Creamy Chicken Pot Pie Soup (Print)

Tender chicken and vegetables in a rich, creamy herb broth for ultimate comfort.

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 2 cloves garlic, minced

→ Protein

08 - 3 cups shredded rotisserie chicken, skin and bones removed

→ Dairy and Liquids

09 - 1/3 cup all-purpose flour
10 - 4 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - 1 teaspoon kosher salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Melt butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes to the pot and cook for 2 minutes, stirring occasionally.
04 - Sprinkle flour over vegetables and stir well to coat, cooking for 1 to 2 minutes to remove the raw flour taste.
05 - Gradually pour in chicken broth while stirring, scraping up any browned bits from the bottom. Add milk, thyme, bay leaf, salt, and pepper.
06 - Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 to 12 minutes until potatoes are fork-tender.
07 - Stir in shredded chicken, frozen peas, and heavy cream. Simmer uncovered for 5 to 8 minutes until soup thickens and heats through.
08 - Remove bay leaf and taste the soup. Adjust seasoning with additional salt and pepper as needed.
09 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like a cozy dinner but comes together in under an hour, so you can actually pull it off on a Wednesday night.
  • The creamy broth clings to every vegetable and bit of chicken in a way that feels indulgent but won't leave you feeling weighed down.
  • Rotisserie chicken does the heavy lifting, meaning you're not spending half your time shredding poultry.
02 -
  • Don't skip the roux-making step or rush it—that flour coat is what creates the creamy texture, not just the cream itself, and it prevents lumps that will haunt you later.
  • Stir slowly when adding broth so you don't create lumps, and if you do end up with a few, just push the soup through a fine-mesh strainer before serving.
03 -
  • Use low-sodium broth because you're in control of the salt level—store-bought broth can be aggressively salty and overpower the delicate flavors you're building.
  • Don't be afraid to taste and adjust as you go, adding more thyme if it tastes flat or a squeeze of lemon juice if it needs brightness.
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