Chicken Pot Pie Soup

All the creamy filling from a classic chicken pot pie in a one pot soup with chicken, potatoes, carrots, and peas. Rotisserie chicken and a simple butter and flour base get it on the table in about an hour, with no crust to roll!

Course Dinner

Cuisine American

Keyword chicken pot pie soup, chicken pot pie soup recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 330kcal

Author Blair Lonergan

Ingredients

4 tablespoons salted butter
1 small yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
⅓ cup all-purpose flour
5 cups chicken broth (preferably low-sodium)
6 ounces Yukon Gold potatoes, cut into ½-inch cubes (about 1 cup)
1 teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper
4 cups cooked diced or shredded chicken (such as the meat from a large store-bought rotisserie chicken)
1 cup frozen peas
1 cup half-and-half or heavy cream
1 tablespoon chopped fresh parsley, plus more for garnish
Optional, for serving: warm biscuits

Instructions

Soften the vegetables: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 7 to 8 minutes. Add the garlic and cook for 30 seconds.
Make the roux: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 1 to 2 minutes. The flour should coat the vegetables but should not brown.
Add the broth and potatoes: Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the potatoes, poultry seasoning, thyme, salt, and pepper.
Simmer until tender: Bring the soup to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 12 to 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
Stir in the chicken, peas, and cream: Add the cooked chicken, frozen peas, half-and-half, and parsley. Cook over low heat for about 5 minutes, just until the chicken and peas are warmed through. Do not let the soup boil after adding the cream.
Season and serve: Taste and add more salt and pepper, if needed. Ladle into bowls and serve with warm biscuits.

Video

Notes

Don't brown the flour. Cook it the full 1 to 2 minutes to lose the raw taste, but pull back before it takes on any color. That's what keeps the soup pale and creamy.
Add the broth gradually. Stir as you pour. Dumping it in all at once can leave you with lumps.
Keep it below a boil at the end. Once the half-and-half goes in, high heat will make the soup look grainy.
Grab one large rotisserie chicken. That's roughly the 4 cups of cooked chicken this recipe calls for.
To use raw chicken: add about 1 1/2 - 2 pounds of boneless breasts or thighs with the broth, simmer until cooked through, then shred and return the meat to the pot with the peas and cream.
To add corn: stir in a cup of frozen corn with the peas. It's a natural addition and stretches the pot.
Storing and freezing: The soup thickens as it sits, so thin it with a splash of broth when you reheat. To freeze, stop after the simmering step and freeze before the chicken, peas, and cream go in. Thaw, reheat gently, and finish the last step fresh.

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