Description

This creamy chicken pot pie soup transforms classic pot pie flavors into a cozy, one-pot meal using rotisserie chicken and simple pantry ingredients. Perfect for busy weeknights or potlucks, it combines tender chicken, vegetables, and a velvety broth in under an hour.

Ingredients

Scale

3 cups shredded rotisserie chicken

4 tablespoons butter

1 carrot, chopped

1 celery stalk, chopped

1 onion, chopped

4 cups low-sodium chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

1 cup frozen peas

1 cup frozen corn

1 teaspoon dried thyme

1 teaspoon dried parsley

salt to taste

black pepper to taste

1 bay leaf (optional)

Instructions

1. Melt butter in a large pot over medium heat.

2. Add chopped carrot, celery, and onion and cook until vegetables are tender.

3. Sprinkle flour over the vegetables and whisk to form a smooth roux, cooking for two minutes.

4. Slowly pour in chicken broth while whisking, then bring the mixture to a gentle simmer.

5. Stir in heavy cream and dried thyme, then season with salt, pepper, and add the bay leaf.

6. Add shredded rotisserie chicken, frozen peas, and frozen corn, and simmer gently for ten minutes.

7. Adjust seasoning and consistency by adding extra broth if needed or simmering longer to thicken.

8. Remove the bay leaf and serve hot with biscuits or crusty bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4
Sodium: 700
Fat: 20
Saturated Fat: 10
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 15
Fiber: 2
Protein: 25
Cholesterol: 85

Keywords: easy chicken pot pie soup, creamy chicken pot pie soup, best chicken pot pie soup recipe, chicken pot pie soup, potluck soup recipes, rotisserie chicken soup, weeknight soup, comfort soup