chicken pot pie soup

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 tablespoon(s) canola or vegetable oil; 1 medium onion finely chopped; 3 celery ribs chopped; 2 clove(s) garlic minced; 1/4 teaspoon(s) poultry seasoning; 1/4 teaspoon(s) ground black pepper (or white pepper); 1 teaspoon(s) crushed rosemary; 2 teaspoon(s) fresh thyme (or 1 teaspoon dried); 4 tablespoon(s) butter; 1/4 cup(s) flour; 4 cup(s) low sodium chicken broth; 3 carrots peeled and chopped; 2 yukon gold potatoes peeled and small diced; 2 bay leaves; 1 cup(s) frozen peas; 2 1/2 cup(s) cooked cubed rotisserie chicken; 1/2 cup(s) heavy cream; dried parsley and thyme leaves for garnish

31 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Nov 10, 2020

Chicken Pot Pie Soup has all the comforts of the traditional pot pie without the time and hassle of rolling a fresh baked crust. With a few easy steps like using already baked rotisserie chicken and Easy 7 Up Biscuits you too can indulge in one of life’s greatest comfort meals. Are you always pushed for time? Then simply pick up a refrigerated can of biscuits or some bakery style biscuits at the grocery store.

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This Chicken Pot Pie Soup is the ultimate comfort meal with fresh vegetables, gold potatoes and tender rotisserie chicken. Take this recipe over the top and serve with Easy 7 Up Biscuits or Cheddar Biscuits.

prep time 15 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon canola or vegetable oil
1 medium onion finely chopped
3 celery ribs chopped
2 cloves garlic minced
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper (or white pepper)
1 teaspoon crushed rosemary
2 teaspoons fresh thyme (or 1 teaspoon dried)
4 tablespoons butter
1/4 cup flour
4 cups low sodium chicken broth
3 carrots peeled and chopped
2 yukon gold potatoes peeled and small diced
2 bay leaves
1 cup frozen peas
2 1/2 cups cooked cubed rotisserie chicken
1/2 cup heavy cream
dried parsley and thyme leaves for garnish

How To Make chicken pot pie soup

Step 1

Add oil to a Dutch Oven or heavy stockpot over medium heat. Add the onion and celery cooking until soft: 5-7 minutes. Reduce heat to low, Add the garlic, poultry seasoning, black pepper, rosemary and thyme. Cook for 1 minute stirring constantly. Turn off the heat and plate the vegetables and seasonings.

Step 2

Melt the butter over medium heat. Whisk in the flour cooking for 2-3 minutes stirring continuously. Slowly add the chicken broth while whisking. Add the potatoes, carrots, bay leaves and the rest of the vegetables, spices and herbs that you plated.
Step 3

Simmer until the potatoes and carrots are tender; 15-20 minutes. Add the peas and chicken and let simmer for an additional 5 minutes. Remove from heat and stir in heavy cream. If desired serve with homemade or store bought biscuits. Garnish with parsley or thyme leaves.
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