Creamy Chicken Pot Pie Soup (Printable Version)

Rich, comforting soup with tender chicken, vegetables, and creamy herb broth delivering classic pot pie flavors.

# What You'll Need:

→ 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

→ Proteins

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

→ Dairy & 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 & 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 - In a large Dutch oven or soup pot, melt butter over medium heat. Add 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 potatoes 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 is thickened and heated through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It tastes indulgent and homey but comes together in under an hour, which means you can actually make it on a Tuesday night.
  • The creamy broth is naturally thickened and never feels heavy, just deeply satisfying in a way that makes you want to soak up every last spoonful with bread.
  • Using rotisserie chicken cuts prep time in half and somehow tastes even better than starting from scratch.
02 -
  • The roux is your friend only if you cook it long enough to remove the raw flour taste but not so long that it browns—aim for about 90 seconds of gentle stirring.
  • Don't skip the gradual addition of broth while stirring; dumping it all in at once creates lumps that no amount of whisking will fully fix.
  • The soup will continue to thicken as it cools, so if it seems slightly loose when hot, that's actually perfect—it'll set up beautifully by the next day.
03 -
  • Make the soup a day ahead and reheat it gently on the stove rather than the microwave, which can cause the cream to separate and taste off.
  • If your soup ends up too thick, thin it with milk or broth added a splash at a time rather than all at once, so you maintain control.
  • Taste the soup throughout cooking rather than waiting until the end—you'll catch seasoning issues early and avoid the frustration of oversalting.
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