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–+ servings
Bowl of creamy chicken pot pie soup with shredded chicken, carrots, peas, potatoes and pie crust crumbles
musezai

Creamy Chicken Pot Pie Soup

All the cozy flavor of classic chicken pot pie in a creamy one-pot soup with rotisserie chicken, tender vegetables and potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 363
Ingredients Method Nutrition

Ingredients
  

  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 3 tablespoons unsalted butter ​
  • 3 ​ celery stalks diced
  • 3 ​ garlic cloves minced
  • 1/3 cup all-purpose flour ​
  • 6 cups chicken broth ​
  • 1 pound Yukon Gold potatoes peeled and cubed
  • 1 teaspoon dried thyme ​
  • 2 ​ bay leaves ​
  • 3 cups shredded rotisserie chicken ​
  • 1 cup frozen peas ​
  • 1 cup frozen corn ​
  • 1/2 cup heavy cream ​
  • ​ ​ Salt and black pepper to taste
  • ​ ​ Fresh parsley chopped, for garnish

Method
 

  1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots and celery and sauté for 5 to 7 minutes, until softened and lightly golden.
  2. Stir in the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a roux. This is what thickens the soup.
  3. Gradually pour in the chicken broth, whisking as you go to avoid lumps. Add the potatoes, thyme and bay leaves. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes, until the potatoes are fork-tender.
  4. Stir in the shredded chicken, peas and corn. Simmer for 5 minutes more to heat everything through.
  5. Pour in the heavy cream and simmer on low for 2 to 3 minutes until creamy and slightly thickened. Don't let it boil once the cream is in. Remove the bay leaves, season with salt and pepper, and serve hot with chopped parsley on top.

Nutrition

Calories: 363kcal
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