Creamy Chicken Pot Pie Soup (Printable)

Rich, creamy soup with tender chicken and vegetables in under an hour

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 1 cup frozen peas

→ Aromatics & Herbs

07 - 3 garlic cloves, minced
08 - 1 teaspoon dried thyme
09 - 1 bay leaf

→ Liquids & Dairy

10 - 1/4 cup all-purpose flour
11 - 4 cups low-sodium chicken broth
12 - 1 cup whole milk
13 - 1 cup heavy cream

→ Chicken

14 - 3 cups rotisserie chicken, shredded with skin and bones removed

→ Seasonings

15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley for garnish, optional

# How to Make It:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, and potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
02 - Stir in garlic, thyme, and bay leaf. Cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
05 - Add milk and heavy cream, stirring to combine. Simmer gently for 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup has thickened.
06 - Add shredded chicken and peas. Cook for 5 minutes until heated through.
07 - Season with salt and pepper to taste. Remove bay leaf. Ladle soup into bowls and garnish with fresh parsley if desired. Serve warm.

# Expert Hints:

01 -
  • It tastes like real homemade soup without the all-day cooking marathon.
  • One pot, straightforward steps, and the kind of warmth that makes people ask for seconds.
  • Rotisserie chicken does the heavy lifting, so you get restaurant-quality results in under an hour.
02 -
  • Don't skip the roux—it's what transforms broth into soup with body and gives you that creamy texture without needing excess cream.
  • Resist the urge to crank the heat up to finish faster; a gentle simmer means the potatoes cook evenly and the dairy won't curdle.
03 -
  • Shred your rotisserie chicken while it's still warm and the skin is pliable—cold chicken tears unevenly and leaves you with chewy bits.
  • Taste the broth before you add the cream; if you season it properly beforehand, the final soup will taste balanced instead of needing a salt adjustment at the end.
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