Description
Silky chicken pot pie soup with tender chicken, sweet veggies, and a creamy roux-based broth that delivers classic pot pie comfort in a spoonable bowl.
Ingredients
Butter
Yellow onion, diced
Garlic, minced
All-purpose flour
Chicken broth
Heavy cream
Dried thyme
Dried rosemary
Salt
Black pepper
Cooked chicken, shredded or diced
Carrots, diced
Celery, chopped
Frozen peas
Frozen corn
Instructions
1. Melt butter in a large Dutch oven over medium heat.
2. Sauté diced onion until translucent and fragrant.
3. Add minced garlic and cook briefly until fragrant.
4. Sprinkle in flour and stir 1 to 2 minutes to form a roux.
5. Gradually whisk in chicken broth until smooth and lump free.
6. Bring to a gentle simmer and cook until slightly thickened.
7. Reduce heat and stir in heavy cream.
8. Season with dried thyme, dried rosemary, salt, and black pepper to taste.
9. Add cooked chicken, diced carrots, and chopped celery; simmer until vegetables are tender crisp.
10. Stir in frozen peas and corn until heated through.
11. Taste and adjust seasoning; ladle into bowls and serve.
Notes
Rotisserie chicken is an easy shortcut for rich flavor.
Whisk broth in gradually to avoid lumps in the roux.
Keep the soup at a gentle simmer; avoid a hard boil after adding cream.
For make ahead, chill up to 3 to 4 days; soup thickens as it rests.
Reheat gently and add a splash of broth or milk if needed.
If freezing, omit the cream and add it after thawing and reheating for best texture.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie soup, creamy soup, comfort food, rotisserie chicken, stovetop, weeknight dinner