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Chicken Pot Pie Soup
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Chicken Pot Pie Soup Recipe

This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes, and tender rotisserie chicken.  
Course Soup
Cuisine Southern
Keyword can you freeze chicken pot pie soup, chicken pot pie soup recipe, how do you make chicken pot pie soup, how to make chicken pot pie soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 466kcal
Author Beth Pierce

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
  • ½ cup heavy cream
  • kosher salt and fresh ground black pepper
  • dried parsley and thyme leaves for garnish

Instructions

  • Add the 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 the 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

I do not recommend freezing this soup. Soups with heavy cream tend to separate. You can always cut the recipe in half.

Nutrition

Calories: 466kcal | Carbohydrates: 25g | Protein: 35g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 424mg | Potassium: 599mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5852IU | Vitamin C: 26mg | Calcium: 57mg | Iron: 2mg