
07 - Stir in shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5-8 minutes until soup reaches desired thickness and is heated through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually have this on a weeknight without the stress.
  • Using rotisserie chicken is the secret shortcut nobody talks about—all the flavor without the fuss.
  • The creamy broth tastes like it's been simmering all day, but your stovetop knows better.
  • Every spoonful has vegetables and tender chicken, so it feels substantial enough to be dinner.
02 -
  • Don't skip toasting the flour or rush the sauté at the beginning—these are the moments where soup becomes either forgettable or genuinely delicious.
  • Add the heavy cream at the very end so it stays bright and rich instead of breaking down or tasting grainy from too much heat.
  • The frozen peas go in late because they cook in seconds and turn an unattractive color if they simmer with everything else.
03 -
  • Make this the day before and refrigerate it—the flavors deepen and marry together overnight, and you just reheat gently before serving.
  • If your soup breaks or looks grainy, it's usually from cream being added to something too hot; always add cream after removing from heat or at the very end of cooking.
  • A Dutch oven holds heat better than a regular pot, so your soup stays hot longer from stovetop to table, which matters more than you'd think.
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