Creamy Chicken Pot Pie Soup (Printable Version)

A rich, comforting soup with tender chicken, vegetables, and creamy broth ready in 55 minutes.

# What You'll 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 fresh parsley, chopped

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in minced 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 and thicken the base.
04 - Gradually whisk in chicken broth, scraping up any browned bits from the pot bottom. Bring to a gentle simmer.
05 - Pour in 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 frozen peas. Cook for 5 minutes until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf before serving.
08 - Ladle soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or baked puff pastry squares.

# Expert Advice:

01 -
  • It tastes like homemade chicken pot pie but comes together in under an hour without any fussy pastry work.
  • One pot means one cleanup, and leftovers get even better as the flavors settle together overnight.
  • The rotisserie chicken does all the heavy lifting, so you can focus on building a broth that's rich without feeling heavy.
02 -
  • Don't skip the roux step or rush it; it's what keeps the soup silky instead of thin and watery.
  • If you add the milk and cream too quickly or let the soup boil hard, it can separate and look curdled, so keep the heat gentle once the dairy goes in.
  • The soup thickens as it cools, so it's okay if it looks slightly looser than you want when you first serve it.
03 -
  • Always taste and season at the very end because salt levels vary so much depending on your broth brand and how long the soup simmers.
  • If the soup feels too thick, thin it with a splash of broth or milk until it reaches the consistency you love rather than making a whole new batch.
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