Description

This creamy chicken pot pie soup takes all the cozy flavors of a traditional pot pie and transforms them into an easy, one-pot comfort dish. It’s loaded with shredded rotisserie chicken, tender veggies, and a rich, velvety broth.

Ingredients

Scale

5 tablespoons butter
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, chopped
4 garlic cloves, minced
1/3 cup all-purpose flour
6 cups chicken stock
1 pound Yukon Gold potatoes, peeled and cubed
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 rotisserie chicken, shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
1/2 cup whole milk

Instructions

In a large Dutch oven, melt the butter over medium-high heat.
Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until vegetables are softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Sprinkle in the flour and stir constantly to coat the vegetables. Cook for 2 minutes to remove raw flour taste.
Gradually add chicken stock while stirring to prevent lumps. Add potatoes and thyme.
Bring to a boil, reduce heat, and let simmer for 15 minutes, stirring occasionally.
While the soup simmers, shred the rotisserie chicken.
Add shredded chicken, frozen peas, and corn to the pot.
Stir in heavy cream and milk, then simmer for 5 to 10 minutes more.
Adjust seasoning to taste and serve warm.

Notes

Avoid boiling after adding dairy to prevent curdling. For a thicker soup, let it simmer longer or use a bit more flour. Great with biscuits or crusty bread.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 25g
Cholesterol: 105mg

Keywords: chicken pot pie soup, creamy soup, rotisserie chicken, comfort food, easy dinner