Real Recipes From Real Home Cooks ®

chicken pot pie soup

Recipe by
Beth Pierce
Ofallon, MO

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.

yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For chicken pot pie soup

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

How To Make chicken pot pie soup

  • 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.
  • 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.
  • 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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