Can I use rotisserie chicken?

Yes! Rotisserie chicken works perfectly for this Chicken Pot Pie Soup Recipe . Just remove the skin, shred the meat, and stir it in near the end of cooking so it stays tender.

How do I thicken or thin the soup?

If your soup feels too thin, simmer it uncovered or whisk in a cornstarch slurry. To thin it, add a bit more broth or milk until you reach your preferred texture.

Can this be made dairy-free or gluten-free?

Absolutely. Use dairy-free milk and butter, and substitute flour with cornstarch or gluten-free all-purpose flour. The soup still turns out creamy, flavorful, and cozy.

Chicken Pot Pie Soup Recipe | Amazing Creamy Comfort Classic

Name: Chicken Pot Pie Soup Recipe | Amazing Creamy Comfort Classic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced small; 2 celery stalks, diced small; 3 cloves garlic, minced; 1/3 cup all purpose flour; 6 cups low sodium chicken broth; 2 cups Yukon Gold potatoes, peeled and diced 1/2 inch; 1 bay leaf; 1 teaspoon dried thyme or 2 teaspoons fresh leaves; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 cup whole milk or half and half; 1/2 cup heavy cream, optional; 3 cups cooked shredded chicken, rotisserie is fine; 1 cup frozen peas; 2 tablespoons chopped fresh parsley; 1 teaspoon lemon juice, optional; Warm biscuit pieces or puff pastry squares, for serving

Description

This Chicken Pot Pie Soup Recipe brings cozy, creamy comfort to your table. Tender chicken, sweet peas, carrots, and potatoes simmer in a silky broth that tastes like pot pie in a bowl. It is simple, soothing, and perfect for cold nights.

Ingredients

Scale

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, diced

2 medium carrots, diced small

2 celery stalks, diced small

3 cloves garlic, minced

1/3 cup all purpose flour

6 cups low sodium chicken broth

2 cups Yukon Gold potatoes, peeled and diced 1/2 inch

1 bay leaf

1 teaspoon dried thyme or 2 teaspoons fresh leaves

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1 cup whole milk or half and half

1/2 cup heavy cream, optional

3 cups cooked shredded chicken, rotisserie is fine

1 cup frozen peas

2 tablespoons chopped fresh parsley

1 teaspoon lemon juice, optional

Warm biscuit pieces or puff pastry squares, for serving

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Instructions

1. Set a large pot over medium heat. Add butter and oil. When hot, add onion, carrots, and celery. Cook until soft and fragrant, 6 to 8 minutes, stirring often.

2. Add garlic. Cook 30 seconds.

3. Sprinkle flour over vegetables. Stir 1 to 2 minutes to form a paste.

4. Slowly whisk in chicken broth until smooth. Scrape up any bits from the bottom of the pot.

5. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.

6. Cook, partially covered, until potatoes are tender, 12 to 15 minutes. Stir now and then.

7. Lower heat. Stir in milk and the heavy cream, if using. Keep below a simmer.

8. Add shredded chicken and peas. Cook 3 to 5 minutes until hot and slightly thick.

9. Remove bay leaf. Stir in parsley and lemon juice. Taste and adjust salt and pepper.

10. For thicker soup, simmer a few minutes more. For thinner soup, add a splash of broth or milk.

11. Ladle into bowls. Top with warm biscuit pieces or puff pastry squares. Serve hot.

Notes

Gluten free: replace flour with 3 tablespoons cornstarch mixed with 3 tablespoons cold water. Stir in after dairy and simmer to thicken.

Dairy free: use olive oil and unsweetened oat milk. Skip the cream. The soup still tastes rich.

Shortcut: 3 cups shredded rotisserie chicken works great. Add near the end.

Make ahead: cool, refrigerate up to 4 days. Reheat gently with a splash of milk.

Freeze: cool, freeze up to 2 months. Thaw in the fridge, reheat gently, and finish with milk.

Add ins: mushrooms, corn, or green beans taste great. Stir in with the peas.

Flavor boost: a pinch of poultry seasoning or smoked paprika adds depth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 430
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 110 mg