Save There is nothing quite like a warm bowl of Creamy Chicken Pot Pie Soup to soothe the soul on a chilly day. This recipe takes all the nostalgic flavors of a traditional chicken pot pie—tender shredded chicken, soft potatoes, and vibrant vegetables—and transforms them into a rich, velvety soup that is both easy to make and incredibly satisfying for the whole family.
Pin it The secret to this soup's deep, aromatic flavor lies in the sautéed base of yellow onion and garlic, enhanced by a touch of dried thyme. By simmering the Yukon Gold potatoes directly in the chicken broth and cream, they release just enough starch to naturally thicken the soup, creating a luxurious texture that perfectly coats every piece of tender chicken and sweet pea.
Ingredients
- Vegetables: 2 tablespoons unsalted butter, 1 medium yellow onion (diced), 2 medium carrots (peeled and diced), 2 celery stalks (diced), 2 medium Yukon Gold potatoes (peeled and diced), 1 cup frozen peas
- Aromatics & Herbs: 3 garlic cloves (minced), 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 bay leaf
- Liquids & Dairy: 1/4 cup all-purpose flour, 4 cups low-sodium chicken broth, 1 cup whole milk, 1 cup heavy cream
- Chicken: 3 cups shredded rotisserie chicken (skin and bones removed)
- Seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Step 1
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5–7 minutes until vegetables begin to soften.
- Step 2
- Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
- Step 3
- Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
- Step 4
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
- Step 5
- Add milk and heavy cream, stirring to combine. Simmer gently for 15–20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
- Step 6
- Add shredded chicken and peas. Cook for 5 minutes, until heated through.
- Step 7
- Season with salt and pepper to taste. Remove bay leaf.
- Step 8
- Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
For the best results, ensure you cook the flour for at least two minutes after sprinkling it over the vegetables; this removes the raw flour taste. If you're short on time, frozen mixed vegetables (peas, carrots, and corn) can be used as a quick substitute for the fresh components. Leftovers keep well in the refrigerator for up to 3 days.
Varianten und Anpassungen
To make a lighter version of this soup, you can substitute the heavy cream with half-and-half or additional whole milk. If you prefer a thicker consistency, simmer the soup slightly longer before adding the chicken, or smash a few of the cooked potatoes against the side of the pot.
Serviervorschläge
Serve this comforting soup with a side of warm, crusty bread or garlic rolls for dipping. For a truly authentic pot pie experience, top each bowl with a pre-baked square of puff pastry just before serving to add that signature buttery crunch.
Pin it Whether it's a rainy Tuesday or a quiet Sunday afternoon, this Creamy Chicken Pot Pie Soup is the ultimate way to bring warmth to your table. Simple to prepare yet deeply flavorful, it's a dish that feels like a hug in a bowl, perfect for sharing with those you love.
Frequently Asked Questions
- → Can I use raw chicken instead of rotisserie?
Yes, you can use raw chicken breasts or thighs. Season and cook them in the pot with butter before adding vegetables, or poach them directly in the broth. Once cooked through, shred and return to the soup.
- → How do I make this gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Ensure your chicken broth is certified gluten-free, and verify that your rotisserie chicken was prepared without gluten-containing seasonings or marinades.
- → Can I freeze this soup?
You can freeze it, but the cream and milk may separate slightly upon reheating. For best results, freeze without the dairy, then add fresh cream and milk when reheating. Alternatively, freeze individual portions and reheat gently while stirring.
- → What vegetables work best in this?
Yukon Gold potatoes hold their shape well and become creamy. Carrots, celery, onions, and frozen peas are classic choices. You can also add green beans, corn, or parsnips. Avoid watery vegetables like zucchini that might make the broth too thin.
- → How can I make this lighter?
Replace half-and-half or additional milk for the heavy cream. You can also use evaporated milk for richness with fewer calories. Reducing the amount of butter or using olive oil are other options. The roux can be made with less flour if you prefer a thinner consistency.
- → What should I serve with this?
Crusty bread, dinner rolls, or biscuits are perfect for soaking up the creamy broth. For a pot pie experience, top with baked puff pastry squares or homemade croutons. A simple green salad with vinaigrette balances the richness beautifully.