Chicken Pot Pie Soup has all the comforts of the traditional pot pie without the time and hassle of rolling a fresh baked crust.
With a few easy steps like using already baked rotisserie chicken and Easy 7 Up Biscuits you too can indulge in one of life’s greatest comfort meals. Are you always pushed for time? Then simply pick up a refrigerated can of biscuits or some bakery style biscuits at the grocery store.
Why this recipe works!
- This soup is the ultimate comfort meal bringing back great memories of the kind of meals that Mom and Grandmas used to make. Great food can be so incredibly nostalgic.
- With already baked rotisserie chicken and four ingredient biscuits that can be prepared in advance there is just not a lot of fuss here. It is an easy to prepare one pot homemade meal that friends and family will really appreciate.
- Loaded with wholesome hearty ingredients this soup is one that you most certainly can feel good about serving to your loved ones.
- All the ingredients are readily available at your local grocery and many of them you may already have on hand.
How to make Chicken Pot Pie Soup
Start by add a little oil to a Dutch Oven or heavy stockpot over medium heat. Then add the onion and celery cooking until soft. Then reduce heat to low and add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for about 1 minute stirring constantly. Now turn off the heat and plate the vegetables and seasonings.
Then return the heat to medium low and melt the butter. Whisk in the flour cooking over the heat for about 2-3 minutes stirring continuously Slowly add the chicken broth while whisking. Now add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated. Then simmer until the potatoes and carrots are tender. Finally add the peas and chicken and let simmer for an additional 5 minutes or so. Remove from heat and stir in the heavy cream. If desired serve with homemade or store bought biscuits and garnish with parsley or thyme leaves.
Recipe notes and tips
- Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender.
- Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
- For a change of pace try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
- I usually use Yukon gold potatoes for this recipe but in a pinch I have used Russet potatoes. I usually don’t recommend Russet Potatoes but with this recipe I really think it is fine. This soup which does not simmer ling enough for them to break down and the added starch helps thicken the soup.
- Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season it to suit your taste.
Can you freeze Chicken Pot Pie Soup?
Of course you can however you are not going to get the rich creamy flavor that was achieved from a fresh pot of soup so I really don’t recommend it. You can always cut the recipe in half.
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PrintChicken Pot Pie Soup
This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes and tender rotisserie chicken. Take this recipe over the top and serve with Easy 7 Up Biscuits or Cheddar Biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Southern
Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium onion finely chopped
- 3 celery ribs chopped
- 2 cloves garlic minced
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper (or white pepper)
- 1 teaspoon crushed rosemary
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 4 tablespoons butter
- ¼ cup flour
- 4 cups low sodium chicken broth
- 3 carrots peeled and chopped
- 2 Yukon gold potatoes peeled and small diced
- 2 bay leaves
- 1 cup frozen peas
- 2 ½ cups cooked cubed rotisserie chicken
- 1/2 cup heavy cream
- dried parsley and thyme leaves for garnish
Instructions
- Add oil to a Dutch Oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings.
- Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.
- Simmer until the potatoes and carrots are tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.
Notes
- Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender.
- Store homemade biscuits in a zipper bag for 2-3 days or in the refrigerator for up to a week.
- For a change of pace try this soup with Homemade Croutons or Cheddar Biscuits with Chive Butter.
- I usually use Yukon gold potatoes for this recipe but in a pinch I have used Russet potatoes. I usually don’t recommend Russet Potatoes but with recipe I really think it is fine. This soup which does not simmer ling enough for them to break down and the added starch helps thicken the soup.
- Season the soup with salt and pepper to taste. Do you like a little kick in almost all your recipes? Simply add a few pinches of cayenne or a little creole seasoning. It is your soup season it to suit your taste.
Keywords: how to make chicken pot pie soup, easy chicken pot pie soup, best chicken pot pie soup
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