Chicken 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.
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Find it online: https://www.smalltownwoman.com/chicken-pot-pie-soup/