Creamy Chicken Pot Pie Soup (Printable Version)

Tender chicken and vegetables in a rich, creamy broth with aromatic thyme—a comforting twist on a classic favorite.

# What You 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
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

# Steps:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 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 to 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. Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together faster than you'd think possible, making weeknight dinners feel less like a chore.
  • The soup tastes indulgent and restaurant-quality without requiring any fancy techniques or hard-to-find ingredients.
  • Leftovers actually improve overnight as flavors deepen, giving you an excuse to make extra.
02 -
  • The roux step isn't optional—it's what transforms this from watery chicken soup into the creamy, coat-your-spoon texture that makes pot pie soup so satisfying.
  • Don't let the soup boil rapidly once you've added the cream, or it might separate and look curdled; a gentle simmer is all you need.
  • Taste before serving and adjust the seasoning—the potatoes will absorb salt as they cook, so what tastes right at the beginning might need tweaking at the end.
03 -
  • Use a high-quality rotisserie chicken from a butcher counter rather than the grocery store—the flavor difference is noticeable and worth the extra effort.
  • If your soup seems too thick after cooking, thin it with a splash of broth or milk rather than letting it sit; thickness builds as it cools.
  • Make the full recipe even if you're cooking for fewer people, because cold soup becomes tomorrow's lunch and no one ever complains about that.
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