Creamy Chicken Pot Pie Soup (Printable version)

A rich, comforting bowl with tender chicken, vegetables, and herbs in a velvety creamy broth.

# 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, optional

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, celery, and potatoes. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic, thyme, and bay leaf. Cook for 1 minute, stirring constantly, until fragrant.
03 - Sprinkle flour evenly over vegetables and stir constantly for 2 minutes to form a smooth paste that coats the vegetables.
04 - Gradually whisk in chicken broth, scraping up any browned bits from the pot bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring well to combine. Simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
06 - Fold in shredded chicken and frozen peas. Cook for 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as needed. Remove bay leaf from pot.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The rotisserie chicken does the heavy lifting, so you're really just building layers of flavor around something that's already cooked.
  • Creamy but not heavy, hearty but not overwhelming, it hits that perfect balance that makes you want seconds.
02 -
  • Don't let the soup boil hard once you add the cream—gentle simmering keeps it silky instead of letting it break or separate.
  • If your roux seems lumpy when you first add the broth, whisk more aggressively; those lumps will dissolve as the broth heats.
  • The soup thickens more as it sits, so if you're making it ahead, you might need a splash of broth to loosen it when you reheat.
03 -
  • Buy the biggest rotisserie chicken you can find and shred more than you need—the extra keeps in the fridge and turns into easy lunches.
  • If you're short on time, chop your vegetables while the butter melts and you're way ahead of schedule.
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