This creamy chicken pot pie soup is made with traditional pot pie vegetables and rotisserie chicken and pairs perfectly with biscuits in place of the crust. Done in just 30 minutes, this is the ideal recipe for when you are craving the coziness of a chicken pot pie but don’t have the time.
Why This Recipe Works
- It’s easy: It uses rotisserie chicken to eliminate extra time cooking chicken.
- One pot: Everything cooks together on the stovetop.
- Rich and creamy texture without canned soup: A homemade base is made with butter, flour, chicken broth, and cream.
- Classic chicken pot pie flavors: A creamy gravy combines with carrots, celery, peas, thyme, and chicken for a classic pot pie taste.
Key Ingredients for Chicken Pot Pie Soup
- Rotisserie chicken: Leftover chicken works as well.
- Chicken broth: I recommend using low-sodium chicken broth so you can adjust the seasonings to your taste at the end.
- Heavy cream: Makes the soup creamy without needing canned soup.
- Flour: Coats the vegetables and combines with the butter and broth to thicken the soup and give it that chicken pot pie filling consistency.
- Thyme: Dried thyme adds a delicious savory flavor that complements the chicken and vegetables, giving this soup that classic chicken pot pie taste.
- Frozen peas: No need to cook or thaw them; they warm up perfectly in the soup in just a few minutes.
- Biscuits: Since the soup has all of the creamy filling from chicken pot pie but no crust, I love serving it with my homemade drop biscuits. They are ready to eat in about 20 minutes and are perfect for dipping and soaking up the creamy broth.
How to Make Chicken Pot Pie Soup
- Melt butter in your pot and add the vegetables. Cook until they are tender.
- Stir the flour into the vegetables until you don’t see any streaks of white.
- Add the broth, stirring in a little at a time. Then add the shredded chicken and bay leaves, and bring the soup to a boil. Let the soup simmer for five minutes, then stir in the frozen peas and heavy cream. Serve with biscuits on the side and enjoy.
Tips for the Best Chicken Pot Pie Soup
- Cut the carrots and celery into small, similar-sized pieces so they become tender at the same time.
- Add the broth slowly so it incorporates smoothly into the flour.
- Keep your peas in the freezer and add them at the very end for the brightest color and freshest flavor.
- Remember that the soup will thicken as it sits. If leftovers become too thick, you can add some chicken broth when reheating it.
Storing and Reheating Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave on half power, or on the stove over low heat, stirring often to prevent the soup from separating. If the soup becomes too thick, add some chicken broth to thin it out when reheating.
What to Serve with Chicken Pot Pie Soup
If you make this chicken pot pie soup recipe or any of my other recipes, I’d love to hear what you think! Leave a comment letting me know how you enjoyed it.
Chicken Pot Pie Soup
Serves: 6 servings
(tap # to scale)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This easy Chicken Pot Pie Soup has all the creamy comfort of classic chicken pot pie! Made with rotisserie chicken in one pot and ready in 30 minutes.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 3 celery stalks trimmed and diced
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon black pepper plus more to taste
- 1/3 cup all purpose flour
- 4 cups chicken broth (970 grams or 946.4 ml)
- 3 cups shredded rotisserie chicken (360 grams)
- 2 bay leaves
- 1 cup heavy cream
- 1 cup frozen peas (105 grams)
Instructions
- In a large soup pot over medium heat, melt the butter.3 tablespoons unsalted butter
- Add in the vegetables. Then season with thyme, salt, and pepper. Stir regularly, sautéing until the vegetables are tender, about 7 to 10 minutes.1 small yellow onion, 2 cloves garlic, 2 medium carrots, 3 celery stalks, 2 teaspoons dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- Stir in the flour, allowing it to fully coat the vegetables.1/3 cup all purpose flour
- Very slowly stir in the chicken broth, scraping up the browned bits at the bottom of the pot. Start with just a little at a time, about two tablespoons, only adding more once the last bit is absorbed. Don't rush this step, but it also shouldn't take more than about a minute.4 cups chicken broth
- Stir in the chicken and bay leaves and bring the soup to a low boil, continuing to stir. Simmer the soup for 5 minutes to let the flavors meld. Then stir in the heavy cream and the peas. Taste the soup and adjust the seasonings, adding more salt and pepper to taste.3 cups shredded rotisserie chicken, 1 cup heavy cream, 1 cup frozen peas, 2 bay leaves
- Serve the soup with biscuits and enjoy!
Serving: 1.3cups Calories: 362kcal (18%) Carbohydrates: 15g (5%) Protein: 25g (50%) Fat: 23g (35%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.3g Cholesterol: 125mg (42%) Sodium: 1237mg (54%) Potassium: 446mg (13%) Fiber: 3g (13%) Sugar: 5g (6%) Vitamin A: 4380IU (88%) Vitamin C: 13mg (16%) Calcium: 72mg (7%) Iron: 2mg (11%)
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Chicken Pot Pie Soup
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