Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes, and tender rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: Southern
Ingredients
- 1 tablespoon canola or vegetable oil
- 1 medium yellow 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 unsalted butter
- ¼ cup all purpose 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 breast
- 1/2 cup heavy cream
- kosher salt and fresh ground black pepper
- dried parsley and thyme leaves for garnish
Instructions
- Add oil to a Dutch Oven or heavy stockpot over medium-high 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.
- Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer until the potatoes and carrots are fork tender, 15-20 minutes. Add the peas and chicken and let the mixture simmer for an additional 5 minutes.
- Remove from heat and stir in heavy cream. Season with kosher salt and freshly ground black pepper. 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 and big club stores like Sam’s and Walmart. They are simply delicious and so tender. This recipe is also delicious with leftover turkey.
- 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 does not simmer long enough for the potatoes to break down, and the added starch helps thicken the soup.
- Other veggies to add include corn, green beans, and baby bella mushrooms.
- 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 season the soup to suit your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
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Find it online: https://www.smalltownwoman.com/chicken-pot-pie-soup/