Creamy Chicken Pot Pie Soup (Print Version)

Rich and creamy soup with tender chicken, vegetables, and herbs in a savory broth.

# 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 chopped fresh parsley for garnish

# How-To Steps:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in 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.
04 - Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add 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 peas. Cook for 5 minutes, until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf.
08 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Expert Hints:

01 -
  • It tastes like pure comfort in a bowl, with that exact pot pie flavor everyone craves but without needing pie dough or an oven.
  • The soup comes together faster than you'd expect, making it perfect for those nights when you need something substantial but don't have hours.
  • Rotisserie chicken does all the heavy lifting, so you're really just building flavor around something already delicious.
02 -
  • Don't skip the slow whisking of broth into the roux; I once poured it all in at once and spent 10 minutes frantically trying to break up lumps that refused to go away.
  • The soup continues to thicken slightly as it cools, so if it seems a tiny bit too thick while cooking, that's actually perfect—it won't turn into wallpaper paste the next day.
  • Taste for salt at the very end; the cream mutes flavors, so you need more seasoning than you'd think, but it's easier to add than to remove.
03 -
  • Keep the heat at medium and never let the broth boil hard; a gentle simmer creates a silkier texture than aggressive heat.
  • If the soup breaks or the cream curdles (this happened to me once when I got impatient), strain it through a fine mesh sieve and gently warm it again without letting it boil.
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